Colorectal Cancer Canada, through its Foods That Fight Cancer program, is sharing information related to nutrition and cancer and advice from registered dietitians who are working in oncology centres across Canada.
An article published in the prestigious journal SCIENCE shows that high-fructose corn syrup, the principal sweetening agent in industrially sweetened beverages, promotes the development of colorectal cancer in animal models, which are genetically predisposed to this disease.
One analysis has shown that young Canadians born during the 1980s are at nearly three times higher risk of developing colorectal cancer before age 50 than were previous generations.
For survivors of colorectal cancer, a training program based on short periods of high intensity exercise stimulates the production of inflammatory cytokine molecules which act against cancers and can thus reduce the risk of recurrence of the disease.
A recent analysis confirmed that regular physical exercise is indispensable for the prevention and for the treatment of several types of cancers.
It is estimated that by 2050 we will need 50% more food to enable human survival worldwide. This is an enormous challenge because our current model, based on intensive livestock farming, is increasingly being blamed for its devastating effects on the climate and our ecosystem. Is it possible that alternative protein sources which are energy-efficient and produce few pollutants, such as insects, could provide a useful solution?
Obesity is a risk factor for cancer, but researchers are only now unfurling the exact mechanisms behind this connection. A new study looks at how obesity might scupper the immune system's ability to attack tumour cells.
The results of a recent study undertaken by the University of Guelph and Dalhousie University show that Canadians are reducing the meat in their diet—and restaurants are responding.