January 2001 Issue
Olive oil may reduce colorectal cancer risk, suggest British researchers who compared diets with cancer incidences in 28 countries around the world. From food and cancer databases, they linked high meat consumption to more colon and rectal cancers, while olive oil was linked to less cancer. Meat may raise levels of deoxycholic acid, a bile salt that might trigger tumor formation. Olive oil may protect by decreasing deoxycholic acid levels.
To continue reading this entire article you must be a paid subscriber.
Subscribe to Environmental Nutrition
Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.
Already subscribe but haven't registered for all the benefits of the website? Click here.
Subscriber Log In
Forgot your password? Click Here.