This post includes a summary of a paper published in the American Journal of Epidemiology 2003; 158:59-68 and a recipe for Italian chicken.
Study title and authors:
Meat, Fat, and Their Subtypes as Risk Factors for Colorectal Cancer in a Prospective Cohort of Women
Andrew Flood1 , Ellen M. Velie2, Rashmi Sinha1, Nilanjan Chaterjee1, James V. Lacey Jr.1, Catherine
Schairer1 and Arthur Schatzkin1
1 Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.
2 Department of Epidemiology, Michigan State University, East Lansing, MI.
This paper can be accessed at: http://aje.oxfordjournals.org/cgi/content/abstract/158/1/59
The authors investigated the association of intakes of meat and fat with colon cancer in 45,496 women who completed a 62-item National Cancer Institute/Block food frequency questionnaire, and with 386,716 person-years of follow-up.
The study found:
(a) Total meat and red meat consumption indicated no association with colon cancer.
(b) Total fat consumption indicated no association with colon cancer.
(c) None of the other types of either meat or fat showed any association with colon cancer.
To quote the author: "This study provided no evidence of an association between either meat or fat
(or any of their subtypes) and colorectal cancer incidence"
Recipe of the day
|Food Mall: Chicken Breasts|
1/2 cup Italian salad dressing
In a shallow dish, pour dressing over chicken. Cover and marinate in the refrigerator up to 3 hours. Remove from refrigerator, bake chicken in the marinade at 425 degrees for 20 minutes or until chicken is no longer pink. You can also grill this recipe, after marinating, discard marinade, and use another 1/4 cup of dressing to brush on chicken while cooking. Cook until chicken is no longer pink inside.