Tag: potatoes
Articles
- Does the Mediterranean diet reduce breast cancer risk?
- Does type 2 diabetes increase the risk of breast cancer?
- How can we protect our daughters from breast cancer? - Childhood and puberty
- How can young breast cancer survivors avoid a recurrence?
- Is the raw food diet a good idea for breast cancer patients?
- What should breast cancer patients and survivors eat during tamoxifen treatment?
- What should breast cancer patients eat during Adriamycin (doxorubicin) chemotherapy?
- What should breast cancer patients eat during radiation treatment?
- What should ER+/PR- breast cancer patients and survivors eat?
News
- Acrylamide does not increase overall risk of breast cancer, but premenopausal link possible
- Epidermal growth factor receptor (EGFR) expression associated with worse breast cancer prognosis
- High glycemic load is associated with increased risk of breast cancer
Foods
Studies
- A Prospective Study on Dietary Acrylamide Intake and the Risk for Breast, Endometrial, and Ovarian Cancers
- Acrylamide formation in fried potato products - Present and future, a critical review on mitigation strategies
- Antioxidant and antiproliferative activities of common vegetables
- Beneficial phytochemicals in potato — a review
- Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours
- Cytotoxicity and mechanism(s) of action of Hypoxisspp. (African potato) against HeLa, HT-29 and MCF-7cancer cell lines
- Diet and cancer of the stomach: A case-control study in China
- Dietary acrylamide intake and risk of breast cancer in the UK women's cohort
- Dietary Acrylamide Intake and Risk of Premenopausal Breast Cancer
- Dietary patterns and survival in older Dutch women
- Glycemic load, glycemic index and breast cancer risk in a prospective cohort of Swedish women
- Highly pigmented vegetables: Anthocyanin compositions and their role in antioxidant activities
- In vitro activity of a Solanum tuberosum extract against mammary carcinoma cells
- Influence of food groups and food diversity on breast cancer risk in Italy
- Mammalian Lignan Formation in Rats Fed a Wheat Bran Diet
- Plant foods and oestrogen receptor α- and β-defined breast cancer: observations from the Malmö Diet and Cancer cohort
- Protein and fat modify the glycaemic and insulinaemic responses to a mashed potato-based meal
- Risk factors for kidney cancer in a Japanese population: findings from the JACC Study
- Salad vegetables dietary pattern protects against HER-2-positive breast cancer: a prospective Italian study
- Starch Intake May Influence Risk for Breast Cancer Recurrence
- The Effect of Domestic Preparation of Some Potato Products on Acrylamide Content
- The role of energy and fat in cancers of the breast and colon-rectum in a Southern European population