Study title and authors:
Food groups and renal cell carcinoma: a case-control study from Italy.
Bravi F, Bosetti C, Scotti L, Talamini R, Montella M, Ramazzotti V, Negri E, Franceschi S, La Vecchia C.
Istituto di Ricerche Farmacologiche Mario Negri, Milan, Italy. bravi@marionegri.it
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17058282
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The study evaluated the relation between various foods and the risk of renal cell carcinoma (kidney cancer)
in 767 patients (494 men and 273 women) younger than 79 years who had renal cell carcinoma, and 1,534 controls (988 men and 546 women).
in 767 patients (494 men and 273 women) younger than 79 years who had renal cell carcinoma, and 1,534 controls (988 men and 546 women).The study found:
(a) Those who ate the most bread had a 94% increased risk of kidney cancer compared to those who ate the least.
(b) Those who ate the most pasta and rice had a 29% increased risk of kidney cancer compared to those who ate the least.
(c) Those who ate the most poultry had a 26% decreased risk of kidney cancer compared to those who ate the least.
(d) Those who ate the most meat had a 26% decreased risk of kidney cancer compared to those who ate the least.
To conclude: Carbohydrate consumption (especially bread) increases the risk of kidney cancer, whilst consumption of various meats generally lowers the risk of kidney cacer.
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Recipe of the day
Cod with Bacon and Creamy Fennel
Serves 4
Ingredients:
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| Food Mall: Bacon |
•4 slices bacon, cut into 1/4-inch pieces;
•2 fennel bulbs, cut into 1-inch wedges;•1 3/4 cups chicken stock;
•2/3 cup coconut milk;
•1/4 cup sun-dried tomatoes;
•2 garlic cloves, minced;
•1/2 lb cod, cut into chunks;
•1 tbsp homemade or Dijon mustard;
•Chopped fennel top for garnishing;
•3 tbsp lard or other cooking fat;
•Sea salt and freshly ground black pepper to taste;
Preparation:
1.Heat a large skillet over a medium heat and cook the bacon pieces for about 6 minutes, until it starts to crisp-up.
2.Remove the bacon from the skillet and set aside.
3.Add the fennel wedges to the hot skillet with the rendered bacon fat, addind 1 tbsp lard or other cooking fat.
4.Season with sea salt and freshly ground black pepper to taste and cook for about 7 minutes, until slightly browned, while stirring occasionally.
5.Stir in the chicken stock, coconut milk, garlic and sun-dried tomatoes and simmer, partially covered, for about 20 minutes. Stir occasionally.
6.In the mean time, season the fish to taste with salt and pepper, heat a pan over a medium-high heat and cook the fish in the remaining cooking fat until just cooked through.
7.Add back the bacon pieces to the cooked fennel as well as the mustard and serve on top of the cooked cod.
| Cod with Bacon and Creamy Fennel |
