Increased intake of omega-3 fatty acids from marine source,
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), may
offer differing levels of protection against colorectal cancer,
suggests a new study.
A diet low in folate may increase the risk of developing liver
cancer, says a study based in China, highlighting potential
additional benefits of folic acid fortification.
The National Cancer Institute (NCI) is funding a Mayo
Clinic study following the work of the EU-funded Syncan
project, this time using prebiotics without probiotics, in relation
to colon cancer.
LycoRed is introducing a new lycopene ingredient in the form of a
dried cherry tomato that is remarkably high in the antioxidant,
enabling foods to be fortified without complex regulatory
situations posing a barrier.
Two low doses of the prebiotic inulin every day can efficiently
boost levels of beneficial gut bacteria, and reduce levels of an
enzyme linked to colon cancer, says a new study sponsored by
Belgium's Cosucra.
Folic acid does not decrease the risk of benign colorectal tumours
and may increase the likelihood of contracting some types
of tumours, say researchers - but the supplements industry urges
caution in light of documented benefits.
Increased intake of vitamin E from dietary but not supplemental sources may cut the risk of prostate cancer by over 30 per cent, says new research from the US.
A diet rich in B vitamins may decrease the risk of slim people
contracting pancreatic cancer, according to a meta-analysis, but
supplements may have the opposite effect.
Premenopausal women who consume higher amounts of calcium and
vitamin D may lower their risk of developing breast cancer by
almost 40 per cent, new research suggests.
Burly sailors like Popeye may not be the only ones to benefits from
spinach, with new research suggesting that women who eat
spinach may have a lower risk of ovarian cancer than women who
don't.
Lycopene, the carotenoid most commonly associated with tomatoes,
may not offer protection from prostate cancer, says a new study
that seems at odds with the majority of the literature.
Vitamin D deficiency is linked to an increased risk of cancer,
researchers have told attendees at the annual meeting of the
American Association for Cancer Research, with results from a
clinical trial hoped to show benefits of high-dose...
Consumption of broccoli and soy has been linked to lower risk of
certain cancers, and researchers have now proposed a mechanism to
explain how such foods may offer protection.
Scientists from the University of Alabama have reported a mechanism
by which curcumin, the active ingredient in the turmeric spice, may
protect against cancer.
A diet rich in fibre could cut the risk of developing colon cancer
by about 40 per cent, but appears to have no significant effects
against rectal cancer, says a new study that highlights the need
for clarification.
The European market for lycopene as a functional food ingredient
looks to be opening up, since Vitatene gained novel foods approval
for its ingredient derived from the Blakeslea trispora
fungus last year.
Vitamin C may reduce the formation of potentially carcinogenic
nitrogen-containing compounds in the stomach, offering protection
from stomach cancer, researchers have reported.
US scientists have produced a pizza with enhanced antioxidant
content in the crust, aimed to boost antioxidant defences and
protect against oxidative stress.
Proanthocyanidin-rich extracts from grape seeds may prevent skin
cancer by boosting the immune system, says a new study that used
hairless mice to model human sun exposure.
Nutritionists and policy-makers have put the issue of healthy
ageing way down the list of priorities, and the problem must be
addressed sooner rather than later, says a new report.
Pterostilbene, a compound found in blueberries, may prevent the
development of tumours in the colon, if results from an animal
study can be translated to humans, researchers have said.
A study at the University of Glasgow that evaluated fruit juices
commercially available in the UK according to their antioxidant
content could act as a spur to the category, as consumers seek
dietary ways to remain in rude health.
A diet rich in flavonoids, compounds in fruit, vegetables, coffee,
tea and chocolate, could slash the risk associated to
cardiovascular disease, says a joint Norwegian-US study.
International agencies should reassess as a matter of high priority
dietary recommendations for vitamin D, experts have said, because
current advice is outdated and puts the public at risk of
deficiency.
Increased intake of soy isoflavones significantly reduced the risk
of prostate cancer amongst Japanese men by as much as 50 per cent,
says a new study.
Flavonoids from fruits and vegetables are not potent antioxidants
when eaten but may still have significant benefits by other
mechanisms, says a new review of the science.
A meta-analysis of 68 randomised trials with antioxidant
supplements has reported that vitamins A and E, and beta-carotene
may increase mortality risk by up to 16 per cent, but vitamin C did
not have an effect on mortality and the...
Chocolate mousse may be an excellent vehicle for probiotics and
prebiotics, suggests a new study from Brazil that is in line with
the trend for new ways of delivering the ingredients.
Coffee, a well-established source of antioxidants, may also be a
richer source of soluble dietary fibre than orange juice,
researchers in Spain have reported.
Honey produced by bees feeding on honeydew have more than double
the radical scavenging activity than honeys from nectars, says new
research from Spain.
Emulsification of omega-3 fatty acids may boost bioavailability of
nutritionally beneficial eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) by over 60 per cent, compared to
non-emulsified oil, suggests new research.
A regular intake of watercress may protect against DNA damage in
blood cells, considered an important trigger in cancer development,
by 23 per cent, new research suggests.
Quantification of a prebiotic's ability to boost the growth of
probiotics could enhance the identification of effective synbiotic
combinations, researchers have said.
A synbiotic supplement comprising the prebiotics inulin and
oligofructose, and a mixture of two probiotics, successfully
reduced several markers of colon cancer, say results of a major
Europe-wide study.
Polyphenols found in olive oil, a mainstay of the Mediterranean
diet, may prevent infection with the Helicobacter pylori
bacteria, said to be the cause of millions of cases of gastritis
and peptic ulcer disease each year.
Increasing the daily intake of vitamin D to 2000 International
Units could halve the risk of developing breast and colorectal
cancer, two studies have reported.
The ability of the prebiotic fibre inulin to boost the population
of 'friendly' bifidobacteria in the gut works at both low and high
doses without side effects, says new research.
