Normally, exposure to sunshine creates vitamin D in our skin, but most of us do not get enough sunlight every day. This means we can’t create the levels of vitamin D needed for all kinds of biochemical processes, including those that protect us from cancer.

WHAT RESEARCHERS HAVE DISCOVERED

Researchers at Creighton University School of Medicine in Omaha and University of California, San Diego, School of Medicine have reported that a lot higher amounts of vitamin D are needed for cancer prevention.

The amount needed to reach blood levels that can prevent or significantly cut the incidence of breast cancer and several other major diseases were reported in findings  published in the journal Anticancer Research.

While these levels are higher than traditional intakes, they are largely in a range deemed safe for daily use in a December 2010 report from the National Academy of Sciences Institute of Medicine.

HOW MUCH VITAMIN D IS REQUIRED?

“We found that daily intakes of vitamin D by adults in the range of 4,000-8,000 IU are needed to maintain blood levels of vitamin D metabolites in the range needed to reduce by about half the risk of several diseases – breast cancer, colon cancer, multiple sclerosis, and type 1 diabetes,” said Cedric Garland, Dr. P.H., professor of family and preventive medicine at UC San Diego Moores Cancer Center.

“I was surprised to find that the intakes required to maintain vitamin D status for disease prevention were so high – much higher than the minimal intake of vitamin D of 400 IU/day that was needed to defeat rickets in the 20th century.”

RESEARCHER NOT SURPRISED

“I was not surprised by this” said Robert P. Heaney, M.D., John A. Creighton University Professor, a distinguished biomedical scientist who has studied vitamin D need for several decades. “This result was what our dose-response studies predicted, but it took a study such as this, of people leading their everyday lives, to confirm it.”

The study reports on a survey of several thousand volunteers who were taking vitamin D supplements in the dosage range from 1,000 to 10,000 IU/day. Blood studies were conducted to determine the level of 25-vitamin D – the form in which almost all vitamin D circulates in the blood.

OLDER ESTIMATES ARE RIDICULOUSLY UNDERSTATED

“Most scientists who are actively working with vitamin D now believe that 40 to 60 ng/ml is the appropriate target concentration of 25-vitamin D in the blood for preventing the major vitamin D-deficiency related diseases, and have joined in a letter on this topic,” said Garland. “Unfortunately, according a recent National Health and Nutrition Examination Survey, only 10 percent of the U.S. population has levels in this range, mainly people who work outdoors.”

Interest in larger doses was spurred in December of last year, when a National Academy of Sciences Institute of Medicine committee identified 4,000 IU/day of vitamin D as safe for every day use by adults and children nine years and older, with intakes in the range of 1,000-3,000 IU/day for infants and children through age eight years old.

While the IOM committee states that 4,000 IU/day is a safe dosage, the recommended minimum daily intake is only 600 IU/day.

“Now that the results of this study are in, it will become common for almost every adult to take 4,000 IU/day,” Garland said. ”This is comfortably under the 10,000 IU/day that the IOM Committee Report considers as the lower limit of risk, and the benefits are substantial.”

He added that people who may have contraindications should discuss their vitamin D needs with their family doctor.

“Now is the time for virtually everyone to take more vitamin D to help prevent some major types of cancer, several other serious illnesses, and fractures,” said Heaney.

Other co-authors of the article were Leo Baggerly, Ph.D., and Christine French.

Where to Get Natural Vitamin D3

Try our Online Store. For a Natural Vitamin D3 Supplement — CLICK HERE.

photo © 2010 Mislav Marohnić

The Journal of the National Cancer Institute just came out with the results of a study showing that there is little effect that a fruit and vegetable diet has on cancer risk. My contention is that they are looking in the wrong direction. You may say this is on purpose, if you’re inclined to be an uber-skeptic. Maybe it’s ignorance. Whatever the reason, researchers are barking up the wrong tree and I’m pretty sure they know it.

In my humble opinion, cancer rates continue to soar because of the QUALITY and CONSTITUENTS of foods, chemical overload (including from food), stress and a variety of psychological factors.

Here’s what researchers have concluded: “A very small inverse association between intake of total fruits and vegetables and cancer risk was observed in this study. Given the small magnitude of the observed associations, caution should be applied in their interpretation” (Journal of the National Cancer Institute Advance Access published online on April 6, 2010, JNCI Journal of the National Cancer Institute, doi:10.1093/jnci/djq072 ).

The findings are probably making junk food eaters jump with Almond Joy. They may even be polishing off their old Bible of Defamatory Monikers and calling nutrition proponents names like granola heads and tree huggers.

But wait a minute. Let’s take a step into reality and break this down logically. Scientists know very well that manmade chemicals are causing cancer. These chemicals are found in all processed foods, air pollution, in the drinking water, in pesticides and personal care products and in drugs. Chemicals cause cancer. If your foods, EVEN FRUITS AND VEGETABLES, are grown in toxic chemicals, sprayed with pesticides and fertilizers, then they can cause cancer. It doesn’t matter that they are fruits and vegetables. What matters is that they are a source of carcinogens.

Just to break this down even further, consider this: If you take a bowl of cherries, grapes, apples, zucchini and broccoli and douse them with Raid, Black Flagg or even the stronger stuff used by conventional farmers, would this make them as safe to eat as if you didn’t spray them?

It’s really not difficult to surf the web and find all kinds of connections between chemicals and cancer cases. It’s one way to while away the hours on a snowy afternoon.

Let’s face it, the chemical business is one of the most profitable industries in history. The industry loves to tell us about how it saves lives with vaccines and drugs, makes life more convenient with plastics and food preservatives, and can even duplicate vitamins and make something that looks very similar to cheese, YET it takes no blame or responsibility for the cancer it causes. Instead, researchers look elsewhere for the cause, making me think they are either brilliant and stupid at the same time, evil, in denial paid off, sociopathic or something else beyond my comprehension.

Dr. Mamdooh Ghoneum presented his findings Tuesday, Feb. 2 at a special conference on “Cell Death Mechanism,” sponsored by the American Association for Cancer Research (AACR) at the Omni San Diego Hotel in San Diego.

“The central focus of the meeting is cell death regulation and how to mine and exploit it for therapeutic gain,” a written evaluation of the AACR special conference states. “This conference includes new complexities of cell death and cell survival, new technologies, and clinical translational aspects necessary for the evolution of new therapeutic strategies.”

For more than two decades, Dr. Ghoneum has pursued a theory that cancer cells self destruct when exposed to small quantities of yeast.

In laboratory tests, Dr. Ghoneum exposed cancer cells to yeast and observed as they ingested the yeast—through a process known as phagocytosis—and then as the cancer cells died. First, he investigated this phenomenon in test tubes (in vitro), introducing yeast to breast, tongue, colon, and skin cancers.

“I have no doubt that I am close to unlocking the mystery as to why cancer cells weaken to the point of destruction after eating common baker’s yeast,” Dr. Ghoneum said. “The cells just gravitate to the yeast. I call it fatal attraction.”

In later experiments, yeast was injected inside the tumors of mice and, again, he observed a decrease in the size of the tumor mass. Then, in his most recent tests, he examined whether yeast could kill cancer cells in mice that had cancer metastasized to the lung. These tests also showed significant clearance of the cancer cells from the lung.

“We observed that when the cancer cells eat the yeast, they die,” Dr. Ghoneum said.

The next step, Dr. Ghoneum said, is to conduct clinical trials to determine safety, efficacy of dosage and a method of treatment.

Born in Egypt, Dr. Ghoneum earned his Ph.D. at the University of Tokyo in 1980 and did his postdoctoral studies at UCLA, School of Medicine. Dr. Ghoneum is an internationally recognized immunologist, who is an expert in Cancer Immune Therapy. He holds patents for inventing three biological response modifiers for the treatment of cancer. He has been a researcher and professor at Charles Drew University for twenty-five years, specializing in identifying natural cures for cancer.

Dr. Ghoneum’s work has been studied and duplicated by leading scientists worldwide with results published in top medical journals. His findings have been confirmed by similar studies at the U.S. Department of Health and Science, National Institute of Health (NIH).

“There is a possibility that we could find a way to treat not only the local tumor, but the tumor that has spread throughout the body,” said Dr. Gus Gill, Chairman Emeritus, Department of Otolaryngology, Charles Drew University. “As a surgeon, I always thought that a better way was to try to get rid of surgery (as a necessity) when dealing with cancer.”

For more information on Dr. Ghoneum’s research please view the video: http://www.youtube.com/watch?v=yoWNQ6-qm94

Despite the continuous and repetitive media stories that pop up every couple of years claiming that a cure for cancer is right around the corner, the facts seem to bear out that it ISN’T. How can we cure cancer when we can’t even admit that the disease is the result of bad diet and toxins? Worse, there’s too much money to be made on cancer therapies and drugs, even though they are ineffective in stopping cancer from happening.

John McDougall, MD, writes “The reason that treatment of the breast area with any amount of surgery or radiation has no effect on the ultimate outcome of this disease is that by the time of diagnosis the course of the disease has already been determined. If it is an aggressive tumor then it has already spread to other parts of the body – beyond the reach of surgery or radiation. If it is not an aggressive tumor, then it is unlikely to affect a woman’s life regardless of what medical actions she takes.”

You can read  more about breast cancer – prevention, mammography, standard treatments, and the advantage of diet therapy in the McDougall Program for Women book.

Years ago I discovered that Maitake mushrooms are powerful enough to kill cancer cells. That’s a great reason to put them in your salads, gravies and recipes and to take them in supplement form. (They’re in Immune Support supplement as well). Your immune system loves Maitakes!!

In my newest book, coming out in 2010, I write, “Maitake mushroom is a powerful immune food. The active constituent is thought to be a beta-glucan polysaccharide, which, among other benefits, helps fight cancer and keep it from spreading through the body. Maitake is thought to exert its effects through its ability to activate various effector cells, such as macrophages, natural killer cells, and T cells, according to researchers at Memorial Sloan-Kettering Cancer Center.”

In a study led by Dr Hiroaki Nanba of Kobe Pharmaceutical University, Japan, researchers showed that maitake powder and its advanced extract, MD Fraction, enhanced immune-competent cell activity, helps fight cancer. “Cancer regression or significant symptom improvement was observed in 58.3 per cent of liver cancer patients, 68.8 per cent of breast cancer patients, and 62.5 per cent of lung cancer patients. Furthermore, when maitake was taken in addition to chemotherapy, immune-competent cell activities were enhanced 1.2-1.4 times, compared with chemotherapy alone.”[ii]

[ii] Maitake given go-ahead for human drug trials, Nutra-ingredients-usa, Decision News Media SAS, Ap 1 04

Before reading the following study interpretation, ask yourself this: Just because a virus is found at the site of cancer, does this mean it is the CAUSE? Modern medical research tends to jump to such conclusions, blaming bacteria and viruses for thousands of diseases. By analogy, we could ask: Just because a steering wheel is found at the site of every auto accident, does this mean that the steering wheel is the CAUSE?

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Study Links Virus To Some Cases Of Common Skin Cancer

COLUMBUS, Ohio – A virus discovered last year in a rare form of skin cancer has also been found in people with the second most common form of skin cancer among Americans, according to researchers at the Ohio State University Comprehensive Cancer Center – James Cancer Hospital and Solove Research Institute.

The researchers examined tissue samples from 58 people with squamous cell carcinoma (SCC), a highly curable form of skin cancer that is expected to affect more than 200,000 Americans this year.

They identified the virus in more than a third of the patients and in 15 percent of the tumors tested. In addition, all of the virus found in tumor cells had a mutation that could enable the viral DNA to integrate into the DNA of the host cell.

“This is indirect evidence that the virus might play a role in causing some cases of squamous cell carcinoma,” says principal investigator Amanda E. Toland, assistant professor of molecular virology, immunology and medical genetics and a researcher with the Ohio State University Comprehensive Cancer Center – James Cancer Hospital and Solove Research Institute.

The findings are published in a recent issue of the Journal of Investigative Dermatology.

The virus was first discovered in patients with Merkel cell carcinoma, a rare, aggressive skin cancer that occurs mainly in the elderly and people with a suppressed immune system. The people in the new study all had a healthy immune system.

“Originally it was thought that this virus caused only this rare skin cancer, but our findings indicate that it is a lot more prevalent than we initially thought.”

To learn if people with SCC harbored the virus, Toland, working closely with first author and graduate research associate Amy Dworkin and Ohio State pathologists O. Hans Iwenofu and Sara B. Peters, examined DNA samples from SCC tumors, from normal-appearing skin adjacent to the tumor, when available; from white blood cells, and from cells washed from the mouth.

The investigators detected the virus in 26 of 177 SCC samples, 11 of 63 adjacent-skin samples, and one sample from a mouthwash. They found no viral DNA in any of the blood samples from 57 patients. In all, 21 of 58 SCC patients, or 36 percent, tested positive for the virus.

By sequencing the viral DNA from 31 normal and tumor samples, the researchers showed that the same mutation was present in all the viruses tested from tumors, and in 60 percent of the viruses tested from adjacent healthy-looking tissue.

“That suggests that the virus may develop a mutation that causes it to integrate into host-cell DNA, and, therefore, may play a role in causing the cancer,” Toland says.

Next, Toland wants to test normal skin in healthy individuals to learn how common this virus is in people generally and to learn whether the virus actually integrates with the host DNA.

“If it proves to be a cancer-causing virus, and if it proves to be common in the general population, it might be something we should begin screening people for,” she says.

Funding from the American Cancer Society supported this research.

Ohio State researchers Stephanie Y. Tseng and Dawn C. Allain were also involved in this study.

by Vic Shayne

Unfortunately, cancer is a health problem that most people worry about once they’ve already got it. But if you plan for the future and embrace the notion of prevention, this is good news.

“The easiest, least-expensive way to reduce your risk for cancer is just by eating a healthy diet,” says Rachael Stolzenberg-Solomon, PhD, MPH, RD, a researcher at the National Cancer Institute.

There are many foods that help fight cancer. Here are the top 5 in my research files:

1. Broccoli (and other cruciferous vegetables). Broccoli is a great food and is part of a class of foods called cruciferous vegetables, so that the others in this class are excellent as well, including kale, radish, cauliflower, Brussels sprouts, cabbage, sauerkraut, bok choy and others. A chemical which occurs naturally in cruciferous vegetables boosts the activity of two genes that detect and repair damaged DNA.1 A Finnish study completed in 2002 found the fermentation process that turns cabbage into sauerkraut breaks down the cancer-fighting chemicals in cabbage into simpler substances, which are even easier for the body to use.
2. Pau d’arco is a canopy from the Amazon rainforest that has considerable cancer-fighting qualities. “The phytochemical database housed at the U.S. Department of Agriculture has documented lapachol as being antiabscess, anticarcinomic, antiedemic, anti-inflammatory, antimalarial, antiseptic, antitumorous, antiviral, bactericidal, fungicidal, insectifugal, pesticidal, protisticidal, respiratory depressant, schistosomicidal, termiticidal, and viricidal.”3
3. Grape seed. “Studies have found that grape seed extracts may prevent the growth of breast, stomach, colon, prostate, and lung cancer cells in the laboratory…Free radicals are believed to contribute to the aging process as well as the development of a number of health problems, including heart disease and cancer. Antioxidants found in grape seeds can neutralize free radicals and may reduce or even help prevent some of the damage they cause.”4
4. Green Tea. Green tea’s ability to fight cancer is even more potent and varied than scientists suspected, say researchers who have discovered that chemicals in green tea shut down one of the key molecules that tobacco relies upon to cause cancer. It’s a find that could help explain why people who drink green tea are less likely to develop cancer. The finding by scientists at the University of Rochester’s Environmental Health Science Center appear[ed[ in the July 21 issue of Chemical Research in Toxicology, published by the American Chemical Society.”5
5. Curcumin. This is a spice that has been known in India for thousands of years and plays an important role in their Ayurvedic healing system. Experts credit curcumin’s anti-inflammatory effects for its ability to fight cancer. “Most diseases are caused by chronic inflammation that persists over long periods of time,” says Bharat B. Aggarwal, PhD, a biochemist at The University of Texas M. D. Anderson Cancer Center. Recent studies have shown curcumin to interfere with cell-signaling pathways, thereby suppressing the transformation, proliferation, and invasion of cancerous cells.6

Sources:

1. Kathrynne Holden, MS, RD, Georgetown University study published in British Journal of Cancer, 2006: online reference: mailman2.u.washington.edu/pipermail/phnutr-l/2006-February/007549.html
2. Yale School of Public Health, Broccoli, Cauliflower and other Cruciferous Vegetables May Help Reduce Risk of Prostate Cancer, citing Journal of the National Cancer Institute 99(15): 1200-1209, 2007
3. Pau d’Arco Healing Properties, Tropical Plant Database, Raintree Nutrition, 2006; citing Larsson, D. E., et al. “Identification and evaluation of potential anti-cancer drugs on human neuroendocrine tumor cell lines.” Anticancer Res. 2006 Nov-Dec; 26(6B): 4125-9.; Sun, X., et al. “Selective induction of necrotic cell death in cancer cells by beta-lapachone through activation of DNA damage response pathway.” Cell Cycle. 2006 Sep; 5(17): 2029-35. and others. (see rain-tree.com/paudarco.htm)
4. Grape Seed; University of Maryland Medical Center, umm.edu/altmed/articles/grape-seed-000254.htm
5. Green Tea’s Cancer-fighting Allure Becomes More Potent, ScienceDaily; Aug. 5, 2003
6. Top Cancer-Fighting Foods; Mounting evidence shows that the foods we eat weigh heavily in the war against cancer, Jul 05; webmd

Cornell food scientist Rui Hai Liu's recent findings suggest that apples may help prevent breast cancer. Kevin Stearns/University PhotographyCornell food scientist Rui Hai Liu's recent findings suggest that apples may help prevent breast cancer.

ITHACA, N.Y. —  An apple a day can help keep breast cancer away, according to a study in rats by food scientists at Cornell University.

“We found that tumor incidence was reduced by 17, 39 and 44 percent in rats fed the human equivalent of one, three or six apples a day, respectively, over 24 weeks,” says Rui Hai Liu, Cornell associate professor of food science and lead author of the study.

The Cornell researchers treated a group of rats with a known mammary carcinogen and then fed them either whole apple extracts or control extracts. Liu, who says this is the first study of the effects of apples on cancer prevention in animals, also found that the number of tumors was reduced by 25, 25 and 61 percent in rats fed, respectively, the equivalent of one, three or six apples a day.

The report is published online at http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf058010c.html and will be published later this month in the Journal of Agricultural and Food Chemistry .

In an article in the journal Nature five years ago, Liu and his colleagues credited phytochemicals — antioxidants — in fresh apples with inhibiting human liver and colon cancer cell growth. Antioxidants help prevent cancer by mopping up cell-damaging free radicals and inhibiting the production of reactive substances that could damage normal cells.

“Studies increasingly provide evidence that it is the additive and synergistic effects of the phytochemicals present in fruits and vegetables that are responsible for their potent antioxidant and anticancer activities,” Liu says.

“Our findings suggest that consumers may gain more significant health benefits by eating more fruits and vegetables and whole grain foods than in consuming expensive dietary supplements, which do not contain the same array of balanced, complex components,” says Liu.

He notes that the thousands of phytochemicals in foods vary in molecular size, polarity and solubility, which could affect how they are absorbed and distributed in different cells, tissues and organs. “This balanced natural combination of phytochemicals present in fruits and vegetables cannot simply be mimicked by dietary supplements,” he explains.

Furthermore, Liu notes that the health benefits of consuming fruits and vegetables extend beyond lowering the risk of developing cancers and cardiovascular diseases to include preventive effects for other chronic diseases, such as cataracts, age-related macular degeneration, central neurodegenerative disease and diabetes.

Says David R. Jacobs, professor in the Division of Epidemiology, School of Public Health, University of Minnesota: “Dr. Liu is in the forefront of a group of investigators, including myself, who find extensive evidence that extremely important health aspects of food work through the combination of substances that make up that food, a concept we call food synergy. Risk of many chronic diseases in modern life appears to be reduced by whole foods, but not by isolated large doses of selected food compounds. Dr. Liu’s current work on apples and breast tumors in rats is a perfect example of this principle.”

The study, which was coauthored by Jiaren Liu, a postdoctoral associate at Cornell, and Bingqing Chen of Harbin Medical University, China, was funded by the U.S. Department of Agriculture Federal Formula Funds, the U.S. Apple Association and the Apple Products Research and Education Council.

Pau d’Arco, according to some researchers such as Dr Leslie Taylor, author of The Healing Power of Rainforest Herbs, is a potent plant capable of tremendous healing powers. This is why NutriPlex Formulas has put the herb in their Ultimate Defense formula. Dr. Taylor’s book is a great one to have if you are in pursuit of natural healing and plant nutrition. It is one of the best researched anywhere

Of Pau d’Arco, Dr. Leslie Taylor writes:

Pau d’arco has a long and well-documented history of use by the indigenous peoples of the rainforest. Indications imply that its use may actually predate the Incas. Throughout South America, tribes living thousands of miles apart have employed it for the same medicinal purposes for hundreds of years. Several Indian tribes of the rainforest have used pau d’arco wood for centuries to make their hunting bows; their common names for the tree mean “bow stick” and “bow stem.” The Guarani and Tupi Indians call the tree tajy, which means “to have strength and vigor.” They use the bark to treat many different conditions and as a tonic for the same strength and vigor it puts into their bows. Pau d’arco is recorded to be used by forest inhabitants throughout the Amazon for malaria, anemia, colitis, respiratory problems, colds, cough, flu, fungal infections, fever, arthritis and rheumatism, snakebite, poor circulation, boils, syphilis, and cancer.

Here’s what researchers at the University of Maryland write about the herb:

Pau d’arco, or the inner bark of the Tabebuia avellanedae tree, is native to Brazil, where it is used traditionally to treat a wide range of conditions including pain, arthritis, inflammation of the prostate gland (prostatitis), fever, dysentery, boils and ulcers, and various cancers. Preliminary laboratory research examining the properties of pau d’arco is beginning to suggest that the traditional uses may have scientific merit. Such laboratory studies have shown that pau d’arco has pain killing, diuretic, anti-inflammatory, anti-infectious, anti-psoriatic, and anti-cancer abilities. Taking this early data, combined with information collected about traditional uses, herbalists may recommend pau d’arco to treat or prevent a number of conditions, including candidiasis (a yeast infection of the vaginal or oral areas), herpes simplex virus, influenza, parasitic diseases such as schistosomiasis, bacterial infections such as brucellosis, and inflammation of the cervix (cervicitis) or the vagina (vaginitis). Pau d’arco may also reduce inflammation of the joints associated with arthritis.

Healthnotes Newswire (August 7, 2008)—It has been widely accepted that head and neck cancers are best prevented by avoiding alcohol and tobacco, but now there is more evidence that eating a healthy diet can also help. A new study found that people with the highest intake of fruits and vegetables had the lowest risk of head and neck cancers.

The study, published in the International Journal of Cancer, used data collected through the National Institutes of Health–American Association of Retired Persons (NIH–AARP) Diet and Health Study. Information about diet and health-related behaviors from more than 490,000 people from the larger study, all 50 to 71 years old, was included in the new study.

Eating vegetables and fruits protects the mouth and throat

During four to five years of follow-up, 787 people were diagnosed with head and neck cancers, which include cancers of the mouth, throat, and larynx. People who ate the most fruits and vegetables were the least likely to develop head and neck cancers: their risk was 29% lower than in people with the lowest intake, who had the highest risk. A closer analysis revealed that vegetables were more protective than whole fruits, and fruit juice had no protective effect.

The following fruits and vegetables appeared to be especially protective against head and neck cancers: legumes (beans, lentils, and peas), fruits in the rose family (apples, pears, peaches, nectarines, plums, and strawberries), fruits in the nightshade family (tomatoes and peppers), and carrots.

How much and how many servings?

The people with the lowest fruit and vegetable intake were eating an average of 1.5 servings per 1,000 calories every day. Since a typical older adult eats about 1,900 calories per day, this translates to 2.85 servings per day. People with the highest intake and lowest risk of head and neck cancer were eating 5.8 servings per 1,000 calories per day, or about 11.2 servings daily—a little more than the 5 to 9 servings per day recommended by the US Department of Agriculture (USDA) in its Food Guide Pyramid.

The USDA defines a serving as half a cup of cooked legumes, one medium-sized fresh fruit, half a cup of cut fruit, one cup of raw leafy vegetables like lettuce, or half a cup of other cooked or raw vegetables.

Eat them for good health

“Quitting smoking and limiting alcohol use protects against head and neck cancer,” commented lead study author Dr. Neal Freedman of the National Cancer Institute. “Our results suggest that increasing consumption of fruit and vegetables may also contribute to reduced head and neck cancer risk and add support to current dietary recommendations to increase fruit and vegetable consumption.” These same recommendations can reduce the risks of heart disease, diabetes, and other chronic diseases, including some other cancers, such as breast, colon, lung, and stomach cancers.

(Int J Cancer 2008,122:2330–6)