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.
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.