(Sylvia R. Karasu/ Psychology Today) — “Is everything we eat associated with cancer?” asked researchers Schoenfeld and Ioannidis somewhat provocatively years ago (American Journal of Clinical Nutrition, 2013).
These investigators selected 50 “common ingredients” from “random” cookbook recipes and surprisingly (or perhaps not surprisingly) found that 40 (80%) of those ingredients were linked in the scientific literature to cancer.
Researchers had studied gastrointestinal cancers most commonly, but genitourinary, breast, head and neck, lung, and gynecological malignancies as well. (…)
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