http://news.bbc.co.uk/1/hi/health/6195895.stm

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http://news.bbc.co.uk/1/hi/health/4164091.stm

 

lant diets can ward off cancer

Image of salad

The government recommends five portions of fruit and veg per day

Eating lots of fruit and vegetables and limited amounts of red meat and

sugary foods is the way to protect against cancer, say researchers.

 

Three separate studies in the Journal of the American Medical Association

show the benefits of a Mediterranean-style diet.

 

As well as protecting against bowel cancer, eating a plant-based diet is

good for the heart, say experts.

 

Such diets offered no extra protection against breast cancer, however.

 

 

The best advice is still as it stands to eat lots of fruit and vegetables.

Dr Steve Heggie, a scientist at World Cancer Research Fund

 

But US research released days ago showed adding olive oil to your diet can

cut the risk of developing breast cancer.

 

The three new studies join thousands of research papers looking at the

effect of diet on cancer risk.

 

Dr Steve Heggie, a scientist at World Cancer Research Fund, said: "The best

advice is still as it stands to eat lots of fruit and vegetables."

 

He said the research showing no effect on breast cancer was important, but

that it was vital to look at all available evidence rather than the

conclusions of one study.

 

He said the World Cancer Research Fund was currently compiling all the

available data on diet and cancer, involving some 10-20,000 studies in

total, and would publish results in 2006.

 

What you eat

 

The first of the JAMA studies, conducted by researchers at Johns Hopkins in

the US and Yonsei University in Korea, followed more than 1.2 million people

for ten years.

 

The people with higher blood sugar levels, regardless of whether they were

diabetic or not, were at increased risk of developing and dying from cancer.

 

The authors believe glucose intolerance might be one way that obesity

increases cancer risk, and that rising obesity rates might increase future

cancer rates.

 

 

These papers add to the growing evidence about the role of lifestyle factors

in cancer.

Professor Kay-Tee Khaw of Cancer Research UK

 

The second study, by Dr Ann Choa and colleagues at the American Cancer

Society in Atlanta, looked at the relationship between meat consumption and

colorectal cancer risk among nearly 150,000 people.

 

People who ate the highest amounts of red meat (up to about a kg per week)

in the study were 50% more likely to get colon cancer than those who ate the

least amount of red meat.

 

In the third study, researchers at the University Medical Centre in Utrecht,

the Netherlands, found eating fruit and vegetables or drinking juices had no

effect on breast cancer risk among more than 250,000 women.

 

But the authors said a modest benefit could still exist for some women.

 

In an accompanying editorial, Dr Walter Willett of the Harvard School of

Public Health in Boston, said the benefits of a plant-rich diet were far

reaching.

 

"Reductions in blood pressure and epidemiological evidence for lower risks

of cardiovascular disease provide sufficient reason to consume these foods

in abundance.

 

"The relation between red meat consumption and cancer may not be conclusive,

but prudence would suggest that red meat, and processed meats in particular,

should be eaten sparingly to minimise risk.

 

"When combined with other healthful diet and lifestyle factors, it appears

that approximately 70% of colon cancer can potentially be avoided."

 

Obesity

 

Amanda Vezey, care advisor at Diabetes UK said the blood sugar research was

interesting.

 

"The study indicates that obesity may increase the risk of cancer and for

people with Type 2 diabetes, being the right weight is an important part of

managing their condition."

 

Cancer Research UK's Professor Kay-Tee Khaw, said: "These papers add to the

growing evidence about the role of lifestyle factors in cancer.

 

"For particular cancers such as breast cancer, other factors such as

reproductive history and hormonal status are a major risk, but this study

provides no good reason to change current general dietary recommendations.

 

"Dietary patterns with high fruit and vegetable intake and limited red and

processed meat intake are those most consistent with good health including

lower overall cancer, cardiovascular disease and mortality rates.

 

"Obesity is a well documented risk factor for many cancers. The Korean study

confirms previous reports that diabetes or a raised glucose level may

increase cancer risk and this may well be one of the mechanisms through

which obesity may influence cancer risk."

 

 

 

http://news.bbc.co.uk/1/hi/magazine/4606736.stm

 

Why is olive oil so popular?

WHO, WHAT, WHY?

The Magazine answers...

 

Olive oil

Enemy of cancer, heart disease, old age and cholesterol

Sales of olive oil have gone up 39% in the last five years and for the first

time outstrip all other oils. Why?

 

The Mediterranean diet has long been hailed as cutting the risk of a heart

attack, with olive oil hailed as the key ingredient.

 

Scientists believe they have pinpointed the micronutrients in the oil that

make it a good heart protector and say introducing it to a diet can have a

significant impact.

 

New research suggests that Britons are taking the advice on board. Annual

sales have hit £104m - up 39% since 2000, according to market analysts

Mintel.

 

 

The popularity of olive oil has not only been helped by its aspirational

value, but also by its association with Mediterranean cooking

Claire Birks

Mintel

 

Boom in olive oil sales

More money is spent on olive oil than standard oils, such as vegetable and

sunflower oil, according to the Edible Oils report.

 

"The popularity of olive oil has not only been helped by its aspirational

value, but also by its association with Mediterranean cooking and the health

claims linked with this way of life," says Claire Birks, senior market

analyst at Mintel.

 

Olive trees were cultivated in the Mediterranean as long ago as 3000 BC. It

is the unadulterated juice of crushed olives and contains no additives or

preservatives.

 

It is an oil high in monounsaturates, which means it can help to control

cholesterol levels as part of a healthy balanced diet. And its high vitamin

E content helps to stave off heart disease.

 

£65 bottles

 

The prevention of skin, breast and colon cancer has been linked to

properties such as oleic acid and phenols, found in olive oil.

 

Italy, Spain and Greece are the largest producers. Within each country there

is huge diversity of regional flavour and styles, and more than 80 varieties

of olives are used in the production of olive oil.

 

 

WHO, WHAT, WHY?

Question Mark - from original architect's doodle design for BBC TV Centre

A regular feature in the BBC News Magazine - aiming to answer some of the

questions behind the headlines

 

Geoff Davies, director of the Italian Olive Oil Company, based in Sussex,

sells top-of-the-range olive oil. It is Italian, single estate, first cold

stone pressed, extra-virgin olive oil. He says people thought he was a fool

when he started his business four years ago.

 

"I was selling premier olive oil at £35 for half a litre. Now I consistently

sell out of that oil every year and even sell better oil at £65 for half a

litre. Olive oil is like wine, when it's gone, it's gone. You can't make it

up like engine oil.

 

"Most people in the UK now have olive in their kitchen. It might be bad

quality, but they have it. They are aware of the health benefits and I think

it's also because most people now go abroad. They taste it in Mediterranean

countries, like it, and so buy it when they are back home."

 

The research suggests the most likely consumer is in social class AB, lives

in London or the South East and is aged 45 to 54. A separate study says

Waitrose and Sainsbury's sell the most.

 

 

When we encourage people to eat foods, it's always much better received than

when we suggest they don't

Azmina Govindji

Nutritionist

Dietician Azmina Govindji, of the British Dietetic Association, says

publicity about olive oil's link with longevity, plus the influence of

celebrity chefs, are key factors in its popularity. And this is one health

message that has got through.

 

"When we encourage people to eat foods, it's always much better received

than when we suggest they don't eat it. So actually being allowed to enjoy a

food that you would consider to be an indulgence or even banned, is very

attractive.

 

"This is also propelled by the consensus of opinion amongst scientists about

the value of olive oil as part of a balanced eating plan."

 

Given the premium pricing, it's no surprise consumers tend to be wealthier,

she says, so she advises her patients that rapeseed oil has similar

properties and is much cheaper.

 

Add your comments on this story, using the form below.

 

I can't speak for anyone else, but I buy more olive oil these days for four

simple reasons: Firstly it imparts a better flavour to the food cooked in it

than vegetable oil, secondly, I have young children and therefore tend not

to use ground-nut oil any more, thirdly, unlike corn oil, it is highly

unlikely to have GM produce in it, and finally the price of it has come down

in recent years because more people want it. For roasting and deep frying

however, you absolutely cannot beat LARD and DRIPPING!

Malk Williams, Leighton Buzzard, UK

 

I think this article misses another reason why people buy olive oil: it

tastes nice. You can make a simple salad dressing just with olive oil and

salt and pepper: it enhances the flavour. Run out of pasta sauces? Throw on

some olive oil, seasoning and parmesan (or cheddar for that matter).

Al, St Albans, UK

 

As a British expat for a US NGO, I have been working in the Republic of

Montenegro since 2003 and more recently one aspect of our work has been on

the development/ regeneration of the olive oil industry in the

(Mediterranean) coastal regions of this Republic. Part of our work is also

to attempt to increase the production and quality of the oil to enable it to

get into the export market. I would therefore be very interested to hear

from anybody that is interested in hearing more about the presently untapped

olive oil industry potential here to see if there would be any areas of

collaboration in the near future.

Robert Harris, Budva, Montenegro.

 

I am Greek and I have olive tree fields that produce about 500 litres of

PURE ORGANIC olive oil per year. In addition, my fields are in Peloponnese,

which together with the olive oil produced in Crete are accredited as the

best olive oils in the whole world! One thing is for sure though, my olive

oil, which is of the best quality you could find anywhere, costs maximum £4

per litre! After reading the BBC article above, I am thinking now of

marketing my olive oil in UK at £70 per litre and make a profit of £66 (per

litre)! Thank you Geoff Davies for the advice!

Roula, Bradford, UK

 

As far as I'm concerned, the reason I use olive oil is that it tastes good.

I've given up buying anything based on the so-called health benefits,

because the 'experts' change their minds on what constitutes good and bad

every five minutes.

Kate Gilderdale, Stouffville, Ontario, Canada

 

Like most of the foodstuffs available in our supermarkets, there is a

massive range of quality in olive oil. Price is usually an indication of

quality but not always. Look for and spend a little extra on at least

extra-virgin oil but preferably first cold pressed. The cheap stuff may have

some taste of olive but it contains about as much of the good stuff as the

vegetable oil next to it.

Simon, Essaouira, Morocco

 

I can't understand the fuss - Olive oil tastes, well, *oily* to me, and I

don't care for it. I'd rather have my salad with no dressing at all...and

I'm pretty sure that's even healthier. Olive oil should be treated with

respect as one would treat a good wine. Care should be taken to not overheat

olive oil if cooking with it. Here in France we add some water to the oil if

it is to be used to 'seal' meat before braising, to prevent the oil from

becoming 'harmful' instead of healthy. It should not be used to replace

'cooking oil'.

Jackie May, FRANCE

 

The production of rapeseed oil (comment by Azmina Govindji in this article)

is causing the destruction of forest and animal habitats across South East

Asia, the production of olive oil, isn't.

Kenneth Jessett, Houston, USA

 

It's only in the UK, not surprisingly that olive oil is seen as almost

glamorous. Elsewhere, all over the world, it is a staple product, and

therefore cheap. And what does the premium oil have to offer over the less

refined/blended ones?

Andrew Plumb, Bollington, Cheshire/ Los Angeles, USA

 

The health properties of olive oil are only found in Virgin or Extra Virgin

olive oil (less than 1º acidity). Beware of buying other olive oil, as it is

only recycled and has gone through industrial cycles that destroy these

great properties.

Seb Sheppard, Zufre, Huelva, Spain

 

My love of Olive Oil started with the first episode of Popeye.

Sean Brown, Dundee, UK

 

I am 28 and for the last 5 years have used Olive oil. I think the man

running in the Olivo advert does it for me. We all have to take healthy

living on board and although I have no heart or health problems I believe

prevention is better than cure and wish the government would clamp down on

unhealthy foods and make it less expensive for the healthy foods. That way

people from deprived areas have the option also.

Louise, Lancashire