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Lilli B Link

Publications and source records attributed to Lilli B Link.

4 recordsLinked to original sources
PubMed2004

Adherence to a low-fat diet in men with prostate cancer.

OBJECTIVES: To evaluate, in a feasibility study, the adherence to a low-fat diet by men with prostate cancer. Evidence is growing that a low-fat diet affects the development and course of prostate cancer. To design preventive and therapeutic interventions, it is important to know whether men will adhere to these nutritional recommendations, particularly when motivated by the diagnosis of prostate cancer. METHODS: Men with elevated prostate-specific antigen levels, most of whom were recently treated for prostate cancer, were randomized to one of four dietary regimens for which they received nutritional counseling: a low-fat diet (15% fat or less) with supplements (vitamin E and selenium), a low-fat diet (15% fat or less) without the supplements, the supplements alone, and a control group. Adherence was evaluated by the change in weight, fat intake, free fatty acids, cholesterol, high-density and low-density lipoproteins, and triglycerides during a 12-month period. RESULTS: The mean age of the 48 participants was 66 years. For those counseled about a low-fat diet, the mean change in the percentage of energy (kilocalories) in the diet from fat was greater after 3 months (-8.6% versus +2.1%, P <0.001) and 12 months (-9.8% versus -1.6%, P = 0.001). Three months after starting the intervention, those randomized to low-fat dietary counseling had lost 2 kg, on average, compared with 0.8 kg lost by those who did not receive this counseling (P = 0.09). At 12 months, those receiving low-fat counseling had lost 2.8 kg, on average, compared with 0.5 kg gained among the other groups (P = 0.02). CONCLUSIONS: With appropriate counseling, men with prostate cancer can adhere to a low-fat dietary intervention for a 12-month period.

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PubMed2004

Raw versus cooked vegetables and cancer risk.

This review of the medical literature from 1994 to 2003 summarizes the relationship between raw and cooked vegetables and cancer risk and examines whether they may affect cancer risk differently. Twenty-eight studies examined the relationship between raw and cooked vegetables and risk for various cancers. Twenty-one studies assessed raw, but not cooked, vegetables and cancer risk. The majority of these assessed risk of oral, pharyngeal, laryngeal, esophageal, lung, gastric, and colorectal cancers. Most showed that vegetables, raw or cooked, were inversely related to these cancers. However, more consistent results were found for oral, pharyngeal, laryngeal, esophageal, and gastric cancers. Nine of the 11 studies of raw and cooked vegetables showed statistically significant inverse relationships of these cancers with raw vegetables, but only 4 with cooked vegetables. The few studies of breast, lung, and colorectal cancers also suggested an inverse relationship with both raw and cooked vegetables, but these results were less consistent. In the two studies of prostate cancer, there was no association with either raw or cooked vegetables. One of two bladder cancer studies found an inverse relationship with cooked, but not raw, vegetables. Possible mechanisms by which cooking affects the relationship between vegetables and cancer risk include changes in availability of some nutrients, destruction of digestive enzymes, and alteration of the structure and digestibility of food. Both raw and cooked vegetable consumption are inversely related to epithelial cancers, particularly those of the upper gastrointestinal tract, and possibly breast cancer; however, these relationships may be stronger for raw vegetables than cooked vegetables.

Case-Control Studies↗