הינה כמה פרסומים אחרונים מהארגון החשוב PCRM (“רופאים למען רפואה אחראית”)
Kim E, Coelho D, Blachier F. Review of the association between meat consumption and risk of colorectal cancer. Nutr Res. 2013;33:983-994.
Diets high in saturated fats and sugar may increase your risk of death from gastrointestinal cancers, including stomach and esophageal, according to a presentation at the American Institute for Cancer Research Annual Research Conference. Researchers observed 10,525 men and women from the Aerobics Center Longitudinal Study for 16 years and asked them to keep diet records. Participants with diets higher in fat and sugar were four times more likely to develop and 53 percent more likely to die from these cancer, compared with those who consumed plant-based diets.
Tabung FK, Steck SE, Zhang J. Dietary inflammatory index and risk of mortality: findings from the Aerobics Center Longitudinal Study. Poster presented at: American Institute for Cancer Research (AICR) Annual Research Conference; November 7, 2013: Bethesda, MD
A plant-based diet can reduce the risk of breast cancer, according to a new study published online in the American Journal of Clinical Nutrition. Researchers followed 91,779 current and retired California teachers for 14 years. Those who had a predominantly plant-based diet had a 15 percent reduced risk of breast cancer compared with those who did not include abundant fruits and vegetables in their diets. The data showed a 34 percent decrease in the risk for a particular type of breast cancer, called estrogen and progesterone receptor negative, for those following a predominantly plant-based diet. In addition, researchers found that a diet including abundant fish and wine increased by 29 percent the risk of a different type of breast cancer, called estrogen and progesterone receptor positive.
Link LB, Canchola AJ, Bernstein L, et al. Dietary patterns and breast cancer risk in the California Teachers Study cohort. Am J Clin Nutr. 2013 Oct 9. [Epub ahead of print
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