According to 2 recent studies, presented last week at a large meeting of cancer researchers, there are strong links between specific dietary factors and cancer risk.
The first study links consumption of soy during childhood and early adolescence with a lower risk of breast cancer in women. And another study links frequent consumption of fish to lower risk of colorectal cancer in men.
The experts at the American Institute for Cancer Research (AICR) in Washington, said that the studies look promising. But the AICR cautioned that these studies do not suggest that soy and fish are ‘magic bullets’ against cancer. Loading up on any food, no matter how healthy, is not advisable.
These results also support the views that diets rich in plant foods and low in red meat protect against cancer considerably.
Studies involving women showed that women who ate soy in their childhood and early teens had a lower risk of breast cancer compared to those who didn’t.
In the study involving 22,071 men, those who said that they eat fish, five or more times a week had 40 percent lower risk of colorectal cancer than those who said they eat it rarely or never. Foods rich in Omega-3 fatty acids (like salmon, tuna, sardines) can fight the inflammation associated with cancer development.
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