Diet & Nutrition
Women with poor metabolic health have a greater risk of colorectal cancer than those with increased weight.
The impact of weight loss on risk for endometrial cancer in postmenopausal women was assessed in women enrolled in the Women's Health Initiative observational study.
Lifelong soy consumption improves tamoxifen response in women with breast cancer; however, adding soy to diet after initiating tamoxifen therapy may not provide the same benefits.
An analysis of data from women with stage I to III breast cancer investigated the potential association between protein intake and survival.
Adherence to World Cancer Research Fund (WCRF)/American Institute for Cancer Research (AICR) dietary recommendations improves cancer risks. In this study, researchers determined whether adherence to these recommendations provides the same benefits for older persons.
A component in cocoa seems to help control blood glucose and inflammation.
Epidemiologic study reveals the impact of cancer and its treatment on diet quality among adult survivors of childhood cancers.
Oral nutritional supplements are a cost-effective method for improving nutritional status, estimated life years, and quality adjusted life years (QALYs) of older adults who are hospitalized.
This fact sheets examines the sources of dietary calcium and possible links to cancer prevention.
Research using cancer cell lines demonstrated that supplementing standard epigenetic therapy with vitamin C enhanced the drug's antineoplastic action.
Lifestyle and dietary measures for preventing colorectal cancer are extensively studied; however, in this study, researchers looked at a dietary measure that improved survival for patients after diagnosis.
Losing weight through diet or diet and exercise improves risk for cancer in overweight or obese postmenopausal women. Although exercise alone can help maintain weight loss, it is not as effective as diet and exercise.
A Mediterranean-style diet can help protect against diabetes, cardiovascular disease, and breast cancer,research indicates.
Based on compounds extracted from parsley and dill seeds, a team of Russian scientists proposed an efficient approach to synthesizing novel compounds with anticancer activity.
Beverages derived from broccoli sprout extracts were found to have preclinical chemopreventive activity against oral cancer induced by carcinogens.
Consumption of tree nuts is associated with lower mortality rates among men with prostate cancer. It did not, however, correlate with a reduced risk of developing prostate cancer.
Drinking scalding coffee, tea, or yerba mate might increase the risk of developing esophageal cancer according to the World Health Organization. Beverages hotter than 149°F (65°C) might increase the risk of developing esophageal cancer.
Consumption of walnuts reduced the growth of colon cancer. Researchers saw a reduction in tumor growth in mice that ate the equivalent of approximately 1 ounce of walnuts a day.
An increasing number of American women are obese, and obesity is still a concern for children and adolescents.
Added sugars and relevant portion sizes are among the highlights of this food label revision.
Significant weight loss through calorie restriction, but not moderate weight loss through a low-fat diet, was linked to reduced breast cancer growth in a preclinical study.
Sulforaphane, found in broccoli and other cruciferous vegetables such as cauliflower and kale, may increase the susceptibility of a subset of cancer to prodrug treatments while avoiding harm to normal tissues.
Deficiency in vitamin D resulted in breast cancer tumors that grew faster and were more likely to metastasize, according to a recent study using mouse and cell culture models. The study also demonstrated a correlation between serum vitamin D levels and ID1.
Eating processed meats such as bacon and sausage may increase the risk for breast cancer in Latinas, while the same association was not found in white women.
Regular tea drinkers had fewer heart attacks, and had less calcium build-up in their arteries.
Higher dietary fiber intake during adolescence and early adulthood may reduce the risk for developing breast cancer.
High amounts of dietary sugar, as is common in the typical Western diet, may increase the risk of breast cancer and metastasis to the lungs.
A team of scientists has made a discovery that suggests cancer cells benefit more from antioxidants than do normal cells, raising concerns about the use of dietary antioxidants by patients with cancer.
Clinically meaningful weight loss over two years in overweight/obese survivors of breast cancer can be achieved via weight loss intervention.
Diet and nutrition can reduce cancer treatment side effects and keep patients strong. This infographic contains tips for better nutrition during treatment.
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- Idelalisib Increases Progression-Free Survival in Patients with Relapsed or Refractory Chronic Lymphocytic Leukemia
- Immunotherapy and the Future of Prostate Cancer Treatment
- Trends in Behaviors, Medical Practice Indicate Mortality From Melanoma Will Decline
- Survivors Reporting Chronic Neuropathic Pain Struggle to Retain Jobs
- Timing of Chemotherapy Infusion Affects Inflammatory Response to Chemotherapy
- Postoperative Gemcitabine Plus Capecitabine: A New Standard of Care for Pancreatic Cancer
- Blood-Forming Stem Cell Transplants (Fact Sheet)
- Nut Consumption Inversely Associated With Lung Cancer Risk
- E-cigarettes and Replacement Nicotine Therapy Safer Than Tobacco Use
- National Health Care Spending Expected to Grow Five Percent Annually
- Patients With Urologic Cancer Need Psycho-oncologic Support to Manage High Stress
- 1 Year of Adjuvant Trastuzumab Improves Long-Term DFS in Early Breast Cancer
- Lenalidomide Maintenance Appears Efficacious for Relapsed DLBCL
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