Inflammation is big news these days in the research world, as studies increasingly point to chronic inflammation as a key role in cancers, as well as other chronic diseases. Now, the first science-based inflammation diet suggests that what you eat can increase or decrease inflammation and that, in turn, can affect your risk of colorectal cancer.
The research on the inflammation diet was presented at our conference today by Susan Steck at the University of South Carolina. We wrote about their Dietary Inflammatory Index here, as well as the new study on diet and colorectal cancer. Based on their index, here’s some anti-inflammatory foods (and pro-inflammatory) they found.
Can that cup of hot tea help you reduce your risk of cancer? There’s a lot of research on the topic – much of it promising, as today an article in the Washington Post highlights.
The latest study on the topic also points to tea’s protective effect. This study focused on cancers affecting the digestive system, such as cancers of the colon and esophagus. Women who drink three or more cups of tea each week may have lower risk of digestive system cancers, the study suggests. At least for Chinese women who don’t smoke or drink alcohol.
The study was published in the American Journal of Clinical Nutrition.
This new study is a large one, analyzing data from almost 70,000 women who were part of the Shanghai Women’s Health Study. The women were 40 to 70 years old at the start; that was when they answered questions about how much tea they typically drink, along with other lifestyle habits. Every two to three years, the women again answered questions about their diet, physical activity, weight and lifestyle habits. Continue reading