A new study, performed by scientists from The Institute of Cancer Research, London, finds that weight gain may reduce the risk of developing breast cancer before menopause.
For the study, a team of researchers analyzed data from 628,463 women from numerous separate studies from all around the globe. They divided women into 6 age groups, collected information concerning their weight at a minimum two different ages, and followed them for 10.1 years, on average.
Dr. Minouk Schoemaker, a lead author of the study, says: “The link between a higher body mass index and a lower breast cancer risk before menopause has puzzled researchers for a while now. In our large-scale international study, we were able to tease out the effects in more detail than ever before.”
According to a large study, conducted recently by the American Cancer Society, women who lost weight after the age of 50 years and managed to keep it off have a lower risk of developing breast cancer than women whose weight didn’t change.
To examine the link between weight loss and lower risk of the condition, a team of researchers used data from the Pooling Project of Prospective Studies of Diet and Cancer 9DCPP). They analyzed data from more than 180,000 women aged 50 and over from 10 prospective studies.
The analysis showed that women who lost 2 to 4.5 kg (about 4.4 to 10 lbs) had a 13% lower risk; women who lost from 4.5 to 9 kg (10-20 lbs) had a 16% lower risk, and women who lost 9 kg or more (20+ lbs) had a 26% lower risk.
A new study suggests that eating chicken instead of beef, lamb, or pork may decrease a woman’s risk of developing breast cancer by 28%.
For the study, the US National Cancer Institute analyzed the diets of more than 42,000 women and tracked their health and wellbeing for 8 years. The analysis showed that those women who ate red meat the most were almost 25% more likely to develop the condition than those who ate the least.
Study author Dr Dale Sandler says: “Red meat has been identified as a probable carcinogen. Our study adds further evidence red meat consumption may be associated with increased risk of breast cancer whereas poultry was associated with decreased risk.”
A team of researchers analyzed data from 101,257 French adults whose median age was 42 from the NutriNet-Santé study to check the association between the consumption of sugary drinks and various forms of cancer.
The drinks included sugar-sweetened beverages such as soft drinks, syrups, fruit drinks, 100% fruit juices without added sugar, milk-based sugary drinks, sports drinks, and energy drinks.
Having analyzed the available data, the researchers concluded that a daily increase of 100 ml in the intake of this type of drinks associated with the higher risk of developing cancer by 18%, and the breast cancer risk raise by 22%.
A new study from the US looks at the body’s antitumor inflammatory response to devise a blood test that can be used to predict the chances of breast cancer recurrence.
For their research, a team of scientists recruited 40 breast cancer survivors and followed them for a period of 4 years, on average. They also used an additional sample of 38 breast cancer survivors to attempt to replicate their findings from the previous group.
The senior author of the study Dr. Peter P. Lee, chair of the Department of Immuno-Oncology at the City of Hope Comprehensive Cancer Center, in Duarte, says: “This is the first success [in] linking a solid tumor with blood biomarkers — an indicator of whether a patient will remain in remission.”
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