Dr. Michael Greger discusses why soy consumption is associated with improved survival and lower recurrence rates in breast cancer patients. Studies show soy phytonutrients appear to improve the expression of tumor-suppressing BRCA genes.
Dr. Greger makes the following observations:
- We know that breast cancer survivors who eat soy foods, for example, have a significantly lower likelihood of the cancer recurrence. Eating soy foods appears to protect against the cancer coming back.
- A 2012 review looked at three prospective human studies done to date, and found that women who ate the most soy had a 29% lower risk of dying from breast cancer, and a 36% lower risk of cancer recurrence.
- A fourth study was since published, and it showed the same thing. “[S]oy food intake is associated with longer survival and lower recurrence among breast cancer patients.
- With an average intake of soy phytonutrients above 17 milligrams a day, which is about what’s found in a single cup of soy milk, the mortality of breast cancer may be able to be reduced by as much as 38%.
A few years ago we reported about a landmark Danish study that tracked over 1 million women under the age of 50 in Denmark. While that study has continued and trails have been updated, new research from that follow up group has show that birth control can increase a woman’s risk of breast cancer by up to 38%, depending on how long she has taken it. The risk was associated with all forms of hormonal contraception — such as the pill, injections or IUDs — when compared with women who have never used.
The full article and research links can be found here: https://www.nytimes.com/2017/12/06/health/birth-control-breast-cancer-hormones.html
The study was published in NEJM: http://www.nejm.org/doi/full/10.1056/NEJMoa1700732
CBC radio reports that it just might turn out that people with “gluten sensitivities” may actually be able to bring some foods back into their diet, like sourdough bread that’s low in FODMAPs — where they never thought they could before. A new study published in the journal Gastroenterology suggests another culprit that travels along with gluten in wheat, rye, and barley — fructan — may be causing their digestive problems.
CBC provides the full length into this detailed study of how we may have a different root to our problems regarding gut health. The full link can be found here: http://www.cbc.ca/radio/quirks/how-consciousness-could-live-in-your-brain-cells-1.4424508/your-gluten-sensitivity-might-not-have-anything-to-do-with-gluten-1.4424537
This news is not necessarily new, however, it is getting more recognition and media attention. Men’s Health recently picked up on this topic and had a deeper look into the misleading facts about fat, sugar and weight gain.
Why did it take us so long to realize sugar, not fat, was the enemy? In a move that would make most big pharma companies proud, new research published in JAMA Internal Medicine found sugar companies paid to downplay the white stuff’s role in heart disease during the 1960s. Scary stuff, even more so because it’s had lasting effects on public perceptions. It’s time everyone woke up to the truth about fat and sugar. MH investigates…
The full link can be found here: http://www.menshealth.co.uk/food-nutrition/the-truth-about-fat-and-sugar-is-finally-explained?_scpsug=crawled_6684_927167b0-9dd5-11e7-b2ad-90b11c40440d