Researchers Issue Stronger Guidelines for Preventing Cancer
A group of researchers has recommended applying the precautionary principle to food choices that probably, if not conclusively, increase cancer risk as shown in a recent report in the Journal of the American College of Nutrition. The precautionary principle is typically applied to toxins that are likely harmful to health, but where evidence is not yet complete.
The researchers conclude that based on this approach, it’s best to limit or avoid alcohol, dairy products, red and processed meat products, and meats cooked at high temperatures. Conversely, they encourage the consumption of soy products, fruits, and vegetables.
For more details, read Applying the Precautionary Principle to Nutrition and Cancer here.
Gonzales JF, Barnard ND, Jenkins DJ, et al. Applying the precautionary principle to nutrition and cancer. J Am Coll Nutr. Published ahead of print May 28, 2014.
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