Eating high amounts of red meat increase risk of colorectal cancer while fiber-filled food reduces the risk, AICR research shows. Now comes a study that offers one possible explanation for both links, finding that diets high in red meat and a type of non-digestable fiber have opposite effects on a group of genetic molecules.
Study researchers focused on a type of fiber called resistant starch. Our bodies don’t digest resistant starch in the small intestine. Then in the gut, bacteria convert resistant starch into the compound butyrate. In lab studies, this compound protects against colon cancer.
For the study, 23 participants, ages 50 to 75, switched between two types of diets. In one diet each person was given 300 grams — about 10 ounces — of raw lean red meat a day. That’s about the equivalent of a cooked 8 ounce burger. The other diet had the same red-meat content plus a butyrate resistant starch formulation. Each person was on one diet for four weeks then after a four-week washout period, switched to the second diet for four weeks. Continue reading →
Last week, yet another independent scientific study added to the robust evidence that following AICR’s 10 Recommendations for Cancer Prevention is powerfully protective against a great many diseases and conditions, not simply cancer alone.
Previous independent studies have shown that our Recommendations protect against breast cancer and prostate cancer, reduce risk for cancer death, help people live longer, and improve cancer survivors’ physical and mental health. This latest study is a welcome addition to the ever-growing evidence that our advice maximizes your chances for leading a long and healthy life.
With all the weight loss support groups out there, it’s no surprise that having support can make a difference when it comes to eating healthier and exercising. A new study now suggests that coworkers, friends and family can undermine weight loss or increase it over two years, depending upon their support.
Published in Obesity, the study included 633 high-school employees who were participating in a weight gain prevention study. About a third of the participants were overweight and another quarter were obese.
At the start, participants were weighed and then answered questions about how supportive or unsupportive their friends, family and colleagues were about their diet and exercise behaviors. Continue reading →