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September 2012
Is it possible to be fat but still fit? The largest study ever to examine the “obesity paradox” — analyzing data on more than 43,000 Americans — says yes, and that almost half of all obese people are nonetheless “metabolically healthy.” Those obese participants were found to be more fit than most, regardless of weight, and free of conditions such as insulin resistance, unhealthy cholesterol, high blood pressure or diabetes. As a result, Spanish and Swedish researchers concluded, these “metabolically healthy” obese people are at no greater risk of heart disease or cancer than normal-weight people. Researchers wrote, “There appears to be a subset of obese people who seem to be protected from obesity-related metabolic complications.” The 46% of obese participants classified as “metabolically healthy” after blood tests, treadmill testing and other assessments were at 38% lower risk of death from all causes compared to other obese subjects and at no greater risk than metabolically healthy but normal-weight participants. — European Heart Journal…
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September 2012
A new study again casts the spotlight on magnesium, an often-overlooked mineral that’s now getting noticed for health benefits ranging from diabetes to stroke prevention. In the latest research, British and Dutch scientists compared dietary magnesium intake among 768 patients with colorectal adenomas (polyps) and 709 healthy control subjects. For every 100 mg increase in magnesium from foods (about the amount in a cup of beans or 2 potatoes), the risk of cancer dropped 19%. That association was limited, however, to people with a BMI of 25 or over, those who were at least 55 years old, and advanced adenomas. The scientists also analyzed data from 9 previous studies. In that review, every additional 100 mg of magnesium from the diet per day was linked to a 12% lower risk of colorectal cancer and a 13% decrease in the risk of colon polyps. — American Journal of Clinical Nutrition…
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September 2012
Contradicting other research on calorie restriction and longevity, a new National Institutes on Aging study reports that rhesus monkeys fed 30% fewer calories were healthier but didn’t live any longer than a control group. The monkeys — long-lived primates similar to humans — had been followed since 1987. Those on a restricted diet did have a lower incidence of cardiovascular disease, cancer and diabetes. But that didn’t translate into longer lifespans. Researchers in a similar study at the Wisconsin National Primate Center, who have reported longevity benefits linked to calorie restriction, pointed out potentially key differences between the studies: The control group in the NIA study was given vitamin and mineral supplements and fed a limited, though higher-calorie diet. In the Wisconsin experiment, monkeys in the control group were allowed free access to food, which those researchers argued more closely resembles actual human lifestyles. — Nature…
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August 2012
Foods rich in antioxidant vitamins C and E and selenium may help reduce the risk of pancreatic cancer — a poorly understand cancer that’s often diagnosed too late for effective treatment, making prevention especially important. British researchers report that people consuming more dietary vitamins C and E and selenium (but not zinc) were at 67% lower risk for pancreatic cancer than those in the lowest one-quarter of intake. The fact that higher risk was seen only in the lowest intake group suggests a “threshold effect,” scientists commented, beyond which extra antioxidants offered no further protection. If a causal connection is confirmed, however, 1 in 12 such cancers could be prevented by getting more than the lowest level of dietary antioxidants. Researchers compared 49 participants in the large EPIC-Norfolk study who developed pancreatic cancer with 3,970 healthy controls. In contrast to previous negative findings with antioxidant supplements, scientists added, “food sources of these nutrients may have different effects.” — Gut…
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July 2012
Could your morning cup of coffee, afternoon tea or diet cola reduce your risk of skin cancer? Data from two large observational studies totaling nearly 113,000 men and women shows that those consuming the most caffeine were significantly less likely to develop basal cell carcinoma. Over more than 20 years of followup, those consuming the equivalent of three or more cups of coffee per month were at 17% lower risk than those drinking less than one cup. Overall, as caffeine intake rose, risk of basal cell carcinoma dropped. Coffee, which accounted for more than three-quarters of the caffeine consumption, was also specifically associated with lower risk. Previous animal studies, scientists noted, have shown that topical application of caffeine induces the normal cell death that helps counter tumors. Observational studies in humans of skin cancer and coffee or tea have been inconsistent, but these have failed to distinguish between regular and decaf beverages. The new study did not find a protective association with other forms of skin cancer. — Cancer Research
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June 2012
In a split decision on a 2010 complaint by the Federal Trade Commission (FTC) against the makers of POM Wonderful pomegranate juice, an administrative law judge ruled that the product has not been proven to treat, prevent or reduce the risk of heart disease, prostate cancer or erectile dysfunction. While upholding the FTC’s false-advertising complaint, however, the judge sided with POM in denying the agency’s demand that the juice company seek prior approval of any future advertising health claims. The 335-page opinion also allowed POM to claim its juice “supports prostate health” and “promotes erectile health.” Randomized, double-blind, placebo-controlled clinical trials are not necessary, the judge added, to support such assertions. Both sides claimed victory following the ruling. POM agreed it would make “appropriate adjustments” to future ads, pending an appeal, but promptly rolled out new ads selectively quoting from the ruling, with the tagline, “I’m off to save prostates!”
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May 2012
A review of the scientific evidence for the National Cancer Institute finds little support for marketing dietary supplements as protection against cancer — and notes that high doses of some supplements can actually add to cancer risk. Most clinical trials of vitamin and mineral supplements against cancer have disappointed, the reviewers concluded. In the review, except for a lone Chinese study, trials of antioxidant supplements, including beta-carotene and vitamins C and E, failed to show anti-cancer benefits. Results for long-term folic acid supplementation versus cancer have likewise been mostly negative. Although some epidemiological studies have linked higher vitamin D levels to lower rates of certain cancers, the review found the evidence insufficient and called for more research on vitamin D. Despite the absence of evidence that supplements prevent cancer (and the possibility of harm), reviewers noted that “marketing claims by the supplement industry continue to imply anti-cancer benefits.” They blamed “insufficient government regulation” of the $30 billion-a-year industry. — Journal of the National Cancer Institute
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April 2012
That “traditional Chinese medicine” you’re thinking of trying for what ails you just might contain some nontraditional — and potentially dangerous — ingredients. Scientists at Murdoch University in Australia used state-of-the-art DNA sequencing to unscramble the complex mix of organic compounds in samples of herbal teas, flakes and powders seized by customs officials. Among the ingredients identified were plants linked to urinary tract and kidney cancer, along with ephedra, banned in US dietary supplements. Some of the 68 different compounds found in 15 herbal medicines are toxic if taken in too large a dose; the packaging failed to list the concentrations of these ingredients. Scientists also discovered traces of animals restricted because of endangered-species concerns. Other animal compounds proved to be adulterated: A remedy labeled as 100% Saiga antelope actually included goat and sheep DNA. Scientists concluded, “Traditional Chinese medicines have a long cultural history, but today consumers need to be aware of the legal and health-safety issues before adopting them as a treatment option.” — PLoS Genetics
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April 2012
Go ahead and satisfy your java jones — coffee won’t hurt your heart or give you cancer, and it might even reduce your risk of diabetes. That’s the takeaway from an analysis of 9 years of data on 42,659 participants in the European Prospective Investigation into Cancer and Nutrition (EPIC) study. German researchers found no connection between coffee consumption and increased risk of heart disease or cancer. But participants who drank 4 or more cups of coffee daily were 23%-30% less likely to develop type 2 diabetes than those drinking less than a cup per day. Overall, the study documented 1,432 new cases of diabetes. The apparent protective benefit of coffee — which echoes that seen in a 2009 meta-analysis — could be due to the presence of magnesium, antioxidant lignans or chlorogenic acids, scientists speculated. It’s not caffeine, however, as decaf drinkers actually saw an even lower risk of diabetes. The bottom line, as an accompanying editorial put it, is that “current information suggests that coffee is not as bad as we were told.” — American Journal of Clinical Nutrition
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February 2012
People who eat more fiber are less likely to develop pancreatic cancer, according to a new Italian study, though it’s not clear whether to credit the fiber or the foods it comes in, especially fruits. Researchers compared the diets of 326 pancreatic-cancer patients and 652 cancer-free controls. Those with the greatest intake of soluble fiber were at 60% lower risk of the cancer, while insoluble fiber was associated with a 50% lower risk. When breaking down the results by food sources of fiber, however, grain fiber was not linked to any apparent protection, while fruit fiber intake was associated with a 50% risk reduction. It’s possible that fiber may affect insulin metabolism in a way that reduces tumor development, researchers suggested. Fiber might slow digestion, giving the body more time to bind potential carcinogenic compounds, or other components in fruits and vegetables could be at work. Fiber intake could also be a marker for an overall healthier lifestyle. — Annals of Oncology
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January 2012
Processed meats such as bacon, sausage and ham appear to increase your relative risk of pancreatic cancer, as does red meat of all kinds for men. But because pancreatic cancer is rare, even the 19% added risk associated with eating 50 grams of processed meat daily (1.76 ounces, or about four slices of cooked bacon ) is relatively small. Swedish scientists reviewed 11 prior studies totaling more than 2 million people, of whom 6,643 had pancreatic cancer. The link with processed meat consumption was observed across the board, but only men saw a greater risk of pancreatic cancer with higher red meat consumption. That could be, scientists speculated, because men generally ate more red meat, suggesting an association between risk and the highest levels of red meat intake. The findings, researchers concluded, support the American Cancer Society’s recommendations to limit intake of red and processed meats. Pancreatic cancer, on the rise in the US, is the fourth leading cause of cancer deaths in part because it’s difficult to detect early — making preventive lifestyle steps especially important. — British Journal of Cancer
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January 2012
Pancreatic cancer, on the rise in the United States, may be deterred by vitamin D. Researchers who compared 451 pancreatic-cancer patients with 1,167 healthy controls report that average blood levels of vitamin D were significantly lower in those with the cancer. Compared to participants with the lowest levels of vitamin D, people with sufficient or only slightly low levels were at 30% lower risk of pancreatic cancer. Very high blood levels of the “sunshine vitamin,” however, offered no additional risk-reduction benefits. While cautioning that the study was observational and thus can’t prove cause and effect, researchers concluded, “In light of the high prevalence of vitamin D insufficiency in the population, further studies should examine whether increasing vitamin D levels impacts the incidence of this highly lethal malignancy.” Although pancreatic cancer is relatively rare, it’s the fourth leading cause of cancer deaths. — Cancer Epidemiology, Biomarkers & Prevention
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December 2011
Fruits and vegetables can help reduce your risk of colorectal cancer — but different types of produce affect risk in different parts of the digestive system, according to a new Australian study. Apples and dark yellow vegetables, for example, were linked to significantly decreased risk of distal colon cancer (the part of the colon farther from the center of the body, including the large intestine). Cruciferous vegetables such as broccoli, cauliflower, Brussels sprouts and cabbage were associated with lower incidence of proximal colon cancer (the part of the colon more central in the body). Consumption of fruit juice was actually associated with a greater risk of rectal cancer. Overall produce intake and total vegetable intake were linked to lower risk of distal colon cancer, but not other colorectal cancers. The findings were based on a comparison of the diets of 834 colorectal cancer patients and 939 control participants. — Journal of the American Dietetic Association
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November 2011
Add a possible reduction in the risk of colorectal cancer to the wide-ranging health benefits of whole grains. In a new British meta-analysis, researchers found a significant reduction in colorectal cancer risk associated with consuming more dietary fiber—especially whole grains. People who ate an extra three daily servings of whole grains were 17% less likely to develop colorectal cancer. Overall, researchers found that a high intake of dietary fiber was associated with a 12% lower risk of colorectal cancer, compared to participants with the lowest intake. For each 10-gram (0.35 ounce) increase in total daily fiber, cancer occurrence dropped 10%, with the difference seen primarily in colon cancer incidence. But the apparent benefit for other sources of fiber, such as fruits and vegetables, was less dramatic than that associated with whole grains and cereals. — BMJ
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November 2011
That daily aspirin you may be already taking for cardiovascular prevention may also help reduce your risk of colorectal cancer, according to two recent studies. In one, British researchers conducted a randomized, placebo-controlled trial of 861 patients with Lynch syndrome, a rare genetic defect that puts people at much higher risk for colorectal cancer. One group took 600 mg per day of aspirin for up to 4 years, while a control group got a placebo. Those in the aspirin group were 60% less likely to develop colorectal cancer. Because the study, published in The Lancet, was limited to those with Lynch syndrome, the results may not apply to the general population. But a second, observational study adds support to the idea that aspirin might help prevent colorectal cancer: In an analysis of data from the Women’s Health Initiative, postmenopausal women who reported “continued use” of aspirin and other painkillers (NSAIDs) for 3 years were at 28% lower risk of colorectal cancer. Those taking NSAIDs over a 10-year span were 36% less likely to develop the cancer, according to findings presented at an American Association for Cancer Research meeting.
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