Eggs and Breast Cancer
How few eggs should we eat to reduce the risk of prostate, ovarian, colon, and breast cancer?
All Videos for Throat Cancer
-
-
Dietary Cholesterol and Cancer
The relationship between the consumption of eggs and other cholesterol-rich foods and cancers of the colon, breast, endometrium, pancreas, and throat.
-
The Best Advice on Diet and Cancer
What does the best available balance of evidence say right now about what to eat and what to avoid to reduce your risk of cancer?
-
Can Alcohol Cause Cancer?
If even light drinking can cause cancer, why don’t doctors warn their patients about it?
-
Evidence-Based Eating
It took more than 7,000 studies and the deaths of countless smokers before the first Surgeon General report against smoking was finally released. Another mountain of evidence for healthier eating exists today, but much of society has yet to catch up to the science.
-
The Hispanic Paradox: Why Do Latinos Live Longer?
Despite less education on average, a higher poverty rate, and more limited access to health care, U.S. Hispanics tend to live the longest. Why?
-
Preventing Skin Cancer from the Inside Out
Eating antioxidant-rich foods can bolster skin protection and reduce sunburn redness by 40%, whereas alcohol can dramatically drop the level of antioxidants in the skin within 8 minutes of consumption.
-
Cancer Risk from French Fries
The association between cancer and the consumption of deep-fried foods may be due to carcinogens formed at high temperatures in animal foods (heterocyclic amines and polycyclic hydrocarbons) and plant foods (acrylamide).
-
Turmeric Curcumin Reprogramming Cancer Cell Death
The spice turmeric appears to be able to switch back on the self-destruct mechanism within cancer cells.
-
Why Might Vegetarians Have Less HPV?
Most young women get infected with human papilloma virus, the cause of cervical cancer, but most are able to clear the infection before the virus causes cancer. What dietary changes can improve viral clearance?
-
Meat Fumes: Dietary Secondhand Smoke
The polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development, and increase the risk of cancer.
-
Poultry and Penis Cancer
The largest study to date on poultry workers found a significantly increased risk of dying from penile cancer, thought to be due to exposure to oncogenic (cancer-causing) chicken viruses, which raise consumer concerns as well.
-
Bacon & Botulism
The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines, but also reduce the growth of botulism bacteria—forcing regulators to strike a balance between consumers risking cancer, or a deadly form of food poisoning.
-
Wart Cancer Viruses in Food
The wart-causing viruses in animals may present more than just a cosmetic issue for consumers.
