|  Autumn
2004 • Volume XIII, Number 4
THE NEWS YOU NEED
Sport-Caught Fish Linked to Breast Cancer
People who catch and consume lake fish may significantly increase
their risk of developing breast cancer, according to a new study
from the University of Wisconsin Comprehensive Cancer Center. Researchers
used telephone interviews with 1,481 women, ages 20 to 69, who were
newly diagnosed with the disease, comparing them to a control group
of 1,301 women. The most alarming increases were found in premenopausal
women under 40: those who ate sport-caught fish had nearly double
the risk of developing breast cancer; those who ate Great Lakes
sport-caught fish had a 74 percent greater risk. Halogenated hydrocarbons
(PCBs, DDT, and PBDFs), which concentrate in fish, are thought to
be the cause.
McElroy JA, Kanarek MS, Trentham-Dietz A, et al.
Potential exposure to PCBs, DDT, and PBDEs from sport-caught fish
consumption in relation to breast cancer risk in Wisconsin. Environ
Health Perspec 2004;112; A112.
 Moderate
Exercise Prevents Cancer, Ups Survival
At the 95th annual meeting of the American Association for Cancer
Research, researchers reported that getting modest amounts of exercise,
even half-hour daily walks, substantially improved survival rates
for women who had breast cancer. The study followed more than 2,000
women for 16 years, finding that women who walked between three
and eight hours per week cut their risk of dying by as much as half.
A separate study found that exercise helped women lower their risk
for developing endometrial cancer by one third. It included 832
women in China, where endometrial cancer has doubled since the 1970s.
Women who reported exercise participation in both adolescence and
adulthood were 30 to 40 percent less likely to develop endometrial
cancer than women who reported no exercise in either life period.
Cancer Promoters in Meat
New data strengthen past findings that carcinogens that form when
meat is cooked are responsible for raising rectal cancer risk. University
of Utah researchers studied 952 men and women with cancer and 1,205
healthy participants from 1997 to 2002, looking at medical history,
dietary habits, and blood and DNA characteristics. Consumption of
white meat cooked at high temperatures (fried, broiled, baked, or
barbecued) and well-done red meat was associated with increased
risk of rectal cancer among men, suggesting that carcinogenic compounds,
such as heterocyclic amines and polycyclic aromatic hydrocarbons
that form during cooking are to blame for part of the correlation
between meat intake and cancer risk.
Murtaugh MA, Ma K, Sweeney C, Caan BJ, Slattery
ML. Meat consumption patterns and preparation, genetic variants
of metabolic enzymes, and their association with rectal cancer in
men and women. J Nutr 2004;134:776-784.
Risk Tied to Animal Protein
A new study links animal protein to a form of cancer. Researchers
at Yale University School of Medicine studied 60 cancer patients
and 717 healthy controls living in Connecticut from 1995 to 2001.
Those consuming the most animal protein had higher rates of non-Hodgkin’s
lymphoma. Increased risk was observed with higher intakes of eggs
and dairy products, while dietary fiber, vegetables, and fruits
appeared to protect against the disease.
Zheng T, Holford TR, Leaderer B, et al. Diet and
nutrient intakes and risk of non-Hodgkin’s lymphoma in Connecticut
women. Am J Epidemiol 2004;159:454-466.
Vegetable Fiber Protects against Prostate Cancer
Men who eat more vegetables have lower rates of prostate cancer,
according to research from the International Journal of Cancer.
Between 1991 and 2002, researchers in Italy distributed diet and
lifestyle questionnaires to 1,294 men with prostate cancer and 1,451
men without the disease, ages 46 to 74. Unlike previous studies,
the new survey broke down fiber intake according to type and source.
Men who consumed the most vegetable fiber were 18 percent less likely
to develop prostate cancer than those who ate the least.
Pelucchi C, Talamini R, Galeone C, et al. Fibre
intake and prostate cancer risk. Int J Cancer 2004;109:278-80.
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