Ovarian cancer is among the most deadly women’s cancers. That’s because its symptoms, such as abdominal bloating, are difficult to diagnose until it has progressed to a late stage. Only 44 percent of ovarian cancer survivors live 5 years past diagnosis.
But results of a new study of post-menopausal women in the Women’s Health Initiative trial unveiled this week at our research conference associate higher diet quality index score in combination with physical activity with greater survival after diagnosis of ovarian cancer. Researchers at the University of Arizona Cancer Center presented these results in a poster at our conference.
The results are not yet published and has not yet gone through the peer-reviewed process.
Study author Tracy Crane, MS, RD, said of the study, “This secondary analysis supports the ongoing LIVES study, the largest-ever randomized controlled trial (RTC) to investigate the effects of diet, weight and physical activity on ovarian cancer survival.”
Earlier today we posted about research presented at our conference on how to boost a cancer-fighting compound from broccoli called sulforaphane. You can read about that here.
For sulforphane to form in well-cooked broccoli, University of Illinois’ Elizabeth Jeffery talked about the research on eating broccoli with raw foods containing myrosinase. So what foods should you eat with your broccoli? Dr. Jeffery gave us some options, including arugula, chinese cabbage and… drumsticks?!
Diets high in red and processed meats are a cause of colorectal cancer. Period.
That finding from our 2007 expert report was only strengthened in the 2010 Continuous Update Project Report on Colorectal Cancer, which reviewed evidence published since the 2007 report.
At this writing, more studies continue to be added to the CUP database; in 2017, the CUP expert panel will review the collected evidence once again and issue updated Recommendations for Cancer Prevention.
The existence of a link between red and processed meat and colorectal cancer is no longer surprising. But now researchers are asking the next questions –1. What is it, exactly, in red and processed meat that’s responsible for the increased risk, and 2. Is there anything we can do about it?
Amanda J. Cross, PhD, of Imperial College London, UK, will be presenting evidence tomorrow at our 2013 AICR Research Conference on Food, Nutrition, Physical Activity and Cancer. Continue reading