Research from members of the Imperial Cancer Research Fund show that bran could increase the risk of colorectal cancers. The concluding comments include:
"Until individual constituents of fibre have been shown to have, at the very least, a non-detrimental effect in prospective human trials, we urge that restraint should be shown in adding fibre supplements to foods, and that unsubstantiated health claims be restricted."
Wasan, H.S. & Goodlad, R.A. (1996) Fibre-supplemented foods may damage your health. Lancet 348: 319.
In a USDA survey of main meal planners/preparers, over 40 percent strongly agreed with the statement, There are so many recommendations about healthy ways to eat, it is hard to know what to believe (USDA,1996).
U.S. Department of Agriculture, Agricultural Research Service. (1996) Nutrition Attitudes and Dietary Status of Main Meal Planners/Preparers, 1989-91. NFS Report No. 91-1, 274.
No smoke without the veg. Research published in the British Medical Journal this week should probably encourage more of us to foresake the pleasures of dead flesh. A study of 11,000 vegetarians and health conscious people, followed up over 17 years, shows that they have a mortality rate which is half of that found in the general population. Previous studies have shown that vegetarians are 40 per cent less at risk of dying from many cancers, and are 30 per cent less likely to be killed by a heart attack. What these studi es haven't explained is why vegetarians are relatively immune from these diseases (although, like everyone else, they probably die from them in the end). © Observer
Carrots may help fight cancer. Eating carrots every day may help to stave off cancer, according to new research. Scientists from the Institute of Food Research, Norwich, found that beta-carotene – a substance found in carrots, broccoli and apricots – increased the presence of a molecule called MHC II which helps the immune system destroy cancer cells. © The Daily Telegraph
Eating vegetables 'can help body fight cancer'.
New evidence showing how carrots, broccoli and other fresh fruit and vegetables can help protect against cancer is to be revealed by scientists today at a conference in Harrogate, organised by the Biochemical Society and the British Society for Immunology.
Researchers from the Institute of Food Research in Norwich believe they have found a new mechanism by which beta-carotene – found in carrots, apricots, broccoli and other green vegetables – could protect against cancer. © The Guardian (London)