The raison d'etre of this website is to provide you with hard scientific information which may help you make informed decisions in your quest for health (so far I have blogged concise summaries of over 1,500 scientific studies and have had three books published).
My research is mainly focused on the effects of cholesterol, saturated fat and statin drugs on health. If you know anyone who is worried about their cholesterol levels and heart disease, or has been told to take statin drugs you could send them a link to this website, and to my statin or cholesterol or heart disease books.
David Evans
Independent Health Researcher
Showing posts with label High Fat Diets and Cancer. Show all posts
Showing posts with label High Fat Diets and Cancer. Show all posts
This study investigated the association of dietary fat and the risk of pancreatic cancer. The study included 111,416 participants, aged 55 to 74 years, who were followed for 8.4 years.
The study found: (a) Those who consumed the most dietary fat had a 30% reduced risk of pancreatic cancer compared to those who consumed the least dietary fat. (b) Those who consumed the most saturated fat had a 36% reduced risk of pancreatic cancer compared to those who consumed the least saturated fat.
This study assessed the association between fat intake and colorectal cancer. The study included 1,163 subjects with colon cancer and 1,501 healthy control subjects.
The study found:
(a) Those who consumed the most fat had a 16% decreased risk of colon cancer compared to those who consumed the least fat.
(b) Those who consumed the most saturated fat had a 5% decreased risk of colon cancer compared to those who consumed the least saturated fat.
The data from the study shows that a higher consumption of fat is associated with lower rates of colon cancer.
This study was published in the International Journal of Cancer1998 May 29;76(5):659-64
Study title and authors: Dietary habits and stomach cancer in Shanghai, China.
Ji BT, Chow WH, Yang G, McLaughlin JK, Zheng W, Shu XO, Jin F, Gao RN, Gao YT, Fraumeni JF Jr.
Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD, USA. jib@epndce.nci.nih.gov
This study examined the connection between various types of food and stomach cancer. Included in the study were 1,124 stomach cancer patients (age 20-69) and 1,451 controls without stomach cancer.
The study found with regard to carbohydrate type food:
Men with the highest carbohydrate consumption had a 50% increased risk of stomach cancer compared to men with the lowest carbohydrate consumption.
Women with the highest carbohydrate consumption had a 90% increased risk of stomach cancer compared to women with the lowest carbohydrate consumption.
Men eating the most noodles and bread had a 10% increase in stomach cancer risk compared to men who ate the least noodles and bread.
Women eating the most noodles and bread had a 20% increase in stomach cancer risk compared to women who ate the least noodles and bread.
The study found with regard to meat and fat:
Men eating the most fresh red meat had a 10% decreased risk of stomach cancer compared to men eating the least fresh red meat.
Women eating the most fresh red meat had a 20% decreased risk of stomach cancer compared to women eating the least fresh red meat.
Men consuming the most eggs had a 40% reduction in stomach cancer risk compared to the men eating the least eggs.
Women consuming the most eggs had a 50% reduction in stomach cancer risk compared to the women eating the least eggs.
Men with the highest fat consumption had 30% less incidence of stomach cancer compared to men with the lowest consumption of fat.
Women with the highest fat consumption had 40% less incidence of stomach cancer compared to women with the lowest consumption of fat.
This study shows that a high carbohydrate diet increases the risk of stomach cancer whereas a diet high in fat, red meat and eggs lowers the risk of stomach cancer.
This study was published in the Journal of the National Cancer Institute1998 Nov 18;90(22):1710-9
Study title and authors:
Dietary and nutritional factors and pancreatic cancer: a case-control study based on direct interviews.
Silverman DT, Swanson CA, Gridley G, Wacholder S, Greenberg RS, Brown LM, Hayes RB, Swanson GM, Schoenberg JB, Pottern LM, Schwartz AG, Fraumeni JF Jr, Hoover RN.
Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. silvermd@EPNDCE.NCI.NIH.GOV
This study investigated the relationship between diet and pancreatic cancer in 436 patients and 2003 general-population control subjects aged 30-79 years.
The study found:
Those who had the lowest consumption of bread, grains and cereals had an 8% decreased rate of pancreatic cancer compared to those who had the highest consumption of bread, grains and cereals.
Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates.
Those who ate the most fat had a 34% decreased rate of pancreatic cancer compared to those who ate the least fat.
Those who ate the most saturated fat had a 28% decreased rate of pancreatic cancer compared to those who ate the least saturated fat.
Those who ate the most red meat had an 18% decreased rate of pancreatic cancer compared to those who ate the least red meat.
This study shows that diets high in saturated fat and red meat offer protection from pancreatic cancer.
The objective of the study was to examine the effects of the intake of dietary fat upon colon cancer risk. The study was an analysis of data from 13 studies previously conducted comparing the dietary habits of 5,287 people with colon cancer with 10,470 people without colon cancer.
This analysis of 13 studies revealed that those with the highest dietary fat intake had an 8% reduction in the incidence of colon cancer.
This study examined the effects of diet on pancreatic cancer. The study included 451 people with pancreatic cancer aged 30 - 74 and 1,552 healthy controls.
The study found:
Those who consumed the least rice and noodles had a 33% decreased incidence of pancreatic cancer compared to those who ate the most rice and noodles.
Those who ate the most red meat had a 2% decreased incidence of pancreatic cancer compared to those who ate the least red meat.
Those who ate the most eggs had a 56% decreased incidence of pancreatic cancer compared to those who ate the least eggs.
Those who ate the most fat had a 33% decreased incidence of pancreatic cancer compared to those who ate the least red fat.
This study shows that high amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer.
The aim of the study was to evaluate the effects of a low-fat eating pattern on risk of colorectal cancer in postmenopausal women. In this 8 year trial 48,835 postmenopausal women aged 50 to 79 were recruited from 40 clinical centers throughout the United States and divided into 2 groups:
(i) Women in group (i) had an intensive behavioral modification program aimed to motivate and support reductions in dietary fat, to increase consumption of vegetables and fruits, and to increase grain servings by using group sessions, self-monitoring techniques, and other tailored and targeted strategies. (Low fat group)
(ii) Women in group (ii) continued eating as normal. (Higher fat group)
The study found:
(a) The women in the low fat group ate around 10% less fat compared to the women in the higher fat group.
(b) The women in the low fat group ate significantly more vegetable, fruit, and grain servings compared to the women in the higher fat group.
(c) The women in the low fat group had an 8% increase in colon cancer compared to the women in the higher fat group.
This 8 year study revealed that a higher fat diet reduces colon cancer by 8% compared to a low fat diet.
Otto Warburg won the Nobel prize for medicine in 1931 for discovering that cancer cells are fundamentally different compared to healthy cells.
He found that energy and growth in cancer cells is mainly generated by the fermentation of glucose, unlike normal cells which contain tiny organelles inside them called mitochondria which work away producing enegy to keep the cells healthy. The mitochohdrial activity in cancer cells is impaired and cancer cells can use glucose by up to 200 fold the rate of healthy cells.
How does this relate to cancer and diet?
To produce energy humans mainly use either:
(i) Fat and ketone bodies.
(ii) Glucose.
Fat may be provided by dietary fat, and ketone bodies are compounds that are produced when fats are broken down for energy by the liver and kidneys. Almost all carbohydrates are broken down by the body into glucose.
Fat and ketone bodies need mitochondria to provide energy, whilst glucose also has the ability to provide energy by fermentation. This means that fat, ketone bodies and glucose can be used for energy by healthy cells, but only glucose can be used by cancer cells.
The implication of this is if you follow a very low carbohydrate diet it is very difficult for cancerous cells to survive because they will have little or no energy to feed on.
Warburgs research shows that a high carbohydrate diet will encourage cancer growth, whereas a diet low in carbohydrate and high in fat discourages the growth of cancer.
This study was published in the American Journal of Epidemiology 2006 Nov 15;164(10):990-7
Study title and authors: Dietary fat and risk of postmenopausal breast cancer in a 20-year follow-up.
Kim EH, Willett WC, Colditz GA, Hankinson SE, Stampfer MJ, Hunter DJ, Rosner B, Holmes MD.
Harvard School of Public Health, Boston, MA 02115, USA. ehjkim@hsph.harvard.edu
The authors examined the relationship of dietary fat, to incidence of postmenopausal breast cancer in 80,375 women over a 20 year period.
The study revealed that:
(a) For every 5% increase in dietary fat, there is a 2% REDUCTION in breast cancer rates.
(b) Specific types of fat were not associated with an increased risk of breast cancer.
Ingredients:
1 broccoli, cut into florets and stalk diced
3 rashes of bacon, fat removed, diced
½ cup toasted cashews
1tbs oil
Instructions:
Boil broccoli in water on high heat for 5‐7minutes or until tender and cooked through.
Remove water and place broccoli in a large serving bowl.
Cook bacon in a frying pan for 4‐5minutes or until crispy. Remove bacon from pan and
place into serving bowl along with broccoli and cashews. Combine well.
This post includes a synopsis of a paper published in the Journal of the American Medical Association 1994;271:1421-1428 and a recipe for sausages with parsnip mash and mushrooms.
Study title and authors: Effects of Varying Carbohydrate Content of Diet in Patients With Non—Insulin-Dependent Diabetes Mellitus
Books:
Abhimanyu Garg, MBBS, MD; John P. Bantle, MD; Robert R. Henry, MD; Ann M. Coulston, RD; Kay A. Griver, RD; Susan K. Raatz, MS, RD; Linda Brinkley, RD; Y-D. Ida Chen, PhD; Scott M. Grundy, MD, PhD; Beverley A. Huet, MS; Gerald M. Reaven, MD
From the Center for Human Nutrition and Department of Internal Medicine (Drs Garg and Grundy) and the General Clinical Research Center (Dr Garg and Mss Brinkley and Huet), University of Texas Southwestern Medical Center at Dallas; Department of Internal Medicine, Stanford (Calif) University School of Medicine (Drs Chen and Reaven and Ms Coulston); Department of Medicine, University of Minnesota, Minneapolis (Dr Bantle and Ms Raatz); Department of Medicine, University of California—San Diego (Dr Henry); and the Veterans Affairs Medical Center, San Diego, Calif (Dr Henry and Ms Griver).
The objective of the study was to determine the effects of a diet high in carbohydrate versus a diet high in fat on blood sugar and cholesterol values in patients with diabetes. 42 patients were involved in the study and they received a diet of either:
(i) 55% carbohydrate, 30% fat (high carbohydrate diet)
(ii) 40% carbohydrate 45% fat (high fat diet)
The study found that:
(a) The high carbohydrate diet increased (bad) triglyceride levels by 24% compared to the high fat diet.
(b) The high carbohydrate diet increased (bad) very low-density lipoprotein cholesterol (VLDL) levels by 23% compared to the high fat diet.
(c) The high carbohydrate diet increased (bad) daylong insulin levels by 9% compared to the high fat diet.
•2 garlic cloves, minced;
•2 lb parsnip, coarsely chopped;
•2 tsp cooking fat;
•5 tbsp butter or ghee;
•1 lb button mushrooms;
•1/2 cup coconut milk or heavy cream;
•2 tbsp chopped fresh oregano;
•Pinch of nutmeg;
•Salt and pepper to taste;
Preparation:
1.Boil the parsnips for about 15 minutes, until soft.
2.Drain the water, add half the butter, the coconut milk or heavy cream, a pinch of nutmeg and salt and pepper to taste and mash well with a potato masher. You can also use a food processor for convenience. Reserve the mashed parsnips in the covered pot so they stay warm.
3.Heat a large skillet over medium heat and cook the sausages in a large skillet with the cooking fat for about 15 minutes, turning occasionally.
4.Set the sausages aside and add the mushrooms to the already hot skillet with the other half of the butter. Cook until well browned, about 5 minutes and add the chopped oregano.
5.Serve the mashed parsnips covered with the sausages, mushrooms and all the drippings.
This study was published in theJournal of the National Cancer Institute1987 Sep;79(3):465-71
Study title and authors: Dietary fat and breast cancer in the National Health and Nutrition Examination Survey I Epidemiologic Follow-up Study. Jones DY, Schatzkin A, Green SB, Block G, Brinton LA, Ziegler RG, Hoover R, Taylor PR.
The relationship between dietary fat intake and breast cancer incidence was examined in 5,485 premenopausal and postmenopausal women, with 10 years of follow-up.
The study found that there is a significantly lower risk of breast cancer in women who have the highest fat intake and the highest saturated fat intake.
This post features a chart showing butter consumption since 1926
The chart below plots butter consumption trends versus the incidence of cancer and heart disease. Since 1926, consumption of butter has dropped precipitously, at the same time cancer and heart disease has soared. Many factors may be involved as to what causes cancer and heart disease but for sure it’s not the consumption of butter because these trends are going in the opposite direction.
This post includes a summary of a paper published in the Journal of the American Medical Association 1999;281:914-920 and a recipe for lamb cutlets with lemon & chive butter.
Study title and authors: Association of Dietary Intake of Fat and Fatty Acids With Risk of Breast Cancer
Books:
Michelle D. Holmes, MD, DrPH; David J. Hunter, MB, BS, ScD; Graham A. Colditz, MD, DrPH; Meir J. Stampfer, MD, DrPH; Susan E. Hankinson, ScD; Frank E. Speizer, MD; Bernard Rosner, PhD; Walter C. Willett, MD, DrPH
The aim of the study was to determine whether intakes of fat are associated with breast cancer. A total of 88,795 women free of cancer in 1980 were followed up for 14 years.
The study found:
(a) Women with a higher fat intake had a 15% decreased incidence of breast cancer compared with women with a lower intake.
(b) For every 5% increase in fat consumption there was a 3% reduction in breast cancer incidence.
(c) For every 5% increase in saturated fat consumption there was a 6% reduction in breast cancer incidence.
This study shows how an increase in fat consumption decreases the risk of breast cancer.
25g/1oz butter, softened
Grated zest of 1 lemon
5ml/1tsp freshly chopped chives
2.5ml/½tsp black peppercorns, crushed
Method:
1.Cook the cutlets under a preheated grill or prepared barbecue for 8-12 minutes turning once.
2.Meanwhile make the butter. Mix together the butter, lemon zest, chives and peppercorns. Place a spoonful of the butter over the cutlets and allow to melt slightly before serving.
Lutz says modern civilisatory diseases such as heart disease and cancer is usually blamed on the adverse effects of animal fat and cholesterol. However the 'field studies' themselves, undertaken to support this theory, failed.
As the last environmental changes in human history are agriculture and rise of carbohydrate intake (and therefore a concurrent reduction of fat and protein consumption), Lutz suggests that the carbohydrates rather than the animal fats cause our civilisatory diseases.
Agriculture (and higher carbohydrate consumption) started in the Arabian Peninsula and spread across Europe to arrive in countries such as Northern Ireland, Scotland and Finland last. So people in the Arabian Peninsula have had a longer time to adapt to the increase in carbohydrates compared to the people in the far West and North of Europe and this is reflected in the fact that countries such as Northern Ireland, Scotland and Finland suffer the most from heart disease and cancer.
This study assessed the relationship of dietary fat and carbohydrate with the risk of breast cancer. 2569 women with breast cancer (average age 55 years) and 2588 control women (maverage age 56 years) in hospital with other non cancerous diseases completed a validated food-frequency questionnaire
The study found:
(a) Women with thelowest intake of dietary fat had a 19% higher incidence of breast cancerthan women with the highest intake of dietary fat.
(b) Women with the highest intake of carbohydrate had a 30% higher incidence of breast cancer than women with the lowest intake of carbohydrate.
◦½ c coconut milk
◦1 T sugar
◦1 t baking soda
◦1 t baking powder
◦1 t vanilla
◦5 eggs
◦ lard
Method:
Blend all the ingredients in your blender. Set your cast iron pan or griddle on medium heat and melt some lard. Ladle the batter into whatever size you’d like–coin, silver dollar, big ol’ fatties. Once tiny, little bubbles form around the edges of the pancake, it’s ready to flip.
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 eithermeat or fat(or any of their subtypes) and colorectal cancer incidence"
6 boneless, skinless chicken breast halves
1/2 cup Italian salad dressing
Instructions:
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.
.
Griver, RD; Susan K. Raatz, MS, RD; Linda Brinkley, RD; Y-D. Ida Chen, PhD; Scott M. Grundy, MD, PhD; Beverley A. Huet, MS; Gerald M. Reaven, MD
because:-
: 
Stampfer, MD, DrPH; Susan E. Hankinson, ScD; Frank E. Speizer, MD; Bernard Rosner, PhD; Walter C. Willett, MD, DrPH 
