Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in the food, leading to increased cancer risk in those...
Higher consumption of foods that are classified as ultra-processed may be linked to increased risk of both developing and dying from cancer, according to the findings of a study lead by Imperial College London.
Health campaigners are frustrated after the European Commission unveiled plans to review – but not phase out -- funding for promotional campaigns for red meat and processed meat due to links to cancer.
Researchers from Queen’s University Belfast have uncovered what they describe as the ‘strongest link yet’ between nitrates in processed meat products and cancer risk. However, they also stressed, ‘not all processed meat has the same risk’.
A diet high in fibre and yogurt is strongly associated with a reduced risk of lung cancer thanks to their prebiotic and probiotic properties, according to a study involving data from 1.4 million adults in the US, Europe and Asia.
Researchers at the University of Sydney have discovered that the food additive E171 - commonly known as titanium dioxide and found in over 900 common food products - significantly increases the risk of gut disease and cancer.
Cancer survivors tend to consume more dietary supplements than cancer-free individuals, but more studies are needed to determine how beneficial they are to their long-term health, according to Korean researchers.
The mechanism of action that show cancer cells’ use of sugars to ‘awaken’ cancer cells and promote aggressive cancer growth provides further insights into creating tailor-made diets for cancer patients.
A review of over 200 studies has revealed a substantial connection between obesity and 11 different types of cancer, prompting calls for further research and tougher efforts to tackle the obesity crisis.
Sucralose “is safe and does not cause cancer, despite what you may have seen in some headlines,” Ted Gelov, the CEO of Splenda brand owner Heartland Consumer Products Group, has insisted in an open letter blasting what he argues is “flawed” data from...
The impact of obesity on cancer rates across the world – and how many cases could have been prevented – is made clear with an online data tool, launched by the International Agency for Research on Cancer (IARC) last month.
Regular consumption of processed meat products does cause cancer, according to a new World Health Organisation (WHO) report that puts prepared and cured meat products on its list of cancer-causing substances.
A high body mass index (BMI) increases the risk of developing 10 of the most common cancers and may be responsible for more than 12,000 cases in the UK every year, according to the largest study of its kind.
People with a common genetic mutation linked to obesity respond differently to pictures of appetising foods than overweight or obese people who do not have the genetic mutation, according to new research.
A low-fat diet in combination with supplementation with omega-3 rich fish oil may be associated with lower levels of pro-inflammatory substances and reduced cell progression scores in men with prostate cancer, research has suggested.
A common genetic variant that affects 1 in 3 people could significantly increase the risk of developing colorectal cancer from the consumption of red meat and processed meat, according to new research.
Researchers and global media should better consider the validity of single scientific studies that report on supposed ‘miracle foods’ in addition to considering that people do not eat foods or nutrients in isolation, warn researchers.
The fight for public health should not be against obesity, but rather the dangerous metabolic conditions that both obese and non-obese people suffer from. And the prime target for those diseases is sugar, says Professor Robert Lustig.