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Abstract
Objective To identify cancer survivors’ perceptions of the role diet plays in their cognitive function, and how their cancer‐related cognitive changes influence their diet.
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Soy and cancer Soy products, best is tofu, tempeh, then soy milk, is ONLY to be used if ORGANIC. Ask in restaurants to be sure (also this alerts them that organic is a need).
Soya food intake and risk of endometrial cancer among Chinese women in Shanghai: population based case-control study The Need for Guidance
Cancer survivorship begins at the time of cancer diagnosis and lasts for the balance of life. Each year in the US more than 1.2 million people are diagnosed with cancer. There are now approximately nine million people in the US who are cancer survivors.1 After a diagnosis of cancer, many survivors are highly motivated to seek information about diet, physical activity, dietary supplement use, and nutritional complementary therapies. Soon, though, they discover that it is difficult to find answers to even the simplest of questions, such as: Should I eat less fat? Should I try to lose weight? Should I take vitamin supplements? Should I begin an herbal therapy? Nutrition and Cachexia
Short Communication Nutrition intervention improves outcomes in patients with cancer cachexia receiving chemotherapy: a pilot study Judith D. Bauer1, 2 and Sandra Capra3 |
Annie Appleseed Project
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