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Gong Yang Archives

Study finds high soy diet before lung cancer diagnosis improves survival

Mar. 26, 2013—A new study by researchers at Vanderbilt University Medical Center and the Shanghai Cancer Institute found women who ate more soy food prior to a diagnosis of lung cancer lived longer than those who consumed less. The study, conducted in Shanghai, China, was published in the March 25 issue of the Journal of Clinical Oncology.

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Green tea found to reduce rate of some GI cancers

Oct. 31, 2012—Green tea may lower risk of some digestive cancers.

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High consumption of vitamin E may lower liver cancer risk

Jul. 20, 2012—High consumption of vitamin E either from diet or vitamin supplements may lower the risk of liver cancer, according to a study published July 17 in the Journal of the National Cancer Institute. The study was conducted by investigators from the Shanghai Cancer Institute, Vanderbilt-Ingram Cancer Center and the National Cancer Institute. Vitamin E is...

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Green tea totals colorectal cancer

Jan. 5, 2012—Tea and its phytochemical constituents have demonstrated anti-cancer properties in cell and animal experiments – particularly green tea, which has higher levels of antioxidant polyphenols than other types of tea. Gong Yang, M.D., MPH, and colleagues evaluated the association between green tea consumption and colorectal cancer risk in participants of the Shanghai Men’s Health Study....

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