Tag: pork
Articles
- Do antibiotics cause breast cancer?
- How can young breast cancer survivors avoid a recurrence?
- What should breast cancer patients and survivors eat during Herceptin treatment?
- What should breast cancer patients and survivors eat during tamoxifen treatment?
- What should ER+/PR- breast cancer patients and survivors eat?
- What should HER2/neu breast cancer patients and survivors eat?
- What should hormone receptor positive (ER+/PR+) breast cancer patients and survivors eat?
News
- Chinese women consuming a diet rich in vegetables and fruit have lower risk of breast cancer
- Consumption of well-done red meat increases risk of breast cancer
- Dense breasts more likely with a family history of breast cancer - what to do
- Dietary trans fat and saturated fat linked to reduced survival after breast cancer
- Greater red meat intake as Chinese immigrants become acculturated increases breast density
- High circulating hormones increase risk of breast cancer for postmenopausal women
- High consumption of saturated fat is associated with increased breast density
- Iron intake does not appear to influence the risk of postmenopausal breast cancer
- Lack of melatonin increases risk of breast cancer
- Meat-based low carb diets may increase risk of cancer
- Oleic acid promotes breast cancer cell invasiveness
- Pan frying meat and fish at high temperatures produces carcinogenic compounds
- Resveratrol plus melatonin reduces mammary tumor development in a rat model of breast cancer
Foods
Studies
- Adolescent Lifestyle Factors and Adult Breast Density in U.S. Chinese Immigrant Women
- Breast cancer in southern Brazil: association with past dietary intake
- Childhood and recent eating patterns and risk of breast cancer
- Dietary correlates of urinary 6-sulfatoxymelatonin concentrations in the Nurses' Health Study cohorts
- Dietary exposure to heterocyclic amines in a Chinese population
- Dietary factors and breast cancer risk
- Dietary patterns and breast cancer risk among Chinese women
- Influence of food groups and food diversity on breast cancer risk in Italy
- Intakes of dietary iron and heme-iron and risk of postmenopausal breast cancer in the National Institutes of Health-AARP Diet and Health Study
- Low-Carbohydrate Diets and All-Cause and Cause-Specific Mortality: Two Cohort Studies
- Occurrence of Heterocyclic Amines in Cooked Meat Products
- Oxidative DNA Damage Levels in Blood from Women at High Risk for Breast Cancer are Associated with Dietary intakes of Meats, Vegetables, and Fruits
- Post-diagnosis dietary factors and survival after invasive breast cancer
- The effect of dietary exposures on recurrence and mortality in early stage breast cancer
- The role of energy and fat in cancers of the breast and colon-rectum in a Southern European population
- The role of fat, animal protein and some vitamin consumption in breast cancer: a case control study in southern France
- Well-done meat intake and meat-derived mutagen exposures in relation to breast cancer risk: the Nashville Breast Health Study
- Well-done meat intake and the risk of breast cancer