Research suggests no single food can protect you from cancer, but a diet filled with vegetables, fruits, whole grains and beans helps lower the risk for many cancers. Dr. Roderick Dashwood is looking to reproduce the best parts of what we eat to stop cancer and other diseases before they even start.
The Texas A&M Health Science Center School of Public Health and Texas A&M AgriLife Extension Service have produced the Going for the Gold: Achieving CEO Cancer Gold Standard™ Accreditation Guidebook to help organizations seek accreditation and reduce the risk of cancer for their employees and families.
Colorectal cancer – or cancer of the large intestine – is the second leading cause of cancer-related deaths for both men and women in the United States. However, it is also considered one of the most preventable cancers. With regular screenings, polyps – or unwanted growths in the colon – can be detected and removed.
A study led by the Texas A&M Health Science Center School of Public Health has the potential to significantly improve the ways that state cancer control programs are developed and implemented around the country.
Broccoli is frequently touted as a food that can help prevent cancer, but could it also be used to treat it? According to research conducted by a faculty member at the Texas A&M Health Science Center Institute of Biosciences and Technology (IBT) in Houston, the answer is yes.