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Fruits and Vegetables Lower Pancreatic Cancer Risk in
Men
 Pancreatic cancer has one of the lowest survival rates of all
cancers. However, a new study suggests that dietary changes may
lower the risk of developing this disease. Canadian researchers
analyzed dietary data for 585 people with pancreatic cancer and
4,779 people without the disease. After adjusting for age, smoking,
body mass index, physical activity, Canadian province, education,
and total calorie intake, researchers found that men consuming
the greatest amount of fresh fruits and vegetables were half as
likely to develop pancreatic cancer as men who consumed the least
amount of these foods. For unknown reasons, the benefit of fruits
and vegetables was limited to males. Fruits and cruciferous vegetables
are loaded with antioxidants and other cancer-fighting compounds.
Nkondjock A, Krewski D, Johnson KC, Ghadirian P. Dietary patterns
and risk of pancreatic cancer. Int J Cancer. 2005;114:817-23.
Low-Fat Diet Improves Breast Cancer Survival
A new report concludes that breast cancer survivors may reduce
the risk of recurrence by following a low-fat diet. A National
Cancer Institute study followed 2,437 post-menopausal breast cancer
patients for five years after standard surgery and cancer treatments.
Researchers instructed 1,462 of the patients to continue their
regular diets, while 975 patients were given intensive counseling
with a dietitian to reduce their fat intake. The control group
consumed an average of 51.3 grams of fat per day—which is
still lower than the average American’s fat intake; the low-fat
group averaged 33.3 grams per day—slightly more than in a
typical vegetarian diet. After five years, 12.4 percent of the
women eating their usual diet had cancer recurrences, compared
to only 9.8 percent of the low-fat diet group: a 24 percent reduction
in recurrence. Low-fat dieters with estrogen-negative tumors experienced
a 42 percent reduction in recurrence.
Chlebowski RT. Dietary fat reduction in postmenopausal women with
primary breast cancer: Phase III Women’s Intervention Nutrition
Study (WINS). Paper presented at: American Society of Clinical
Oncology Annual Meeting; May 16, 2005; Torrance, CA.
Fish Consumption Multiplies Prostate Cancer Risk
 Studies looking at the specific components of a traditional Asian
diet have concluded that the high vegetable and soy content as
well as the low fat and animal protein composition may all play
beneficial roles in prostate cancer prevention and survival. Researchers
further explored this idea by tracking the diets and prostate cancer
diagnoses of 18,115 Japanese men. They found that fish intake was
the only dietary factor significantly associated with increased
risk of developing prostate cancer. Men who ate fish products four
or more times per week had a 54 percent increased risk of developing
prostate cancer compared to men who consumed fish products fewer
than two times per week.
Allen NE, Sauvaget C, Roddam AW, et al. A prospective study of
diet and prostate cancer in Japanese men. Cancer Causes Control. 2004;15:911-20.
The Cancer Project is a nonprofit PCRM affiliate organization
that advances cancer prevention and survival through nutrition education
and research. Begun as a PCRM program in 1991, The Cancer Project
became an incorporated affiliate in 2004.
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