 Euro J of Epidemiology 1198 Vol 14, Iss 8, pp737-747 A Case-Control study of 345 patients with breast cancer in north-east France. (This means a comparison of women with and without breast cancer matched to age and socio-economic status). The patients were given a self-administered food frequency questionnaire3 and a 6 day food diary with an energy expenditure record. Breast cancer risk was shown to decrease as the consumption of fiber (cereal), garlic and onions increased, taking into account total caloric intake and established risk factors. The study also supported the idea that a diet lower in unsaturated fat could be protective. Ann's NOTE: A diet rich in fruit and vegetables, whole grains, olive oil and flaxseed oil and low in animal fats, sugar and salt still remains a healthy one for most people. It works for cancer and heart disease, diabetes and hypertension. It makes sense. "This month, the number of medical publications on garlic topped 1,500, over 250 of which are related to cancer. Garlic and its cousins (onions, chives, scallions and leeks) are probably the most intriguing of all vegetables. Garlic lowers cholesterol, reduces the risk of heart disease, fights infection and boosts immunity. And, as if that weren't enough, the data is strong for the prevention of cancers of the digestive system, including the esophagus, stomach, colon and rectum. The NCI is sponsoring a huge clinical trial on garlic's ability to prevent stomach cancer." EAT WHOLE FOODS AND EAT ORGANIC |
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