Researchers led by Xifeng Wu, M.D., Ph.D., professor of Epidemiology, discovered that diets with increased meat consumption were associated with increased kidney cancer risk.
The increased risk is primarily the result of ingesting carcinogenic compounds created by certain high-temperature cooking techniques such as grilling or pan-frying. The study was published in the journal CANCER.
Peiying Yang, Ph.D., assistant professor, and Lorenzo Cohen, Ph.D., professor of Palliative, Rehabilitation & Integrative Medicine, published findings in the online issue of Cancer Research that revealed a connection between dietary sugar intake and breast cancer development.
In laboratory mice, increased sucrose intake fueled breast cancer development and metastasis to the lungs.
Xifeng Wu’s team also published a study in Cancer Epidemiology, Biomarkers & Prevention describing an association between dietary glycemic index and lung cancer risk in certain populations, including nonsmokers. The study found that lung cancer patients were more likely than healthy individuals to consume diets with a high glycemic index, a value assigned to carbohydrates to indicate how rapidly they increase blood sugar levels.