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... news that drinking coffee can reduce the risk of skin cancer has sent a buzz through the world’s media over the past 24 hours ... meanwhile, other very serious skin cancer breakthrough stories appear to have been left unstirred ... the news kerfuffle about coffee and skin cancer appears to have begun with the release in august 2011 of a research paper, published by the national academy of sciences (nac) of the usa ... since caffeine also lowers levels of atr in humans, the scientists induced that caffeine consumption would result in a reduced risk of skin cancer ... despite other recent research advances in reducing skin cancer risk gaining little media attention, the research has hit national headlines across the world this week ... by contrast to this story, there was another less publicized news story two weeks ago when one of australia’s leading cancer experts, the world-renowned cancer researcher, professor ian frazer, announced a major breakthrough in developing a vaccination for skin cancer ... he believes the vaccine could be developed within a year, would eradicate skin cancer completely, but he required a$20 million to fund its testing ... professor frazer was the man who invented the cervical cancer vaccination shot ... he believes that skin cancer is caused by a virus, as in the case of cervical cancer ... meanwhile, this week’s story that links a cup of coffee with lowered skin cancer risk bears a strong resemblance to a similar news story several years ago ... additionally, a research paper by other authors published in the journal of investigative dermatology made the news in 2009 linking caffeine consumption with reducing skin cancer risk ... in march 2011, a meta-analysis of cohort studies into coffee consumption and risk of cancers, carried out by researchers from fudan university shanghai, suggested that coffee consumption “may reduce the total cancer incidence” and it also “has an inverse association with some type of cancers”

... the compound first hit the headlines in 2002, when scientists at the swedish food administration first reported unexpectedly high levels of acrylamide, found to cause cancer in laboratory rats, in carbohydrate-rich foods ... 6 micrograms per kilogram of body weight to avoid the cancer risk

... high daily intakes of coffee may significantly reduce the risks of certain types of breast cancer by about 60 per cent, according to new research ... bringing new meaning to \'5-a-day\' the study, published in breast cancer research, suggests that drinking over five cups of coffee per day may significantly reduce the risks of developing a sub type of breast cancer known as anti-oestrogen-resistant oestrogen-receptor (er-negative) breast cancer ... the team of swedish researchers, based at the karolinska institutet, compared lifestyle factors including coffee consumption between women with breast cancer and age-matched women without, finding that coffee drinkers had a lower incidence of breast cancer than women who rarely drank coffee ... “we found no evidence that coffee consumption increases the overall risk of postmenopausal breast cancer ... however, a high daily intake of coffee was found to be associated with a significant decrease in er-negative breast cancer among postmenopausal women,” wrote the researchers, led by jingmei li ... the authors reported that five cups of coffee per day were 57 per cent less likely to develop er-negative breast cancer than a low consumption reference group ... coffee and cancer breast cancer is a complex disease which can be sub-divided into hormone-responsive (estrogen receptor (er) positive) and non-hormone-responsive subtypes (er-negative) sub types ... however, li and her colleagues noted that some evidence has suggested that there is a link between coffee consumption and breast cancer risk, according to different oestrogen receptor subtypes ... the swedish team noted that coffee “is interesting in the light of breast cancer aetiology because of its complex make-up of chemicals, several of which have been shown in experimental studies to have cancer risk altering potential through meaningful biological mechanisms ... the new researcher assessed the association between coffee consumption and postmenopausal breast cancer risk in a large population-based study of nearly 6,000 people

... high daily intakes of coffee may significantly reduce the risks of certain types of breast cancer by about 60 per cent, according to new research ... bringing new meaning to '5-a-day' the study, published in breast cancer research, suggests that drinking over five cups of coffee per day may significantly reduce the risks of developing a sub type of breast cancer known as anti-oestrogen-resistant oestrogen-receptor (er-negative) breast cancer ... the team of swedish researchers, based at the karolinska institutet, compared lifestyle factors including coffee consumption between women with breast cancer and age-matched women without, finding that coffee drinkers had a lower incidence of breast cancer than women who rarely drank coffee ... “we found no evidence that coffee consumption increases the overall risk of postmenopausal breast cancer ... however, a high daily intake of coffee was found to be associated with a significant decrease in er-negative breast cancer among postmenopausal women,” wrote the researchers, led by jingmei li ... the authors reported that five cups of coffee per day were 57 per cent less likely to develop er-negative breast cancer than a low consumption reference group ... coffee and cancer breast cancer is a complex disease which can be sub-divided into hormone-responsive (estrogen receptor (er) positive) and non-hormone-responsive subtypes (er-negative) sub types ... however, li and her colleagues noted that some evidence has suggested that there is a link between coffee consumption and breast cancer risk, according to different oestrogen receptor subtypes ... the swedish team noted that coffee “is interesting in the light of breast cancer aetiology because of its complex make-up of chemicals, several of which have been shown in experimental studies to have cancer risk altering potential through meaningful biological mechanisms ... the new researcher assessed the association between coffee consumption and postmenopausal breast cancer risk in a large population-based study of nearly 6,000 people

... in the first new guidelines since 1998, britain advised people to help prevent cancer by cutting down on steaks, hamburgers, sausages and other red meat ... scientists think people who eat a lot of meat like lamb, roast beef and ham have a higher risk of bowel cancer ... 6 ounces) of red meat a day bumped up their bowel cancer risk by one third compared to people who ate the least meat ... on average, people have about a one in 19 chance of developing bowel cancer in their lifetime ... "this doesn't mean people have to become vegetarian, but if you're having a steak every day, that's probably not helping," said ed yong, head of health information and evidence at cancer research u ... cooking meat at high temperatures, like on a barbecue, may also produce cancer-causing chemicals ... britain's new guidelines match advice issued by the world cancer research fund several years ago ... it estimated that cutting down on red meat could save 3,800 britons from dying of bowel cancer every year

... fresh analysis of data from the epic study has again found no association between dietary intakes of red meat and the risk of bladder cancer ... the prospective study, published in the journal cancer epidemiology, biomarkers & prevention, also found no link to increased risk of the cancer for intake of either fresh or processed red meat, nitrosamines (compounds formed on digestion of nitrate and nitrite additives), or heme iron ... the researchers, led by paula jakszyn from the catalan institute of oncology, spain, explained that although previously published data from the european prospective investigation into cancer and nutrition (epic)study found no association between the intake of red meat and bladder cancer risk, “it does not preclude an association with certain aspects of meat intake, such as its content of heme iron, or nitrosamines ... ” the analysis, which the authors claim is the first to look at important constituents of red meat such as heme iron and nitrosamines in relation to cancer risk, however did not find any evidence to support the idea that red meat or related compounds are associated with the risk of developing bladder cancer ... red meat and cancer lots of attention – and headlines – have been dedicated to the health risks said to be associated with consumption of red meat ... high consumption has been associated with many poor health outcomes , including diabetes , cardiovascular disease and several types of cancer (including lung and colorectal , prostate , and bladder ) in 2007 the world cancer research fund published a report that directly linked diet to cancer, reporting that red and processed meats posing particular risks

... cancer risk reduced with tocotrienolslowered risk of hormone dependent cancer lines, including those affecting the breast and prostate, have been attributed to the full spectrum of vitamin e forms ... in a study published in the journal of nutritional biochemistry, the alpha, gamma and delta forms of vitamin e were shown to halt cancer proliferation by forcing damaged cells to undergo apoptosis or programmed cell death ... vitamin e is an essential nutrient that is rapidly gaining status as a powerful agent in the fight against heart disease, cancer, dementia and immune health

... dietary intake of red meat or processed meat has no positive association with the occurrence of prostate cancer, according to a new meta-analysis of 26 studies ... the review, published in nutrition journal, looked at data from 15 large scale prospective studies on red meat and 11 studies investigating processed meats and cancer risk – finding that consumption of red or processed meats overall have no association with prostate cancer ... “the results of this meta-analysis are not supportive of an independent positive association between red or processed meat intake and prostate cancer,” stated the researchers, led by dr dominik alexander of exponent health sciences practice ... diet link prostate cancer is the second most common cancer among men, with only lung cancer accounting for more cancer diagnoses annually ... studies of populations migrating to westernized countries suggest that adopting certain dietary and lifestyle characteristics, may contribute to increasing the risk of malignancy ... “as a result, diet has been the focus of numerous epidemiologic studies of prostate cancer, although findings have not been consistent,” stated the authors ... it has been suggested that red meat or processed meat may be responsible for increasing the risk of prostate cancer ... over the last decade, several large cohort studies of meat intake and prostate cancer have been published ... in a recent systematic review of dietary factors, it was suggested that high meat consumption may increase the risk of prostate cancer (journal of human nutrition and dietetics, doi: 10 ... x ); however the authors note that findings across the collective body of prospective cohort studies have not produced results to suggest a positive association in their 2007 report on diet and cancer, the world cancer research fund/american institute for cancer research concluded that there was “limited evidence from sparse and inconsistent studies suggesting that processed meat is a cause of prostate cancer,” however the current authors noted that the assessment was based on only four cohort studies

... researchers there have found that charring meat by frying, barbecuing or otherwise heavily cooking it can lead to the formation of cancer-causing chemicals in the meat ... the study explains that people who eat well-done meat double their risk of developing bladder cancer when compared to people who eat meat on the rarer end of the spectrum ... researchers found that three different hca chemicals form during high-heat cooking that, collectively, raise a person's cancer risk by more than 250 percent ... and in people who are genetically predisposed to developing the disease from the meat, the risk jumps nearly 500 percent ... national cancer institute has identified a total of 17 different hcas that contribute to causing cancer, and prior research has already established that these char-induced chemicals increase pancreatic cancer risk ... but now it appears that they contribute to bladder cancer as well ... "this research reinforces the relationship between diet and cancer," explained professor xifeng wu, lead author of the study, to the american association for cancer research ... the study team made very clear in its report that meat itself is not necessarily the culprit in increasing cancer risk, but rather the intense cooking methods by which it is prepared ... and it is not just charred red meat - chicken, pork and even fish cooked heavily may also form cancer-causing hcas ... researchers did point out, however, that eating red and processed meat can increase one's risk of developing bowel cancer ... food standards agency, keeping meat away from direct flames when barbecuing or grilling it will help to reduce the development of hcas and lower one's risk of developing cancer

... very low intakes of saturated fats may be just as bad for you as very high intakes, and could lead to an increased risk of death from stroke - according to new japanese research ... the study, published by the american journal of clinical nutrition, suggests that a very low dietary intake of saturated fatty acids (sfa) is associated with an increased risk of stroke ... clear risks? saturated fat intakes are known to correlate with blood cholesterol levels – a strong risk factor for heart disease ... the research forms part of the much larger japan collaborative cohort study for evolution of cancer risk (jacc study) – an ongoing population study of over 110,000 people ... ” the lowest incidence of stroke mortality was observed in people with sfa intake of between 18 and 40g sfa per day (n=148 deaths), reducing sfa intake to below 18g was seen to increase the relative risk of stroke by nearly 20 per cent (n=177 deaths for between 15 ... an intake of less than 11g of sfa per day was associated with an increased risk of almost 66 per cent (n=245 deaths)