Tomatoes taste great and offer anti-cancer benefits - A tomato a day to keep cancer away? That's the
implication of the most comprehensive
review so far of the scientific evidence for eating
fresh and processed tomatoes and reducing the
risk of some cancers.
The report, in the current
Journal of the National Cancer
Institute, looked at 72 studies
and found that 35 of them
showed a statistically significant
lower cancer risk among
people who ate more fresh
tomatoes and tomato-based
products like sauce.
The ingredient in tomatoes
hypothesized to have the
apparent anti-cancer effect is
lycopene, which gives the fruit its characteristic
red color. But more research needs to be done
before cause and effect can be established, said
Dr. Edward Giovannucci, a Harvard researcher
who authored the review.
Some tomato processing companies have
already latched onto the emerging evidence. H.
J. Heinz Co. launched an ad campaign last
month, touting its ketchup as America’s favorite
source of lycopene, to the dismay of
Giovannucci and other researchers, who say it's
too early to say lycopene prevents
cancer. They have not
received funding from Heinz.
But Giovannucci and other
researchers participated in a
telephone news conference
sponsored by Campbell Soup
Company Wednesday, to highlight
what was billed as the
conclusion of a “Harvard scientific
review,” that “eating
processed tomato products
may lower risk of cancer.”
Giovannucci said that he has not directly
received funding from Campbell Soup for his
research, although he added that company gifts
have funded research assistants in his department.
-- Vitanet ® ...
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