A new long-term study that adds to the research on diet and breast cancer survival finds that women with certain types of breast tumors who reduced their dietary fat for years after diagnosis — and also lost weight — had lower death rates over the next 15 years than survivors on a standard diet.
The study was presented today at the San Antonio Breast Cancer Symposium and is not yet published in a journal.
It was funded in part by AICR and joins a growing body of research investigating how diet affects women diagnosed with breast cancer. In October, an AICR report on breast cancer survivorship in partnership with WCRF found some indication that fat may play a role in survival. The Continuous Update Project report found there was limited but consistent research suggesting that eating lower amounts of total fat and in particular, saturated fat, before a diagnosis of breast cancer linked to improved survival.
Weight loss may also play a role, as the low-fat group lost a a modest but significant amount of weight in this study. The CUP report found indications that being a healthy weight may lengthen survival for women diagnosed with breast cancer. But the report’s findings were not strong enough to make a specific recommendation.
Observational evidence relating to low-fat diets and breast cancer survival is mixed and previous research from another major randomized dietary study among breast cancer survivors – the WHEL study – found a lowfat diet did not affect mortality or recurrence.
The study presented today included approximately 2,400 women who were part of Women’s Intervention Nutrition Study (WINS), a study that first launched in 1987. All the women were diagnosed with early stage breast cancer and they joined the study within six months of diagnosis. Continue reading
Almost half a million cancer cases worldwide are due to the rising rates of overweight and obesity, making many of the most common cancers potentially avoidable, says a new study published in The Lancet Oncology.
The study was funded in part by the World Cancer Research Fund (WCRF) International, which AICR is a member. AICR and WCRF now estimate that approximately 122,000 cases of cancers in the US are due to overweight and obesity.
Researchers in The Lancet study calculated that 481,000 – 3.6% – of all new cancer cases in adults worldwide were attributable to high BMI in 2012, the latest global data available.
Obesity-related cancers are more likely to affect women than men, largely due to endometrial and post-menopausal breast cancers, according to the study. In men, excess weight was responsible for 1.9% or 136,000 new cancers in 2012, and in women it was 5.4% or 345,000 new cases. Continue reading
We talk a lot about food and eating here because research shows it matters for cancer prevention. Now a study that quantifies the benefits of home cooking finds that if you frequently cook dinner at home you’re more likely to eat fewer calories, both at home and eating out, compared to those who seldom cook.
The study was published in Public Health Nutrition yesterday.
People who cooked dinner the most, at least six nights a week, were eating 137 fewer calories per day on average compared to those cooking dinner only once a week or not at all.
Study authors used data from almost 9,600 adult participants of the government National Health and Nutrition Examination Survey. Participants answered questions about how many times they cooked during the past week and what they ate during the past 24 hours, along with questions such as about dieting.
The more people cooked, the less calories they ate. In 8% of adults’ homes, someone was cooking dinner once or less a week. These people were eating on average 2,301 calories a day. Almost half of households – 48% – were cooking dinner six to seven times a Continue reading