Do you get confused by the volumes of research proving and disproving everything, hardly a week goes by without some sacred cow being destroyed by new research? This week here in Australia new research was unveiled at a symposium on cancer, by our premier research institution, the Commonwealth Scientific and Industrial Research Organisation (CSIRO). 20 years of ongoing research involving 42,000 people has shown absolutely no evidence that healthy eating (fruit and vegetables) offer any protection against cancer. This has really thrown conventional wisdom on its ear. I was hoping a benefit would be observed. The Australian Cancer Council was also involved in this study. They also found that only a very weak link existed between eating red meat and bowel cancer. What they did find was a very strong link between 3 things. 1. Smoking caused 1 in 5 cancers. 2. Excessive alcohol consumption caused cancer. 3. Obesity was also strongly implicated as a cause of cancer.
These 3 things provided the strongest causal links to cancer. One of the analogies provided suggested that a person with the correct body weight, that never ate fruit would probably be healthier than an over weight person that ate the right amount of fruit daily.
Could it all be getting back to inflammation as the starting point for cancer. C-Reactive Protein is higher in over weight individuals ( this is a measurement of the bodies inflammation level). Alcohol consumption and cigarette smoking both cause inflammation.
John Bobbin BNat
Full Version: Eating Fruit and Vegetables Do Not Prevent Cancer
Hi John, I'm not surprised at the tone of this article which I also saw. It tends to confirm something I've thought for a long time and wrote about in this forum previously - we tend to look for a silver bullet for our problems rather than eating a balanced diet and eating suffient food. We need to eat as much as we need instead of as much as we feel like. The latter often leads to eating more than we need with a consequent weight gain. Any one who has been overweight and managed to lose some knows how much better they feel for it. Can't beat a balanced diet and enough exercise to keep the body in working order!
QUOTE(David Bostock @ Aug 28 2007, 04:13 AM) 
Hi John, I'm not surprised at the tone of this article which I also saw. It tends to confirm something I've thought for a long time and wrote about in this forum previously - we tend to look for a silver bullet for our problems rather than eating a balanced diet and eating suffient food. We need to eat as much as we need instead of as much as we feel like. The latter often leads to eating more than we need with a consequent weight gain. Any one who has been overweight and managed to lose some knows how much better they feel for it. Can't beat a balanced diet and enough exercise to keep the body in working order!Hi David,
I totally agree, I too have been expecting it as well, although from time to time we see small studies that appear to indicate a health benefit against cancer.
I have been trying to respond to your comments but I changed computers and lost everything. I had to rejoin this morning to get on,I sent some emails to health castle but somehow they never made it
John Bobbin BNat
QUOTE(John Bobbin BNat @ Sep 4 2007, 03:54 PM)
Hi David,
I totally agree, I too have been expecting it as well, although from time to time we see small studies that appear to indicate a health benefit against cancer.
I have been trying to respond to your comments but I changed computers and lost everything. I had to rejoin this morning to get on,I sent some emails to health castle but somehow they never made it
John Bobbin BNat
Hi,
I have just found another interesting article written by a researcher on why most researchers produce false proof's
http://medicine.plosjournals.org/perlserv/...020124&ct=1
I thought someone may be interested, I get frustrated in trying to educate people about health when all we ever see is claim counter claim and they are often in opposite directions, but confuscious did say (allegedly) "May you live in interesting times" and we do.
Hi Guys,
yes, amazing how every piece of dietry advice is contradicted by another!
Many reason for this, such as jumping to wrong conclusions from research results, blindly believing what successive generations of students are being taught without questioning.....and not least, vested interests of big business.... money, money, money!
Simple logic tells me that what we consume into our bodies is crucial in determining or health and even a basic understanding of biochemistry explains why much dietry information cannot possibly be true!
yes, amazing how every piece of dietry advice is contradicted by another!
Many reason for this, such as jumping to wrong conclusions from research results, blindly believing what successive generations of students are being taught without questioning.....and not least, vested interests of big business.... money, money, money!
Simple logic tells me that what we consume into our bodies is crucial in determining or health and even a basic understanding of biochemistry explains why much dietry information cannot possibly be true!
QUOTE(David @ Sep 20 2007, 06:44 AM)
Hi Guys,
yes, amazing how every piece of dietry advice is contradicted by another!
Many reason for this, such as jumping to wrong conclusions from research results, blindly believing what successive generations of students are being taught without questioning.....and not least, vested interests of big business.... money, money, money!
Simple logic tells me that what we consume into our bodies is crucial in determining or health and even a basic understanding of biochemistry explains why much dietry information cannot possibly be true!
Hi David,
I agree with everything you have said here, but I do think often researchers do not see confounding biases and even with more than a basic understanding of biochemistry they can still be caught. An example of this could be where successive researchers have identified what appears to be the active ingredient and an acceptable hypothesis for its mode of effect has been presented, and later someone discovers a minor chemical blocks this effect through an indirect route. I can't think of an example at the moment but I have read where this has occurred.
John Bobbin BNat
QUOTE(John Bobbin @ Aug 26 2007, 03:25 PM)
Do you get confused by the volumes of research proving and disproving everything, hardly a week goes by without some sacred cow being destroyed by new research? This week here in Australia new research was unveiled at a symposium on cancer, by our premier research institution, the Commonwealth Scientific and Industrial Research Organisation (CSIRO). 20 years of ongoing research involving 42,000 people has shown absolutely no evidence that healthy eating (fruit and vegetables) offer any protection against cancer. This has really thrown conventional wisdom on its ear. I was hoping a benefit would be observed. The Australian Cancer Council was also involved in this study. They also found that only a very weak link existed between eating red meat and bowel cancer. What they did find was a very strong link between 3 things. 1. Smoking caused 1 in 5 cancers. 2. Excessive alcohol consumption caused cancer. 3. Obesity was also strongly implicated as a cause of cancer.
These 3 things provided the strongest causal links to cancer. One of the analogies provided suggested that a person with the correct body weight, that never ate fruit would probably be healthier than an over weight person that ate the right amount of fruit daily.
Could it all be getting back to inflammation as the starting point for cancer. C-Reactive Protein is higher in over weight individuals ( this is a measurement of the bodies inflammation level). Alcohol consumption and cigarette smoking both cause inflammation.
John Bobbin BNat
Hi again,
And here is another researcher disproving something. Acrylamide has in the past been associated with many cancers, in fact a scare campaign was launched in the media only a couple of years ago about acrylamide, warning everyone about everything from crackers to baked veggies and now they look like they might be well on the way to disproving the association. You have to really be on the ball and not rely on past research, if it's more than a few months old it may well be wrong.
http://www.news-medical.net/?id=28947
QUOTE(John Bobbin BNat @ Nov 7 2007, 07:55 PM)
Hi again,
And here is another researcher disproving something. Acrylamide has in the past been associated with many cancers, in fact a scare campaign was launched in the media only a couple of years ago about acrylamide, warning everyone about everything from crackers to baked veggies and now they look like they might be well on the way to disproving the association. You have to really be on the ball and not rely on past research, if it's more than a few months old it may well be wrong.
http://www.news-medical.net/?id=28947
I have just come across this and I think it will add some interest to this subject so here it is, the lady that wrote this piece is a famous Australian Nutritionist and in my clinic I often refer to her when I want to check something.
Vegetables and Cancer, 6/09/2007
By Dr Rosemary Stanton, nutritionist
Vegetables and Cancer by Dr Rosemary Stanton, nutritionist
A spokesperson from a Melbourne study recently reported that they had found no relationship between the quantity of vegetables consumed and the incidence of cancer. Many newspapers publicised the findings and enquiries started coming in as to whether people could now indulge their preference for pizza or pies and stop worrying about eating their vegies.
However, the attitude that we can now dispense with our greens is not valid and this study should not be taken as justification to reject vegetables. The Melbourne study could find no significant difference in the incidence of cancer between those who ate the most or the least vegetables, but dozens of other studies over many years have found that fruits and vegetables do give protection – not just for cancer, but also for cardiovascular disease and diabetes.
The World Cancer Review Fund’s expert panel checked all the studies and concluded there is convincing evidence that vegetables and fruits decrease the risk of cancers of the mouth and pharynx, oesophagus, lung and stomach, and vegetables decrease risk of cancers of the colon and rectum. They also found it 'probable' that vegetables and fruits give protection against cancers of the breast, bladder, larynx and pancreas; 'possible' evidence for cervix, ovary, endometrium and thyroid; and 'possible' protection for cancers of the liver, prostate and kidney from vegetables.
So why does the Melbourne study offer a different result and is there any explanation? In considering the Melbourne study results, several factors are worth consideration. The major factor is that any effect of vegetable consumption pales into insignificance compared with the much greater effects of obesity and alcohol – both of which had a very large effect on increasing the risk of cancer. Other recent studies have found the same thing. In older studies, the effects of excess weight were not apparent, probably because few people were overweight in those days.
The Melbourne study asked people how often they consumed a list of foods. I find it hard to fill out such a questionnaire. Sometimes I may eat lots of zucchini or tomatoes or spinach or whatever is in season (or in the garden) whereas at other times, I may not consume some products for weeks or months. My answers to the questionnaire would be unlikely to reflect my actual consumption. This method is only used because it gives information that can be analysed by computers as cheaply as possible.
Another problem is that people tell nutrition researchers what they think they want to hear. It’s quite possible that some people said they ate more vegetables or fruit than they really did – reporting what they intended to do rather than what they actually did. We already know from several studies that people typically over-report foods they think are ‘good’ and under-report their consumption of things they think are ‘bad’ – like fats and sugars. Salt is also under-reported. For example, in a recent Tasmanian survey, half of men and three quarters of women claimed they no longer used salt at the table, and over half said didn't add it to their cooking. However, when their salt intake was accurately measured (which can be done from urine tests) only 6% of the men and 36% of the women had a salt intake that was below the upper limit considered safe.
If a study shows there wasn’t much difference between the ‘high’ and ‘low’ consumers of vegies, then it's not surprising that no difference in their incidence of cancer is apparent. It’s also possible that the threshold of vegetable consumption needed to reduce the incidence of cancer is higher than the participants in this study achieved. A similar thing occurred in a very large study in the United States a few years ago when researchers reported that their study found that dietary fibre had no protective effect on the incidence of bowel cancer. It turned out that the ‘high’ consumers of fibre averaged 20-25g of dietary fibre a day – well below the 30g of fibre threshold that many studies have found to be protective.
There is, of course, the possibility that consumption of vegetables over the study period (seven years in the Melbourne cohort) is too short a time to see an effect. Bowel cancers, for example, can take 25-30 years to develop.
Before ditching vegetables, we also need to consider that vegetables have undisputed benefits for cardiovascular disease. Food Standards Australia New Zealand recently asked a panel of experts to look at all the evidence to see if a health claim could be made about vegetables, fruits and heart disease. The evidence was considered more than adequate for such a claim.
There is also increasing evidence that eating fruits and vegetables may have benefits the eyes, especially in older people.
We should see if there is any evidence that consuming fruits and vegetables could do any harm. The answer is an unequivocal 'no'.
Fruits and vegetables are definitely beneficial for health. They can also play a valuable role in displacing other less nutritious foods from the diet. On the basis of all the evidence, we should continue to promote the message to eat our vegies
QUOTE(John Bobbin BNat @ Nov 14 2007, 08:39 PM)
I have just come across this and I think it will add some interest to this subject so here it is, the lady that wrote this piece is a famous Australian Nutritionist and in my clinic I often refer to her when I want to check something.
Vegetables and Cancer, 6/09/2007
By Dr Rosemary Stanton, nutritionist
Vegetables and Cancer by Dr Rosemary Stanton, nutritionist
A spokesperson from a Melbourne study recently reported that they had found no relationship between the quantity of vegetables consumed and the incidence of cancer. Many newspapers publicised the findings and enquiries started coming in as to whether people could now indulge their preference for pizza or pies and stop worrying about eating their vegies.
However, the attitude that we can now dispense with our greens is not valid and this study should not be taken as justification to reject vegetables. The Melbourne study could find no significant difference in the incidence of cancer between those who ate the most or the least vegetables, but dozens of other studies over many years have found that fruits and vegetables do give protection – not just for cancer, but also for cardiovascular disease and diabetes.
The World Cancer Review Fund’s expert panel checked all the studies and concluded there is convincing evidence that vegetables and fruits decrease the risk of cancers of the mouth and pharynx, oesophagus, lung and stomach, and vegetables decrease risk of cancers of the colon and rectum. They also found it 'probable' that vegetables and fruits give protection against cancers of the breast, bladder, larynx and pancreas; 'possible' evidence for cervix, ovary, endometrium and thyroid; and 'possible' protection for cancers of the liver, prostate and kidney from vegetables.
So why does the Melbourne study offer a different result and is there any explanation? In considering the Melbourne study results, several factors are worth consideration. The major factor is that any effect of vegetable consumption pales into insignificance compared with the much greater effects of obesity and alcohol – both of which had a very large effect on increasing the risk of cancer. Other recent studies have found the same thing. In older studies, the effects of excess weight were not apparent, probably because few people were overweight in those days.
The Melbourne study asked people how often they consumed a list of foods. I find it hard to fill out such a questionnaire. Sometimes I may eat lots of zucchini or tomatoes or spinach or whatever is in season (or in the garden) whereas at other times, I may not consume some products for weeks or months. My answers to the questionnaire would be unlikely to reflect my actual consumption. This method is only used because it gives information that can be analysed by computers as cheaply as possible.
Another problem is that people tell nutrition researchers what they think they want to hear. It’s quite possible that some people said they ate more vegetables or fruit than they really did – reporting what they intended to do rather than what they actually did. We already know from several studies that people typically over-report foods they think are ‘good’ and under-report their consumption of things they think are ‘bad’ – like fats and sugars. Salt is also under-reported. For example, in a recent Tasmanian survey, half of men and three quarters of women claimed they no longer used salt at the table, and over half said didn't add it to their cooking. However, when their salt intake was accurately measured (which can be done from urine tests) only 6% of the men and 36% of the women had a salt intake that was below the upper limit considered safe.
If a study shows there wasn’t much difference between the ‘high’ and ‘low’ consumers of vegies, then it's not surprising that no difference in their incidence of cancer is apparent. It’s also possible that the threshold of vegetable consumption needed to reduce the incidence of cancer is higher than the participants in this study achieved. A similar thing occurred in a very large study in the United States a few years ago when researchers reported that their study found that dietary fibre had no protective effect on the incidence of bowel cancer. It turned out that the ‘high’ consumers of fibre averaged 20-25g of dietary fibre a day – well below the 30g of fibre threshold that many studies have found to be protective.
There is, of course, the possibility that consumption of vegetables over the study period (seven years in the Melbourne cohort) is too short a time to see an effect. Bowel cancers, for example, can take 25-30 years to develop.
Before ditching vegetables, we also need to consider that vegetables have undisputed benefits for cardiovascular disease. Food Standards Australia New Zealand recently asked a panel of experts to look at all the evidence to see if a health claim could be made about vegetables, fruits and heart disease. The evidence was considered more than adequate for such a claim.
There is also increasing evidence that eating fruits and vegetables may have benefits the eyes, especially in older people.
We should see if there is any evidence that consuming fruits and vegetables could do any harm. The answer is an unequivocal 'no'.
Fruits and vegetables are definitely beneficial for health. They can also play a valuable role in displacing other less nutritious foods from the diet. On the basis of all the evidence, we should continue to promote the message to eat our vegies
Hi Readers,
Just so people don't miss this important study I have included the link here.
http://www.dietandcancerreport.org/downloa...Idr012=npb1xzjs
Hi Guys,To claim that eating vegetables and fruit do not protect against cancer was always a shaky platform in my opinion, and the more you look at the research coming in the more shakier it becomes, Gloria has a small item in the opening page of Health Castle taken from the November 2007 Cancer study that you should not miss so here it is
Stomach Cancer Facts
Stomach cancer is the fourth most common type of cancer worldwide. 2/3 of all cases occur in men. Stomach cancer is the second most common cause of death from cancer.
According to a report published by the World Cancer Research Fund in November 2007, non-starchy vegetables and fruits probably protect against stomach cancer. Salt or sodium, and salt-preserved foods, are probably causes of stomach cancer.
Why do you think 2/3 of all cases occur in men???
Hi Readers,
The academics are going fairly quite on this one so I'll add a bit more to it, do you think this diet or a combination of this diet may have proven to be helpful in cancer prevention???
New Scientist|Space|Technology|Environment|New Scientist Jobs|Subscribe to New Scientist
NewScientist.com
The World's No.1 Science & Technology News Service
'Ape diet' lowers bad cholesterol levels
* 21:00 22 July 2003
* NewScientist.com news service
* Shaoni Bhattacharya
Printable versionEmail to a friendRSS FeedSyndicate
A vegetarian "ape-diet", based on the foods our simian cousins eat, is as effective in lowering cholesterol as an established cholesterol-lowering drug, reveals a new study. High cholesterol levels increase the risk of cardiovascular disease.
The key components of the ape diet are plant sterols, found in plant oils and enriched margarines, viscous fibre, found in oats, barley and aubergine, and soy protein and nuts.
People with raised cholesterol following this primitive diet had their levels of bad cholesterol slashed by about a third - the same reduction provided by the statin drug, lovastatin.
Study leader David Jenkins, a vascular biologist at the University of Toronto, says these foods are accepted to have cholesterol-lowering properties. "The thing we did was to put them all together and see that they didn't cancel out but actually added up," he told New Scientist.
He believes that humans may be evolutionarily adapted to the diet, which is similar to that eaten by gorillas and orangutans.
Tofu bake
Jenkins and colleagues assigned 46 patients to either the special ape diet, a standard cholesterol-lowering diet or the standard diet plus lovastatin.
A typical dinner from the ape menu would be tofu bake with ratatouille of aubergine, onions and sweet peppers, with pearled barley and vegetable side dishes, says the team.
After four-weeks, levels of the harmful LDL-cholesterol plummeted by 29 per cent on the ape diet, and 31 per cent for those on lovastatin. Bad cholesterol fell by only 8 per cent for those on the standard low-fat diet.
Jenkins points out many people with raised cholesterol are being put on medication before they give diet a chance. "Although many drugs are extremely safe, there's always a slight chance of risk of the drug and drug interactions," he says.
Lovastatin has an "excellent" safety profile, but the drug can cause liver or muscle enzyme problems in a small minority of people.
Filet mignon
The drug is reasonably cheap now it has come off patent, says Jenkins. But the cost of the ape-diet will depend on people's individual tastes. It might seem dear to those who like fast food. "But if you like filet mignon and West Coast salmon then this is not going to be more expensive - it's going to be cheaper," he says.
The patients generally found the ape diet acceptable, with the main complaint being the large quantity of food that had to be eaten in order not to lose weight.
However, the British Heart Foundation says: "There is a wealth of evidence to suggest that statins are superior to diet in lowering cholesterol levels." The BHF also points out "this is a small short-term study supported by numerous food manufacturers, which may have influenced the findings".
Nonetheless, the BHF acknowledges that diet is important: "Statins should always complement a healthy balanced diet, rather than replace it."
Journal reference: Journal of the American Medical Association: (vol 290, p 502)
The academics are going fairly quite on this one so I'll add a bit more to it, do you think this diet or a combination of this diet may have proven to be helpful in cancer prevention???
New Scientist|Space|Technology|Environment|New Scientist Jobs|Subscribe to New Scientist
NewScientist.com
The World's No.1 Science & Technology News Service
'Ape diet' lowers bad cholesterol levels
* 21:00 22 July 2003
* NewScientist.com news service
* Shaoni Bhattacharya
Printable versionEmail to a friendRSS FeedSyndicate
A vegetarian "ape-diet", based on the foods our simian cousins eat, is as effective in lowering cholesterol as an established cholesterol-lowering drug, reveals a new study. High cholesterol levels increase the risk of cardiovascular disease.
The key components of the ape diet are plant sterols, found in plant oils and enriched margarines, viscous fibre, found in oats, barley and aubergine, and soy protein and nuts.
People with raised cholesterol following this primitive diet had their levels of bad cholesterol slashed by about a third - the same reduction provided by the statin drug, lovastatin.
Study leader David Jenkins, a vascular biologist at the University of Toronto, says these foods are accepted to have cholesterol-lowering properties. "The thing we did was to put them all together and see that they didn't cancel out but actually added up," he told New Scientist.
He believes that humans may be evolutionarily adapted to the diet, which is similar to that eaten by gorillas and orangutans.
Tofu bake
Jenkins and colleagues assigned 46 patients to either the special ape diet, a standard cholesterol-lowering diet or the standard diet plus lovastatin.
A typical dinner from the ape menu would be tofu bake with ratatouille of aubergine, onions and sweet peppers, with pearled barley and vegetable side dishes, says the team.
After four-weeks, levels of the harmful LDL-cholesterol plummeted by 29 per cent on the ape diet, and 31 per cent for those on lovastatin. Bad cholesterol fell by only 8 per cent for those on the standard low-fat diet.
Jenkins points out many people with raised cholesterol are being put on medication before they give diet a chance. "Although many drugs are extremely safe, there's always a slight chance of risk of the drug and drug interactions," he says.
Lovastatin has an "excellent" safety profile, but the drug can cause liver or muscle enzyme problems in a small minority of people.
Filet mignon
The drug is reasonably cheap now it has come off patent, says Jenkins. But the cost of the ape-diet will depend on people's individual tastes. It might seem dear to those who like fast food. "But if you like filet mignon and West Coast salmon then this is not going to be more expensive - it's going to be cheaper," he says.
The patients generally found the ape diet acceptable, with the main complaint being the large quantity of food that had to be eaten in order not to lose weight.
However, the British Heart Foundation says: "There is a wealth of evidence to suggest that statins are superior to diet in lowering cholesterol levels." The BHF also points out "this is a small short-term study supported by numerous food manufacturers, which may have influenced the findings".
Nonetheless, the BHF acknowledges that diet is important: "Statins should always complement a healthy balanced diet, rather than replace it."
Journal reference: Journal of the American Medical Association: (vol 290, p 502)
Hi Readers,
I have just read an article written in a peer reviewed journal (journal of Complementary Medicine), written by an Ayurvedic medicine practitioner with a Bachelor degree in Biological Science, Diploma in Herbal Medicine and a Diploma in Yoga. He points out that Okra has long been used in India (Ayuderdic medicine) as a treatment for Dysentry and other disorders of the gastrointestinal tract. Recently an article appeared in The Encyclopaedia of Clinical Nutrition: The Digestive and Renal Systems, where the authors claimed Okra can prevent Helicobactor pylori from adhering to the stomach wall. Now Helicobactor pylori causes ulcers and ulcers frequently turn cancerous, so doesn't this demonstrate a cancer preventing role for Okra? So far as I am aware Okra is still a vegetable.
I am sure the role of vegetables/fruit in cancer prevention has a long way to travel yet.
I have just read an article written in a peer reviewed journal (journal of Complementary Medicine), written by an Ayurvedic medicine practitioner with a Bachelor degree in Biological Science, Diploma in Herbal Medicine and a Diploma in Yoga. He points out that Okra has long been used in India (Ayuderdic medicine) as a treatment for Dysentry and other disorders of the gastrointestinal tract. Recently an article appeared in The Encyclopaedia of Clinical Nutrition: The Digestive and Renal Systems, where the authors claimed Okra can prevent Helicobactor pylori from adhering to the stomach wall. Now Helicobactor pylori causes ulcers and ulcers frequently turn cancerous, so doesn't this demonstrate a cancer preventing role for Okra? So far as I am aware Okra is still a vegetable.
I am sure the role of vegetables/fruit in cancer prevention has a long way to travel yet.
The U.S. market is being filled with products that include ACAI as demand continues to increase. While other products use ACAI, MonaVie has become the leading company in research about the fruit and the best ways to transport preserve and use it in a high quality product.
The key to MonaVie is that the benefits of the ACAI berry are delivered through both ACAI puree and freeze-dried ACAI powder, the most effective and concentrated form of ACAI. MonaVie freezes the fresh ACAI berry to preserve the fruits nutrients. Then at a very low heat, it removes all of the moisture from the ACAI berry – leaving behind pure ACAI powder. This freeze-dried ACAI powder, on a gram-for-gram basis, has an ORAC (oxygen radical absorption capacity) score of 1,027 one the highest of any fruit or vegetable tested to date. Foods with high ORAC values are desirable for their ability to inhibit free radical activity.
In addition, MonaVie differs from other products that also use the ACAI berry because it contains a higher level of solids. If you take the fruit and make it into a juice, there’s a certain level of pulp solids. Most of the ACAI that’s shipped to the United States from Brazil has ranges of solids of around 7 to 11 percent. MonaVie uses an ACAI puree that’s 14 to 15 percent solids. This puree contains less water and is consequently, more expensive.
MonaVie may be the only functional-health-beverage company that leaves these fats in. Raw juice is easier to blend. MonaVie feels that obtaining the real, complete benefit of the ACAI berry involves leaving in those healthy fats. Sometimes our product separates in the bottle and you can see the fatty residue, but that’s a great way to know that they’re still in there.
For more information contact me JonathanSherman@bellsouth.net
The key to MonaVie is that the benefits of the ACAI berry are delivered through both ACAI puree and freeze-dried ACAI powder, the most effective and concentrated form of ACAI. MonaVie freezes the fresh ACAI berry to preserve the fruits nutrients. Then at a very low heat, it removes all of the moisture from the ACAI berry – leaving behind pure ACAI powder. This freeze-dried ACAI powder, on a gram-for-gram basis, has an ORAC (oxygen radical absorption capacity) score of 1,027 one the highest of any fruit or vegetable tested to date. Foods with high ORAC values are desirable for their ability to inhibit free radical activity.
In addition, MonaVie differs from other products that also use the ACAI berry because it contains a higher level of solids. If you take the fruit and make it into a juice, there’s a certain level of pulp solids. Most of the ACAI that’s shipped to the United States from Brazil has ranges of solids of around 7 to 11 percent. MonaVie uses an ACAI puree that’s 14 to 15 percent solids. This puree contains less water and is consequently, more expensive.
MonaVie may be the only functional-health-beverage company that leaves these fats in. Raw juice is easier to blend. MonaVie feels that obtaining the real, complete benefit of the ACAI berry involves leaving in those healthy fats. Sometimes our product separates in the bottle and you can see the fatty residue, but that’s a great way to know that they’re still in there.
For more information contact me JonathanSherman@bellsouth.net
Or you could contact this fellow.
Monavie Scam - What Is The Truth?
By Vern How Chan Platinum Quality Author
Vern How Chan
Vern How Chan
Level: Platinum
Vern is a professional affiliate marketer who ventured online since June 2006. He got fed up with having only one income stream , went out ...
Article Word Count: 540 [View Summary] Comments (0)
Your MonaVie Upline Won't Like What I'm About To Share With You!
With the recent increase of baby boomers interests in wellness products, this has brought about a great deal of timely marketing ideas bursting into the economy. You should be seeing hundreds of 'health' juice drinks around the globe. The latest phenomenon is the MonaVie scam.
We will discover the truth behind the MonaVie scam. With the help of some known facts you will also be able to take an insider look. Instead of boring you with some 'fatty' information we will dive straight into the heart of the matter and surface the 'meat' of the MonaVie scam.
Founding MonaVie
If you have not done your homework about the MonaVie scam yet it is fine. Here is how MovaVie actually started. MonaVie was founded by a gentleman named Daillin Larsen. Daillin had come from a 17 year experience on direct selling and wanted to share the açai berry's health benefits with people.
Instead of just creating a product with the açai berry, Daillin has his team of scientists identify 19 fruits to be included in the MonaVie product drink. That is your great summary to the well known MonaVie drink. Since then, it has evolved into the MonaVie Active formula drink.
Before The MonaVie Scam And The System
Just don't judge the MonaVie scam to be valid too quickly because it was not this way in the beginning. You should do some good research on more about the company before drawing your own conclusion.
Like all typical multi level marketing systems your guess is a correct about it's selling propositions. You are normally encouraged to become Independent Distributors if you purchase MonaVie's products. You profit by bringing in more distributors and get a percentage of every sale made by your down line.
It is correct to say that you will be working in a network marketing based system where "leveraging on others" is the common motto. Generally, you bring in a network of people to sell MonaVie juices, they sell to their friends, and their friends sell to their friends. Let us get down to more details about the MonaVie scam now.
The Sad Truth
Unfortunately, your fellow friends of the public do not agree with MonaVie and most it's claims. We shall go over each point briefly to validate this. Firstly, it would be nice for you to know that the price you pay for each bottle of the drink costs $45. A one month supply is about $180.
A brief summary of some sad facts of the MonaVie scam:
1) MonaVie is not purchasing their Açai berries from Sambazon (source of the best berries)
2) The drink is not made up of 100% freeze dried Açai. They use a blend of Açai puree and freeze dried Açai
3) Independent distributors can abuse the system and try to recruit endless representatives
Most people get burned by point 3 because in reality it isn't that easy to recruit people who can work the same system to your liking.
There is still some light at the end of the tunnel. If you really want to profit easily but with some element of direct marketing involved, doing an instant commission sale is the trend for today. You would not even bother about the MonaVie scam topics once you discover this.
About The Author:
Vern How has been earning online back in June 2006. He has tried and tested thousands of dollars worth of programs since then. Today, he is a successful affiliate marketer who believes in giving back by helping others. To find out how Vern can help you work from home go to... Simple Riches
For more information on a fool-proof strategy to profiting massively on the Internet, just check out the MonaVie Scam Solution
Article Source: http://EzineArticles.com/?expert=Vern_How_Chan
Vern How Chan - EzineArticles Expert Author
I would look else where.
Monavie Scam - What Is The Truth?
By Vern How Chan Platinum Quality Author
Vern How Chan
Vern How Chan
Level: Platinum
Vern is a professional affiliate marketer who ventured online since June 2006. He got fed up with having only one income stream , went out ...
Article Word Count: 540 [View Summary] Comments (0)
Your MonaVie Upline Won't Like What I'm About To Share With You!
With the recent increase of baby boomers interests in wellness products, this has brought about a great deal of timely marketing ideas bursting into the economy. You should be seeing hundreds of 'health' juice drinks around the globe. The latest phenomenon is the MonaVie scam.
We will discover the truth behind the MonaVie scam. With the help of some known facts you will also be able to take an insider look. Instead of boring you with some 'fatty' information we will dive straight into the heart of the matter and surface the 'meat' of the MonaVie scam.
Founding MonaVie
If you have not done your homework about the MonaVie scam yet it is fine. Here is how MovaVie actually started. MonaVie was founded by a gentleman named Daillin Larsen. Daillin had come from a 17 year experience on direct selling and wanted to share the açai berry's health benefits with people.
Instead of just creating a product with the açai berry, Daillin has his team of scientists identify 19 fruits to be included in the MonaVie product drink. That is your great summary to the well known MonaVie drink. Since then, it has evolved into the MonaVie Active formula drink.
Before The MonaVie Scam And The System
Just don't judge the MonaVie scam to be valid too quickly because it was not this way in the beginning. You should do some good research on more about the company before drawing your own conclusion.
Like all typical multi level marketing systems your guess is a correct about it's selling propositions. You are normally encouraged to become Independent Distributors if you purchase MonaVie's products. You profit by bringing in more distributors and get a percentage of every sale made by your down line.
It is correct to say that you will be working in a network marketing based system where "leveraging on others" is the common motto. Generally, you bring in a network of people to sell MonaVie juices, they sell to their friends, and their friends sell to their friends. Let us get down to more details about the MonaVie scam now.
The Sad Truth
Unfortunately, your fellow friends of the public do not agree with MonaVie and most it's claims. We shall go over each point briefly to validate this. Firstly, it would be nice for you to know that the price you pay for each bottle of the drink costs $45. A one month supply is about $180.
A brief summary of some sad facts of the MonaVie scam:
1) MonaVie is not purchasing their Açai berries from Sambazon (source of the best berries)
2) The drink is not made up of 100% freeze dried Açai. They use a blend of Açai puree and freeze dried Açai
3) Independent distributors can abuse the system and try to recruit endless representatives
Most people get burned by point 3 because in reality it isn't that easy to recruit people who can work the same system to your liking.
There is still some light at the end of the tunnel. If you really want to profit easily but with some element of direct marketing involved, doing an instant commission sale is the trend for today. You would not even bother about the MonaVie scam topics once you discover this.
About The Author:
Vern How has been earning online back in June 2006. He has tried and tested thousands of dollars worth of programs since then. Today, he is a successful affiliate marketer who believes in giving back by helping others. To find out how Vern can help you work from home go to... Simple Riches
For more information on a fool-proof strategy to profiting massively on the Internet, just check out the MonaVie Scam Solution
Article Source: http://EzineArticles.com/?expert=Vern_How_Chan
Vern How Chan - EzineArticles Expert Author
I would look else where.
Hi Readers,
The American Institute for Cancer Research is now saying that some vegetables (allium veg) such as onion, leeks etc and some fruits probably offer protection against seven (7) cancers.
http://www.aicr.org/site/News2?abbr=pr_&am...le&id=13094
Cheers
The American Institute for Cancer Research is now saying that some vegetables (allium veg) such as onion, leeks etc and some fruits probably offer protection against seven (7) cancers.
http://www.aicr.org/site/News2?abbr=pr_&am...le&id=13094
Cheers
Hi Readers
Even the scientists are not convinced that fruit and vegetables can not stop cancer.
http://www.newsmax.com/health/cancer_thera...2/07/55375.html
Cheers
Even the scientists are not convinced that fruit and vegetables can not stop cancer.
http://www.newsmax.com/health/cancer_thera...2/07/55375.html
Cheers
Hi Readers,
How could you get more vitamins/minerals and antioxidants in your diet other than eating fruit and vegetables, yet this large study showed no evidence of any benefit being conferred on humans from this source, how do you explain this if these nutrients are so wonderful?
There are possible explanations!!
Cheers
How could you get more vitamins/minerals and antioxidants in your diet other than eating fruit and vegetables, yet this large study showed no evidence of any benefit being conferred on humans from this source, how do you explain this if these nutrients are so wonderful?
There are possible explanations!!
Cheers
Yeah, I am well known about the fruits and fresh vegetables can not prevent you from cancer but it can stay you fit and fine many times.
Hi Emily9a,
I think this is one piece of research that has to be wrong, there are too many countries that have a high fruit/veg diet that are living virtually free of cancer, like Okinawa, Japan and Singapore. Maybe fruit/veg alone does not prevent cancer but common sense would tell you that it has to be part of the puzzle surely, or are we all looking at it wrong??
Cheers
I think this is one piece of research that has to be wrong, there are too many countries that have a high fruit/veg diet that are living virtually free of cancer, like Okinawa, Japan and Singapore. Maybe fruit/veg alone does not prevent cancer but common sense would tell you that it has to be part of the puzzle surely, or are we all looking at it wrong??
Cheers
Actually, no one is aware as to exact cause of cancer. But cancer is caused due to many reasons. Fruits and veggies definately help to prevent various diseases. But no one is aware as to why cancer is caused. But it is always good to have more fruits and vegetables. Raw fruits are better than juices and veggies that are raw are better than processed foods. You will definately feel healthy if you have good amount of veggies.
Hi Bobby,
Research scientists know how cancer is caused and how it works. To put it simply it is the replication of cells without controls (apoptosis) which is the naturally programmed death of the cell. There is a natural mutation rate in all cells and from memory I think it is 1 in 200,000. Certain chemicals/viruses/bacteria and procedures create a need for more cells for repairs to the body, such as radiation, salt (inflammation), nitrites cause not only an increase in replication but an increase in mutation rates. Obesity also increases inflammation within the body.
Here is an interesting link on cancer and how it works.
http://www.howstuffworks.com/cancer.htm
Cheers
Research scientists know how cancer is caused and how it works. To put it simply it is the replication of cells without controls (apoptosis) which is the naturally programmed death of the cell. There is a natural mutation rate in all cells and from memory I think it is 1 in 200,000. Certain chemicals/viruses/bacteria and procedures create a need for more cells for repairs to the body, such as radiation, salt (inflammation), nitrites cause not only an increase in replication but an increase in mutation rates. Obesity also increases inflammation within the body.
Here is an interesting link on cancer and how it works.
http://www.howstuffworks.com/cancer.htm
Cheers
I didn't know bowls could get cancer.
Do you mean bowels, like colon cancer?
www.acidrefluxatoz.com
Do you mean bowels, like colon cancer?
www.acidrefluxatoz.com
BOWLS,
What are you talking about Justin ???
Cheers
What are you talking about Justin ???
Cheers
Hi Readers,
The AICR thinks some fruit and vegetables prevent cancer.
American Institute for Cancer Research
Diet & Cancers
Foods That Fight Cancer
No single food or food substances can protect you against cancer. But scientists believe that the right combination of foods in a predominantly plant-based diet may. Evidence is mounting that the minerals, vitamins and phytochemicals in plant foods interact to provide extra cancer protection. This concept is called synergy.
In addition, vegetables, fruits, whole grains and beans are low-energy-dense, low calorie foods and probably protect against weight gain. According to the Second Expert Report, experts believe that weight gain – particularly obesity and overweight – are implicated in the development of cancer. Eating a predominantly plant based diet can help prevent weight gain and therefore protect against those cancers whose risk is convincingly increased by higher body fat (namely cancers of the colorectum, esophagus, endometrium, pancreas, kidney, and breast in postmenopausal women).
That is why AICR recommends that at least 2/3 of your plate should be filled with vegetables, fruit, whole grains and beans.
The majority of the laboratory research on diet and cancer suggests that eating vegetables, fruits, whole grains and beans will lower your risk of developing the disease. Scientists are trying to determine precisely how and why these foods may prevent or stop the development of tumors.
Here is a list of foods we at AICR get asked about most often. Click each one to learn what current science can tell us about its role in protecting our health.
* Beans
* Berries
* Cruciferous Vegetables
* Dark Green Leafy Vegetables
* Flaxseed
* Garlic
* Grapes and Grape Juice
* Green Tea
* Soy
* Tomatoes
* Whole Grains
Cheers
The AICR thinks some fruit and vegetables prevent cancer.
American Institute for Cancer Research
Diet & Cancers
Foods That Fight Cancer
No single food or food substances can protect you against cancer. But scientists believe that the right combination of foods in a predominantly plant-based diet may. Evidence is mounting that the minerals, vitamins and phytochemicals in plant foods interact to provide extra cancer protection. This concept is called synergy.
In addition, vegetables, fruits, whole grains and beans are low-energy-dense, low calorie foods and probably protect against weight gain. According to the Second Expert Report, experts believe that weight gain – particularly obesity and overweight – are implicated in the development of cancer. Eating a predominantly plant based diet can help prevent weight gain and therefore protect against those cancers whose risk is convincingly increased by higher body fat (namely cancers of the colorectum, esophagus, endometrium, pancreas, kidney, and breast in postmenopausal women).
That is why AICR recommends that at least 2/3 of your plate should be filled with vegetables, fruit, whole grains and beans.
The majority of the laboratory research on diet and cancer suggests that eating vegetables, fruits, whole grains and beans will lower your risk of developing the disease. Scientists are trying to determine precisely how and why these foods may prevent or stop the development of tumors.
Here is a list of foods we at AICR get asked about most often. Click each one to learn what current science can tell us about its role in protecting our health.
* Beans
* Berries
* Cruciferous Vegetables
* Dark Green Leafy Vegetables
* Flaxseed
* Garlic
* Grapes and Grape Juice
* Green Tea
* Soy
* Tomatoes
* Whole Grains
Cheers
Here are the foods.
Foods That Fight Cancer
Beans
Beans (also known as legumes) include lentils and peas along with many other varieties. Soybeans fall into this category as well; their anti-cancer benefits are described in full in the soy section.
The active ingredients in beans that scientists believe may play a role in cancer prevention include: saponins, protease inhibitors and phytic acid. These compounds, called phytochemicals, are found naturally in plants and appear to protect our cells from damage that can lead to cancer.
In laboratory studies, saponins have shown the ability to inhibit the reproduction of cancer cells and slow the growth of tumors in several different tissues. Protease inhibitors have slowed the division of cancer cells and helped to prevent tumors from releasing substances called proteases that destroy nearby cells. Phytic acid has shown the ability to significantly slow the progression of tumors.
Beans are also rich in fiber. AICR's second expert report, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, found probable evidence that foods containing dietary fiber, like beans, can decrease one’s risk of developing colorectal cancer.
Foods That Fight Cancer cartoon: bowl of strawberries
Berries
Berries are known as good sources of vitamin C and fiber. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods high in vitamin C probably protect against cancer of the esophagus, while foods containing dietary fiber can probably decrease one’s risk of developing colorectal cancer.
All berries, but particularly strawberries and raspberries, are rich in a substance called ellagic acid. In laboratory studies, this phytochemical has shown the ability to prevent cancers of the skin, bladder, lung, esophagus and breast. Research suggests that ellagic acid seems to utilize several different cancer-fighting methods at once: it acts as an antioxidant, it helps the body deactivate specific carcinogens and it helps slow the reproduction of cancer cells.
Strawberries also contain a wide range of other phytochemicals, called flavonoids, each of which seems to employ a similar array of anti-cancer strategies.
Blueberries contain a family of phenolic compounds called anthocyanosides, which many scientists believe are among the most potent antioxidants yet discovered.
Foods That Fight Cancer
Cruciferous Vegetables
The cruciferous vegetables are broccoli, cauliflower, cabbage, Brussels sprouts, bok choy and kale. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, non-starchy vegetables, like those listed above, probably protect against some types of cancers. This protective effect is strongest for cancers of the mouth, pharynx, larynx, esophagus, and stomach.
Research on cruciferous vegetables highlights several components that have been linked to lower cancer risk, including glucosinolates, crambene, indole-3-carbinol and, especially, isothiocyanates (which are derived from glucosinolates).
Several laboratory studies have suggested that cruciferous vegetables help regulate a complex system of bodily enzymes that defend against cancer. Components of these vegetables have shown the ability to stop the growth of cancer cells in various cell, tissue and animal models, including tumors of the breast, endometrium, lung, colon, liver, colon and cervix.
Foods That Fight Cancer
Dark Green Leafy Vegetables
Spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard are excellent sources of fiber, folate and a wide range of carotenoids such as lutein and zeaxanthin, along with saponins and flavonoids.
According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods containing carotenoids probably protect against cancers of the mouth, pharynx and larynx.
Researchers believe that carotenoids seem to prevent cancer by acting as antioxidants – that is, scouring potentially dangerous “free radicals” from the body before they can do harm. Some laboratory research has found that the carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer.
The Second Expert Report also noted probable evidence that foods containing folate decrease risk of pancreatic cancer and that foods containing dietary fiber probably reduce one’s chances of developing colorectal cancer
Research | Diet & Cancer | Publications | Cancer Survivors | How Can I Help? | Press | About AICR
Foods That Fight Cancer
Flaxseed
Flaxseed is available as flaxseed flour, flaxseed meal (which has the texture of cornmeal), flaxseed oil and whole flaxseeds. The whole seeds cannot be digested, so they provide no nutritional or health benefits unless they are ground.
Flaxseed is the best dietary source for substances called lignans. Lignans are classified as phytoestrogens (plant estrogens) because they seem to mimic the action of estrogen in the body. In some studies, this behavior has been linked to reduced cancer risk. Note that flaxseed oil does not naturally contain lignans, although some manufacturers add them during processing.
Flax is also the richest plant source of one kind of omega-3 fatty acid, alphalinolenic acid (ALA). In several large scale studies, this fat has shown promising health benefits, including offering protection from heart disease and some cancers.
In several laboratory studies, flaxseed has inhibited the formation of colon, breast, skin and lung tumors. However, there is some indication that the anti-cancer effect of flaxseed varied widely depending upon the variety of flaxseed and its growing conditions.
A few laboratory studies involving rats have suggested that consumption of flaxseed during pregnancy and lactation produces hormonal changes in offspring that may impact their cancer development. These findings are preliminary and warrant further study.
In some short-term human studies, consumption of flaxseed has altered estrogen metabolism in ways that may indicate a protective effect against breast cancer. To date, the laboratory and clinical work on flaxseed and breast cancer has focused on estrogen-receptor negative breast cancers. The effect of flaxseed on estrogen-positive breast cancers has not been studied.
Currently, the evidence associating consumption of flaxseed with protection against prostate cancer is less consistent; some human studies indicate an increased risk, some a decreased risk, and still others find no association at all.
Note: High amounts of flaxseed and flaxseed oil can reduce blood clotting and promote bleeding, and may interact with drugs that that have a similar effect, such as aspirin.
Foods That Fight Cancer
Garlic
Garlic belongs to the family of vegetables called Allium, which also includes onions, scallions, leeks and chives. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods belonging to the allium family of vegetables probably protect against stomach cancer. Moreover, the evidence in the report shows that garlic, in particular, probably decreases one’s chances of developing colorectal cancer.
The protective effect of garlic was shown to have a dose response relationship. In other words, highest exposure to the food showed the greatest decrease in risk. For cancer protection, AICR experts suggest including garlic as part of a well-balanced predominantly plant-based diet.
These allium vegetables contain many substances now being studied for their anti-cancer effects, including: allicin, allixin, allyl sulfides, quercetin and a large group of organosulfur compounds. In laboratory studies, components of garlic have shown the ability to slow or stop the growth of tumors in prostate, bladder, colon and stomach tissue.
Laboratory research has also shown that one garlic component, called diallyl disulfide, exerts potent preventive effects against cancers of the skin, colon and lung. Recently, this compound proved able to kill leukemia cells in the laboratory. A compound derived from garlic called ajoene has displayed similar activity.
In animal studies, components in Allium vegetables have slowed the development of cancer in several stages and at various body sites: stomach, breast, esophagus, colon and lung.
Foods That Fight Cancer
Grapes and Grape Juice
Both grapes and grape juice are rich sources of resveratrol, a specific type of natural plant chemical that belongs to a much larger group of plant chemicals called polyphenols.
The skin of the grape contains the most resveratrol, and red and purple grapes contain significantly more resveratrol than green grapes. Grape jam and raisins contain much smaller amounts of this phytochemical. Wine also contains resveratrol. However, with AICR’s second expert report noting convincing evidence that alcohol is associated with increased risk for cancers of the mouth, pharynx and larynx, esophagus, breast (pre- and postmenopausal) and colon and rectum (in men), wine is not a recommended source of resveratrol.
Scientists believe that polyphenols in general and resveratrol, in particular, possess potent antioxidant and anti-inflammatory properties. In laboratory studies, resveratrol has been able to prevent the kind of damage known to trigger the cancer process in cell, tissue and animal models.
Other laboratory research points to resveratrol’s ability to slow the growth of cancer cells and inhibit the formation of tumors in lymph, liver, stomach and breast cells. Resveratrol has also triggered the death of leukemic and colon cancer tumors.
In one series of studies, resveratrol blocked the development of skin, breast and leukemia cancers at all three stages of the disease (initiation, promotion and progression).
Foods That Fight Cancer
Green Tea
Since ancient times, tea has been used as both beverage and medicine. Both black and green teas contain numerous active ingredients, including polyphenols and flavonoids, which are potent antioxidants.
One class of flavonoids called catechins has recently become the focus of widespread study for their anti-cancer potential. Tea is the best source of catechins in the human diet, and green tea contains about three times the quantity of catechins found in black tea.
In laboratory studies, green tea has been shown to slow or completely prevent cancer developent in colon, liver, breast and prostate cells. Other studies involving green tea have shown similar protective effects in tissues of the lung, skin and digestive tract.
Studies that track the diets of human subjects over several years (particularly studies conducted in Asia, where green tea consumption is common) have also associated regular usage of green tea with lower risk for bladder, colon, stomach, pancreatic and esophageal cancers.
AICR’s second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, was unable to make a recommendation regarding the relationship between tea consumption and cancer risk due to insufficient evidence.
Note: Very high amounts of green tea components (usually associated with overdosage of green tea supplements) have been shown to interact with drugs that affect blood clotting such as aspirin.
Foods That Fight Cancer
Soy
Soybeans are a type of legume, or bean. Foods made from soybeans include tofu, soymilk, soybeans, soynuts, miso (soy paste), tempeh, soy burgers and soynut butter.
Scientists believe that several active ingredients in soy may have anti-cancer effects. These include: isoflavones (which have been studied most), saponins, phenolic acids, phytic acid, phytosterols, and protein kinase inhibitors.
Soy appears to contain some components that resemble very weak forms of the body’s natural hormones. As a result, soy foods can mimic the actions of hormones under certain conditions and counteract these hormonal actions at other times. Because of such complexities, most of the studies that have investigated soy’s role in cancer development have dealt with hormone-related cancers such as those of the breast and prostate.
Soy has been shown to inhibit the growth of prostate cancer cells in a variety of laboratory conditions. Soy has also been associated with the inhibition of breast cancer cells in some, but not all, laboratory experiments. Diets rich soy have been shown to alter the metabolism of breast tissue in animal subjects in ways that may translate into added anti-cancer protection.
Several human and laboratory studies have suggested that consumption of soy early in life may help protect against breast cancer later in life. Results are less encouraging for a post-menopausal role.
As a general rule of thumb, soy seems to be a good food to include in your diet (along with other beans) as a source of protein and nutrients. For now there is little evidence supporting earlier hopes that soy foods might offer special protection against breast cancer.
One exception to the general safety of soy consumption may be for women who are taking anti-estrogen medications such as tamoxifen or aromatase inhibitors. Researchers suggest that these patients limit or avoid soy until more is known
Foods That Fight Cancer
Tomatoes
The tomato’s red hue comes chiefly from a phytochemical called lycopene. Tomatoes have attracted particular attention from prostate cancer researchers because lycopene and its related compounds tend to concentrate in tissues of the prostate.
AICR's second expert report, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, found substantial and convincing evidence that foods containing lycopene probably protect against prostate cancer.
In animal models, consumption of tomato compounds has been linked to large decreases in prostate cancer risk. Moreover, there is evidence that this cancer-fighting potential is increased if tomatoes are consumed in a processed form that allows these natural compounds to be released and more easily absorbed, such as tomato sauce, tomato paste or tomato juice.
Lycopene, a powerful antioxidant, together with a group of related compounds collectively called the “red family,” has displayed anti-cancer potential in a variety of laboratory studies. In the laboratory, tomato components have stopped the proliferation of several other cancer cells types, including breast, lung, and endometrial.
Although the evidence suggests it is likely that foods containing lycopene, including tomatoes, offer cancer protection, AICR stresses the importance of eating a variety of plant foods to ensure the most protection against cancer development. No food in isolation can effectively lower cancer risk.
Foods That Fight Cancer
Whole Grains
The term “whole grain” means that all three parts of the grain kernel (germ, bran and endosperm) are included. Refined grains usually have the bran and germ removed, leaving only the starchy endosperm. Brown rice is a whole grain, white rice is not. Other whole-grain foods include wheat breads, rolls, pasta and cereals; whole grain oat cereals such as oatmeal, popcorn, wild rice, tortilla and tortilla chips, corn, kasha (roasted buckwheat) and tabouleh (bulghur wheat).
Whole grains are rich in fiber, vitamins, minerals and hundreds of natural plant compounds, called phytochemicals, which protect cells from the types of damage that may lead to cancer. In addition research points to specific substances in whole grains that have been linked to lower cancer risk, including antioxidants, phenols, lignans, phytoestrogens and saponins.
AICR's second expert report, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, found probable evidence that foods containing dietary fiber, like whole grains, can decrease one’s risk of developing colorectal cancer.
Moreover, limiting energy dense foods and eating a predominantly plant-based diet rich in vegetables, fruits, whole grains and beans can help with weight maintenance and, in turn, may decrease your risk of developing cancer
Cheers
Foods That Fight Cancer
Beans
Beans (also known as legumes) include lentils and peas along with many other varieties. Soybeans fall into this category as well; their anti-cancer benefits are described in full in the soy section.
The active ingredients in beans that scientists believe may play a role in cancer prevention include: saponins, protease inhibitors and phytic acid. These compounds, called phytochemicals, are found naturally in plants and appear to protect our cells from damage that can lead to cancer.
In laboratory studies, saponins have shown the ability to inhibit the reproduction of cancer cells and slow the growth of tumors in several different tissues. Protease inhibitors have slowed the division of cancer cells and helped to prevent tumors from releasing substances called proteases that destroy nearby cells. Phytic acid has shown the ability to significantly slow the progression of tumors.
Beans are also rich in fiber. AICR's second expert report, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, found probable evidence that foods containing dietary fiber, like beans, can decrease one’s risk of developing colorectal cancer.
Foods That Fight Cancer cartoon: bowl of strawberries
Berries
Berries are known as good sources of vitamin C and fiber. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods high in vitamin C probably protect against cancer of the esophagus, while foods containing dietary fiber can probably decrease one’s risk of developing colorectal cancer.
All berries, but particularly strawberries and raspberries, are rich in a substance called ellagic acid. In laboratory studies, this phytochemical has shown the ability to prevent cancers of the skin, bladder, lung, esophagus and breast. Research suggests that ellagic acid seems to utilize several different cancer-fighting methods at once: it acts as an antioxidant, it helps the body deactivate specific carcinogens and it helps slow the reproduction of cancer cells.
Strawberries also contain a wide range of other phytochemicals, called flavonoids, each of which seems to employ a similar array of anti-cancer strategies.
Blueberries contain a family of phenolic compounds called anthocyanosides, which many scientists believe are among the most potent antioxidants yet discovered.
Foods That Fight Cancer
Cruciferous Vegetables
The cruciferous vegetables are broccoli, cauliflower, cabbage, Brussels sprouts, bok choy and kale. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, non-starchy vegetables, like those listed above, probably protect against some types of cancers. This protective effect is strongest for cancers of the mouth, pharynx, larynx, esophagus, and stomach.
Research on cruciferous vegetables highlights several components that have been linked to lower cancer risk, including glucosinolates, crambene, indole-3-carbinol and, especially, isothiocyanates (which are derived from glucosinolates).
Several laboratory studies have suggested that cruciferous vegetables help regulate a complex system of bodily enzymes that defend against cancer. Components of these vegetables have shown the ability to stop the growth of cancer cells in various cell, tissue and animal models, including tumors of the breast, endometrium, lung, colon, liver, colon and cervix.
Foods That Fight Cancer
Dark Green Leafy Vegetables
Spinach, kale, romaine lettuce, leaf lettuce, mustard greens, collard greens, chicory and Swiss chard are excellent sources of fiber, folate and a wide range of carotenoids such as lutein and zeaxanthin, along with saponins and flavonoids.
According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods containing carotenoids probably protect against cancers of the mouth, pharynx and larynx.
Researchers believe that carotenoids seem to prevent cancer by acting as antioxidants – that is, scouring potentially dangerous “free radicals” from the body before they can do harm. Some laboratory research has found that the carotenoids in dark green leafy vegetables can inhibit the growth of certain types of breast cancer cells, skin cancer cells, lung cancer and stomach cancer.
The Second Expert Report also noted probable evidence that foods containing folate decrease risk of pancreatic cancer and that foods containing dietary fiber probably reduce one’s chances of developing colorectal cancer
Research | Diet & Cancer | Publications | Cancer Survivors | How Can I Help? | Press | About AICR
Foods That Fight Cancer
Flaxseed
Flaxseed is available as flaxseed flour, flaxseed meal (which has the texture of cornmeal), flaxseed oil and whole flaxseeds. The whole seeds cannot be digested, so they provide no nutritional or health benefits unless they are ground.
Flaxseed is the best dietary source for substances called lignans. Lignans are classified as phytoestrogens (plant estrogens) because they seem to mimic the action of estrogen in the body. In some studies, this behavior has been linked to reduced cancer risk. Note that flaxseed oil does not naturally contain lignans, although some manufacturers add them during processing.
Flax is also the richest plant source of one kind of omega-3 fatty acid, alphalinolenic acid (ALA). In several large scale studies, this fat has shown promising health benefits, including offering protection from heart disease and some cancers.
In several laboratory studies, flaxseed has inhibited the formation of colon, breast, skin and lung tumors. However, there is some indication that the anti-cancer effect of flaxseed varied widely depending upon the variety of flaxseed and its growing conditions.
A few laboratory studies involving rats have suggested that consumption of flaxseed during pregnancy and lactation produces hormonal changes in offspring that may impact their cancer development. These findings are preliminary and warrant further study.
In some short-term human studies, consumption of flaxseed has altered estrogen metabolism in ways that may indicate a protective effect against breast cancer. To date, the laboratory and clinical work on flaxseed and breast cancer has focused on estrogen-receptor negative breast cancers. The effect of flaxseed on estrogen-positive breast cancers has not been studied.
Currently, the evidence associating consumption of flaxseed with protection against prostate cancer is less consistent; some human studies indicate an increased risk, some a decreased risk, and still others find no association at all.
Note: High amounts of flaxseed and flaxseed oil can reduce blood clotting and promote bleeding, and may interact with drugs that that have a similar effect, such as aspirin.
Foods That Fight Cancer
Garlic
Garlic belongs to the family of vegetables called Allium, which also includes onions, scallions, leeks and chives. According to AICR's second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, foods belonging to the allium family of vegetables probably protect against stomach cancer. Moreover, the evidence in the report shows that garlic, in particular, probably decreases one’s chances of developing colorectal cancer.
The protective effect of garlic was shown to have a dose response relationship. In other words, highest exposure to the food showed the greatest decrease in risk. For cancer protection, AICR experts suggest including garlic as part of a well-balanced predominantly plant-based diet.
These allium vegetables contain many substances now being studied for their anti-cancer effects, including: allicin, allixin, allyl sulfides, quercetin and a large group of organosulfur compounds. In laboratory studies, components of garlic have shown the ability to slow or stop the growth of tumors in prostate, bladder, colon and stomach tissue.
Laboratory research has also shown that one garlic component, called diallyl disulfide, exerts potent preventive effects against cancers of the skin, colon and lung. Recently, this compound proved able to kill leukemia cells in the laboratory. A compound derived from garlic called ajoene has displayed similar activity.
In animal studies, components in Allium vegetables have slowed the development of cancer in several stages and at various body sites: stomach, breast, esophagus, colon and lung.
Foods That Fight Cancer
Grapes and Grape Juice
Both grapes and grape juice are rich sources of resveratrol, a specific type of natural plant chemical that belongs to a much larger group of plant chemicals called polyphenols.
The skin of the grape contains the most resveratrol, and red and purple grapes contain significantly more resveratrol than green grapes. Grape jam and raisins contain much smaller amounts of this phytochemical. Wine also contains resveratrol. However, with AICR’s second expert report noting convincing evidence that alcohol is associated with increased risk for cancers of the mouth, pharynx and larynx, esophagus, breast (pre- and postmenopausal) and colon and rectum (in men), wine is not a recommended source of resveratrol.
Scientists believe that polyphenols in general and resveratrol, in particular, possess potent antioxidant and anti-inflammatory properties. In laboratory studies, resveratrol has been able to prevent the kind of damage known to trigger the cancer process in cell, tissue and animal models.
Other laboratory research points to resveratrol’s ability to slow the growth of cancer cells and inhibit the formation of tumors in lymph, liver, stomach and breast cells. Resveratrol has also triggered the death of leukemic and colon cancer tumors.
In one series of studies, resveratrol blocked the development of skin, breast and leukemia cancers at all three stages of the disease (initiation, promotion and progression).
Foods That Fight Cancer
Green Tea
Since ancient times, tea has been used as both beverage and medicine. Both black and green teas contain numerous active ingredients, including polyphenols and flavonoids, which are potent antioxidants.
One class of flavonoids called catechins has recently become the focus of widespread study for their anti-cancer potential. Tea is the best source of catechins in the human diet, and green tea contains about three times the quantity of catechins found in black tea.
In laboratory studies, green tea has been shown to slow or completely prevent cancer developent in colon, liver, breast and prostate cells. Other studies involving green tea have shown similar protective effects in tissues of the lung, skin and digestive tract.
Studies that track the diets of human subjects over several years (particularly studies conducted in Asia, where green tea consumption is common) have also associated regular usage of green tea with lower risk for bladder, colon, stomach, pancreatic and esophageal cancers.
AICR’s second expert report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, was unable to make a recommendation regarding the relationship between tea consumption and cancer risk due to insufficient evidence.
Note: Very high amounts of green tea components (usually associated with overdosage of green tea supplements) have been shown to interact with drugs that affect blood clotting such as aspirin.
Foods That Fight Cancer
Soy
Soybeans are a type of legume, or bean. Foods made from soybeans include tofu, soymilk, soybeans, soynuts, miso (soy paste), tempeh, soy burgers and soynut butter.
Scientists believe that several active ingredients in soy may have anti-cancer effects. These include: isoflavones (which have been studied most), saponins, phenolic acids, phytic acid, phytosterols, and protein kinase inhibitors.
Soy appears to contain some components that resemble very weak forms of the body’s natural hormones. As a result, soy foods can mimic the actions of hormones under certain conditions and counteract these hormonal actions at other times. Because of such complexities, most of the studies that have investigated soy’s role in cancer development have dealt with hormone-related cancers such as those of the breast and prostate.
Soy has been shown to inhibit the growth of prostate cancer cells in a variety of laboratory conditions. Soy has also been associated with the inhibition of breast cancer cells in some, but not all, laboratory experiments. Diets rich soy have been shown to alter the metabolism of breast tissue in animal subjects in ways that may translate into added anti-cancer protection.
Several human and laboratory studies have suggested that consumption of soy early in life may help protect against breast cancer later in life. Results are less encouraging for a post-menopausal role.
As a general rule of thumb, soy seems to be a good food to include in your diet (along with other beans) as a source of protein and nutrients. For now there is little evidence supporting earlier hopes that soy foods might offer special protection against breast cancer.
One exception to the general safety of soy consumption may be for women who are taking anti-estrogen medications such as tamoxifen or aromatase inhibitors. Researchers suggest that these patients limit or avoid soy until more is known
Foods That Fight Cancer
Tomatoes
The tomato’s red hue comes chiefly from a phytochemical called lycopene. Tomatoes have attracted particular attention from prostate cancer researchers because lycopene and its related compounds tend to concentrate in tissues of the prostate.
AICR's second expert report, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, found substantial and convincing evidence that foods containing lycopene probably protect against prostate cancer.
In animal models, consumption of tomato compounds has been linked to large decreases in prostate cancer risk. Moreover, there is evidence that this cancer-fighting potential is increased if tomatoes are consumed in a processed form that allows these natural compounds to be released and more easily absorbed, such as tomato sauce, tomato paste or tomato juice.
Lycopene, a powerful antioxidant, together with a group of related compounds collectively called the “red family,” has displayed anti-cancer potential in a variety of laboratory studies. In the laboratory, tomato components have stopped the proliferation of several other cancer cells types, including breast, lung, and endometrial.
Although the evidence suggests it is likely that foods containing lycopene, including tomatoes, offer cancer protection, AICR stresses the importance of eating a variety of plant foods to ensure the most protection against cancer development. No food in isolation can effectively lower cancer risk.
Foods That Fight Cancer
Whole Grains
The term “whole grain” means that all three parts of the grain kernel (germ, bran and endosperm) are included. Refined grains usually have the bran and germ removed, leaving only the starchy endosperm. Brown rice is a whole grain, white rice is not. Other whole-grain foods include wheat breads, rolls, pasta and cereals; whole grain oat cereals such as oatmeal, popcorn, wild rice, tortilla and tortilla chips, corn, kasha (roasted buckwheat) and tabouleh (bulghur wheat).
Whole grains are rich in fiber, vitamins, minerals and hundreds of natural plant compounds, called phytochemicals, which protect cells from the types of damage that may lead to cancer. In addition research points to specific substances in whole grains that have been linked to lower cancer risk, including antioxidants, phenols, lignans, phytoestrogens and saponins.
AICR's second expert report, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, found probable evidence that foods containing dietary fiber, like whole grains, can decrease one’s risk of developing colorectal cancer.
Moreover, limiting energy dense foods and eating a predominantly plant-based diet rich in vegetables, fruits, whole grains and beans can help with weight maintenance and, in turn, may decrease your risk of developing cancer
Cheers
Hi Readers,
Another recommendation is not to take supplements.
Diet & Cancer
Don’t Use Supplements to Protect against Cancer
To reduce your risk of cancer, choose a balanced diet with a variety of foods rather than taking supplements.
The Expert Report found strong evidence that high-dose supplements of some nutrients can affect the risk of different cancers. The panel judged that in general, the best source of nourishment is food and drink, not dietary supplements. Nutrient-rich whole foods contain substances that are necessary for good health - like fiber, vitamins, minerals and phytochemicals. (The plant-based foods are the source of many cancer-fighting compounds. Be sure to fill your plate with two-thirds [or more] with a variety of vegetables, fruits, whole grains, and beans, and one-third [or less] of animal protein.)
Some studies have shown that supplements can upset the balance of nutrients in the body. More research needs to be done, but this is one way that they might affect our risk of cancer.
There are some situations when supplements are recommended. These are the most common situations when taking a supplement can be beneficial:
* All women of childbearing age intending to conceive a child should take a folic acid supplement before conception and up to the twelfth week of pregnancy.
* Pregnant women and nursing mothers should also take a vitamin D supplement and possibly an iron supplement if their iron levels are low.
* Children between six months and five years could benefit from taking drops containing vitamins A, C and D, although children with a good appetite who eat a wide variety of foods may not need them.
* Frail older people who have low calorie needs may benefit from a low-dose, balanced multi-vitamin.
* Older people should consider taking a vitamin D supplement, as should: people who rarely go outdoors; people who cover up all their skin when outdoors; those who don’t eat meat or oily fish.
Cheers
And another thing.........
Be as Lean as Possible without Becoming Underweight
Maintaining a healthy weight is one of the most important things you can do to reduce your risk of cancer. Aim to be at the lower end of the healthy BMI range.
Maintaining a healthy weight brings an array of health benefits. As well as making us feel better, it also means that we are less likely to develop not only cancer, but also other chronic diseases such as type 2 diabetes and heart disease.
We also know that where we store extra weight affects cancer risk. Scientists have discovered that carrying excess fat around our waists can be particularly harmful - it acts like a ‘hormone pump’ releasing estrogen into the bloodstream as well as raising levels of other hormones in the body. This is strongly linked to colon cancer and probably to cancers of the pancreas and endometrium (lining of the uterus), as well as breast cancer (in postmenopausal women).
Cheers
And also...........
Limit Consumption of Salty Foods and Foods Processed with Salt (sodium)
Consuming too much salt can be harmful to our health, increasing our risk of stomach cancer as well as high blood pressure.
Our daily intake of salt should be less than 2,400 milligrams. We actually need much less than this. Most people in the Untied States currently consume more than 2,400 mg, but there are simple ways to cut down on our intake.
The Expert Panel found that salt and salt-preserved foods probably increase the chance of developing stomach cancer. Studies have shown that high salt intakes can damage the lining of the stomach. This is one way in which it might increase the risk of stomach cancer.
Most of the salt in our diets comes from processed foods. We are not always aware that these foods are high in salt because they may not taste ‘salty,’ so make sure to read the sodium content on the Nutrition Facts label. Watch out for breakfast cereals, bread, frozen meals, pizza and chips. Also, check the amount of sodium in canned products, such as soups and sauces, and avoid processed meats. Even sweet foods like cookies can contain high levels of salt
Cheers
Another recommendation is not to take supplements.
Diet & Cancer
Don’t Use Supplements to Protect against Cancer
To reduce your risk of cancer, choose a balanced diet with a variety of foods rather than taking supplements.
The Expert Report found strong evidence that high-dose supplements of some nutrients can affect the risk of different cancers. The panel judged that in general, the best source of nourishment is food and drink, not dietary supplements. Nutrient-rich whole foods contain substances that are necessary for good health - like fiber, vitamins, minerals and phytochemicals. (The plant-based foods are the source of many cancer-fighting compounds. Be sure to fill your plate with two-thirds [or more] with a variety of vegetables, fruits, whole grains, and beans, and one-third [or less] of animal protein.)
Some studies have shown that supplements can upset the balance of nutrients in the body. More research needs to be done, but this is one way that they might affect our risk of cancer.
There are some situations when supplements are recommended. These are the most common situations when taking a supplement can be beneficial:
* All women of childbearing age intending to conceive a child should take a folic acid supplement before conception and up to the twelfth week of pregnancy.
* Pregnant women and nursing mothers should also take a vitamin D supplement and possibly an iron supplement if their iron levels are low.
* Children between six months and five years could benefit from taking drops containing vitamins A, C and D, although children with a good appetite who eat a wide variety of foods may not need them.
* Frail older people who have low calorie needs may benefit from a low-dose, balanced multi-vitamin.
* Older people should consider taking a vitamin D supplement, as should: people who rarely go outdoors; people who cover up all their skin when outdoors; those who don’t eat meat or oily fish.
Cheers
And another thing.........
Be as Lean as Possible without Becoming Underweight
Maintaining a healthy weight is one of the most important things you can do to reduce your risk of cancer. Aim to be at the lower end of the healthy BMI range.
Maintaining a healthy weight brings an array of health benefits. As well as making us feel better, it also means that we are less likely to develop not only cancer, but also other chronic diseases such as type 2 diabetes and heart disease.
We also know that where we store extra weight affects cancer risk. Scientists have discovered that carrying excess fat around our waists can be particularly harmful - it acts like a ‘hormone pump’ releasing estrogen into the bloodstream as well as raising levels of other hormones in the body. This is strongly linked to colon cancer and probably to cancers of the pancreas and endometrium (lining of the uterus), as well as breast cancer (in postmenopausal women).
Cheers
And also...........
Limit Consumption of Salty Foods and Foods Processed with Salt (sodium)
Consuming too much salt can be harmful to our health, increasing our risk of stomach cancer as well as high blood pressure.
Our daily intake of salt should be less than 2,400 milligrams. We actually need much less than this. Most people in the Untied States currently consume more than 2,400 mg, but there are simple ways to cut down on our intake.
The Expert Panel found that salt and salt-preserved foods probably increase the chance of developing stomach cancer. Studies have shown that high salt intakes can damage the lining of the stomach. This is one way in which it might increase the risk of stomach cancer.
Most of the salt in our diets comes from processed foods. We are not always aware that these foods are high in salt because they may not taste ‘salty,’ so make sure to read the sodium content on the Nutrition Facts label. Watch out for breakfast cereals, bread, frozen meals, pizza and chips. Also, check the amount of sodium in canned products, such as soups and sauces, and avoid processed meats. Even sweet foods like cookies can contain high levels of salt
Cheers
Hi Readers,
Of all of the cancers they think colorectal should be the easiest to prevent because you can modify more of the risk factors.............
Limit Consumption of Salty Foods and Foods Processed with Salt (sodium)
Consuming too much salt can be harmful to our health, increasing our risk of stomach cancer as well as high blood pressure.
Our daily intake of salt should be less than 2,400 milligrams. We actually need much less than this. Most people in the Untied States currently consume more than 2,400 mg, but there are simple ways to cut down on our intake.
The Expert Panel found that salt and salt-preserved foods probably increase the chance of developing stomach cancer. Studies have shown that high salt intakes can damage the lining of the stomach. This is one way in which it might increase the risk of stomach cancer.
Most of the salt in our diets comes from processed foods. We are not always aware that these foods are high in salt because they may not taste ‘salty,’ so make sure to read the sodium content on the Nutrition Facts label. Watch out for breakfast cereals, bread, frozen meals, pizza and chips. Also, check the amount of sodium in canned products, such as soups and sauces, and avoid processed meats. Even sweet foods like cookies can contain high levels of salt.
Cheers
Of all of the cancers they think colorectal should be the easiest to prevent because you can modify more of the risk factors.............
Limit Consumption of Salty Foods and Foods Processed with Salt (sodium)
Consuming too much salt can be harmful to our health, increasing our risk of stomach cancer as well as high blood pressure.
Our daily intake of salt should be less than 2,400 milligrams. We actually need much less than this. Most people in the Untied States currently consume more than 2,400 mg, but there are simple ways to cut down on our intake.
The Expert Panel found that salt and salt-preserved foods probably increase the chance of developing stomach cancer. Studies have shown that high salt intakes can damage the lining of the stomach. This is one way in which it might increase the risk of stomach cancer.
Most of the salt in our diets comes from processed foods. We are not always aware that these foods are high in salt because they may not taste ‘salty,’ so make sure to read the sodium content on the Nutrition Facts label. Watch out for breakfast cereals, bread, frozen meals, pizza and chips. Also, check the amount of sodium in canned products, such as soups and sauces, and avoid processed meats. Even sweet foods like cookies can contain high levels of salt.
Cheers
Hi Readers,Here is a new healthy, cancer fighting recipe from the AICR for you.
End Your Meal with a Berry Boost
Shortcake Biscuits with Berries
Looking for new ways to incorporate fresh fruit into your diet? Make it the centerpiece of your dessert plate. Bright strawberries and blueberries are rich in fiber and vitamin C and add a natural sweetness to this dish while providing cancer-fighting phytochemicals. In addition, replacing some of the butter with canola oil in the biscuit dough removes most of the unhealthy saturated fat, while ensuring a flaky finished product.
Shortcake Biscuits with Berries
Cooking spray
3 cups sliced strawberries
1 pint blueberries
1/4 cup orange juice
4 Tbsp. sugar, divided
1 1/2 cups unbleached white flour
1/2 cup whole-wheat or whole-wheat pastry flour
1/2 tsp. salt
4 tsp. baking powder
2 Tbsp. butter, softened
4 Tbsp. canola oil
1 cup nonfat free milk
1 1/2 cups low fat vanilla yogurt (optional)
Preheat oven to 425 degrees. Spray a nonstick cookie sheet with cooking spray. Set aside.
Combine berries in a bowl and mix in orange juice and 1 Tbsp. sugar. Set aside 15-30 minutes.
In a medium bowl, mix together the remaining sugar, flours, salt and baking powder. Use a pastry blender or a fork to cut the butter and oil into the flour mixture until it resembles coarse meal. Add the milk. Stir until it is just incorporated and there are no lumps.
Form 8 biscuits by dropping well-rounded quarter cups onto the cookie sheet. Bake 15 to 20 minutes or until biscuits are done. (Use a toothpick to test center). Cool on a wire rack.
Use a serrated knife to gently slice off the top third of each biscuit. Top with some berries and juice. Lay the top of the biscuit on berries. Top with more berries and juice. Place remaining berries around each biscuit. Garnish with yogurt, if using, and serve.
Makes 8 servings.
Per serving: 260 calories, 9 g fat (2 g saturated fat), 38 g carbohydrate,
5 g protein, 3 g dietary fiber, 410 mg sodium
Cheers
Hi Readers,
In 1996 the American Dietetics Association produced a paper demonstration a protection against several cancers by eating fruit and vegetables.
Journal of the American Dietetic Association , Volume 96 , Issue 10 , Pages 1027 - 1039
Abstract
In this review of the scientific literature on the relationship between vegetable and fruit consumption and risk of cancer, results from 206 human epidemiologic studies and 22 animal studies are summarized. The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon. The types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables, followed by allium vegetables, carrots, green vegetables, cruciferous vegetables, and tomatoes. Substances present in vegetables and fruit that may help protect against cancer, and their mechanisms, are also briefly reviewed; these include dithiolthiones, isothiocyanates, indole-3-carbinol, allium compounds, isoflavones, protease inhibitors, saponins, phytosterols, inositol hexaphosphate, vitamin C, -limonene, lutein, folic acid, beta carotene, lycopene, selenium, vitamin E, flavonoids, and dietary fiber. Current US vegetable and fruit intake, which averages about 3.4 servings per day, is discussed, as are possible noncancer-related effects of increased vegetable and fruit consumption, including benefits against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, and cataracts. Suggestions for dietitians to use in counseling persons toward increasing vegetable and fruit intake are presented. J Am Diet Assoc. 1996; 96:1027-1039.
Population studies also suggest protection, Mediterranean Diet, Okinawa Diet, Japanese Diet, the association is certainly there but whether fruit and vegetables are the only things giving this protection is still debatable.
Who knows it may even be the water they drink.
Cheers
In 1996 the American Dietetics Association produced a paper demonstration a protection against several cancers by eating fruit and vegetables.
Journal of the American Dietetic Association , Volume 96 , Issue 10 , Pages 1027 - 1039
Abstract
In this review of the scientific literature on the relationship between vegetable and fruit consumption and risk of cancer, results from 206 human epidemiologic studies and 22 animal studies are summarized. The evidence for a protective effect of greater vegetable and fruit consumption is consistent for cancers of the stomach, esophagus, lung, oral cavity and pharynx, endometrium, pancreas, and colon. The types of vegetables or fruit that most often appear to be protective against cancer are raw vegetables, followed by allium vegetables, carrots, green vegetables, cruciferous vegetables, and tomatoes. Substances present in vegetables and fruit that may help protect against cancer, and their mechanisms, are also briefly reviewed; these include dithiolthiones, isothiocyanates, indole-3-carbinol, allium compounds, isoflavones, protease inhibitors, saponins, phytosterols, inositol hexaphosphate, vitamin C, -limonene, lutein, folic acid, beta carotene, lycopene, selenium, vitamin E, flavonoids, and dietary fiber. Current US vegetable and fruit intake, which averages about 3.4 servings per day, is discussed, as are possible noncancer-related effects of increased vegetable and fruit consumption, including benefits against cardiovascular disease, diabetes, stroke, obesity, diverticulosis, and cataracts. Suggestions for dietitians to use in counseling persons toward increasing vegetable and fruit intake are presented. J Am Diet Assoc. 1996; 96:1027-1039.
Population studies also suggest protection, Mediterranean Diet, Okinawa Diet, Japanese Diet, the association is certainly there but whether fruit and vegetables are the only things giving this protection is still debatable.
Who knows it may even be the water they drink.
Cheers
Hi everyone,
On the 2 nd August 2008 Emily9a said
"Yeah, I am well known about the fruits and fresh vegetables can not prevent you from cancer but it can stay you fit and fine many times."
--------------------
Everything has a solution ......
Now the cancer researchers are saying fruit and vegetables containing pectin may prevent cancer because pectin binds to protein galectin-3, this protein plays a role in cancer formation.
Jelly in Jar
Used to set jellies, pectin is found
in many fruits and vegetables.
Pectin Power
A carbohydrate found in fruits and vegetables offers a new explanation for why these foods may help lower cancer risk, a new study demonstrates. Most known for its gelling actions when making jams and jellies, pectin is a carbohydrate found in many fruits and vegetables. In the lab study, scientists showed that fragments of pectin bind to and prevent the actions of a protein (galectin-3) that plays a role in cancer development. The scientists used fluorescence and other advanced techniques to track the actions of a modified pectin compound with galectin-3. Published in last month’s journal FASEB, the findings advance scientists’ understanding of how plant foods can offer cancer protection, but there are many possible ways that eating a wide variety of fruits, vegetables and high-fiber foods can offer health benefits, notes one of the study authors.
One swallow never makes a summer regardless of how big the swallow is.......
Cheers
On the 2 nd August 2008 Emily9a said
"Yeah, I am well known about the fruits and fresh vegetables can not prevent you from cancer but it can stay you fit and fine many times."
--------------------
Everything has a solution ......
Now the cancer researchers are saying fruit and vegetables containing pectin may prevent cancer because pectin binds to protein galectin-3, this protein plays a role in cancer formation.
Jelly in Jar
Used to set jellies, pectin is found
in many fruits and vegetables.
Pectin Power
A carbohydrate found in fruits and vegetables offers a new explanation for why these foods may help lower cancer risk, a new study demonstrates. Most known for its gelling actions when making jams and jellies, pectin is a carbohydrate found in many fruits and vegetables. In the lab study, scientists showed that fragments of pectin bind to and prevent the actions of a protein (galectin-3) that plays a role in cancer development. The scientists used fluorescence and other advanced techniques to track the actions of a modified pectin compound with galectin-3. Published in last month’s journal FASEB, the findings advance scientists’ understanding of how plant foods can offer cancer protection, but there are many possible ways that eating a wide variety of fruits, vegetables and high-fiber foods can offer health benefits, notes one of the study authors.
One swallow never makes a summer regardless of how big the swallow is.......
Cheers
Hi,
I have just dug up this 2006 study of NZ Native Foods and I couldn't help but think about whether or not we have reduced the disease fighting qualities of some of these fruits/vegetables in our quest to make them look/taste better and last longer. Some extraordinary yields are turning up in native vegetables/fruits that have been left in their natural state, perhaps food scientists could not see a market for them. The antioxidants in these old Maori foods are very high, perhaps other chemicals not tested for are high also.
Traditional NZ foods set antioxidant standards
By Marilyn Head for ABC Science Online
Posted Mon Mar 6, 2006 8:00pm AEDT
Updated Mon Mar 6, 2006 8:03pm AEDT
* Related Link: The Lab: ABC Science Online
Plants traditionally eaten by Maori people are the world's richest source of antioxidants, New Zealand scientists say.
"Until now blueberries have been regarded as the 'king of the antioxidants', the best source of antioxidants in a Western diet and the standard by which they're measured," Associate Professor Kevin Gould, of the University of Otago, said.
"But almost half the plants we tested had concentrations many times higher."
Associate Professor Gould measured levels in both native and introduced plants.
Puha, a plant similar to watercress and still commonly eaten by Maori people, has over three times the concentration of antioxidants of blueberries.
New Zealand honeysuckle has 10 times more.
But the fruit of the Syzygium maire or swamp maire tops the lot, with 18 times the concentration.
Associate Professor Gould says the study, published in the New Zealand Journal of Botany, opens up several exciting avenues for further research.
"It may account for the low incidence of non-infectious disease in pre-European Maori," he said.
"Even now Maori are less at risk from colon and rectal cancers than New Zealanders of European descent.
"But it may also reflect the way New Zealand plants are responding to global warming and other environmental stresses."
Plants are particularly susceptible to stress from too much ultraviolet (UV) radiation.
New Zealand has one of the highest levels of UV radiation in the world because of the hole in the ozone layer above Antarctica.
Under stress
All organisms produce free radicals when they are stressed.
Normally the organism can deal with them by producing its own antioxidants to mop up them up.
But too many antioxidants can cause damage.
"A free radical is an unstable molecule that behaves irrationally," Associate Professor Gould said.
"It's a bit like a jilted lover, bent on revenge, wanting to attack the first thing it sees.
"It's unstable because it's lacking an electron, or it's got too many, so it just wants to grab one from anywhere, including the tissue from your lung or your bowels."
Finding plants with such high concentrations of antioxidants may prove doubly beneficial, the researchers say.
They are potentially rich sources of dietary antioxidants and could provide a better understanding of how plants respond to environmental stress.
Cheers
I have just dug up this 2006 study of NZ Native Foods and I couldn't help but think about whether or not we have reduced the disease fighting qualities of some of these fruits/vegetables in our quest to make them look/taste better and last longer. Some extraordinary yields are turning up in native vegetables/fruits that have been left in their natural state, perhaps food scientists could not see a market for them. The antioxidants in these old Maori foods are very high, perhaps other chemicals not tested for are high also.
Traditional NZ foods set antioxidant standards
By Marilyn Head for ABC Science Online
Posted Mon Mar 6, 2006 8:00pm AEDT
Updated Mon Mar 6, 2006 8:03pm AEDT
* Related Link: The Lab: ABC Science Online
Plants traditionally eaten by Maori people are the world's richest source of antioxidants, New Zealand scientists say.
"Until now blueberries have been regarded as the 'king of the antioxidants', the best source of antioxidants in a Western diet and the standard by which they're measured," Associate Professor Kevin Gould, of the University of Otago, said.
"But almost half the plants we tested had concentrations many times higher."
Associate Professor Gould measured levels in both native and introduced plants.
Puha, a plant similar to watercress and still commonly eaten by Maori people, has over three times the concentration of antioxidants of blueberries.
New Zealand honeysuckle has 10 times more.
But the fruit of the Syzygium maire or swamp maire tops the lot, with 18 times the concentration.
Associate Professor Gould says the study, published in the New Zealand Journal of Botany, opens up several exciting avenues for further research.
"It may account for the low incidence of non-infectious disease in pre-European Maori," he said.
"Even now Maori are less at risk from colon and rectal cancers than New Zealanders of European descent.
"But it may also reflect the way New Zealand plants are responding to global warming and other environmental stresses."
Plants are particularly susceptible to stress from too much ultraviolet (UV) radiation.
New Zealand has one of the highest levels of UV radiation in the world because of the hole in the ozone layer above Antarctica.
Under stress
All organisms produce free radicals when they are stressed.
Normally the organism can deal with them by producing its own antioxidants to mop up them up.
But too many antioxidants can cause damage.
"A free radical is an unstable molecule that behaves irrationally," Associate Professor Gould said.
"It's a bit like a jilted lover, bent on revenge, wanting to attack the first thing it sees.
"It's unstable because it's lacking an electron, or it's got too many, so it just wants to grab one from anywhere, including the tissue from your lung or your bowels."
Finding plants with such high concentrations of antioxidants may prove doubly beneficial, the researchers say.
They are potentially rich sources of dietary antioxidants and could provide a better understanding of how plants respond to environmental stress.
Cheers
I dont accept this by eating fruits and vegetables how could cancer prevent,,,,,, doctors have proved by having lots of proteins will cause to cancer so we should have to avoid the things which are rich in protien,
drug rehab
drug rehab
Hi Lillywilliam,
Fruit and vegetables do not have a lot of protein, unlike meat, which has been considered a major cause of bowel cancer by association, (AICR-10 year study -2007)
Cheers
Fruit and vegetables do not have a lot of protein, unlike meat, which has been considered a major cause of bowel cancer by association, (AICR-10 year study -2007)
Cheers
Hi,
This is starting to look very much like flawed research, here is another research paper showing how fruit and vegetables can prevent cancer.
Plant Foods: To Your Health
Jelly in Jar
Used to set jellies, pectin is found in many fruits and vegetables.
Pectin Power
A carbohydrate found in fruits and vegetables offered a new explanation for why these foods may help lower cancer riskexternal site. Most known for its gelling actions when making jams and jellies, pectin is a carbohydrate found in many fruits and vegetables. In the lab study, scientists showed that fragments of pectin bind to and prevent the actions of a protein (galectin-3) that plays a role in cancer development.
The scientists used fluorescence and other advanced techniques to track the actions of a modified pectin compound with galectin-3. The findings highlight that there are many possible ways eating a wide variety of fruits, vegetables and high-fiber foods can offer health benefits, noted the study authors.
Cheers
This is starting to look very much like flawed research, here is another research paper showing how fruit and vegetables can prevent cancer.
Plant Foods: To Your Health
Jelly in Jar
Used to set jellies, pectin is found in many fruits and vegetables.
Pectin Power
A carbohydrate found in fruits and vegetables offered a new explanation for why these foods may help lower cancer riskexternal site. Most known for its gelling actions when making jams and jellies, pectin is a carbohydrate found in many fruits and vegetables. In the lab study, scientists showed that fragments of pectin bind to and prevent the actions of a protein (galectin-3) that plays a role in cancer development.
The scientists used fluorescence and other advanced techniques to track the actions of a modified pectin compound with galectin-3. The findings highlight that there are many possible ways eating a wide variety of fruits, vegetables and high-fiber foods can offer health benefits, noted the study authors.
Cheers
Just now i am hearing about this that fruits and veggies do not prevent cancer,,,,
Hi Christopher1,
Makes you wonder why researchers keep finding that people that eat the most fruit and vegetables are the healthiest and live the longest as well, I think it is only a matter of time before they discover how fruit and vegetables offer this benefit.
Cheers
Makes you wonder why researchers keep finding that people that eat the most fruit and vegetables are the healthiest and live the longest as well, I think it is only a matter of time before they discover how fruit and vegetables offer this benefit.
Cheers
Hi Readers,
Researchers from the USA have isolated a small protein from yellow garden peas, a common variety, that will lower blood pressure by 20% ( one fifth), it is only a matter of time before they find the chemical that offers protection against cancer for big fruit and veg eaters, if you had of made the claim last year that common garden peas were an effective treatment for high blood pressure you would have been called a quack, how fast does it change?
Cheers
Researchers from the USA have isolated a small protein from yellow garden peas, a common variety, that will lower blood pressure by 20% ( one fifth), it is only a matter of time before they find the chemical that offers protection against cancer for big fruit and veg eaters, if you had of made the claim last year that common garden peas were an effective treatment for high blood pressure you would have been called a quack, how fast does it change?
Cheers
I say they are really skeptical like John Bobbin BNat said.
There isn't any hard bound dead sure evidence to prove that veggies and fruits
even block or hinder cancer development.
Buts its still good if you eat them just think of all
the vit and minerals that these things contain
There isn't any hard bound dead sure evidence to prove that veggies and fruits
even block or hinder cancer development.
Buts its still good if you eat them just think of all
the vit and minerals that these things contain
Hi noload,
I totally agree, the funny thing is they are still promoting fruit and vegetable consumption for cancer prevention,
so obviously they don't believe this research either, for some weird reason evidence based medicine seems to have been stuffed up by statisticians and we are getting weird results. On a news item last night 12/05/09 a renowned Dr stated "research shows that people that eat the most fruit and vegetables, have the least cancer, throughout the world, only 10% of what you would expect", the Doctor was Dr Ross Walker.
I think "cookbook medicine" has some answering to do.
Cheers
I totally agree, the funny thing is they are still promoting fruit and vegetable consumption for cancer prevention,
so obviously they don't believe this research either, for some weird reason evidence based medicine seems to have been stuffed up by statisticians and we are getting weird results. On a news item last night 12/05/09 a renowned Dr stated "research shows that people that eat the most fruit and vegetables, have the least cancer, throughout the world, only 10% of what you would expect", the Doctor was Dr Ross Walker.
I think "cookbook medicine" has some answering to do.
Cheers
Hi,
I found more support for eating fruit and vegetables for many health problems not only cancer.
http://www.cancer.org.au//File/PolicyPubli...rprevention.pdf
Cheers
I found more support for eating fruit and vegetables for many health problems not only cancer.
http://www.cancer.org.au//File/PolicyPubli...rprevention.pdf
Cheers
Hi
Broccoli keeps popping up as a cancer cure/treatment, so far there has not been enough published evidence to allow a definitive answer to emerge, but there is enough testimonials from patients with nothing to gain by telling their story, discounting their 5 minutes of fame, to make people include broccoli in their diets as a safety precaution. Here is another testimonial with a bit of science.
Tuesday, Jun 23 2009
Broccoli juice helps patient beat bladder cancer
By Ryan Kisiel
Last updated at 1:49 AM on 21st July 2008
A cancer patient credits his morning glass of broccoli juice with halting the disease.
Ray Wiseman's claim has prompted more research into the vegetable's healing powers.
Doctors told Mr Wiseman they did not expect him to survive, when they diagnosed him five years ago.
Green magic: Ray Wiseman with his wife Joan
But scans show that his cancer has stopped spreading - vastly improving his chances of a recovery.
The grandfather, 79, puts his health down to the tumbler of broccoli juice that his wife prepares for him each day.
Mr Wiseman, who lives in Braunstone, Leicestershire, said: 'I take this juice every day. I know it's done me good.
'I suppose it would be the same for everybody.'
His wife Joan, 72, started giving him the juice after a friend told her about the healing benefits of green vegetables.
For each half-tumbler dose she combines a head of broccoli with some apples and carrots to improve the taste.
She said: 'We believe my husband's incredible luck is down to broccoli. I hope our experience can help other cancer sufferers.
'The juice is a mess to make but it's something we have been happy to clear up. He now just takes it as second nature.
'If anybody else's husband is suffering from cancer and they are not getting on too well, it could help them.'
Scientists from Cancer Research UK have asked her for the recipe, to further study the vegetable's benefits.
Recent medical studies have highlighted the possible cancer-beating powers of broccoli.
British scientists at the Institute of Food Research found that men who ate one daily portion had altered patterns of gene activity in their prostates, suggesting that the chemicals in the vegetable might be able to reduce the risk of prostate cancer.
According to a report published in the British Journal of Cancer in 2006, natural chemicals found in certain vegetables, such as broccoli-cauliflower and cabbage, can enhance DNA repair in cells, which could help stop them becoming cancerous.
A spokesman for Cancer Research UK said: 'There's a lot of research that's focused on broccoli and the healing properties that the vegetable contains.
'If taken, broccoli needs to be with a healthy diet that is high in all fruit and vegetables.
'This can also reduce the chances of developing cancer.'
Around 10,000 are diagnosed with bladder cancer every year in the UK. It is the fifth most common form of the disease and affects more men than women.
A member of the cabbage family, broccoli is rich in vitamin C and has properties that boost the human immune systems that fight viruses, bacteria and cancer.
Studies have found that boiling broccoli can reduce its anti-cancer compounds, but steaming and microwaving do not.
Cheers
Broccoli keeps popping up as a cancer cure/treatment, so far there has not been enough published evidence to allow a definitive answer to emerge, but there is enough testimonials from patients with nothing to gain by telling their story, discounting their 5 minutes of fame, to make people include broccoli in their diets as a safety precaution. Here is another testimonial with a bit of science.
Tuesday, Jun 23 2009
Broccoli juice helps patient beat bladder cancer
By Ryan Kisiel
Last updated at 1:49 AM on 21st July 2008
A cancer patient credits his morning glass of broccoli juice with halting the disease.
Ray Wiseman's claim has prompted more research into the vegetable's healing powers.
Doctors told Mr Wiseman they did not expect him to survive, when they diagnosed him five years ago.
Green magic: Ray Wiseman with his wife Joan
But scans show that his cancer has stopped spreading - vastly improving his chances of a recovery.
The grandfather, 79, puts his health down to the tumbler of broccoli juice that his wife prepares for him each day.
Mr Wiseman, who lives in Braunstone, Leicestershire, said: 'I take this juice every day. I know it's done me good.
'I suppose it would be the same for everybody.'
His wife Joan, 72, started giving him the juice after a friend told her about the healing benefits of green vegetables.
For each half-tumbler dose she combines a head of broccoli with some apples and carrots to improve the taste.
She said: 'We believe my husband's incredible luck is down to broccoli. I hope our experience can help other cancer sufferers.
'The juice is a mess to make but it's something we have been happy to clear up. He now just takes it as second nature.
'If anybody else's husband is suffering from cancer and they are not getting on too well, it could help them.'
Scientists from Cancer Research UK have asked her for the recipe, to further study the vegetable's benefits.
Recent medical studies have highlighted the possible cancer-beating powers of broccoli.
British scientists at the Institute of Food Research found that men who ate one daily portion had altered patterns of gene activity in their prostates, suggesting that the chemicals in the vegetable might be able to reduce the risk of prostate cancer.
According to a report published in the British Journal of Cancer in 2006, natural chemicals found in certain vegetables, such as broccoli-cauliflower and cabbage, can enhance DNA repair in cells, which could help stop them becoming cancerous.
A spokesman for Cancer Research UK said: 'There's a lot of research that's focused on broccoli and the healing properties that the vegetable contains.
'If taken, broccoli needs to be with a healthy diet that is high in all fruit and vegetables.
'This can also reduce the chances of developing cancer.'
Around 10,000 are diagnosed with bladder cancer every year in the UK. It is the fifth most common form of the disease and affects more men than women.
A member of the cabbage family, broccoli is rich in vitamin C and has properties that boost the human immune systems that fight viruses, bacteria and cancer.
Studies have found that boiling broccoli can reduce its anti-cancer compounds, but steaming and microwaving do not.
Cheers
Hi,
Here is a new study to support a high dietary fruit/vegetable intake as a possible prevention for some cancers.
Journal of Nutrition
J. Nutr. First published December 17, 2008; doi:10.3945/jn.108.098889
Journal of Nutrition, doi:10.3945/jn.108.098889
Vol. 139, No. 2, 340-344, February 2009
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Online Supplemental Material
Pubmed/NCBI databases
Medline Plus Health Information
* Colorectal Cancer
* Diets
© 2009 American Society for Nutrition
Nutritional Epidemiology
Fruit and Vegetable Intakes Are Associated with Lower Risk of Colorectal Adenomas1–3,
Huiyun Wu4, Qi Dai5–8, Martha J. Shrubsole5–8, Reid M. Ness7–9, David Schlundt7–9, Walter E. Smalley5,7, Heidi Chen4, Ming Li4, Yu Shyr4 and Wei Zheng5–8*
4 Department of Biostatistics and Vanderbilt-Ingram Cancer Center/Cancer Biostatistics Center; 5 Division of General Internal Medicine and Public Health, 6 Vanderbilt Epidemiology Center, 7 Vanderbilt-Ingram Cancer Center, 8 Division of Gastroenterology, Vanderbilt University, Nashville, TN 37232; 9 Department of Veterans Affairs, Tennessee Valley Healthcare System, Geriatric, Research, Education and Clinical Center (GRECC), Nashville, TN 37212
Many phytochemicals in fruits and vegetables have been shown to have cancer-inhibitory effects in animal studies. These effects on cancer, however, have not been clearly demonstrated in human studies. This study investigated the association between fruit and vegetable intakes and the risk of adenomatous polyps. Participants were part of the Tennessee Colorectal Polyp Study. Eligible participants aged 40–75 y were recruited from patients undergoing colonoscopy at 2 medical centers in Nashville, Tennessee from 2003 to 2005. Cases had at least one adenoma and controls were polyp free. Dietary intake was assessed using a self-administered FFQ. Associations between dietary intakes and adenoma risk were evaluated using unconditional logistic regression with restricted cubic function spline. In multivariate analyses of 764 cases and 1517 controls, increased intakes of total fruits, berries, fruit juice, and green leafy vegetables were associated with reduced adenoma risk. The odds ratio for upper tertile intake compared with lower was 0.66 (95% CI = 0.51–0.86) for total fruits, 0.64 (95% CI = 0.47–0.87) for berries, 0.72 (95% CI = 0.56–0.92) for fruit juice, and 0.74 (95% CI = 0.58–0.96) for green vegetables. This study provides additional evidence that high total fruit intake and certain fruit and vegetable intakes may be associated with a reduced risk of colorectal adenomas.
* To whom correspondence should be addressed. E-mail: wei.zheng@vanderbilt.edu.
Manuscript received 25 August 2008. Initial review completed 23 September 2008. Revision accepted 18 November 2008.
Published online 12 December 2008.
It seems to be looking better all of the time.
Cheers
Here is a new study to support a high dietary fruit/vegetable intake as a possible prevention for some cancers.
Journal of Nutrition
J. Nutr. First published December 17, 2008; doi:10.3945/jn.108.098889
Journal of Nutrition, doi:10.3945/jn.108.098889
Vol. 139, No. 2, 340-344, February 2009
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Online Supplemental Material
Pubmed/NCBI databases
Medline Plus Health Information
* Colorectal Cancer
* Diets
© 2009 American Society for Nutrition
Nutritional Epidemiology
Fruit and Vegetable Intakes Are Associated with Lower Risk of Colorectal Adenomas1–3,
Huiyun Wu4, Qi Dai5–8, Martha J. Shrubsole5–8, Reid M. Ness7–9, David Schlundt7–9, Walter E. Smalley5,7, Heidi Chen4, Ming Li4, Yu Shyr4 and Wei Zheng5–8*
4 Department of Biostatistics and Vanderbilt-Ingram Cancer Center/Cancer Biostatistics Center; 5 Division of General Internal Medicine and Public Health, 6 Vanderbilt Epidemiology Center, 7 Vanderbilt-Ingram Cancer Center, 8 Division of Gastroenterology, Vanderbilt University, Nashville, TN 37232; 9 Department of Veterans Affairs, Tennessee Valley Healthcare System, Geriatric, Research, Education and Clinical Center (GRECC), Nashville, TN 37212
Many phytochemicals in fruits and vegetables have been shown to have cancer-inhibitory effects in animal studies. These effects on cancer, however, have not been clearly demonstrated in human studies. This study investigated the association between fruit and vegetable intakes and the risk of adenomatous polyps. Participants were part of the Tennessee Colorectal Polyp Study. Eligible participants aged 40–75 y were recruited from patients undergoing colonoscopy at 2 medical centers in Nashville, Tennessee from 2003 to 2005. Cases had at least one adenoma and controls were polyp free. Dietary intake was assessed using a self-administered FFQ. Associations between dietary intakes and adenoma risk were evaluated using unconditional logistic regression with restricted cubic function spline. In multivariate analyses of 764 cases and 1517 controls, increased intakes of total fruits, berries, fruit juice, and green leafy vegetables were associated with reduced adenoma risk. The odds ratio for upper tertile intake compared with lower was 0.66 (95% CI = 0.51–0.86) for total fruits, 0.64 (95% CI = 0.47–0.87) for berries, 0.72 (95% CI = 0.56–0.92) for fruit juice, and 0.74 (95% CI = 0.58–0.96) for green vegetables. This study provides additional evidence that high total fruit intake and certain fruit and vegetable intakes may be associated with a reduced risk of colorectal adenomas.
* To whom correspondence should be addressed. E-mail: wei.zheng@vanderbilt.edu.
Manuscript received 25 August 2008. Initial review completed 23 September 2008. Revision accepted 18 November 2008.
Published online 12 December 2008.
It seems to be looking better all of the time.
Cheers
Hi,
Another large study suggests protection from improved dietary behaviour, and fruit and vegetables play a very large role. I think we should all increase our fruit and vegetable intake after this one.
Patterns of recommended dietary behaviors predict subsequent risk of mortality in a large cohort of men and women in the United States.
Kant AK, Leitzmann MF, Park Y, Hollenbeck A, Schatzkin A.
Department of Family, Nutrition, and Exercise Sciences, Queens College of the City University of New York, Flushing, NY 11367, USA. ashima.kant@qc.cuny.edu.
Recommendations for intake of fruits and vegetables, whole grains, lean meats, and low-fat dairy form the underpinning of dietary guidance for health promotion. We examined the association of a summary index of food consumption behaviors compatible with the spirit of prevailing dietary guidance and mortality. We used data from the NIH-American Association of Retired Persons cohort (n = 350,886), aged 50-71 y and disease free at baseline in 1995-1996, to examine the association of a dietary behavior score (DBS) with mortality after 10.5 y of follow-up (deaths, n = 29,838). The DBS included 6 equally weighted components derived from responses to questions on usual dietary behaviors related to consumption of fruits, vegetables, low-fat dairy, whole grains, lean meat and poultry, and discretionary fat. The covariate-adjusted association of DBS and mortality from all causes, cancer, and coronary heart disease was examined using Cox proportional hazards regression methods. Compared with those in the lowest one-fifth of DBS, the multivariate-adjusted relative risk of mortality in the highest one-fifth of the DBS was 0.75 (95% CI, 0.70-0.80) in women and 0.79 (95% CI, 0.75-0.83) in men (P-trend < 0.0001). The inverse association of DBS and mortality was significant in both genders in nearly all categories of covariates. Similar trends were observed for DBS associations with mortality from cancer and heart disease. Nearly 12% of the covariate-adjusted population risk of mortality was attributable to nonconformity with dietary recommendations. Adoption of recommended dietary behaviors was associated with lower mortality in both men and women independent of other lifestyle risk factors.
PMID: 19474153 [PubMed - indexed for MEDLINE]
PMCID: PMC2696990 [Available on 2010/07/01]
Related articles
* Dietary patterns predict mortality in a national cohort: the National Health Interview Surveys, 1987 and 1992.
J Nutr. 2004 Jul; 134(7):1793-9.
Cheers
Another large study suggests protection from improved dietary behaviour, and fruit and vegetables play a very large role. I think we should all increase our fruit and vegetable intake after this one.
Patterns of recommended dietary behaviors predict subsequent risk of mortality in a large cohort of men and women in the United States.
Kant AK, Leitzmann MF, Park Y, Hollenbeck A, Schatzkin A.
Department of Family, Nutrition, and Exercise Sciences, Queens College of the City University of New York, Flushing, NY 11367, USA. ashima.kant@qc.cuny.edu.
Recommendations for intake of fruits and vegetables, whole grains, lean meats, and low-fat dairy form the underpinning of dietary guidance for health promotion. We examined the association of a summary index of food consumption behaviors compatible with the spirit of prevailing dietary guidance and mortality. We used data from the NIH-American Association of Retired Persons cohort (n = 350,886), aged 50-71 y and disease free at baseline in 1995-1996, to examine the association of a dietary behavior score (DBS) with mortality after 10.5 y of follow-up (deaths, n = 29,838). The DBS included 6 equally weighted components derived from responses to questions on usual dietary behaviors related to consumption of fruits, vegetables, low-fat dairy, whole grains, lean meat and poultry, and discretionary fat. The covariate-adjusted association of DBS and mortality from all causes, cancer, and coronary heart disease was examined using Cox proportional hazards regression methods. Compared with those in the lowest one-fifth of DBS, the multivariate-adjusted relative risk of mortality in the highest one-fifth of the DBS was 0.75 (95% CI, 0.70-0.80) in women and 0.79 (95% CI, 0.75-0.83) in men (P-trend < 0.0001). The inverse association of DBS and mortality was significant in both genders in nearly all categories of covariates. Similar trends were observed for DBS associations with mortality from cancer and heart disease. Nearly 12% of the covariate-adjusted population risk of mortality was attributable to nonconformity with dietary recommendations. Adoption of recommended dietary behaviors was associated with lower mortality in both men and women independent of other lifestyle risk factors.
PMID: 19474153 [PubMed - indexed for MEDLINE]
PMCID: PMC2696990 [Available on 2010/07/01]
Related articles
* Dietary patterns predict mortality in a national cohort: the National Health Interview Surveys, 1987 and 1992.
J Nutr. 2004 Jul; 134(7):1793-9.
Cheers
Hi,
Brassicae vegetables have always been suspected of showing great cancer protection for humans by Naturopaths, ever since I have been involved as a Naturopath anyway 1960............., but now researchers have found that the way you cook them is extremely important as well , if you want to retain this cancer protection, boiling is OUT. Asians seem to have hit on most of the beneficial foods for man as well as the beneficial ways of cooking it, micro-wave and steaming is good too. Storage is important ambient or chilled but not frozen to -85C or you will destroy this super food.
Research Says Boiling Broccoli Ruins Its Anti Cancer Properties
University of Warwick
Research Says Boiling Broccoli Ruins Its Anti Cancer Properties
[c]
Professor Paul Thornalley
Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage.
Past studies have shown that consumption of Brassica vegetables decreases the risk of cancer. This is because of the high concentration in Brassicas of substances known as glucosinolates which are metabolized to cancer preventive substances known as isothiocyanates. However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables.
The researchers, Prof Paul Thornalley from Warwick Medical School at the University of Warwick and Dr Lijiang Song from the University of Warwick’s Department of Chemistry bought Brassica vegetables, (broccoli, Brussel sprouts, cauliflower and green cabbage) from a local store and transported them to the laboratory within 30 minutes of purchasing. The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables. The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%. The boiling of Brassica vegetables for 5 minutes leads to losses of 20 - 30% and for 10 minutes losses of 40 - 50%.
The effects of other cooking methods were investigated: steaming for 0–20 min, microwave cooking for 0–3 min and stir-fry cooking for 0–5 min. All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods.
Domestic storage of the vegetables at ambient temperature and in a domestic refrigerator showed no significant difference with only minor loss of glucosinolate levels over 7 days.
However the researchers found that storage of fresh vegetables at much lower temperatures such as −85 °C (much lower than for storage in a refrigerator at 4–8 °C) may cause significant loss of glucosinolates up to 33% by fracture of vegetable material during thawing.
The researchers found that preparation of Brassica vegetables had caused only minor reductions in glucosinolate except when they were shredded finely which showed a marked decline of glucosinolate levels with a loss of up to 75% over 6 hours after shredding.
Professor Thornalley said: "If you want to get the maximum benefit from your five portions-a-day vegetable consumption, if you are cooking your vegetables boiling is out. You need to consider stir frying steaming or micro-waving them."Broadcast quality TV footage on this story will be available from a Research-TV VNR available from APTN today Tuesday 15th March , 12:15-12:30 GMT details on how to obtain that footage are available from http://www.research-tv.com/ 024 76 574702.
Cheers
Brassicae vegetables have always been suspected of showing great cancer protection for humans by Naturopaths, ever since I have been involved as a Naturopath anyway 1960............., but now researchers have found that the way you cook them is extremely important as well , if you want to retain this cancer protection, boiling is OUT. Asians seem to have hit on most of the beneficial foods for man as well as the beneficial ways of cooking it, micro-wave and steaming is good too. Storage is important ambient or chilled but not frozen to -85C or you will destroy this super food.
Research Says Boiling Broccoli Ruins Its Anti Cancer Properties
University of Warwick
Research Says Boiling Broccoli Ruins Its Anti Cancer Properties
[c]
Professor Paul Thornalley
Researchers at the University of Warwick have found that the standard British cooking habit of boiling vegetables severely damages the anticancer properties of many Brassica vegetables such as broccoli, Brussel sprouts, cauliflower and green cabbage.
Past studies have shown that consumption of Brassica vegetables decreases the risk of cancer. This is because of the high concentration in Brassicas of substances known as glucosinolates which are metabolized to cancer preventive substances known as isothiocyanates. However before this research it was not known how the glucosinolates and isothiocyanates were influenced by storage and cooking of Brassica vegetables.
The researchers, Prof Paul Thornalley from Warwick Medical School at the University of Warwick and Dr Lijiang Song from the University of Warwick’s Department of Chemistry bought Brassica vegetables, (broccoli, Brussel sprouts, cauliflower and green cabbage) from a local store and transported them to the laboratory within 30 minutes of purchasing. The effect of cooking on the glucosinolate content of vegetables was then studied by investigating the effects of cooking by boiling, steaming, microwave cooking and stir-fry.
Boiling appeared to have a serious impact on the retention of those important glucosinolate within the vegetables. The loss of total glucosinolate content after boiling for 30 minutes was: broccoli 77%, Brussel sprouts 58%, cauliflower 75% and green cabbage 65%. The boiling of Brassica vegetables for 5 minutes leads to losses of 20 - 30% and for 10 minutes losses of 40 - 50%.
The effects of other cooking methods were investigated: steaming for 0–20 min, microwave cooking for 0–3 min and stir-fry cooking for 0–5 min. All three methods gave no significant loss of total glucosinolate analyte contents over these cooking periods.
Domestic storage of the vegetables at ambient temperature and in a domestic refrigerator showed no significant difference with only minor loss of glucosinolate levels over 7 days.
However the researchers found that storage of fresh vegetables at much lower temperatures such as −85 °C (much lower than for storage in a refrigerator at 4–8 °C) may cause significant loss of glucosinolates up to 33% by fracture of vegetable material during thawing.
The researchers found that preparation of Brassica vegetables had caused only minor reductions in glucosinolate except when they were shredded finely which showed a marked decline of glucosinolate levels with a loss of up to 75% over 6 hours after shredding.
Professor Thornalley said: "If you want to get the maximum benefit from your five portions-a-day vegetable consumption, if you are cooking your vegetables boiling is out. You need to consider stir frying steaming or micro-waving them."Broadcast quality TV footage on this story will be available from a Research-TV VNR available from APTN today Tuesday 15th March , 12:15-12:30 GMT details on how to obtain that footage are available from http://www.research-tv.com/ 024 76 574702.
Cheers
Hi Guys,
here is another piece of evidence to support fruit as a cancer protector, not proven but moving in the right direction...
PubMedA service of the U.S. National Library of Medicine
and the National Institutes of Health
Mol Nutr Food Res. 2008 Mar;52(3):386-7; author reply 388.
Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases.
Neto CC.
Department of Chemistry and Biochemistry, University of Massachusetts Dartmouth, North Dartmouth, MA 02747, USA. cneto@umassd.edu
Growing evidence from tissue culture, animal, and clinical models suggests that the flavonoid-rich fruits of the North American cranberry and blueberry (Vaccinium spp.) have the potential ability to limit the development and severity of certain cancers and vascular diseases including atherosclerosis, ischemic stroke, and neurodegenerative diseases of aging. The fruits contain a variety of phytochemicals that could contribute to these protective effects, including flavonoids such as anthocyanins, flavonols, and proanthocyanidins; substituted cinnamic acids and stilbenes; and triterpenoids such as ursolic acid and its esters. Cranberry and blueberry constituents are likely to act by mechanisms that counteract oxidative stress, decrease inflammation, and modulate macromolecular interactions and expression of genes associated with disease processes. The evidence suggests a potential role for dietary cranberry and blueberry in the prevention of cancer and vascular diseases, justifying further research to determine how the bioavailability and metabolism of berry phytonutrients influence their activity in vivo.
PMID: 17533651 [PubMed - indexed for MEDLINE]
Related articles
ReviewCranberries (Vaccinium macrocarpon) and cardiovascular disease risk factors.
Nutr Rev. 2007 Nov; 65(11):490-502.
[Nutr Rev. 2007]
Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro.
J Agric Food Chem. 2006 Dec 13; 54(25):9329-39.
[J Agric Food Chem. 2006]
Berry fruits: compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease.
J Agric Food Chem. 2008 Feb 13; 56(3):627-9. Epub 2008 Jan 23.
[J Agric Food Chem. 2008]
ReviewBerry fruits for cancer prevention: current status and future prospects.
J Agric Food Chem. 2008 Feb 13; 56(3):630-5. Epub 2008 Jan 23.
[J Agric Food Chem. 2008]
ReviewCranberry and its phytochemicals: a review of in vitro anticancer studies.
J Nutr. 2007 Jan; 137(1 Suppl):186S-193S.
[J Nutr. 2007]
» See reviews... | » See all...
Cited by 3 PubMed Central articles
Blueberry-enriched diet protects rat heart from ischemic damage.
Ahmet I, Spangler E, Shukitt-Hale B, Juhaszova M, Sollott SJ, Joseph JA, Ingram DK, Talan M. PLoS One. 2009 Jun 18; 4(6):e5954. Epub 2009 Jun 18.
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Iron behaving badly: inappropriate iron chelation as a major contributor to the aetiology of vascular and other progressive inflammatory and degenerative diseases.
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[BMC Med Genomics. 2009]
ReviewMulti-targeted prevention and therapy of cancer by proanthocyanidins.
Nandakumar V, Singh T, Katiyar SK. Cancer Lett. 2008 Oct 8; 269(2):378-87. Epub 2008 May 23.
[Cancer Lett. 2008]
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Cheers
here is another piece of evidence to support fruit as a cancer protector, not proven but moving in the right direction...
PubMedA service of the U.S. National Library of Medicine
and the National Institutes of Health
Mol Nutr Food Res. 2008 Mar;52(3):386-7; author reply 388.
Cranberry and blueberry: evidence for protective effects against cancer and vascular diseases.
Neto CC.
Department of Chemistry and Biochemistry, University of Massachusetts Dartmouth, North Dartmouth, MA 02747, USA. cneto@umassd.edu
Growing evidence from tissue culture, animal, and clinical models suggests that the flavonoid-rich fruits of the North American cranberry and blueberry (Vaccinium spp.) have the potential ability to limit the development and severity of certain cancers and vascular diseases including atherosclerosis, ischemic stroke, and neurodegenerative diseases of aging. The fruits contain a variety of phytochemicals that could contribute to these protective effects, including flavonoids such as anthocyanins, flavonols, and proanthocyanidins; substituted cinnamic acids and stilbenes; and triterpenoids such as ursolic acid and its esters. Cranberry and blueberry constituents are likely to act by mechanisms that counteract oxidative stress, decrease inflammation, and modulate macromolecular interactions and expression of genes associated with disease processes. The evidence suggests a potential role for dietary cranberry and blueberry in the prevention of cancer and vascular diseases, justifying further research to determine how the bioavailability and metabolism of berry phytonutrients influence their activity in vivo.
PMID: 17533651 [PubMed - indexed for MEDLINE]
Related articles
ReviewCranberries (Vaccinium macrocarpon) and cardiovascular disease risk factors.
Nutr Rev. 2007 Nov; 65(11):490-502.
[Nutr Rev. 2007]
Blackberry, black raspberry, blueberry, cranberry, red raspberry, and strawberry extracts inhibit growth and stimulate apoptosis of human cancer cells in vitro.
J Agric Food Chem. 2006 Dec 13; 54(25):9329-39.
[J Agric Food Chem. 2006]
Berry fruits: compositional elements, biochemical activities, and the impact of their intake on human health, performance, and disease.
J Agric Food Chem. 2008 Feb 13; 56(3):627-9. Epub 2008 Jan 23.
[J Agric Food Chem. 2008]
ReviewBerry fruits for cancer prevention: current status and future prospects.
J Agric Food Chem. 2008 Feb 13; 56(3):630-5. Epub 2008 Jan 23.
[J Agric Food Chem. 2008]
ReviewCranberry and its phytochemicals: a review of in vitro anticancer studies.
J Nutr. 2007 Jan; 137(1 Suppl):186S-193S.
[J Nutr. 2007]
» See reviews... | » See all...
Cited by 3 PubMed Central articles
Blueberry-enriched diet protects rat heart from ischemic damage.
Ahmet I, Spangler E, Shukitt-Hale B, Juhaszova M, Sollott SJ, Joseph JA, Ingram DK, Talan M. PLoS One. 2009 Jun 18; 4(6):e5954. Epub 2009 Jun 18.
[PLoS One. 2009]
Iron behaving badly: inappropriate iron chelation as a major contributor to the aetiology of vascular and other progressive inflammatory and degenerative diseases.
Kell DB. BMC Med Genomics. 2009 Jan 8; 2:2. Epub 2009 Jan 8.
[BMC Med Genomics. 2009]
ReviewMulti-targeted prevention and therapy of cancer by proanthocyanidins.
Nandakumar V, Singh T, Katiyar SK. Cancer Lett. 2008 Oct 8; 269(2):378-87. Epub 2008 May 23.
[Cancer Lett. 2008]
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Hi Guys,
A lot of these studies are not really good studies, for sure they have sound methodologies, as free of bias as science can get (new confounding bias is found almost daily), but good methodology is not worth much if they are measuring the wrong thing, have a look at this.
Do Fruits and Vegetables Prevent Cancer?
A study that was presented in early 2005 in the Journal of the American Medical Association concluded that there is no connection between eating fruits and vegetables and risk of breast cancer (1). Is this true? How does this fit into the "big picture" of what we know about diet and cancer?
What did the researchers study?
First, the researchers found no difference in the risk of breast cancer when they compared women eating 114 grams or less of fruit per day with women who reported eating 367 grams or more of fruit per day.
* For reference, a medium apple weighs about 250 grams. In other words, comparing people who eat 114 grams of fruit per day with people who eat 367 grams of fruit per day is like comparing people eating half a medium apple per day with people eating one large apple per day. In summary, this study showed no benefit from eating fruit when the resaerchers compared women eating about one-half to one serving of fruit per day with women eating about two to three servings of fruit per day.
* Second, the researchers found no difference in the risk of breast cancer when they compared women eating 109 grams or less of vegetables per day with women who reported eating 309 grams or more of vegetables per day.
* For reference, a medium green, red, or yellow pepper weighs about 180 grams. In other words, comparing people who eat 109 grams of vegetables per day with people who eat 309 grams of vegetables per day is like comparing people eating one bell pepper per day with people eating one bell pepper and two small tomatoes per day. In summary, this study showed no benefit from eating vegetables when the researchers compared women eating about one-half to one serving of vegetables per day with women eating about two to three servings of vegetables per day.
Finally, the researchers did not see any protective effect against breast cancer for specific categories of vegetables when they compared women eating about 10 grams or less of each specific vegetable category with women eating about 40 to 60 grams of each specific vegetable category.
So knowing that a pepper weighs about 180 grams, comparing people eating 10 grams of vegetables per day with people eating 40 to 60 grams of vegetables per day is like comparing people who eat one floret of broccoli per day with people who eat four florets of broccoli per day.
What Does This Study Tell Us?
Before you decide that eating fruits and vegetables doesn't protect against cancer, think about these important points:
*
This study compared women eating about a serving of fruit or vegetables per day with women eating about two to three, or at most four servings of fruits or vegetables per day.
*
Most health experts feel that to have the best cancer preventive benefits, people need to eat a minimum of five servings of vegetables per day and ideally, most people should eat at least nine servings of vegetables every day.
*
The people in the groups that were ranked as having a "high" intake of fruits and vegetables didn't even meet the minimum amount of these foods that most health experts feel is beneficial for cancer prevention.
*
The study authors stated that people in the study had a "wide range of vegetable and fruit intake." The people in the group with the "highest" intake of vegetables ate more than two times the amount of vegetables when compared with the people eating the lowest amounts of these foods. The people in the group with the "highest" intake of fruit ate more then three times the amount of fruit when compared with the people eating the least fruit.
*
These differences sound impressive, but it's important to keep these numbers in perspective: For example, one person might eat one raisin. Another person might eat six raisins. The second person ate six times the amount of fruit as the first person. It sounds like a big difference, but the second person still is not eating much fruit. The numbers may sound significant, but it doesn't mean that they are.
*
When we consider that the studies compared people eating very low amounts of these foods with people eating low and moderate amounts of these foods, it's not surprising that there was no protective benefit from fruits and vegetables.
In Summary
Even though this study did not show that eating small amounts of fruits and vegetables protects against breast cancer, it is a good study.
*
It confirms that to get the maximum benefits of eating fruits and vegetables, More Is Better. A couple of servings per day is not enough.
*
Despite the study being reported in a prestigious medical journal and on the news, the conclusion that eating fruits and vegetables does not protect against breast cancer is far from accurate.
*
This study was reported as if it conclusively tells us that fruits and vegetables don't reduce breast cancer risk. Yet it is important to remember that to reduce cancer risk, health experts recommend that we eat a minimum of five to nine servings of these foods per day. The people eating the most fruits and vegetables in this study didn't even reach this goal.
Diet Still Matters
This one study did not show a cancer prevention benefit from eating vegetables and fruit. However, dozens of other studies do support this approach for reducing risk of breast and other cancers. Eating a diet that closely matches health experts' recommendations for reducing cancer risk works. Research confirms this.
Keep this in mind and use the following tips to help yourself get at least five, and even better yet, closer to nine servings of fruit and vegetables every day.
*
When you are trying to improve your eating habits, the best place to start is with your attitude.
*
Healthy eating is not a punishment.
*
Healthy eating is a gift to yourself.
*
Healthy eating is not an all or nothing game. You can have a healthy diet and still enjoy "treat" foods.
*
Start by making small manageable changes and build on your successes.
*
It may take several months to change you eating habits noticeably, but by gradually working on your diet now, you can make these healthy changes a permanent part of your commitment to better health.
By focusing on a healthy diet now, you will reap the health benefits today and for many years to come.
Reference
1.
van Gils CH, Peeters PH, Bueno-de-Mesquita HB, Boshuizen HC, Lahmann PH, Clavel-Chapelon F, Thiebaut A, Kesse E, Sieri S, Palli D, Tumino R, Panico S, Vineis P, Gonzalez CA, Ardanaz E, Sanchez MJ, Amiano P, Navarro C, Quiros JR, Key TJ, Allen N, Khaw KT, Bingham SA, Psaltopoulou T, Koliva M, Trichopoulou A, Nagel G, Linseisen J, Boeing H, Berglund G, Wirfalt E, Hallmans G, Lenner P, Overvad K, Tjonneland A, Olsen A, Lund E, Engeset D, Alsaker E, Norat T, Kaaks R, Slimani N, Riboli E. Consumption of vegetables and fruits and risk of breast cancer. JAMA. 2005;293(2):183-93.
Cheers
A lot of these studies are not really good studies, for sure they have sound methodologies, as free of bias as science can get (new confounding bias is found almost daily), but good methodology is not worth much if they are measuring the wrong thing, have a look at this.
Do Fruits and Vegetables Prevent Cancer?
A study that was presented in early 2005 in the Journal of the American Medical Association concluded that there is no connection between eating fruits and vegetables and risk of breast cancer (1). Is this true? How does this fit into the "big picture" of what we know about diet and cancer?
What did the researchers study?
First, the researchers found no difference in the risk of breast cancer when they compared women eating 114 grams or less of fruit per day with women who reported eating 367 grams or more of fruit per day.
* For reference, a medium apple weighs about 250 grams. In other words, comparing people who eat 114 grams of fruit per day with people who eat 367 grams of fruit per day is like comparing people eating half a medium apple per day with people eating one large apple per day. In summary, this study showed no benefit from eating fruit when the resaerchers compared women eating about one-half to one serving of fruit per day with women eating about two to three servings of fruit per day.
* Second, the researchers found no difference in the risk of breast cancer when they compared women eating 109 grams or less of vegetables per day with women who reported eating 309 grams or more of vegetables per day.
* For reference, a medium green, red, or yellow pepper weighs about 180 grams. In other words, comparing people who eat 109 grams of vegetables per day with people who eat 309 grams of vegetables per day is like comparing people eating one bell pepper per day with people eating one bell pepper and two small tomatoes per day. In summary, this study showed no benefit from eating vegetables when the researchers compared women eating about one-half to one serving of vegetables per day with women eating about two to three servings of vegetables per day.
Finally, the researchers did not see any protective effect against breast cancer for specific categories of vegetables when they compared women eating about 10 grams or less of each specific vegetable category with women eating about 40 to 60 grams of each specific vegetable category.
So knowing that a pepper weighs about 180 grams, comparing people eating 10 grams of vegetables per day with people eating 40 to 60 grams of vegetables per day is like comparing people who eat one floret of broccoli per day with people who eat four florets of broccoli per day.
What Does This Study Tell Us?
Before you decide that eating fruits and vegetables doesn't protect against cancer, think about these important points:
*
This study compared women eating about a serving of fruit or vegetables per day with women eating about two to three, or at most four servings of fruits or vegetables per day.
*
Most health experts feel that to have the best cancer preventive benefits, people need to eat a minimum of five servings of vegetables per day and ideally, most people should eat at least nine servings of vegetables every day.
*
The people in the groups that were ranked as having a "high" intake of fruits and vegetables didn't even meet the minimum amount of these foods that most health experts feel is beneficial for cancer prevention.
*
The study authors stated that people in the study had a "wide range of vegetable and fruit intake." The people in the group with the "highest" intake of vegetables ate more than two times the amount of vegetables when compared with the people eating the lowest amounts of these foods. The people in the group with the "highest" intake of fruit ate more then three times the amount of fruit when compared with the people eating the least fruit.
*
These differences sound impressive, but it's important to keep these numbers in perspective: For example, one person might eat one raisin. Another person might eat six raisins. The second person ate six times the amount of fruit as the first person. It sounds like a big difference, but the second person still is not eating much fruit. The numbers may sound significant, but it doesn't mean that they are.
*
When we consider that the studies compared people eating very low amounts of these foods with people eating low and moderate amounts of these foods, it's not surprising that there was no protective benefit from fruits and vegetables.
In Summary
Even though this study did not show that eating small amounts of fruits and vegetables protects against breast cancer, it is a good study.
*
It confirms that to get the maximum benefits of eating fruits and vegetables, More Is Better. A couple of servings per day is not enough.
*
Despite the study being reported in a prestigious medical journal and on the news, the conclusion that eating fruits and vegetables does not protect against breast cancer is far from accurate.
*
This study was reported as if it conclusively tells us that fruits and vegetables don't reduce breast cancer risk. Yet it is important to remember that to reduce cancer risk, health experts recommend that we eat a minimum of five to nine servings of these foods per day. The people eating the most fruits and vegetables in this study didn't even reach this goal.
Diet Still Matters
This one study did not show a cancer prevention benefit from eating vegetables and fruit. However, dozens of other studies do support this approach for reducing risk of breast and other cancers. Eating a diet that closely matches health experts' recommendations for reducing cancer risk works. Research confirms this.
Keep this in mind and use the following tips to help yourself get at least five, and even better yet, closer to nine servings of fruit and vegetables every day.
*
When you are trying to improve your eating habits, the best place to start is with your attitude.
*
Healthy eating is not a punishment.
*
Healthy eating is a gift to yourself.
*
Healthy eating is not an all or nothing game. You can have a healthy diet and still enjoy "treat" foods.
*
Start by making small manageable changes and build on your successes.
*
It may take several months to change you eating habits noticeably, but by gradually working on your diet now, you can make these healthy changes a permanent part of your commitment to better health.
By focusing on a healthy diet now, you will reap the health benefits today and for many years to come.
Reference
1.
van Gils CH, Peeters PH, Bueno-de-Mesquita HB, Boshuizen HC, Lahmann PH, Clavel-Chapelon F, Thiebaut A, Kesse E, Sieri S, Palli D, Tumino R, Panico S, Vineis P, Gonzalez CA, Ardanaz E, Sanchez MJ, Amiano P, Navarro C, Quiros JR, Key TJ, Allen N, Khaw KT, Bingham SA, Psaltopoulou T, Koliva M, Trichopoulou A, Nagel G, Linseisen J, Boeing H, Berglund G, Wirfalt E, Hallmans G, Lenner P, Overvad K, Tjonneland A, Olsen A, Lund E, Engeset D, Alsaker E, Norat T, Kaaks R, Slimani N, Riboli E. Consumption of vegetables and fruits and risk of breast cancer. JAMA. 2005;293(2):183-93.
Cheers
QUOTE(John Bobbin @ Aug 26 2007, 04:33 PM)
Do you get confused by the volumes of research proving and disproving everything, hardly a week goes by without some sacred cow being destroyed by new research? This week here in Australia new research was unveiled at a symposium on cancer, by our premier research institution, the Commonwealth Scientific and Industrial Research Organisation (CSIRO). 20 years of ongoing research involving 42,000 people has shown absolutely no evidence that healthy eating (fruit and vegetables) offer any protection against cancer. This has really thrown conventional wisdom on its ear. I was hoping a benefit would be observed. The Australian Cancer Council was also involved in this study. They also found that only a very weak link existed between eating red meat and bowel cancer. What they did find was a very strong link between 3 things. 1. Smoking caused 1 in 5 cancers. 2. Excessive alcohol consumption caused cancer. 3. Obesity was also strongly implicated as a cause of cancer.
These 3 things provided the strongest causal links to cancer. One of the analogies provided suggested that a person with the correct body weight, that never ate fruit would probably be healthier than an over weight person that ate the right amount of fruit daily.
Could it all be getting back to inflammation as the starting point for cancer. C-Reactive Protein is higher in over weight individuals ( this is a measurement of the bodies inflammation level). Alcohol consumption and cigarette smoking both cause inflammation.
John Bobbin BNat
hey!
I agree with you in some points! However u cannot say tht Fruits and Vegetables cannot prevent cancer!
In healthcastle,there is feature abt cancer prevention and abt fighting fruits and vegetables!
Link: http://www.healthcastle.com/vegetables-cancer.shtml
Hi basujanha26,
hey!
I agree with you in some points! However u cannot say tht Fruits and Vegetables cannot prevent cancer!
In healthcastle,there is feature abt cancer prevention and abt fighting fruits and vegetables!
Link: http://www.healthcastle.com/vegetables-cancer.shtml
I think it is a good idea to read the posts fully before commenting, I did not say that fruit/vegetables did not prevent cancer, research scientists did, in fact I defended fruit and vegetables in their preventative role.
I agree with what HealthCastle says almost entirely, in almost every case, and where there is a difference of opinion it has only ever been a slight difference of opinion.
Cheers
QUOTE(basujanha26 @ Jan 30 2010, 08:13 PM)
hey!
I agree with you in some points! However u cannot say tht Fruits and Vegetables cannot prevent cancer!
In healthcastle,there is feature abt cancer prevention and abt fighting fruits and vegetables!
Link: http://www.healthcastle.com/vegetables-cancer.shtml
I think it is a good idea to read the posts fully before commenting, I did not say that fruit/vegetables did not prevent cancer, research scientists did, in fact I defended fruit and vegetables in their preventative role.
I agree with what HealthCastle says almost entirely, in almost every case, and where there is a difference of opinion it has only ever been a slight difference of opinion.
Cheers
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