More than half of the estimated cancer deaths projected to occur in the United States this year are related to preventable causes, states a major report on cancer research released yesterday by the American Association for Cancer Research (AACR).
Source: AACR Cancer Progress Report 2014.
AACR’s fourth Cancer Progress Report focuses on diagnosis and treatment, but a significant part of the report highlights the research in prevention, using World Cancer Research Fund and AICR findings, along with other data.
Here at AICR, we focus on how diet, foods, weight and activity link to cancer risk. With changes to those lifestyle factors, AICR estimates that approximately one of every three cancer cases are preventable.
Using data that includes vaccines, sun exposure, smoking and other facts, the AACR report says that more than 50 percent of the 585,720 cancer deaths expected to occur in the United States in 2014 will be related to preventable causes.
Knowing that so many thousands of cancers are preventable is far beyond what research knew only a few decades ago. The report also has a great quote from Theodore Roosevelt: “Knowing what’s right doesn’t mean much, unless you do what’s right.”
For strategies and more information on how lifestyle factors relate to each cancer site, visit our new site on prevention.
“Why didn’t they teach any of this in med school?” So began the question and answer session following my presentation at the annual meeting of the American Association of Cardiovascular and Pulmonary Rehabilitation (AACVPR). My topic: “Information Overload! Helping Patients Distinguish Evidence-Based vs. Anecdotal Nutrition Strategies.”
If you sometimes have a sense of information overload about what the research is saying when it comes to cancer prevention, heart disease and other areas of your health, you’re not alone.
Headlines regularly contradict each other about “must-include super foods”, rules about what to avoid, and suggestions that long-held nutrition mantras don’t make any difference after all. As it turns out, the health professionals at AACVPR made it clear that it’s not only their patients who are feeling information overload; they are, too.
In my presentation, we looked at common areas of confusion, going beyond the headlines to put studies within context of overall research.
• Some observational population studies don’t show a difference in heart disease risk with higher saturated fat. That highlights the importance of looking at overall eating Continue reading
Quick: what do tea, chocolate and coffee all have in common? There’s actually a lot they share – including many cancer-protective compounds – but for all who answered caffeine, that’s the big one.
Now a research team has sequenced a draft of the genome of the coffee plant, finding that the caffeine compound has probably evolved independently of tea or chocolate. The researchers sequenced the plant Coffea canephora, which reportedly accounts for almost a third of the world’s coffee production.
The study was published on Friday in Science.
In all, the scientists identified about 25,000 protein-producing genes in the plant. (Humans have approximately 21,000 genes.) When they compared the coffee genome to the DNA of tea and chocolate they found coffee’s caffeine enzymes are more closely related to other genes within the coffee plant than to caffeine enzymes in tea and chocolate.
Compared to the grape and tomato, the coffee plant contains larger families of genes that relate to the production of flavonoid and other compounds, which contribute to the smell of coffee and are studied for their health benefits. Continue reading