Cooking

Kidney cancer (renal-cell carcinoma) is among the most rapidly increasing cancers in the U.S., particularly among those with ancestral roots in Africa.1 Past studies have found an association between renal-cell carcinoma and cigarette smoking, obesity, the use of certain pain-killing medications, diuretics and high blood pressure. A recent long-term...
 
Cooking

  Epidemiological data from the 1960s and 1970s showed a fairly strong correlation between dietary fat intake and the risk of breast cancer.1 Figure 1 shows that the death rate from breast cancer was several fold higher in countries where dietary fat intake was very high compared to countries...
 

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Cooking

Americans who do not smoke are more likely to die from colorectal cancer than any other type of cancer. There was a total of 148,810 cases colorectal cancer in America in 2008. Currently, the annual incidence of colorectal cancer in America is running around 59.2 per 100,000 men and about 43.8 per 100,000 females. Colorectal ... CPE: Fiber, Fruits, Vegetables and Risk of Colon Cancer
Cooking

In April of this year researchers in Sweden discovered a potential cancer-causing substance, acrylamide, was produced in large amounts whenever starchy foods such as grains or potatoes are cooked at high temperatures. The Environmental Protection Agency (EPA) limits the amount of acrylamide in drinking water to no more than 0.12 mcg in an 8oz glass. ... Cooking Carcinogens
Cooking

This year more than 230,000 men in the U.S. will be diagnosed with prostate cancer and more than 30,000 will likely die from it. This makes it the most common cancer in men, as well as the number one cause of cancer death in non-smoking men. The death rate...