Word: cancer
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...Slippery statistics like this are everywhere. Take survival rates - which seem so clear but can be anything but. A 2006 study of CT scan screening for lung cancer seemed to produce results that were flat-out dazzling: Of the 174,000 people who are given a lung cancer diagnosis each year, only 5% are still alive 10 years later. But when CT scans were used to detect tumors early, the survival rate leaped to a stunning...
...those are the patient outcomes. Sometimes though, good surrogate outcomes don't lead to good patient outcomes. Hormone replacement therapy, for example, raises good cholesterol, which helps reduce the risk heart disease. But it also makes the blood more likely to clot, which raises the heart disease risk. A cancer treatment that shrinks the size of a tumor is of limited value if it's soon followed by tumor regrowth...
...news that has steak lovers feeling deflated, a study published in this week's issue of the Archives of Internal Medicine finds that people who indulge in high amounts of red meat and processed meats, including steak, bacon, sausage and cold cuts, have an increased risk of death from cancer and heart disease. The findings add power to the growing push - by health officials, environmentalists and even some chefs - to cool America's love affair with meat...
...higher risk of death over a 10-year period than men in the lowest-consumption quintile, who ate less than 1 oz. of red meat per day, or approximately three slices of corned beef. Men in the top fifth also had a 22% higher risk of dying of cancer and a 27% higher risk of dying of heart disease. In women, the figures were starker: women in the highest quintile of consumption had a 36% increase in death over a 10-year period compared with women who ate little red meat; eating lots of meat was associated with...
...Basically, the consumption of red and processed meat was associated with modest increases in mortality," says Sinha, a senior investigator at the National Cancer Institute's Division of Cancer Epidemiology and Genetics, who is careful to emphasize that the institute is a research organization and does not make health recommendations. She suggests, however, that the fat content of and heavy iron concentration in red and processed meats, along with high-temperature cooking methods that can lead to the development of carcinogens, may increase the risk for disease and death. In contrast, the study found that higher white-meat consumption...