Low-Fat diet Reduces Risk of Dying from Breast Cancer in Postmenopausal Women

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Women who followed a balanced diet that was low in fat and included daily servings of fruits, vegetables, and whole grains had a 21% lower risk of death from breast cancer than women who ate a normal diet that was higher in fat and animal products, according to a study presented at the American Society of Clinical Oncology (ASCO) annual meeting. This study was presented as a poster abstract and has not been published in a peer-reviewed journal.

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How Many Cancers Can be Prevented by Improving Diet?

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A recently published study suggests that over 80,000 cancer cases are caused by poor diet alone (independent of obesity, inactivity and other contributing risk factors) in the United States every year.
Dr. Fang Fang Zhang, a cancer and nutrition researcher at the Friedman School of Nutrition Science and Policy at Tufts University, set out to estimate the cancer burden associated with poor diet. Dr. Zhang, and her team relied heavily on the best available estimates of cancer risk associated with each aspects of diet; these estimates were provided by the Third Expert Report published by the World Cancer Research Fund International (WCRF) and the American Institute for Cancer Research (AICR).

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