Looking for a tasty way to reduce your cancer risk? Eating sofrito, an oniony, garlicky condiment popular in Latin American cuisine but particularly so in Puerto Rican cooking, may help, suggests a new study published in Nutrition and Cancer. The study found that women who ate sofrito—a popular foundation for stews, beans and rice dishes… Read More: A Classic Puerto Rican Condiment May Help Reduce Breast Cancer… »
A recent study conducted by The North American Menopause Society (NAMS) concluded those who take fish oil may be less likely to suffer a heart attack. About 26,000 people participated in the so-called VITamin D and OmegA-3 Trial (VITAL), which was conducted by NAMS researchers. The trial — said to be the “largest and most recent… Read More: Fish oil reduces heart attack risk, study finds »
Women who experienced six or more symptoms of post-traumatic stress disorder (PTSD) at some point in life had a twofold greater risk of developing ovarian cancer compared with women who never had any PTSD symptoms, according to a new study from researchers at Harvard T.H. Chan School of Public Health and Moffitt Cancer Center. The… Read More: PTSD linked to increased risk of ovarian cancer »
For years, scientists have been trying to solve a medical mystery: Why do people with type 1 or type 2 diabetes have an increased risk of developing some forms of cancer? Today, researchers report a possible explanation for this double whammy. They found that DNA sustains more damage and gets fixed less often when blood… Read More: How diabetes can increase cancer risk: DNA damaged by high… »