Author Interviews, Cancer / 15.10.2014

Cathryn Bock, PhD Associate Professor, Oncology Department Karmanos Cancer Institute Wayne State University School of Medicine Detroit, MI 48201MedicalResearch.com Interview with: Cathryn Bock, PhD Associate Professor, Oncology Department Karmanos Cancer Institute Wayne State University School of Medicine Detroit, MI 48201 Medical Research: What are the main findings of the study? Dr. Bock: This study examined the association between dietary antioxidant micronutrients and risk of renal cell carcinoma (RCC) among a cohort of 96,196 postmenopausal women from the Women’s Health Initiative (WHI). During follow-up (median follow-up time was 12 years), there were 240 cases of confirmed renal cell carcinoma in the cohort. Dietary lycopene intake, measured at  baseline, was associated with a decreased risk of renal cell carcinoma (RCC). Women with the highest quartile of lycopene intake (>6427.7 mcg/day) had approximately 40% lower risk of RCC compared to those women in the lowest quartile of lycopene intake (<2727.6 mcg/day). There were no statistically significant associations observed between intake of beta-carotene, alpha-carotene, beta-cryptoxanthin, lutein + xeazanthin, vitamin C, or vitamin E and renal cell carcinoma. (more…)
Author Interviews, Metabolic Syndrome, Nutrition, Prostate Cancer / 28.08.2014

Vanessa Er PhD School of Social and Community Medicine University of Bristol and Bristol Nutrition BRUMedicalResearch.com Interview with: Vanessa Er PhD School of Social and Community Medicine University of Bristol and Bristol Nutrition BRU Medical Research: What are the main findings of the study? Dr. Er: We found that men who had optimal intake of three nutrients- calcium, selenium and foods rich in lycopene- had a lower risk of prostate cancer.  Mainly, men who ate over 10 servings/week of tomatoes and tomato-based products had 18% reduction in risk of developing prostate cancer.  We also found that the risk of prostate cancer was lower in men who had high intake of fruits and vegetables. (more…)
Author Interviews, JNCI, Nutrition, Prostate Cancer / 24.05.2014

Edward Giovannucci, MD, ScD Department of Nutrition Harvard School of Public Health Boston, MAMedicalResearch.com Interview with: Edward Giovannucci, MD, ScD Department of Nutrition Harvard School of Public Health Boston, MA MedicalResearch: What are the main findings of the study? Dr. Giovannucci: In 50,000 men followed over 24 years, we found that those regularly consuming tomato products, which are high in lycopene, had a 30% lower risk of developing lethal prostate cancer. Among men being screened regularly with PSA, the risk reduction from high tomato consumption was 50%. We also examined the prostate cancer tissue and found that higher dietary lycopene intake was associated with less new blood vessel formation, which may help explain why the cancers were less likely to progress. (more…)