Five servings of fruit and vegetables per day and a diet low in fat
reduced the risk of breast cancer by nine per cent, a figure
dismissed as not significant and due to 'chance'.
Compounds found in broccoli and soy may help protect against
certain cancers that affect over two million new people every year,
according to a cell culture study.
Drinking as much as six cups of coffee per day has no effect on the
risk of colon or rectal cancer, according to Swedish researchers,
adding to evidence that coffee and the cancer are not linked.
AquaNova has applied its solubilization technology to soy
isoflavones, resulting in a fat- and water-soluble form that has
been shown to greatly improve bioavailability.
Supplements and diet, and not sunlight, should be your source of
vitamin D, dermatology experts have concluded after reviewing
studies from both sides of the on-going debate.
New research indicates that a diet rich in magnesium may lower the
risk of colon cancer, supporting previous studies inversely linking
intake of the mineral to the disease.
A new review study has poured water on claims that there is
sufficient evidence to support a link between omega-3 consumption
and a reduced risk of cancer.
A pharmaceutical company has suggested that the addition of a
phosphorylated variant of gamma-tocopherol to lycopene-rich foods
like tomato sauce might boost the carotenoid's anti-cancer
activity.
Isoflavones from soy do not increase markers for breast cancer in
postmenopausal women and could protect against the disease,
suggests a new animal study.
Many obese and overweight people in the UK are unaware that they
could reduce their risk of developing a number of forms of cancer
by losing weight, indicates a survey by Cancer Research UK.
A growing body of research is driving strong growth in supplements
and foods fortified with vitamin D, inversely linked in several
studies to lower risk of certain cancers and osteoporosis.
Higher intakes of vitamin D could reduce the risk of certain
cancers by as much as 50 per cent, suggests a new study, lending
weight to calls for increased supplement intake and food
fortification with the vitamin.
Consumers are confused about the benefits of vitamin E for prostate
cancer, Harvard doctors have claimed at the end of a year that has
seen sales of the vitamin plummet.
Aminomics, supplements that aim to address the amino acid
imbalances that underpin the symptoms of some serious diseases, are
expected to reach the market next year following two deals struck
by developer the Canadian Cancer Research...
Dietary fibre intake may not be associated with reduced risk of
colorectal cancer, according to a study in today's issue of the
Journal of the American Medical Association (vol 294,
pp2849-2857).
The UK's poor dietary habits are costing its health service an
annual £6 billion (€8.9bn) - three times as much as the financial
toll from smoking - suggests a new study.
An herbal extract developed by New Chapter suppresses the growth of
prostate cancer cells and induces prostate cancer cells to
self-destruct, according to new research.
The FDA has delivered its long-awaited decision on health claims
petitions on tomatoes/lycopene, approving only limited claims on
tomatoes and tomato sauce but denying claims for tomato-based
products and dietary supplements.
Gamma-linolenic acid (GLA), one of the fats in evening primrose oil
and several other plant oils, inhibits action of Her-2/neu, a
cancer gene that is responsible for almost 30 per cent of all
breast cancers, reported US researchers...
Fruit and vegetable compounds shown to protect against cancer in
epidemiological studies could be much more powerful if processors
and breeders paid closer attention to their preservation, say Dutch
researchers.
Broccoli's ability to fight Helicobacteri pylori, the
bacterium responsible for most stomach cancers, has been
demonstrated in a human study for the first time, claim Japanese
researchers.
B&D Nutritional Ingredients has signed an exclusive agreement
with CS Agra to market sgs-100, a broccoli seed extract from a
plant strain that is unusually high in sulforaphane glucisinolate
(SGS), in the United States.
Two new companies in the supplements market, one each on either
side of the channel, are looking to launch an organic selenium
yeast in Europe after gaining derogation from the supplements
directive.
Eating cabbage and other vegetables from the same family could help
reduce the risk of lung cancer for some people with a particular
genetic make-up, suggests new research.
Apigenin, a plant flavonoid found in herbs, fruits and vegetables,
slowed down the growth of prostate cancer tumours when fed to mice,
report US researchers on a new study.
US scientists have explained how one of the forms of conjugated
linoleic acid (CLA), a fatty acid found in dairy products, could
reduce inflammatory disease.
A new study has highlighted yet again that doctors are not always
aware of their patients' CAM habits. This time the group consists
of cancer sufferers, who the researchers say may be missing out on
the opportunity for treatment...
Intake of beta-carotene from foods is inversely associated with
lower mortality, including death from heart disease and cancer, in
the elderly, shows a new study across different European
populations.
Evidence for folic acid's ability to reduce the adverse effects of
alcohol on breast cancer risk is stacking up, with the publication
of a prospective cohort study in the British Medical
Journal.
A compound called genistein that is found in soya beans could prove
useful in the prevention of some forms of amyloidosis, report
scientists from the Scripps Research Institute.
Eating foods containing phytoestrogens - like soya products, plant
oils and a range of different fruits and vegetables - appears to
reduce the risk of developing lung cancer even in smokers, reveals
new research out today.
Feeding cows sunflower oil more than doubled levels of conjugated
linoleic acids in cheese made from their milk, says new research,
improving the fatty acids' potential in functional dairy
development.
Antioxidants are widely believed to help reduce the risk of certain
cancers, but if taken by cancer patients undergoing cytotoxic
therapy they may have a detrimental effect, according to a
commentary in the Cancer Journal for Clinicians.
A new cohort study investigating the interaction between
beta-carotene intake and cancer indicates that the carotenoid may
have a protective effect in non-smokers but actually increase the
risk for those who have smoked at some time...
