Congratulations to Erika L Garcia-Villatora for being selected as the 2017 recipient of the ASN Grand Prize for Young Minority Investigators, sponsored by DSM Nutritional Products. Erika’s presentation was entitled ‘The aryl hydrocarbon receptor is a repressor of colorectal cancer development induced by a high-fat diet in mice’. Ms Garcia-Villatora is advised by Dr Clinton Allred, Texas A&M University.
Entries filed under 'Cancer and nutrition'
Breast cancer is the most prevalent cancer in women globally. According to the World Health Organization (WHO), the diagnosis of breast cancer is growing in the developing world, due to increased life expectancy, increased urbanization and adoption of western lifestyles. A new study suggests higher vitamin D levels are associated with lower risk of breast cancer progression and mortality. 
The Physicians’ Health Study II (PHS II) tested the effects of low-dose multivitamin-mineral supplementation in 18,350 men who had volunteered for a randomized controlled trial (RCT) involving aspirin and/or beta-carotene beginning in 1982. Multivitamin-mineral use was associated with a 39% reduction in fatal heart attacks (myocardial infarction, MI).
Rautianinen and colleagues wanted to know if healthy physicians who were using multivitamins at baseline had a lower risk of cardiovascular disease (CVD). Men who said they were using multivitamins at baseline (1982) were more likely to smoke, to be physically active, and less likely to consume alcohol. Men who reported ≥20 y of multivitamin use at baseline had a lower risk of CVD events.
Scientific interest in antioxidants seems to be waning – for no apparent reason. If anything, limited consumption of vegetables (and fruit) should be driving consumer and researcher interest. Why? Because previous studies have found maintaining high concentrations of serum carotenoids may protect against heart attacks, stroke, and Alzheimer’s disease mortality.
Who can say they live a life free of stress? Very few indeed. Pressures at work, tough physical workouts and less-than-optimal dietary choices can all contribute to oxidative stress. Researchers believe that oxidative stress may increase risk of prostate cancer.
When we fail to eat the recommended number of servings of green, yellow, and red vegetables, our dietary intake of antioxidants is low. Greater intake of antioxidants is associated with lower concentrations of biomarkers of stress in blood and urine.