Both fish and Fish Oils reduce the risk of both colon cancer and rectal cancer
Over an impressive 22 year study, both Fish Oil Omega-3 Fatty Acids and fish intake were associated with cancer risk reduction for both the colon and rectum. According to the study by researchers from Harvard and Columbia University regular long-term consumption of Omega-3 Fatty Acids and oily fish may slash the risk of developing colorectal cancer by up to 40 %. The study is published in the May 1st 2008 issue of the journal Cancer Epidemiology, Biomarkers & Prevention.
Dietary flavonoid intake reduce the risk of non-Hodgkin lymphoma
Dietary flavonoids arepolyphenolic compounds found in fruits and vegetables. They are powerful antioxidants and well known metal chelators. Certain flavonoids exhibit antiproliferative and antiestrogeniceffects with proposed anticarcinogenic effects.
During 1998–2000, scientists from various medical-research institutions identified NHL (non-Hodgkins lymphoma) cases in patients ranging in age from 20–74 y from 4 US Surveillance, Epidemiology, andEnd Results cancer registries. Controls without history of NHLwere selected by random-digit dialing or from Medicare filesand frequency-matched to cases by age, center, race, and sex.Using 3 recently developed US Department of Agriculture nutrient-specificdatabases, flavonoid intake was estimated from participant responsesto a 117-item food-frequency questionnaire (n = 466 cases and390 controls). NHL risk in relation to flavonoid intake in quartileswas evaluated after adjustment for age, sex, registry, education,NHL family history, and energy intake.
Higher total flavonoid intake was significantly associatedwith lower risk of NHL with a 47% lowerrisk in the highest quartile of intake than in the lowest. Higher intakes of flavonols, epicatechins, anthocyanidins,and proanthocyanidins were each significantly associated withdecreased NHL risk. Similar patterns of risk were observed forthe major NHL subtypes—diffuse large B-cell lymphoma and follicular lymphoma. The study is published in the May 2008 issue of the American Journal of Clinical Nutrition.
The institutions involved in the research are;
- Division of Cancer, Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Rockville, Md.
- Department of Health Sciences Research, Mayo Clinic College of Medicine, Rochester, MN
- Keck School of Medicine, University of Southern California, Los Angeles, CA
- Division of Public Health Sciences, Fred Hutchinson Cancer Research Center, and the University of Washington School of Public Health and Community Medicine, Seattle, WA (SD)