AACR, Author Interviews, Breast Cancer, Cancer Research, Surgical Research / 08.04.2019

MedicalResearch.com Interview with: Sharon S. Lum, MD, FACS, Professor Department of Surgery-Division of Surgical Oncology Medical Director of the Breast Health Center Loma Linda University Health Loma Linda University School of Medicine  MedicalResearch.com: What is the background for this study?   Response: Anecdotally, we observed that many patients with advanced HER2+ breast cancer have had tremendous responses to the new targeted therapies and the oncologists were referring them back to surgeons for consideration of local regional therapy. While traditionally surgeons have avoided operating on metastatic breast cancer patients due to the patient’s likelihood of dying from their metastatic disease, these HER2+ patients seemed to be doing so well that surgery might make sense. In our surgical oncology clinic, we seemed to be operating more on these patients. Since these patients seemed to be living longer, they might survive long enough for their primary tumor to become a problem for them. However, we did not have any data to support doing surgery in these cases. Prior studies have demonstrated mixed results regarding the survival benefit from surgery for stage IV breast cancer patients, but these were completed prior to routine use of anti-HER targeted therapies, so we wanted to further examine the role of surgery in HER2+ stage IV breast cancer patients. (more…)
Author Interviews, Heart Disease, Nutrition, Red Meat / 04.04.2019

MedicalResearch.com Interview with: Saeed Mastour Alshahrani, MPH, PhD School of Public Health, Loma Linda University, California, USA College of Applied Medical Sciences, King Khalid University Abha, Saudi Arabia  MedicalResearch.com: What is the background for this study? What are the main findings?  Response: -The consumption of red and processed meat has been associated with risks of importance to public health including cardiovascular diseases and cancer. Several studies have found that red and processed meat intake was associated with an increased risk of mortality. However, levels of meat intake in those studies were relatively high. It remains of interest whether even relatively low intake levels of red and processed meat might be associated with greater mortality, compared to zero intake.  (more…)