Diet and Cancer
Lifelong consumption of two sources of bioactives can reduce estrogen receptor-negative mammary cancer incidence and volume
All cancers are characterized by changes in regulators of cell proliferation and apoptosis, with many of those changes resulting from
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Free Webinar December 12: Meat Cooked at High Temperature and Cancer Risk
Join a free webinar hosted by American Society for Nutrition and sponsored by National Cattlemen’s Beef Association, a contractor to
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Japanese longevity: Does diet play a role?
Year after year, average life expectancy in Japan continues to be the highest in the world. Some speculate that the
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Should You Eat More Dried Fruit?
Review published in Advances in Nutrition presents evidence that dried fruit consumption may be more effective than fresh fruit in
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Is salted fish carcinogenic?
How certain foods, nutrients, and eating patterns influence cancer risk is of great interest. Although there is no certainty that
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Omega-3 fatty acids may help increase colonic microbiota diversity
Creating a colonic environment that reduces proinflammatory processes has important implications in promoting health and treating certain diseases. Because the
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The Importance of Nutrition in Cancer Prevention & Treatment
Guest Post by Kirsten Halbrich Oudin, ASN’s Dietetic Intern I am a dietetic intern with the American Society for Nutrition
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What’s in a name? That which we call “sweet” by any other name may not be the same.
In the case of Shakespeare, a rose is a rose is a rose – all smell sweet. But, in the
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Omega-3s: “The Triple Threat” or “The Dynamic Duo”?
The popularity of the essential polyunsaturated omega-3 fatty acids (O3FA) is on the rise. In 2017, O3FA achieved a spot
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