Diet that prevents cancer: Recommendations from the american institute for cancer research

Chávez, Miriam Muñoz de; Chávez, Adolfo

doi:10.1002/(sici)1097-0215(1998)78:11+<85::aid-ijc24>3.0.co;2-u

Cited by 21 publications

(3 citation statements)

References 23 publications

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“…The epidemiological associations between high-fat diets and obesity, [7][8][9] and higher fat consumption with increased PCa risk and mortality 1,10-12 have been well documented. It has been suggested that some types of fat (i.e., monounsaturated) may actually protect against PCa, [13][14][15] whereas saturated fat consumption has been more consistently associated with PCa risk, especially advanced disease.…”

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confidence: 99%

Saturated fat intake predicts biochemical failure after prostatectomy

Strom

Yamamura

Forman

et al. 2008

Intl Journal of Cancer

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Previous reports show that obesity predicts biochemical failure after treatment for localized prostate cancer. Since obesity is associated with increased fat consumption, we investigated the role that dietary fat intake plays in modulating obesity-related risk of biochemical failure. We evaluated the association between saturated fat intake and biochemical failure among 390 men from a previously described prostatectomy cohort. Participants completed a food frequency questionnaire collecting nutrient information for the year prior to diagnosis. Because fat and energy intake are highly correlated, the residual method was used to adjust fat (total and saturated) intakes for energy. Biochemical-failure-free-survival rates were calculated using the Kaplan-Meier method. Crude and adjusted effects were estimated using Cox proportional hazards models. During a mean follow-up of 70.6 months, 78 men experienced biochemical failure. Men who consumed highsaturated fat (HSF) diets were more likely to experience biochemical failure (p 5 0.006) and had significantly shorter biochemicalfailure-free-survival than men with low saturated fat (LSF) diets (26.6 vs. 44.7 months, respectively, p 5 0.002). After adjusting for obesity and clinical variables, HSF-diet patients were almost twice as likely to experience biochemical failure (hazard ratio 5 1.95, p 5 0.008) compared to LSF diet patients. Men who were both obese and consumed HSF diets had the shortest biochemicalfailure-free-survival (19 months), and nonobese men who consumed LSF diets had the longest biochemical-failure-free-survival (46 months, p < 0.001). Understanding the interplay between modifiable factors, such as diet and obesity, and disease characteristics may lead to the development of behavioral and/or targeted interventions for patients at increased risk of progression.

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confidence: 99%

Saturated fat intake predicts biochemical failure after prostatectomy

Strom

Yamamura

Forman

et al. 2008

Intl Journal of Cancer

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“…[1] Studies have indicated that the consumption of poultry meat rather than red meat poses a lower risk for coronary heart disease [2,3] and for various cancers. [4] Also, outbreaks of bovine spongiform encephalopathy (BSE) in cattle have reduced consumer confidence in beef products resulting in a lower consumer demand for beef. [5] Meat quality and safety have become important issues due to the increased awareness of consumers.…”

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confidence: 99%

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

Mothershaw

Gaffer²,

Kadim

et al. 2009

International Journal of Food Properties

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The aim of this investigation was to compare the quality characteristics and muscle structure of broiler chicken meat stored at different temperatures in the retail market in Oman. The meat quality characteristics of broiler breast meat were analysed. Ten samples were randomly selected from each group of fresh, frozen, and chilled chicken meat. Colour L*, a*, b*, pH, expressed juice, cooking loss, sarcomere length, W-B-shear force and muscle structure (using scanning electron microscopy) were determined. Fresh meat samples had significantly (P < 0.05) lower pH values and lightness L* than those of chilled and frozen samples. The chilled meat samples were significantly (P < 0.05) lighter and had lower shear force values than fresh and frozen samples. Frozen samples had significantly (P < 0.05) higher expressed juice and cooking loss values than either fresh or chilled samples. The pH values of fresh, chilled, and frozen breast samples were related to colour and expressed juice. Electron microscopy demonstrated that the changes in the physical properties of the chilled meat were related to breakdown of the muscle fiber bundles. The quality characteristics of broiler meat from different storage temperatures varied significantly.

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“…It has been estimated that one third of all cancer mortality in the United States is related to diet 1 . Reviews of dietary studies have led groups such as the American Institute for Cancer Research to recommend that diet should largely be based on plant products, with 400 g in vegetables and fruits providing more than 10% of the energy consumed daily 2,3 . The American Cancer Society added that intake of high-fat foods and alcohol should be limited 4 .…”

Section: Introductionmentioning

confidence: 99%

Diffusion and Dissemination of Evidence-Based Dietary Strategies for the Prevention of Cancer

et al. 2006

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We used a systematic review to identify strategies that have been evaluated for disseminating cancer control interventions that promote the uptake of a healthy diet in adults. Studies were identified by contacting technical experts and by searching MEDLINE, PreMedline, CANCERLIT, EMBASE/Excerpta Medica, PsycINFO, CINAHL, the Cochrane Database of Systematic Reviews, and reference lists. English-language primary studies were selected if they evaluated the dissemination of healthy diet interventions to individuals, health care providers, or institutions. Studies involving only children or adolescents were excluded. We retrieved 101 articles for full-text screening, and identified nine reports of seven distinct studies. Four of the studies were randomized trials, one was a cohort design, and three were descriptive studies. Six of the studies were rated methodologically weak, and one was rated moderate. Because of heterogeneity, low methodological quality, and incomplete data reporting, the studies were not pooled for meta-analysis. No beneficial dissemination strategies were found. One strategy involving the use of peer educators at the work site, which led to a shortterm increase in fruit and vegetable intake, looks promising. Overall, the quality of the evidence is not strong, and the evidence that exists is more descriptive than evaluative. No clear conclusions can be drawn from these data. Controlled studies are needed to evaluate dissemination strategies and to compare dissemination and diffusion strategies that communicate different messages and target different audiences.

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Diet that prevents cancer: Recommendations from the american institute for cancer research

Cited by 21 publications

References 23 publications

Saturated fat intake predicts biochemical failure after prostatectomy

Saturated fat intake predicts biochemical failure after prostatectomy

Quality Characteristics of Broiler Chicken Meat on Salt at Different Temperatures

Diffusion and Dissemination of Evidence-Based Dietary Strategies for the Prevention of Cancer

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