Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat

This study was published in the Journal of the National Cancer Institute 1998 Nov 18;90(22):1710-9

Study title and authors:

Dietary and nutritional factors and pancreatic cancer: a case-control study based on direct interviews.

Silverman DT, Swanson CA, Gridley G, Wacholder S, Greenberg RS, Brown LM, Hayes RB, Swanson GM, Schoenberg JB, Pottern LM, Schwartz AG, Fraumeni JF Jr, Hoover RN.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. silvermd@EPNDCE.NCI.NIH.GOV

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9827525

This study investigated the relationship between diet and pancreatic cancer in 436 patients and 2003 general-population control subjects aged 30-79 years.

The study found:

• Those who had the lowest consumption of bread, grains and cereals had an 8% decreased rate of pancreatic cancer compared to those who had the highest consumption of bread, grains and cereals.
• Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates.
• Those who ate the most fat had a 34% decreased rate of pancreatic cancer compared to those who ate the least fat.
• Those who ate the most saturated fat had a 28% decreased rate of pancreatic cancer compared to those who ate the least saturated fat.
• Those who ate the most red meat had an 18% decreased rate of pancreatic cancer compared to those who ate the least red meat.

This study shows that diets high in saturated fat and red meat offer protection from pancreatic cancer.

Read more ►

High fat, low carbohydrate diets are an effective tool in the treatment of diabetes

This study was published in Upsala Journal of Medical Sciences 2005;110(2):179-83

Study title and authors:
Lasting improvement of hyperglycaemia and bodyweight: low-carbohydrate diet in type 2 diabetes. A brief report.

Nielsen JV, Jönsson E, Nilsson AK.
Dept of Medicine, Blekingesjukhuset, Karlshamn, Sweden. jorgen.vesti-nielsen@ltblekinge.se

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16075898

This study, which lasted for 6 months and involved 31 obese patients with type 2 diabetes, compared the effects of 2 different diets with regard to blood sugar levels and body weight.

The diets were made up of the following:

• 1800 daily calories men, 1600 daily calories women, 20% carbohydrate, 30% protein, 50% fat (high fat diet).
• 1600-1800 daily calories men, 1400-1600 daily calories women, 60% carbohydrate, 15% protein, 25% fat (high carbohydrate diet).

After 6 months the results of the study revealed:

• Fasting blood glucose levels had decreased by 2.8 mmol/l (50.4 mg/dL) more on the high fat diet compared to the high carbohydrate diet.
• HbA1-C levels had decreased .8% more on the high fat diet compared to the high carbohydrate diet.
• Those on the high fat diet lost 9.6 kg (21 lbs) more than those on the high carbohydrate diet, despite having a slightly higher calorie intake.

Nielsen concludes; "A low-carbohydrate diet is an effective tool in the treatment of obese patients with type 2 diabetes."

Read more ►

High carbohydrate diets increase the risk of diabetes

This study was published in Metabolism 1996 Oct;45(10):1267-72

Study title and authors:

Lipoproteins, apolipoproteins, and low-density lipoprotein size among diabetics in the Framingham offspring study.

Siegel RD, Cupples A, Schaefer EJ, Wilson PW.

Division of Endocrinology, Diabetes, Metabolism, and Molecular Medicine, New England Medical Center, Boston, MA 02111, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8843183

This study compared values for triglycerides, very low density lipoprotein (VLDL) cholesterol, low density lipoprotein (LDL) cholesterol particle size, apolipoprotein B (apoB), apolipoprotein A-1 (apo A-1) and high density lipoprotein (HDL) cholesterol were analyzed in 174 diabetic and 3,757 nondiabetic subjects and data from a total of 2,025 men and 2,042 women were subjected to statistical analysis.

The study found:

• Diabetics have higher triglyceride levels than non diabetics.
• Diabetics have higher VLDL cholesterol levels than non diabetics.
• Diabetics have more small dense LDL cholesterol particles than non diabetics.
• Diabetes is not associated with elevated LDL cholesterol levels.
• Diabetics have more apolipoprotein B than non diabetics.
• Diabetics have less apolipoprotein A-1 than non diabetics.
• Diabetics have less HDL cholesterol than non diabetics.

All the above markers for diabetes are caused by a diet high in carbohydrate and low in fat see here.

Read more ►

High fat diets protect against breast cancer

This study was published in the Journal of the American Medical Association 1992 Oct 21;268(15):2037-44

Study title and authors:

Dietary fat and fiber in relation to risk of breast cancer. An 8-year follow-up.

Willett WC, Hunter DJ, Stampfer MJ, Colditz G, Manson JE, Spiegelman D, Rosner B, Hennekens CH, Speizer FE.

Channing Laboratory, Department of Medicine, Brigham and Women's Hospital, Boston, MA 02215.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1328696

This study investigated the association of dietary fat, fiber and the risk of breast cancer. 89,494 women aged 34 - 59 were followed up for 8 years.

The study found:

·         Women who had the highest fat intake had a 14% decreased risk of breast cancer.

·         Women who had the lowest dietary fibre intake had a 2% decreased risk of breast cancer.

This study shows that dietary fat is protective against breast cancer incidence.

Read more ►

High HbA1C levels associated with diabetes

This study was published in Diabetes Care 2000 Dec;23(12):1770-3

Study title and authors:

Combined use of fasting plasma glucose and HbA1c predicts the progression to diabetes in Chinese subjects.

Ko GT, Chan JC, Tsang LW, Cockram CS.

Department of Medicine, Alice Ho Miu Ling Nethersole Hospital, Tai Po, Hong Kong, China. gtc_ko@hotmail.com

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11128350

The study analyzed the likelihood of nondiabetic subjects becoming diabetic according to their fasting blood glucose (FPG) and glycosolated hemoglobin (HbA1c) (hemoglobin A1C) concentrations. The study included 208 subjects who were followed for 1.6 years.

The study found that those nondiabetics who had fasting plasma glucose (FPG) at or above 6.1 mmol/l (109.8 mg/dL) and HbA1C levels at or above 6.1% were 5 times more likely to develop diabetes than those nondiabetics who had fasting plasma glucose (FPG) below 6.1 mmol/l (109.8 mg/dL) and HbA1C levels below 6.1%.

High blood glucose levels are caused by diets high in carbohydrates see here.

HbA1C levels can be lowered by a high fat/low carbohydrate diet see here. 

Read more ►

Eating red meat cuts colon cancer by 10% in men

This study was published in Cancer Epidemiology Biomarkers and Prevention 1999 Jan;8(1):15-24.

Study title and authors:

Meat consumption, genetic susceptibility, and colon cancer risk: a United States multicenter case-control study.

Kampman E, Slattery ML, Bigler J, Leppert M, Samowitz W, Caan BJ, Potter JD.

Source

Fred Hutchinson Cancer Research Center, Cancer Prevention Research Program, Seattle, Washington 98109-1024, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9950235

The association between meat consumption and colon cancer risk was compared between 1,542 men and women aged 30 - 79 who had colon cancer and 1,860 people who did not have cancer.  

The study revealed:

• Red meat consumption was unrelated to colon cancer risk in women.
• Men who ate the most red meat had a 10% decreased risk of colon cancer.

Read more ►

High carbohydrate diet linked to a 122% increase in breast cancer

This study was published in Cancer Epidemiology Biomarkers and Prevention 2004 Aug;13(8):1283-9

Study title and authors:
Carbohydrates and the risk of breast cancer among Mexican women.

Romieu I, Lazcano-Ponce E, Sanchez-Zamorano LM, Willett W, Hernandez-Avila M.
Instituto Nacional de Salud Publica, Avenida Universidad 655, Colonia Santa Maria Ahuacatitlan, Cuernavaca, Morelos 62508, Mexico. iromieu@correo.insp.mx

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15298947

The object of the study was to ascertain if a high carbohydrate intake is a risk factor for breast cancer. The diets of 475 women aged 20 - 75 with breast cancer were compared with 1,391 women without breast cancer.

The study found that compared with women that consumed the least carbohydrates, the women that consumed the most carbohydrates had a 122% increased risk of breast cancer. This was similar for both premenopausal and postmenopausal women.

Read more ►