Marijuana Damages DNA And May Cause Cancer, New Test Reveals

Several Factors Linked to Increased Risk for Mortality From Vaginal Cancer

Anticancer effects of phytosterols. (Eur J Clin Nutr. 2009)

Can Cancer Risk Be Melted Away Along with Excess Body Fat? “Comment: These important results add to the evidence that obesity is a risk factor for cancer and suggest that substantial weight loss can partially mitigate this risk. Because this was not a randomized clinical trial, the data are not definitive. However, the large number of participants, high degree of retention, consistent ascertainment of malignancy, and long follow-up all strengthen the conclusions.”

Green Tea Drinking Linked to Lower Risk for Distal Gastric Cancer in Women

Intakes of Fruit, Vegetables, and Carotenoids and Renal Cell Cancer Risk: A Pooled Analysis of 13 Prospective Studies (Cancer Epidemiology Biomarkers & Prevention 2009) “In conclusion, increasing fruit and vegetable consumption is associated with decreasing risk of renal cell cancer; carotenoids present in fruit and vegetables may partly contribute to this protection.”

Selenium and selenium-antagonistic elements in nutritional cancer prevention. (Crit Rev Biotechnol. 2009) “Selenium is an essential trace element with antioxidative, antimutagenic, antiviral and anticarcinogenic properties. There is increasing evidence that the dietary selenium intakes are sub-optimal in the populations of many countries and that human cancer mortalities would significantly decline if additional selenium was made available either through supplementation or the fortification of certain foods. … Cadmium, for example, is a key risk-increasing element for prostate cancer; for breast cancer, Cd, Cr, Zn are mainly contributing; for bronchial cancer (in smelter workers), Cd, As, Cr, Sb, Co, La, all these elements are in a reciprocal relationship with Se. While selenium remains the key cancer-protective trace element, the interpretation of its mode of action necessitates consideration of the effects of selenium antagonistic elements.”

The 10 commandments of cancer prevention

Whole-cooked carrots "better for fighting cancer" “The anti-cancer properties of carrots are enhanced 25 percent if they are cooked whole rather than chopped up beforehand, a study has found. … "Chopping up your carrots increases the surface area so more of the nutrients leach out into the water while they are cooked," said lead researcher Dr Kirsten Brandt. "By cooking them whole and chopping them up afterwards, you are locking in both taste and nutrients." “