Study title and authors:
Intakes of dietary iron and heme-iron and risk of postmenopausal breast cancer in the National Institutes of Health–AARP Diet and Health Study1,2,3
2 Supported by institutional funds (Albert Einstein College of Medicine).
3 Address correspondence to GC Kabat, Department of Epidemiology and Population Health, Albert Einstein College of Medicine, Bronx, NY 10461. E-mail: firstname.lastname@example.org.
This study can be accessed at: http://www.ajcn.org/content/92/6/1478.abstract?etoc
The study assessed intakes of total dietary iron and heme iron (iron from meat, fish and poultry) in relation to breast cancer risk in 116,674 postmenopausal women.
The study concluded there is NO association between iron or heme-iron intakes and postmenopausal breast cancer.
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Recipe of the day
|Food Mall: Sirloin Roast Beef|
5-10ml/1-2tsp fennel seeds, crushed
5-10ml/1-2tsp ground cinnamon
3 medium onions, peeled and quartered
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
2.In a small bowl mix the seasonings together. Place the joint on a chopping board and coat with the seasoning on both sides. Place on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.
3.30 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven.
4.Remove from the oven; cover and leave to rest for 15-20 minutes.