Holmes et al, using data from the Nurses' Health Study, report no significant association between breast cancer risk and type of dietary fat consumed, a finding mostly (but not entirely) consistent with earlier reports on this important study.
Answer to a Reader's Question: "In ecologic data, correlations exist between per capita meat...consumption and prostate cancer mortality rate [1 study cited].
Answer to a Reader's Question: Chemicals as carcinogens are widely believed to be the main cause of human cancer. However, when directly compared, nutrient imbalances are far, far more substantial in their effect than chemicals.
While all cancer rates are generally very low in China, stomach cancer leaps out as a glaring exception. Figured at a population base of 100,000, the incidence in the U.S. is just 6.5, contrasted with a 90.9 incidence for China. What's going on here?
Most of us have heard a great deal about the link between high cholesterol and heart disease. But how many have heard that high blood cholesterol levels are also associated with cancer?
I would like to turn your attention toward a nagging question about foods, namely carcinogens in foods. We hear so much about them but what, really, are they? Mainly we've heard that carcinogens cause cancer and anticarcinogens prevent cancer.