The Experts below are selected from a list of 162 Experts worldwide ranked by ideXlab platform
Paule Latino-martel - One of the best experts on this subject based on the ideXlab platform.
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French National Cancer Institute report 2015 « Nutrition and primary cancer prevention: updating scientific data »
2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Julie Le Merdy, Fabrice Pierre, Raphaëlle AncellinAbstract:Aim: Nutrition is part of behavorial factors on which it is possible to act to reduce cancer risk. It is estimated that 20-25% of cancers can be attributed to nutritional factors. To better inform health professionals and the public on nutritional factors that increase or decrease the risk of cancer, the French National Cancer Institute in connection with the NACRe network of nutrition researchers coordinated a collective expertise, which resulted in a scientific report, a general public document and a publication in an international journal. Strategy/Tactics: To update the levels of evidence of the relationships between 10 nutritional factors considered relevant for the French population and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Data from more than 130 meta-analyses, pooled analyses and intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Outcomes: According to the evidence graded as convincing or probable, nutritional factors were divided in two groups. Factors that increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors that decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Research effort must be maintained on numerous associations whose evidence is still considered as “suggestive” or “not conclusive”. What was learned: For the French population, three main nutritional objectives should be attained to improve cancer prevention at the population and individual level: reduce the consumption of alcoholic beverages, have a balanced and diversified diet and be physically active; also promote breastfeeding among pregnant women. Health professionals are encouraged to relay these objectives to their patients.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
Emilie Barrandon - One of the best experts on this subject based on the ideXlab platform.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
Nathalie Druesne-pecollo - One of the best experts on this subject based on the ideXlab platform.
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French National Cancer Institute report 2015 « Nutrition and primary cancer prevention: updating scientific data »
2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Julie Le Merdy, Fabrice Pierre, Raphaëlle AncellinAbstract:Aim: Nutrition is part of behavorial factors on which it is possible to act to reduce cancer risk. It is estimated that 20-25% of cancers can be attributed to nutritional factors. To better inform health professionals and the public on nutritional factors that increase or decrease the risk of cancer, the French National Cancer Institute in connection with the NACRe network of nutrition researchers coordinated a collective expertise, which resulted in a scientific report, a general public document and a publication in an international journal. Strategy/Tactics: To update the levels of evidence of the relationships between 10 nutritional factors considered relevant for the French population and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Data from more than 130 meta-analyses, pooled analyses and intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Outcomes: According to the evidence graded as convincing or probable, nutritional factors were divided in two groups. Factors that increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors that decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Research effort must be maintained on numerous associations whose evidence is still considered as “suggestive” or “not conclusive”. What was learned: For the French population, three main nutritional objectives should be attained to improve cancer prevention at the population and individual level: reduce the consumption of alcoholic beverages, have a balanced and diversified diet and be physically active; also promote breastfeeding among pregnant women. Health professionals are encouraged to relay these objectives to their patients.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
Julie Le Merdy - One of the best experts on this subject based on the ideXlab platform.
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French National Cancer Institute report 2015 « Nutrition and primary cancer prevention: updating scientific data »
2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Julie Le Merdy, Fabrice Pierre, Raphaëlle AncellinAbstract:Aim: Nutrition is part of behavorial factors on which it is possible to act to reduce cancer risk. It is estimated that 20-25% of cancers can be attributed to nutritional factors. To better inform health professionals and the public on nutritional factors that increase or decrease the risk of cancer, the French National Cancer Institute in connection with the NACRe network of nutrition researchers coordinated a collective expertise, which resulted in a scientific report, a general public document and a publication in an international journal. Strategy/Tactics: To update the levels of evidence of the relationships between 10 nutritional factors considered relevant for the French population and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Data from more than 130 meta-analyses, pooled analyses and intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Outcomes: According to the evidence graded as convincing or probable, nutritional factors were divided in two groups. Factors that increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors that decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Research effort must be maintained on numerous associations whose evidence is still considered as “suggestive” or “not conclusive”. What was learned: For the French population, three main nutritional objectives should be attained to improve cancer prevention at the population and individual level: reduce the consumption of alcoholic beverages, have a balanced and diversified diet and be physically active; also promote breastfeeding among pregnant women. Health professionals are encouraged to relay these objectives to their patients.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
Marie-paule Vasson - One of the best experts on this subject based on the ideXlab platform.
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French National Cancer Institute report 2015 « Nutrition and primary cancer prevention: updating scientific data »
2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Julie Le Merdy, Fabrice Pierre, Raphaëlle AncellinAbstract:Aim: Nutrition is part of behavorial factors on which it is possible to act to reduce cancer risk. It is estimated that 20-25% of cancers can be attributed to nutritional factors. To better inform health professionals and the public on nutritional factors that increase or decrease the risk of cancer, the French National Cancer Institute in connection with the NACRe network of nutrition researchers coordinated a collective expertise, which resulted in a scientific report, a general public document and a publication in an international journal. Strategy/Tactics: To update the levels of evidence of the relationships between 10 nutritional factors considered relevant for the French population and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Data from more than 130 meta-analyses, pooled analyses and intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Outcomes: According to the evidence graded as convincing or probable, nutritional factors were divided in two groups. Factors that increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors that decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Research effort must be maintained on numerous associations whose evidence is still considered as “suggestive” or “not conclusive”. What was learned: For the French population, three main nutritional objectives should be attained to improve cancer prevention at the population and individual level: reduce the consumption of alcoholic beverages, have a balanced and diversified diet and be physically active; also promote breastfeeding among pregnant women. Health professionals are encouraged to relay these objectives to their patients.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
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Alcoholic beverages, obesity, physical activity and other nutritional factors, and cancer risk: A review of the evidence
Critical Reviews in Oncology Hematology, 2016Co-Authors: Paule Latino-martel, Vanessa Cottet, Nathalie Druesne-pecollo, Fabrice H.f. Pierre, Marina Touillaud, Mathilde Touvier, Marie-paule Vasson, Mélanie Deschasaux, Julie Le Merdy, Emilie BarrandonAbstract:Purpose: Prevention is a priority in the fight against cancers, especially nutritional prevention. To update the levels of evidence of relationships between 10 nutritional factors and cancer risk, the scientific literature published from 2006 to 2014 was reviewed by an expert group. Methods: Data from 133 meta-analyses, pooled analyses or intervention trials were examined. Nearly 150 relationships between nutritional factors and cancer at various sites were evaluated. Results: According to the evidence graded as convincing or probable, these factors were divided in two groups. Factors which increase the risk of cancer are alcoholic beverages, overweight and obesity, red meat and processed meat, salt and Salted Foods and beta-carotene supplements. Factors which decrease the risk of cancer are physical activity, fruits and vegetables, dietary fiber, dairy products and breastfeeding. Conclusion: Three main nutritional objectives should be attained to improve cancer prevention: to reduce alcoholic beverages consumption, to have a balanced and diversified diet and to be physically active. (C) 2016 The Authors. Published by Elsevier Ireland Ltd.
