In The News
Risk: Low-carbohydrate diet Diet linked Linked to bowel Bowel cancer Cancer
West Australian, 20 June 2007, p5; Adelaide Advertiser, 20 /6/07 June 2007, p22
Dieters hoping to lose weight by avoiding carbohydrates and sticking to high-protein diets such as the Atkins could be putting themselves at risk of bowel cancer, according to Scottish researchers. Rowett Research Institute scientists in Aberdeen found men on low-carbohydrate diets had a fourfold reduction in levels of bacteria important for gut health. The bacteria produce butyrate, which has been found to help prevent bowel cancer by stopping the growth of cancer cells.
Lead researcher Professor Harry Flint said: "The changes in butyrate production that we observed in this study are the largest ever reported in a human dietary trial. The results provide strong evidence that butyrate production is largely determined by the content of a particular type of carbohydrate in the diet that the bacteria in our guts can utilise." Professor Flint said if low-carbohydrate diets were to be maintained for long periods, it was important to eat plenty of fibre sources, such as fruit and vegetables that would help to produce butyrate.
Prevention: Five gets Gets B better life Life
Hobart Mercury, 6 June 2007, p30
Traditionalists say the best cuppa is made by giving tea leaves a lengthy soaking in a pot – - and scientists have been forced to agree. Research suggests that tea left to steep for five minutes releases more health-giving properties than tea bags dipped briefly in a mug of hot water. The old-fashioned brew has a higher concentration of antioxidants, which help to neutralise the free radicals that damage cells and play a role in everything from ageing to cancer. Researchers at the Aberdeen-based Rowett Research Institute tested levels of polyphenols in the blood of volunteers who drank black tea brewed for up to 10 ten minutes. Those who drank the five-minute brew had 60% more antioxidants in their blood than those with a one-minute infusion. Research published in the European Journal of Cancer Prevention last month claimed two cups of day tea a day could slash the risk of developing skin cancer by up to 65%.
Risk: Japanese give Give tick Tick to red Red meat Meat
West Australian, 5/6/07 5 June 2007, p13
Japanese researchers have cleared red meat of its cancer-causing reputation, finding no evidence that eating beef, pork or even processed meat increases the chances of developing bowel cancer. Their findings were even better news for fish eaters, who had a reduced risk of the disease, particularly in the distal colon.
Despite other studies suggesting that a high intake of red meat increased the risk of bowel cancer, the Fukuoka Colorectal Cancer Study reported in the journal Cancer Science found no evidence of an elevated risk of colorectal cancer.
Risk: Diet L link ed to skin Skin cancer Cancer
Sunday Mail Adelaide, 20 May 2007, p21; Sunday Mail Brisbane, 20 May 2007
Barbeque lovers who eat a diet heavy in meat, fat and white bread are more likely to get skin cancer, Australian researchers have found. A decade-long study has revealed "very strong evidence" linking eating patterns and the risk of developing squamous cell carcinoma.
High-fat and refined foods such as cakes, were singled out as the culprits in the study, published in the American Journal of Clinical Nutrition. People who ate more fish, leafy vegetables and fruit were found to have a 54% lower chance of developing skin cancer.
Researchers at the Queensland Institute of Medical Research made the discovery after examining the dietary patterns of 1360 adults over 10 ten years. The research ers surmised people could cut their risk of developing multiple skin cancers by changing their diets.
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