High saturated fat consumption associated with a 36% reduced risk of pancreatic cancer

This study was published in the Annals of Epidemiology 2013 Sep;23(9):571-5

 

Study title and authors:

Dietary fat intake and risk of pancreatic cancer in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial.

Arem H, Mayne ST, Sampson J, Risch H, Stolzenberg-Solomon RZ.

Department of Chronic Disease Epidemiology, Yale University School of Public Health, New Haven, CT, USA. aremhe2@mail.nih.gov

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/23890797

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.

High saturated fat and meat consumption lowers the risk of prostate cancer

This study was published in the International Journal of Cancer 1997 Nov 27;73(5):634-8

 

Study title and authors:

Dietary fat intake and risk of prostate cancer: a prospective study of 25,708 Norwegian men.

Veierød MB, Laake P, Thelle DS.

Section of Medical Statistics, University of Oslo, Norway. marit.veierod@basalmed.uio.no

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9398038

This study investigated the relationship between diet and prostate cancer. The study included 25,708 men aged 16-56 years who were followed for up to 15 years.

The study found:
(a) Men who consumed the most saturated fat had a 30% reduced risk of prostate cancer compared to men who consumed the least saturated fat.
(b) Men who consumed the most meat had a 60% reduced risk of prostate cancer compared to men who consumed the least meat.
(c) Men who drank whole milk had a 120% reduced risk of prostate cancer compared to men who drank skimmed milk.
(d) Men who consumed the most polyunsaturated fat had a 40% increased risk of prostate cancer compared to men who consumed the least polyunsaturated fat.
(e) Men who drank skimmed milk had a significantly higher body mass index compared to men who drank whole milk.

The study suggests that a high saturated fat and meat consumption lowers the risk of prostate cancer.

Higher fat consumption is associated with lower rates of colon cancer

This study was published in the International Journal of Cancer 2010 Aug 15;127(4):942-51

 

Study title and authors:

Dietary fatty acids, luminal modifiers, and risk of colorectal cancer.

Kato I, Majumdar AP, Land SJ, Barnholtz-Sloan JS, Severson RK.

Karmanos Cancer Institute, Wayne State University School of Medicine, Detroit, Michigan 48201, USA.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19998336

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.

Increasing dietary saturated fat is associated with a reduction in breast cancer risk

This study was published in the American Journal of Epidemiology 1992 Dec 1;136(11):1327-37

 

Study title and authors:

Diet in the epidemiology of postmenopausal breast cancer in the New York State Cohort.

Graham S, Zielezny M, Marshall J, Priore R, Freudenheim J, Brasure J, Haughey B, Nasca P, Zdeb M.

Department of Social and Preventive Medicine, State University of New York 14214.

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1336931

The study investigated the association of dietary fat consumption with the risk of breast cancer. The dietary histories of 18,586 postmenopausal women were analysed over a seven year period.

Regarding saturated fat consumption, the study found that for every 10 gram per day increase in saturated fat there was a 10% reduction in the risk of breast cancer.

Saturated fat lowers the risk of colon cancer

This study was published in Cancer Research 1994 May 1;54(9):2390-7

Study title and authors:
Intake of fat, meat, and fiber in relation to risk of colon cancer in men.

Giovannucci E, Rimm EB, Stampfer MJ, Colditz GA, Ascherio A, Willett WC.
Channing Laboratory, Department of Medicine, Harvard Medical School, Boston, Massachusetts.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8162586

The study investigated the relationship of food intake with colon cancer. The six year study included 47,949 U.S. male health professionals (aged 40 to 75) who were free of cancer at the start of the study.

With regard to saturated fat, the study found those who consumed the most had a 12% decreased risk of colon cancer compared to those who consumed the least.

Diets high in saturated fat reduce the risk of esophageal cancer by 73%

This study was published in the International Journal of Cancer 1999 Jul 2;82(1):33-7

Study title and authors:

Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.

De Stefani E, Deneo-Pellegrini H, Boffetta P, Mendilaharsu M.

Registro Nacional de Cancer, Montevideo, Uruguay.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10360817

The study examined the relationship between meat and fat and squamous cell cancer of the esophagus (cancer that begins in flat cells lining the esophagus). The study included 82 cases with esophageal cancer and 248 controls.

The study found:
(a) Those who ate the most beef had a 56% decreased risk of esophageal cancer compared to those who ate the least beef.
(b) Those who ate the most saturated fat had a 73% decreased risk of esophageal cancer compared to those who ate the least saturated fat.
(c) Those who ate the most polyunsaturated fat (margarines etc.) had a 219% increased risk of esophageal cancer compared to those who ate the least polyunsaturated fat.

The results from the study show that beef and saturated fat decrease the risk of esophageal cancer.

Links to other studies:
Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer
Red meat and dietary cholesterol offer protection from pancreatic cancer
Women who eat high quantities of meat have less incidence of breast cancer

Red meat reduces colon cancer by 34%

This study was published in the American Journal of Epidemiology 2004 Nov 15;160(10):1011-22

Study title and authors:

Dietary fat and fatty acids and risk of colorectal cancer in women.

Lin J, Zhang SM, Cook NR, Lee IM, Buring JE.

Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA 02215, USA. jhlin@rics.bwh.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15522858

Dr. Jennifer Lin, an Assistant Professor of Medicine at the Harvard Medical School, examined the association of intakes of different types of fat with the risk of colon cancer. She and her colleagues analyzed the diets of 37,547 women over 8.7 years.

Dr. Lin found:

• Women who consumed the most saturated fat had an 8% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most cholesterol had a 21% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most red meat had a 34% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most vegetable fat had a 21% increased incidence of colon cancer compared to the women who ate the least.

This study shows that dietary cholesterol, animal fats and red meat give protection from colon cancer, whereas vegetable fats (margarine, sunflower oil etc.) increase the risk of colon cancer.

Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat

This study was published in the Journal of the National Cancer Institute 1998 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 can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9827525

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.

Diets high in red meat and saturated fat decrease the incidence of pancreatic cancer

This study was published in the American Journal of Epidemiology 2003 Jun 15;157(12):1115-25

Study title and authors:

Dietary meat, dairy products, fat, and cholesterol and pancreatic cancer risk in a prospective study.

Michaud DS, Giovannucci E, Willett WC, Colditz GA, Fuchs CS.

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Rockville, MD, USA. michaudd@mail.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12796048

This study, of 4 years, examined the relationship of diet and the risk of pancreatic cancer in 88,802 women.

The study found:

(a) Women who ate the most saturated fat had a 5% decreased risk of pancreatic cancer compared to women who ate the least saturated fat.

(b) Women who ate the most butter had an 11% decreased risk of pancreatic cancer compared to women who ate the least butter.

(c) Women who ate the most meat had a 6% decreased risk of pancreatic cancer compared to women who ate the least meat.

(d) Women who ate the most red meat had a 13% decreased risk of pancreatic cancer compared to women who ate the least red meat.

This results of the study show that red meat and saturated fat offer protection from pancreatic cancer.

Breast cancer rates are REDUCED by 16% by those who consume the MOST saturated fat

This post includes a synopsis of a study published in the New England Journal of Medicine 1987; 316:22-28 January 1 and a recipe for a steak marinade.

Study title and authors:
Dietary Fat and the Risk of Breast Cancer
Walter C. Willett, M.D., Meir J. Stampfer, M.D., Graham A. Colditz, M.B., B.S., Bernard A. Rosner, Ph.D., Charles H. Hennekens, M.D., and Frank E. Speizer, M.D.
                                                                                                                                          Books:
The study can be accessed at: http://www.nejm.org/doi/pdf/10.1056/NEJM198701013160105

The study assessed the intake of dietary fat and it's effect on breast cancer on 89,538 U.S. registered nurses who were 34 to 59 years of age over 4 years.

The study revealed that:

(a) There was a 16% DECREASE in cancer rates for those who consumed the highest amount of saturated fat as compared to those who consumed the least.

(b) There was a 9% DECREASE in cancer rates for those who consumed the highest amount of cholesterol as compared to those who consumed the least.

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Recipe of the day

Steak Marinade
                                                                                                                     Food Mall: Rib Eye Steak
Ingredients:

rib eye steak

1/3 cup minced shallots

1/2 cup olive oil

3 tablespoons fresh thyme

1/4 teaspoon white pepper
3 tablespoons freshly squeezed lemon juice

Directions:
Mix the marinade ingredients in a non-reactive pan. Score the meat, and place it in the pan and turn in the marinade. Marinate for at least 2 hours at room temperature or up to 24 hours refrigerated. If refrigerated, turn the steak in the marinade occasionally. Remove the steaks from the marinade (retain marinade) and grill to taste. Bring the remaining marinade to a boil in a non-reactive saucepan and remove from heat.

Carve the meat in thin diagonal slices across the grain (this makes for a tender cut) and arrange the slices on a warm platter. Pour the carving juices and the marinade over the meat. Decorate, if desired, with parsley sprigs or watercress.

High consumption of polyunsaturated fat increases breast cancer rates by 20%

This post includes a synopsis of a study published in the Archives of Internal Medicine 1998;158:41-45 and a recipe for carne adobado.

Study title and authors:
A Prospective Study of Association of Monounsaturated Fat and Other Types of Fat With Risk of Breast Cancer

Alicja Wolk, PhD; Reinhold Bergström, PhD; David Hunter, MD; Walter Willett, MD; Håkan Ljung, MSc; Lars Holmberg, MD; Leif Bergkvist, MD; Åke Bruce, MD; Hans-Olov Adami, MD

Books:

This study can be accessed at: http://archinte.ama-assn.org/cgi/content/abstract/158/1/41

The effects of monounsaturated, polyunsaturated and saturated fat on breast cancer were investigated on 61,471 women aged 40 to 76 years.

The results of the study revealed that:
(a) Those with the highest consumption of polyunsaturated fat had a 20% increase in breast cancer rates compared to those who consumed the least.
(b) Those with the highest consumption of monounsaturated fat had a 20% decrease in breast cancer rates compared to those who consumed the least.
(c) Saturated fat was not associated with the risk of breast cancer.

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Recipe of the day

Carne Adobado (Spiced Pork)

Ingredients:

Food Mall: Pork

2 cups red chile puree or 12 tablespoons chile powder

3 pounds fresh, pork
2 teaspoons salt
1 tablespoon oregano
2 cloves garlic, mashed

Instructions:

Cut pork into strips. Mix other ingredients, add to pork strips, and let stand in cool place for 24 hours.

Cut meat into cubes and brown in small amounts of oil. Add chile sauce and simmer one hour or more.

To serve, add more fresh chile sauce and cook until tender.

Eating red meat helps to reduce the risk of colon cancer by 29%

This post contains a synopsis of a study published in the American Journal of Clinical Nutrition 2005 Oct;82(4):894-900 and a recipe for crock pot pot roast.

Study title and authors:
High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography Cohort.
Larsson SC, Bergkvist L, Wolk A.
Division of Nutritional Epidemiology, the National Institute of Environmental Medicine, Karolinska Institutet, Stockholm, Sweden. susanna.larsson@imm.ki.se

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/16210722

Books:

The aim of the study was to examine the associations of long-term high-fat dairy food consumption and conjugated linoleic acid (CLA) intake and the incidence of colorectal cancer. The study consisted of 60,708 women aged 40-76 years with over 14 years of follow-up.

The study found:
(a) Women who consumed 4 or more servings of high-fat dairy foods per day (including whole milk, full-fat cultured milk, cheese, cream, sour cream, and butter) had a 41% decreased risk of colorectal cancer when compared with the women who consumed less than 1 serving per day.
(b) Each increment of 2 servings of high-fat dairy foods per day corresponded to a 13% reduction in the risk of colorectal cancer.
(c) Women who consumed the most conjugated linoleic acid had a 29% reduction in the risk of colorectal cancer.

Conjugated linoleic acid can be found in animal based foods, including milk and meat. Different meats have higher levels of conjugated linoleic acid. Grass-fed cattle have a much higher amount of conjugated linoleic acid than grain-fed cattle. For this reason, grass-fed cattle and sheep may be the best source of conjugated linoleic acid.

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Recipe of the day

Crock Pot Pot Roast

Ingredients:

Food Mall: Chuck Roast

3 1/2 lb chuck roast

1 lg onion, chopped
3 lg carrots, peeled and sliced
16 oz can diced tomatoes, undrained

Instructions:
Brown the roast on top of the stove beforehand, on all sides in a little olive oil.

Place the onion and carrots on the bottom of the crock pot (you'll need at least a 4 quart crock pot for this recipe). Put the meat on top and season to taste with salt and pepper. Pour the tomatoes over all and cook on low for 8 to 10 hours, or on high for 4 to 5 hours.



High vitamin D levels associated with a 40% reduction in colon cancer - Best sources of vitamin D = High fat foods & sunshine

This post includes a synopsis of a study published in the British Medical Journal 2010 Jan 21;340:b5500 and a recipe for beef and chicken liver.

Study title and authors:
Association between pre-diagnostic circulating vitamin D concentration and risk of colorectal cancer in European populations:a nested case-control study.

Books:

Jenab M, Bueno-de-Mesquita HB, Ferrari P, van Duijnhoven FJ, Norat T, Pischon T, Jansen EH, Slimani N, Byrnes G, Rinaldi S, Tjønneland A, Olsen A, Overvad K, Boutron-Ruault MC, Clavel-Chapelon F, Morois S, Kaaks R, Linseisen J, Boeing H, Bergmann MM, Trichopoulou A, Misirli G, Trichopoulos D, Berrino F, Vineis P, Panico S, Palli D, Tumino R, Ros MM, van Gils CH, Peeters PH, Brustad M, Lund E, Tormo MJ, Ardanaz E, Rodríguez L, Sánchez MJ, Dorronsoro M, Gonzalez CA, Hallmans G, Palmqvist R, Roddam A, Key TJ, Khaw KT, Autier P, Hainaut P, Riboli E.

International Agency for Research on Cancer (IARC-WHO), Lyon, France. Jenab@iarc.fr

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/20093284

The study revealed that patients with highest vitamin D levels had a 40% lower risk of colorectal cancer than did those who had the lowest.

Exposure to sunlight allows us to produce vitamin D and the richest dietary sources include: butterfat, lard, eggs, liver, organ meats, marine oils and seafood.

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Recipe of the day

Food Mall: Beef Liver

Beef and Chicken Liver

Ingredients:

beef liver
chicken liver

Instructions:
Marinate in oil and lemon juice. Then sauté them in a fair amount of olive oil, HOT, for a short while. Beef liver about 3/8" thick is done in 2 minutes per side. Divide the chicken livers in two before cooking. Then sauté some onions, and combine the meat with the onions just before serving.



Sunlight and animal fats DECREASE the risk of colon cancer

This post contains a summary of a study published in Cancer epidemiology, biomarkers and prevention 2008 Oct;17(10):2800-7 and a recipe for chicken pancakes.

Study title and authors:
Calcium, dairy foods, vitamin D, and colorectal cancer risk: the Fukuoka Colorectal Cancer Study.

Books:

Mizoue T, Kimura Y, Toyomura K, Nagano J, Kono S, Mibu R, Tanaka M, Kakeji Y, Maehara Y, Okamura T, Ikejiri K, Futami K, Yasunami Y, Maekawa T, Takenaka K, Ichimiya H, Imaizumi N.

Department of Epidemiology and International Health, Research Institute, International Medical Center of Japan, 1-21-1 Toyama, Shinjuku-ku, Tokyo 162-8655, Japan. mizoue@ri.imcj.go.jp

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18843026

This study investigated the relationship of dietary vitamin D and cancer in 836 men and women aged between 20 - 74 and 831 controls.

The study found that daily sunlight exposure higher levels of dietary vitamin D were associated with a decreased risk of colorectal cancer.

The richest dietary sources of vitamin D include: butterfat, lard, eggs, liver, organ meats, marine oils and seafood.

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Recipe of the day

Chicken Pancakes

Ingredients:

Food Mall: Chicken Breast

• 1 chicken breast precooked (season as desired while boiling)

• 3 eggs

Instructions:
Using a food processor, blend ingredients together until completely smooth.

Mixture will look like thick pancake batter.

Use 1/4 c of the mixture and cook in hot greased skillet like a pancake. Batter may need to be spread out a bit so that it is not too thick.

These cook much faster than nut flour pancakes. Watch them closely. Makes 4-5 pancakes.



Butter does NOT cause heart disease

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.

http://www.slidefinder.net/o/oilingofamerica/3194348/p4

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