Wellness Wednesday

by Vic Shayne, PhD

Worldwide, more than 7 million people die from cancer every year, and the numbers increase annually. Generally, high-fat diets are blamed for increasing the risk, while plant-based diets, high in fresh fruits, vegetables, legumes and whole grains, and minimally processed starchy foods, are said to help prevent cancer.

And, if we look a little closer, we discover that there are very specific foods and herbs that are powerful “detoxifiers” and thus play a major role in prevention of cancer and other diseases. But even as we attempt to control cancer risk by our food choices, we always have to realize that diet is just one of the lifestyle factors that influence the development of cancer.With all of the cancer information and disinformation broadcasted continually through the major news media, rarely do we hear a mention of the greatest threat to our health – and the most prevalent cause of cancer: toxins. Toxins (poisons) are ubiquitous in our modern world. Although those cancer researchers and foundations making the news headlines, mostly funded by pharmaceutical corporations and chemical manufacturers, seem to be obsessed with finding a cancer virus or genetic predispositions to the disease, as a society we are not being given the whole truth that toxins cause most cancers.  Independent researchers (e.g., read Cancer-Gate: How to Win the Losing Cancer War, by Samuel Epstein, MD) understand that toxins cause disruptions in cellular function, cellular differentiation, cellular protection, and immune system function. Such poisons also place great stress on the eliminatory system that tries, often in vain, to rid our bodies of a toxic overload; this includes the kidneys, liver, cardiovascular system, lungs, bowels and skin. Toxins are known to rob our bodies of oxygen and cause free radical damage to cellular structures; they also are cumulative, leading to illness and symptoms now and into the future. “With all of the cancer information and disinformation broadcasted continually through the major news media, rarely do we hear a mention of the greatest threat to our health – and the most prevalent cause of cancer: toxins.” The natural question is, where do these toxins come from and how do they get into our bodies? The answer is that toxins hail from a wide array of sources, including artificial food ingredients, synthetic vitamins, prescription drugs, topical ointments, household sprays, fumes, automobile and truck exhaust, incinerators, factories, plastic off-gassing, construction materials, carpeting, bug sprays, fluoridated water, hair sprays, fast foods, pesticides, herbicides, chemical spills and dumping, perfumes and more. You can see how, entering our bodies from so many sources, the toxic overload is inevitable unless we make a concerted effort to monitor what we eat and how we live our lives. But if we wander around in a state of paranoia over slanted media reports about bad genes and invisible viruses, we’ll never see the real threat right before our eyes. What Are You Eating? The American Institute for Cancer Research (AICR) recommends that people should eat more plant-based foods and states that as much as 20 percent of lung cancer, 33 percent of breast cancer, and 66 percent of colon cancer could be prevented by appropriate diet choices, regular exercise, and maintaining a healthy body weight. Add this to not smoking and moderate consumption of alcohol, and the AICRF believes that 60 percent to 70 percent of all cancers are preventable.1 Yet, even with this information, major associations such as cancer and heart institutes, who must ride the political line in an effort not to alienate the chemical industry, fail to tell us that organic foods are safer than nonorganic; that prescription medications can be dangerous; that there are too many chemicals in our lives; and that eating more plant-based foods is vague advice. As a rather alarming and bothersome side note, it is clear to anyone who has researched the cancer-toxin connection that some of the largest companies contributing to cancer rates by manufacturing poisonous chemicals are the same companies that influence and fund scientific research that ends up on the nightly news, producing the drugs to “fight” cancer. Best Foods to Eat The best foods to eat are clean, pure, fresh, raw (or slightly steamed), organically grown fruits, nuts, seeds, vegetables and nontoxic meats (fish, poultry and limited amounts of red meat). Although antioxidants, vitamins, minerals and bioflavonoids grab a lot of attention, there’s more to nature’s foods than these substances. Fiber, for instance, can be a major player in cancer prevention. Researcher Joanne Slavin, PhD, writes: “Dietary guidance recommends consumption of whole grains for the prevention of cancer. Epidemiologic studies find that whole grains are protective against cancer, especially gastrointestinal cancers such as gastric and colonic, and hormonally-dependent cancers including breast and prostate. Four potential mechanisms for the protectiveness of whole grains against cancer are described. First, whole grains are concentrated sources of dietary fiber, resistant starch, and oligosaccharides, fermentable carbohydrates thought to protect against cancer. Fermentation of carbohydrates in the colon results in production of short chain fatty acids that lower colonic pH and serve as an energy source for the colonocytes. Secondly, whole grains are rich in antioxidants, including trace minerals and phenolic compounds, and antioxidants have been proposed to be important in cancer prevention. Thirdly, whole grains are significant sources of phytoestrogens that have hormonal effects related to cancer protection. Phytoestrogens are thought to be particularly important in the prevention of hormone-dependent cancers such as breast and prostate. Finally, whole grains mediate glucose response, which has been proposed to protect against colon and breast cancer.”2 Other health-promoting, protective food substances include phytoestrogens, chlorophyll, terpenes, carotenoids, pigments, fatty acids and enzymes. Vitamin and multivitamin pills do not provide these and other important food factors needed for prevention of cancer, healthy cells and immune system optimization. An organic diet is ideal because all other foods contain, to varying degrees, pesticide, herbicide and synthetic fertilizer residues known to negatively impact glands, nerves, organs and all other tissues. In fact, the only ones telling us that organic foods are not necessarily a healthier choice are the biased chemical and processed food industries that are a major part of the problem. According to health consultant Dorrie Kanofsky: “Evidence of organic food’s superiority is confirmed by Consumer Reports, the Soil Association, the Rodale Institute, Pesticide Action Network, and research at Johns Hopkins and Washington State University, to list a few. If challenged to prove that organic food is safer, I can present evidence by the Pesticide Action Network, U.K., that it is safer for children and babies to eat organic foods because ‘Latest pesticide residue results from the European Commission suggest that residue safety breaches are getting worse.’ Those breaches are even worse in our country. In 1997 the Consumer’s Union tested conventional foods and their organic counterparts and found that ‘Organic fruits and vegetables have fewer pesticide residues than non-organic produce; they have lower levels of pesticides, and they have less overall pesticide toxicity than fruits and vegetables grown with chemicals. If challenged to prove that organic food is more nutritious, I assert such studies such as ‘Nutritional Quality of Organic Versus Conventional Fruits, Vegetables and Grains’ by Virginia Worthington, doctoral candidate at Johns Hopkins University. Her research found that ‘Organic crops contain significantly more vitamin C, iron, magnesium and phosphorus and significantly less nitrates than conventional crops.”3 Kanofsky concludes, “Health and safety considerations are the major reasons why 10 million consumers are buying organic food.” “Potentially carcinogenic foods include artificial sweeteners and/or ingredients, cured, pickled or salty meats, and burnt or barbequed foods.” Altered Foods vs. Protective Foods Some foods (more accurately termed “nonfoods” or altered foods) have been singled out as potentially carcinogenic (cancer-causing): Artificial sweeteners Cured, pickled or salty meats. There is no conclusive evidence that meat causes cancer, yet there is growing evidence that animal fats in several altered forms may contribute to cancer. However, bacon and other cured or pickled meats contain nitrate, which has the potential to cause cancer in laboratory animals when eaten in huge doses. Salt has been associated with an increased risk of stomach cancer and should be consumed in limited amounts in the form of sea salt. Burnt or barbecued foods. A group of carcinogenic substances called polycyclic aromatic hydrocarbons (PAHs) can be produced if foods or wood are overheated or burnt. It’s advisable to use relatively low temperature methods of cooking, such as steaming, boiling, poaching, stewing, casseroling, braising, baking, stir frying or roasting. Non-organically grown foods Alcohol increases the risk of cancers of the mouth, pharynx, larynx, esophagus and liver, with the risk even greater in those people who smoke. Alcohol also has been associated with the development of colon, breast and rectal cancers. All packaged foods that are replete with artificial ingredients, ranging from preservatives to dyes. Cancer-protective substances in foods include: phytochemicals allyl sulfide: onions, garlic, chives, leeks carotenoids: yellow-orange vegetables and fruits; green, leafy vegetables; red fruits curcumins: turmeric flavonoids: in most fruit, vegetables, grains and nuts gingerols: ginger Indoles and isothiocyanates: broccoli, cabbage, cauliflower, brussels sprouts Isoflavones: soybeans, tofu Lignans: soybeans, flax seed Liminoids: citrus Phenolic acids: berries, grapes, nuts, whole grains Phthalides and polyacetylenes: carrots, parsnips, parsley, coriander, cilantro Phytates: grains, legumes Saponins: beans, herbs Terpenes: cherries, citrus, herbs Looking at the brief list above, the reader can understand how consuming vitamin and multivitamin pills fails to meet the needs of the body, as such products do not contain a host of important components and complexes available only from whole, natural, raw, pure foods. How Nature’s Foods Can Prevent Cancer There are a number of ways that foods can prevent cancer, yet most significant is by means of biochemical transformation. Essentially, foods such as those in the cruciferous family (e.g., kale, cauliflower, broccoli, brussels sprouts, etc.) contain sulfur compounds that are known to convert fat-soluble toxins into water-soluble complexes, which can then be eliminated from the body via the kidneys. An excellent discussion of this can be found in Clinical Purification by Gina Nick, ND. Other foodfactors are known to act as antioxidants, keeping cells from being overrun by free radicals. Some foods and herbs bolster the immune system, enabling toxins to be engulfed and flushed from the body. And still other foods and herbs such as cilantro can chelate heavy, toxic metals such as mercury. Other detoxifying foods and herbs include red clover blossoms, burdock root, licorice, Oregon grape root, cat’s claw and kelp. “The best foods to eat are clean, pure, fresh, raw (or slightly steamed), organically grown fruits, nuts, seeds, vegetables and nontoxic meats (fish, poultry and limited amounts of red meat).” Why Is Cancer Winning the Battle? Thanks to the power and greed of industry, the public is kept in the dark about many of the causes of cancer. Instead we are fed news reports about genetic connections, viruses and early screenings. Biologically speaking, as human beings, our bodies are not equipped to handle the onslaught (or combinations) of toxic overload that exists in our modern world. Until we realize that synthetic chemicals are causing most cancers, we cannot begin to stem the tide of disease and suffering. “Most epidemiologists and cancer researchers would agree that the relative contribution from the environment toward cancer risk is about 80-90 percent,” said Aaron Blair, PhD, chief of the Occupational Epidemiology Branch in the National Cancer Institute’s Division of Cancer Epidemiology and Genetics. “There is very solid evidence that environmental factors are the major cause of cancer.”4 References Axmaker L. Eat Right to Prevent Cancer. Vanderbilt Faculty & Staff Wellness Program, Vanderbilt University Web site, November 2005. Click to view it online. Slavin J. Mechanisms for the impact of whole grain foods on cancer risk. Journal of the American College of Nutrition 2000;19(90003):300S-307S. Kanofsky DL. The case for organic produce. Daytona Beach News-Journal 2005. www.organicconsumers.org. Environmental Factors the Major Cause of Cancer. Environment News Service, 2004. www.ens-newswire.com. Other Resources The Diet & Cancer Link. American Institute for Cancer Research, 2000. www.aicr.org. Potter J. Leading Scientist Hails Progress Made To Date in Field of Diet and Cancer Research. Press Release from American Institute for Cancer Research, 2000. www.aicr.org. Mediterranean Diet May Lower Cancer Risk. American Cancer Society, 2000. Click to view it online. Vic Shayne, PhD, a 1978 graduate of the University of Florida, is a food science researcher and writer. His books include Illness Isn’t Caused by a Drug Deficiency!, Man Cannot Live on Vitamins Alone, and Evil Genius in the Garden of Eden (a study on food-borne and environmental toxins and their toll on human health). Dr. Shayne’s work stresses the value of whole-food nutrition over vitamins and other isolated supplements. He is a key contributor of the research Web site healthscienceupdate.com.

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Wellness Wednesday

Vitamins

A vitamin is an organic substance required in tiny amounts essential for the human metabolism to work properly. Vitamins are found in foods or produced by our bodies. They can also be manufactured commercially as health vitamin supplements. Insufficient vitamins in our diet, can cause serious ailments.

What about Minerals?

Like vitamins, minerals are needed by the body in small amounts to help it function properly and to maintain strength. Examples of minerals we require are calcium, iron, and potassium..

Health Foods and Vitamins

The key to a healthy diet is to maintain the proper balance and intake of ‘good’ foods.

Foods like grains, fish, and vegetables are healthy when eaten as a balanced diet, because taken together they will supply us with all of the necessary nutrients. It is this balance of nutrients obtained from vegetables, meat, and other foods that makes diets healthy. Consuming only ‘healthy’ foods is not enough if your diet is not balanced. For example, dairy products have a fairly high fat content. Removing these from your diet may reduce the fat, but it will also lower the intake of calcium and riboflavin that your body needs.

Natural Sources of Vitamins from Healthy Food

Vitamin A:

Foods which provide us with vitamin A include nectarines, oranges, cantaloupe, carrots, spinach, broccoli, butter, eggs, milk, fish oil and liver (beef, pork, chicken, turkey, lamb).

Vitamin B:

Found in whole grains foods like oats and wheat, peas, beans, leafy green vegetables, citrus fruits. Seafood, eggs, milk , yogurt, and meat can also provide us with this vitamin. Our bodies can also produce some types of B vitamin.

Vitamin C:

Can be found in good quantities in citrus fruits like orange, and grapefruit as well as in other fruits (cantaloupe, strawberries) Vegetables such as broccoli, tomatoes, and cabbage are good sources.

Vitamin D:

Egg yolk, milk and fish liver oil are rich in vitamin D. The body also uses sunlight to synthesize vitamin D.

Vitamin E:

Vitamin E is present in whole grains, wheat germ, cereals, bread, nuts, seeds, egg yolks and sardines. It is also found in leafy green vegetables like salads and cabbage.

Vitamin Supplements:

Do we need them? Well if we ate well at every meal we probably would not need to take any vitamins supplements to maintain a normal healthy lifestyle.

The focus of this page is getting the right nutrition in the form of health food and vitamins. However in today’s environment, eating properly all the time can be a challenge, so we often turn to supplements to help.

Here are some of the key ones:

Fish Oil and vitamin E supplements are very beneficial and should top your supplement list

Vitamin C is also good and helps the body fight infections.

B Complex supplements provide useful anti-oxidants needed by your body.

Conclusion:

You should always focus on the health food source for vitamins, because they are ingested naturally into your system through the normal breakdown of food. But taking the above supplements will not hurt either.

The beauty of yoga exercise is that it can be enjoyed by all. No matter your age or fitness level, this gentle, yet powerful discipline offers a completely balanced workout, allowing you to develop strength with flexibility, while reducing stress and tension. Practicing yoga has been shown to improve overall health and cardiovascular fitness. And practitioners agree: this ancient art may slow and possibly even reverse the aging process.

First popular in the United States during the 1960s and ’70s, yoga has now re-entered the mainstream. People today are rediscovering what yoga practitioners have known for thousands of years-that yoga’s simple stretching exercises provide the opportunity for a lifetime of radiantly good health and inner peace. Health professionals now recognize that yoga’s preventive, healing benefits can be the perfect antidote to the stresses of the modern world.

YOGA THROUGHOUT HISTORY

Yoga is an ancient philosophical system that originated in India over 5,000 years ago. Yoga means “to yoke” or “union” in Sanskrit-a bringing together to make whole the body, mind, and spirit. In approximately 2 A.D., the great Hindu sage, Patanjali, wrote down the principles of classical yoga in the Yoga Sutras. Since that time, yoga has evolved into four philosophical branches: Bhakti Yoga (cultivating devotion), Jnana Yoga (developing wisdom), Karma Yoga (the way of action), and Raja Yoga (inner concentration). The stretching exercises familiar to Westerners are hatha yoga, a small branch of Raja Yoga.

YOGA’S HEALTH BENEFITS

While a small dose of hatha yoga can result in a heightened sense of well-being, a regular regimen will reward you with a body that’s lighter and more flexible. Scientific studies confirm many of yoga’s benefits. In an article in Medicine, Exercise, Nutrition, and Health Journal, a team of Georgia Tech researchers concluded that a 32 minute yoga routine was a more efficient cardiovascular exercise than the same amount of time spent walking on a treadmill. According to the research team, yoga’s cardiovascular value, along with its ability to enhance flexibility, strength, and coordination, qualifies it as an important form of exercise.

A plethora of healthcare providers, hospitals, and insurance companies confirm yoga’s preventive benefits. Having a flexible lower-back and hamstring muscles can reduce your chances of becoming one of the millions of Americans afflicted with back pain, says physician and yoga teacher Mary Pullig Schatz, M.D. In her best-selling book, Back Care Basics, Dr. Schatz advocates a program of therapeutic yoga exercises for the prevention and rehabilitation of back pain. Studies on yoga exercise, relaxation and meditation techniques indicate that it can relieve high blood pressure, help chronic pain and illness, and neutralize the toxic stress of modern life. Kaiser Permanente, one of the nation’s largest healthcare providers, offers a therapy program that teaches patients how to incorporate yoga and meditation into their daily lives.

YOGA

Daily yoga practice, meditation, relaxation and breathing techniques, and a low-fat vegetarian diet, are key components of Dr. Dean Ornish’s innovative program for the non-surgical treatment of heart disease, described in his book, Dr. Dean Ornish’s Program for Reversing Heart Disease (Random House, 1990). Dr. Ornish’s program has proven so successful that medical insurance companies now reimburse individuals who participate in it.

YOGA POSTURES (Asanas)

Yoga stretching for flexibility has been recommended by exercise specialists to prevent injury and improve sports techniques. Exercise physiologists Dr. Frank Katch, Ph.D., and Dr. William McArdle, Ph.D., authors of Introduction to Nutrition, Exercise and Health, strongly suggest that yoga stretches be performed slowly, with each position held for at least 10 seconds to fully extend the muscle.

Over the centuries, different yoga poses have been developed to efficiently stretch every muscle in the body slowly and gently as a type of moving meditation. While weight training improves dynamic strength–in which muscles become shorter and thicker as a result of moving the weight they work against-holding yoga poses develops isometric strength. Muscles with this kind of power turn long, lean, and limber from pushing against resistance from a fixed position.

There are hundreds of yoga postures, called asanas, which belong to one of five basic movement categories: forward bends, backbends, twists, standing and inversions, as well as meditation poses. A balanced yoga class should have a series of postures that includes all five movement categories. Although yoga can be practiced at home, it’s a good idea for beginners to attend a class to learn how to safely and properly perform the postures. If you have a medical condition, always consult your health professional before beginning an exercise program.

Whether you’re 9 or 90, you can enjoy the many benefits of yoga. Its requirements are minimal: all you need are 30 minutes each day, a mat or blanket, and a small exercise space. Yoga addresses a wealth of different needs: it can teach children to quiet their minds while promoting strength and flexibility; provide healthy ways for senior citizens to slow down the aging process; and serve as a natural beauty aid by creating a more limber, graceful body and serene demeanor. Hatha yoga practice provides each of us an opportunity to reach our full potential physically, mentally and spiritually.

BREATHING AND MEDITATION

In yoga philosophy, prana is life force energy. Pranayama breathing is the conscious regulation of the breath that circulates revitalizing prana throughout the body. Research indicates that breathing slowly and deeply sends a message to the body and mind that all is well, thereby interrupting the stress cycle. Many different controlled breathing exercises are available in hatha yoga.

The following simple exercises can be performed anytime to promote calmness–

Sit comfortably in a chair, or on the floor in a cross-legged or half-lotus position, keeping your back straight and your neck and head aligned with your spinal column. Gently place both of your hands, fingertips touching, below the bellybutton. Then slowly breathe in and out from your stomach. You should feel your belly calmly rise and fall with each breath. Continue this basic breathing technique for ten breaths, allowing yourself to derive a joyous serenity.

Triange-Standing Position: (stretches and strengthens legs and lower back) Stand with legs three feet apart, right foot pointing right, arms extended out to the sides. Reach out with the right arm extending torso until right hand reaches right leg. Grasp the right leg as far down as you can (between the knee and ankle) while extending left arm upward. Turn head to look up at left hand. Hold the pose for 30 seconds. Come up slowly and repeat on the opposite side.

Sphinx-Backward Bending Posture: (back and abdominal stretch) Lie on your abdomen with legs hip distance apart. Bend down elbows and place beneath your shoulders, arms straight forward. Keep the shoulders down from your ears while tightening the buttocks. Hold the pose for 5 seconds.

Pose of a Child-Forward Bending Posture: (stretches the back, neck and shoulders) Sit on your heels with knees bent touching the floor together. Slowly bend your torso forward until stomach rests on thights and forehead is centered to floor. Place arms alongside your body, palms upward, and hands close to ankles. Relax deeply, breathing comfortable. Hold pose for up to one minute.

Half Candle-Inversion: (stretches and strengthens the back, shoulders, and arms) Do not do this pose if you have high blood pressure or are menstruating. Lay on your back then slowly raise your legs into the air, lifting the hips. Support the back of your hips with your hands, while your elbows are securely braced on the floor as close together as possible. Keep the legs straight with your feet at a 45 degree angle above your head. Hold the pose for 30 seconds.

Simple Twist-Twist: (stretches and strengthens the back muscles and spine) Sit on the floor in a cross-legged position keeping the spine straight. Slowly rotate your torso to the right and place the right hand on the floor behind the right hip. Grasp the right knee with the left hand and look over the right shoulder. Hold the pose for 10 seconds. Repeat the twist to the left.

Meditation Posture-Half Lotus (stretches hips, knees and ankles, improves posture) Sit cross-legged, right leg in front of the left, keeping the spine straight. Do not force this position, or it may injure the knees. Gently grasp the right foot with both hands and slowly bring it high up on the left thigh. Extend arms out to sides of knees, touching index finger to thumb, palms facing up. Breathe deeply and hold the pose for 10 seconds. Repeat with the left foot.

Written by: Elaine Gavalas

Vitamin D from supplements may reduce the risk for breast cancer in women with relatively low vitamin D intakes, suggest study findings published online April 14 ahead of print in the American Journal of Clinical Nutrition. The study also found a significant inverse trend for higher calcium intakes but no interaction between vitamin D and calcium. However, no associations were found between overall combined vitamin D or calcium intakes from food and supplements and breast cancer risk.

It is unclear whether the possible association between dietary vitamin D and reduced breast cancer risk is confounded or modified by calcium and vice versa, Laura N. Anderson, from Population Studies and Surveillance, Cancer Care Ontario, in Toronto, Canada, and colleagues note in their article. It is also unclear whether the association between dietary vitamin D and breast cancer differs by menopausal status.

To investigate these uncertainties, the researchers used the Ontario Cancer Registry to identify 3101 women aged 25 to 74 years diagnosed between June 2002 and April 2003 with a first pathologically confirmed breast tumor (case patients). The researchers used random-digit dialing methods to identify 3471 matched women without breast cancer (control subjects). All of the women completed an epidemiologic questionnaire and a modified Block food frequency questionnaire that measured 178 foods and supplements.

Supplemental vitamin D at more than 10 µg/day (400 IU/day) vs no supplemental vitamin D was associated with a reduced risk for breast cancer (adjusted odds ratio [OR], 0.76; 95% confidence interval [CI], 0.59 – 0.98). However, no dose-response relationship was observed.

The study authors note that the mean intake of vitamin D in study subjects was low. Only 13% of case patients and 14% of control subject reported using single-product vitamin D supplements or cod liver oil. No associations were evident between total combined vitamin D intake or vitamin D intake from foods alone and breast cancer risk.

In addition, there were no statistically significant associations between calcium intake from foods, supplements, or total combined intake and breast cancer risk; however, a significant inverse trend was noted across categories of calcium supplement use (P for trend = .04). Calcium supplement use was more common in study participants than was vitamin D supplement use; 33% of case patients and 35% of control subjects took calcium.

Moreover, the results “do not suggest an interaction between calcium and vitamin D intakes, and these 2 variables did not confound each other,” according to the researchers. There were also no significant interactions between vitamin D, calcium, or menopausal status, and multivitamin use was not associated with breast cancer risk.

The study authors point out that measuring vitamin D or calcium from foods as opposed to supplements may be more prone to misclassification (potentially biasing results toward the null). It is also possible that foods containing vitamin D and calcium contain other detrimental components that counteract the potential benefits from vitamin D, such as dietary fat in milk. Furthermore, the possibility that the observed associations were the result of chance or residual confounding cannot be ruled out; however, the finding that multivitamin use was not associated with breast cancer risk suggests that the associations are not because of residual confounding by other unmeasured healthy lifestyle traits among supplement users.

Strengths of the study, the authors say, include its large sample size, population-based recruitment of case patients and control subjects, and high response rates.

Limitations of the study include observational design, possible misclassification of measurement of vitamin D or calcium from foods vs supplements, and possible chance results or residual confounding.

“Further research is needed to investigate the effects of higher doses of vitamin D and calcium supplements,” the researchers conclude.

The study authors have disclosed no relevant financial relationships.

Am J Clin Nutr. Published online April 14, 2010.

By: http://www.medscape.com/viewarticle/720996