Consuming fruit and vegetables has no effect on reducing breast
cancer risk, according to a large study that looks set to override
previous evidence showing potential protective effects.
Problems with the way the body processes vitamin A may contribute
to the development of breast cancer, show preliminary findings on
the vitamin pathway.
The FDA has said it will not issue its decision on the pending
lycopene/cancer health claim until next year, according to
petitioner American Longevity.
Gamma-tocopherol, a form of vitamin E found in many plant seeds but
not widely available in nutritional supplements, might halt the
growth of prostate and lung cancer cells, say US researchers.
Pregnant women who take folic acid supplements to protect their
babies from birth defects may also increase their long-term risk of
breast cancer, according to preliminary data published in
tomorrow's BMJ.
Natural honey-bee products such as propolis, royal jelly, caffeic
acid, honey and venom could one day be used to help prevent cancer,
say Croatian researchers.
Compounds found only in citrus fruits not only fight colon cancer
cells but also halt the spread of the childhood cancer
neuroblastoma, according to research in laboratory animals.
While green tea has been getting its name around the block, red tea
has taken a little longer to become a household name, but its sales
are said to be soaring on the back of its purported health
benefits.
Research by DSM Nutritional Products provides further evidence of
the mechanism behind lycopene's protective role against prostate
cancer, giving extra support for its use in functional foods and
supplements.
The Solae Company announced yesterday that the FDA has requested an
extension in reviewing a potential health claim for soy-protein
based foods and cancer.
UK researchers are investigating whether a food supplement derived
from substances found in cabbage could reduce the incidence of
cervical abnormalities.
Increased fruit and vegetable consumption is associated with a
decreased risk of cardiovascular disease but not cancer, according
to a new study that suggests the cancer-protective effect may have
been 'overstated'.
Stronger flavoured onions could be better cancer-fighting foods
than their mild-flavoured cousins, find researchers in the US that
analysed an array of common varieties.