The European Food Information Council (EUFIC) examined the science behind the cancer study that has caused an uproar in the media recently and has cautioned not to read the headlines out of context.
The mechanism of action that show cancer cells’ use of sugars to ‘awaken’ cancer cells and promote aggressive cancer growth provides further insights into creating tailor-made diets for cancer patients.
The impact of obesity on cancer rates across the world – and how many cases could have been prevented – is made clear with an online data tool, launched by the International Agency for Research on Cancer (IARC) last month.
Cocoa polyphenols can suppress oxidative stress that provokes the proliferation of cancerous cells in the colon, according to a study published in the book Cancer: Oxidative Stress and Dietary Antioxidants.
Eating cocoa could help to prevent intestinal disease and complaints linked to oxidative stress, including colon cancer caused by chemical substances, suggests new research in rats.
Regular intakes of artificial sweeteners like saccharin and aspartame do not increase the risk of certain cancers, like stomach and pancreatic, suggests a new study from Italy.
The European Food Safety Authority (EFSA) said there is no indication that aspartame causes cancer following its assessment of a study that linked regular intake of the sweetener with increased risk of certain cancers.
Opportunities could potentially dovetail for liquorice in the nutraceutical domain with new research from the US suggesting a natural chemical component in this sweet ingredient could offer a new approach to preventing bowel cancer.
An epidemiological study in Italy concluded that there is no
indication of an association between sweetener consumption and
cancer risk - findings that lend some support to EFSA's conclusions
on the safety of aspartame.
Pre-menopausal women who eat 30 or more grams of fibre a day could
cut their risk of breast cancer by 52 per cent, says a UK-based
epidemiological study.
A new study from Harvard has reported that pre-menopausal women who
eat more that one and a half servings of red per day may double
their risk of hormone receptor-positive breast cancer, compared to
women who eat less than three servings...
Getting plenty of calcium from the diet and supplements could
reduced the risk of colorectal cancer in Chinese women by 40 per
cent, says a new US-Chinese study.
A little-known bottled water from Scotland may help to stop cancer
cells spreading, a study has found, giving the drink a unique
potential in healthy beverage trends.
The flavonoid xanthohumol found in hops could help prevent prostate
cancer, but the scientists suggest supplements rather than beer for
exploiting the potential benefits.
A daily supplement of probiotics could reduce the risk of liver
cancer caused by fungal toxins in foods, a leading cause of the
disease in some of the world's most populous countries.
A human observational study has revealed that adults consuming
aspartame-containing beverages did not show any increased incidence
of certain cancers, but scientists caution that the study could
have certain "limitations"...
Omega-3 fatty acids could prevent or inhibit the growth of liver
cancer cells, say researchers from the University of Pittsburgh at
today's annual meeting of the American Association for Cancer
Research.
A recent study has found that the controversial sweetener aspartame
does not increase the incidence of tumors in mice, but the
scientists point out that this does not necessarily mean it is not
a carcinogen.
The world's leading cocoa processor Barry Callebaut said yesterday
that it had new evidence to support the anti-cancer and anti-ageing
benefits of its healthy chocolate Acticoa.
New research into a flavonoid compound found only in hops shows
that it may help prevent cancer if a method to improve its
absorption in the body can be found.
Reports from a fresh Italian study alleging aspartame could pose a
cancer risk are not in harmony with the extensive research that
exist on aspartame, say suppliers of this popular sweetener.
Scientists from the US reveal how a powerful chocolate ingredient
exerts anti-cancer properties, findings that could one day be used
to design novel cancer treatments.
High blood sugar levels could be a risk factor in developing
several types of cancer, suggest researchers that tracked over 1
million Koreans for a decade.
A three year EU project funded by Brussels will seek to improve
understanding of the role phytoestrogens, found in a host of foods,
can play in reducing the risk of colon, breast and prostate
cancers.
Researchers at the University of Salford, Manchester, have
discovered a type of mint leaf, long used in traditional Chinese
medicine, that appears to destroy cancer cells.
Green tea extract is being tested by UCLA cancer researchers to see
if combined with a molecularly targeted therapy, it will prevent
the recurrence of bladder cancer in former smokers.
Calcium supplements, previously shown to cut the risk of colorectal
polyps, appears to have the greatest effect on advanced colorectal
adenomas, considered to be most strongly associated to invasive
colorectal cancer, according to...
In what could be seen as a blow to the fast-growing market for soy
products, a new study from the US suggests that processing soy for
use in supplements and food products could seriously reduce its
cancer-fighting ability.
A low-fat diet may help men with aggressive prostate cancer better
fight their disease and live longer, according to researchers who
showed that a diet low in polyunsaturated fats slowed cancer growth
and increased survival times...
