Diet and Cancer
Do Certain Food Groups Raise Breast Cancer Risk?
Scientific review published in Advances in Nutrition examines the link between breast cancer risk and 13 food groups Breast cancer
Lifelong consumption of two sources of bioactives can reduce estrogen receptor-negative mammary cancer incidence and volume
All cancers are characterized by changes in regulators of cell proliferation and apoptosis, with many of those changes resulting from
Free Webinar December 12: Meat Cooked at High Temperature and Cancer Risk
Join a free webinar hosted by American Society for Nutrition and sponsored by National Cattlemen’s Beef Association, a contractor to
Japanese longevity: Does diet play a role?
Year after year, average life expectancy in Japan continues to be the highest in the world. Some speculate that the
Should You Eat More Dried Fruit?
Review published in Advances in Nutrition presents evidence that dried fruit consumption may be more effective than fresh fruit in
Is salted fish carcinogenic?
How certain foods, nutrients, and eating patterns influence cancer risk is of great interest. Although there is no certainty that
Omega-3 fatty acids may help increase colonic microbiota diversity
Creating a colonic environment that reduces proinflammatory processes has important implications in promoting health and treating certain diseases. Because the
The Importance of Nutrition in Cancer Prevention & Treatment
Guest Post by Kirsten Halbrich Oudin, ASN’s Dietetic Intern I am a dietetic intern with the American Society for Nutrition
What’s in a name? That which we call “sweet” by any other name may not be the same.
In the case of Shakespeare, a rose is a rose is a rose – all smell sweet. But, in the
Omega-3s: “The Triple Threat” or “The Dynamic Duo”?
The popularity of the essential polyunsaturated omega-3 fatty acids (O3FA) is on the rise. In 2017, O3FA achieved a spot