Tag: sardines
Articles
- How can young breast cancer survivors avoid a recurrence?
- How important is Vitamin D before and after breast cancer diagnosis?
- Latest research concerning benign fibrocystic breast disease and breast cancer
- What should BRCA1 and BRCA2 carriers, breast cancer patients and survivors eat?
- What should breast cancer patients and survivors eat during Herceptin treatment?
- 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 breast cancer patients eat during Taxol (paclitaxel) chemotherapy?
- What should HER2/neu breast cancer patients and survivors eat?
- What should lobular breast cancer patients and survivors eat?
- What should triple negative breast cancer patients and survivors eat?
News
- African-Americans at greater risk of progression from benign breast disease to breast cancer
- Cox-2 inhibitor fails to prevent progression from DCIS to breast cancer in mice
- Fish oil component can increase survival time for Stage IV breast cancer patients
- Fish oil promotes breast cancer cell death
- High circulating hormones increase risk of breast cancer for postmenopausal women
- High omega-6 content of common cooking oils interferes with benefits of vegetable omega-3
- High omega-6 to omega-3 fat ratio in the diet increases risk of breast cancer
- Ovarian metastases more likely for some groups of breast cancer survivors
- Selenium enhances effectiveness of tamoxifen in mice with ER+ tumors
- Strategy for inhibiting growth of tamoxifen-resistant breast cancer cells
- Vitamin D and calcium intakes influence risk of breast cancer
Foods
Studies
- Dissolved saxitoxin causes transient inhibition of sensorimotor function in larval Pacific herring ( Clupea harengus pallasi )
- Fatty fish consumption lowers the risk of endometrial cancer: a nationwide case-control study in Sweden
- Formation of N-Nitroso-N-methylurea in Various Samples of Smoked/Dried Fish, Fish Sauce, Seafoods, and Ethnic Fermented/Pickled Vegetables Following Incubation with Nitrite under Acidic Conditions
- Occurrence of Heterocyclic Amines in Cooked Meat Products