A large French study, published in the Journal of the American Medical Association (JAMA) showed a significant correlation between organic food consumption and lower risk of cancer, particularly of lymphoma and post-menopausal breast cancer.
Women who eat a high amount of fruits and vegetables each day may have a lower risk of breast cancer, especially of aggressive tumors, than those who eat fewer fruits and vegetables, according to a new study led by researchers from Harvard T.H.
Yet another study linking consumption of red meat to colon cancer.
Most breast cancers are fueled by estrogen.
A new new study finds that eating a Mediterranean diet–rich in fruit, vegetables, nuts, whole grains and olive oil– can help reduce the risk of one of the worst types of breast cancer by 40 percent.
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.