A recent study following 1,500 breast cancer survivors for nearly 18 years supported the link between the risk of all-cause mortality, cancer-related mortality and polycyclic aromatic hydrocarbons found in grilled, barbecued, and smoked meat.
An extensive review of 29 publications including over 800,000 participants associates total nut consumption with reduced risk of cardiovascular disease, cancer, diabetes, and all-cause mortality.
The journal Plos Medicine published a “longitudinal” study–meaning that it followed people over time–which showed that the longer a woman was overweight or obese, the greater her risk of several cancers.
Doctor Michael Greger presents some interesting data that helps explain why a plant-based diet is an Anticancer diet.
Researchers in New Zealand find that while higher alcohol consumption is worse, even low to moderate consumption can cause the development of seven cancers, including breast, colon and liver.
A University of Pittsburgh study found that sulforaphane activates a genetic detoxification process with the potential to prevent head and neck cancers.