Two large new studies provide compelling evidence that obesity increases the risk of the most common type of postmenopausal breast cancer among both African Americans and Hispanics. Over one of every two African American woman and almost one of every two Hispanic woman is obese.
Low alcohol consumption and a plant-based diet, both healthful habits aligning with current cancer prevention guidelines, are associated with reducing the risk of obesity-related cancers, a New York University study shows. The findings appear in the journal Cancer Causes & Control.
This chemical in foods has been shown to cause cancer in mice but more research is needed to determine its risk in humans. Did you know that if clients broil, fry, toast, bake, or barbecue starchy foods, such as bread and potatoes, they can increase their intake of the chemical acrylamide? The more the food browns, the more acrylamide is present.
Evidence shows this fruit is jam-packed with antioxidants and phytochemicals that may help prevent and slow the progression of chronic diseases.
It’s rare to encounter a client or patient who doesn’t enjoy the taste of blueberries (Vaccinium spp). But beyond their tangy sweetness and the fact you can pop them into your mouth one by one or incorporate them into many recipes, blueberries offer a wealth of health benefits.
Blueberries are rich in antioxidants and phytochemicals that research has shown are associated with cardiovascular and cognitive health and cancer and diabetes prevention. Their popularity is on the rise in North America. And the production of fresh and processed blueberries has grown steadily by an average of 20% every two years since 2008.1 Between 2005 and 2012, North America’s blueberry fields increased 74% from 71,075 to 123,635 acres. British Colombia has the most acres in cultivation, while Michigan has been a world leader in production volumes of both fresh and processed blueberries for many decades.
Nutritional Properties and Antioxidant Composition
Dietitians have stressed the importance of incorporating low-fat, fiber-rich, and nutrient-dense foods into their clients’ and patients’ diets for decades. “Everyone should be aiming to reach their recommended amount of fruits and vegetables for optimal health, and blueberries are an easy and delicious way to help you reach your goal. Just 1/2 cup is considered one serving of fruit, and they require no slicing or peeling—plus there’s no waste,” says Joanne Tehrani, RD, communications manager for the US Highbush Blueberry Council. Blueberries are an excellent source of fiber, vitamins A and C, potassium, and folate.2 One cupful contains 14% Daily Value of fiber. Moreover, blueberries are one of the richest sources of antioxidant phytonutrients.3 Blueberries’ diverse range of phenolic compounds, such as anthocyanins, quercetin, kaempferol, myricetin, and chlorogenic acid, contributes to their overall antioxidant capacity.4,5 (Antioxidant capacity, measured by a chemical laboratory analysis technique called oxygen radical absorbance capacity is one of several methods that doesn’t account for bioavailability, distribution, and metabolism of a product’s ingredients.) “Blueberries also have a rich diversity of different anthocyanin species—like 26 different anthocyanins—whereas some other berries may feature only two or three different anthocyanin species,” says Mary Ann Lila, PhD, MS, director of the Plants for Human Health Institute and a David H. Murdock distinguished professor at North Carolina State University, who has spent 18 years studying various Vaccinium species.
From October 2014 issue, Vol. 16 No. 10 P. 42; written by Jasenka Piljac Zegarac, PhD. Reprinted with permission.
October is National Breast Cancer Awareness Month, when pink ribbons remind women to schedule their mammograms and honor those who have died from or survived breast cancer. According to the National Cancer Institute, one in eight American women (12.3%) will develop invasive breast cancer during her lifetime.
Every living cell’s surface has a protein-embedded membrane that’s covered in polysaccharide chains—a literal sugar coating. A new study found this coating is especially thick and pronounced on cancer cells and is a crucial determinant of the cell’s survival. Consisting of long, sugar-decorated molecules called glycoproteins, the coating causes physicalchanges in the cell membrane that make the cell better able to thrive, leading to a more lethal cancer.
A diagnosis of pancreatic cancer—the fourth most common cause of cancer death in the United States—can be devastating. Due in part to aggressive cell replication and tumor growth, pancreatic cancer progresses quickly and has a low five-year survival rate (less than 5%).
A new study from UC San Francisco is the first to show that while the impact of life’s stressors accumulate over time and accelerate cellular aging, these negative effects may be reduced by maintaining a healthy diet, exercising, and sleeping well.
Blueberries pack a powerful antioxidant punch, whether eaten fresh or from the freezer, according to South Dakota State University graduate Marin Plumb. Anthocyanins, a group of antioxidant compounds, are responsible for the color in blueberries, she explains. Since most of the color is in the skin, freezing the blueberries actually improves the availability of the antioxidants.