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Blueberry Boon | Linking Diet to Cancer

From eNewsletter 6/5/2019

DID YOU KNOW that eating a cup of blueberries a day reduces risk factors for cardiovascular disease up to 15 percent, according to new research in the American Journal of Clinical Nutrition?

Blueberries are high in naturally occurring compounds called anthocyanins, which are the flavonoids responsible for the red and blue color in fruits. We prescribe blueberries as a preventive supplement to clients with a mutation(s) of the BDNF gene, which is associated with brain plasticity and weight.


Bonnie & Steve: A new study from JNCI Cancer Spectrum estimated the number, proportion, and type of specific cancers associated with the under or overconsumption of foods and sugar-sweetened beverages among American adults. The analysis is one of the few to focus on the modifiable risk factors for cancer connected to food intake in the United States.

The researchers estimated that diet-related factors may account for 80,110 of the new invasive cancer cases reported in 2015, or 5.2 percent of that year's total among U.S. adults. This is comparable to the cancer burden associated with alcohol, which is 4 to 6 percent. Excessive body weight, meanwhile, is associated with 7 to 8 percent of the cancer burden, and physical inactivity is associated with 2 to 3 percent.

The findings underscore the opportunity to reduce cancer burden by improving food intake.

Colorectal cancer had the highest proportion of diet-related cases, with 38.3 percent of all cases associated with suboptimal diets. This was followed by cancer of the mouth, pharynx, and larynx, which the study linked to diet in 25.9 percent of all cases.


Steve: Several times per year we update you and the newest developments in cancer prevention and treatment...this article is reserved for NCI Well Connect Members. You can get this article by signing up here. You can get our free eNewsletter by signing up at the top of our website.


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