The American Journal of Clinical Nutrition

February 14, 2022

Diet and colorectal cancer risk

Higher dietary intake of antioxidant compounds found in fruits, vegetables, teas and spices was associated with lower risk of colorectal cancer, and intake was lower among Black participants, potentially contributing to colorectal cancer health disparities.

By Leigh MacMillan

May 13, 2021

People at high genetic risk for colorectal cancer benefit more from lifestyle changes

People with a high polygenic risk score for colorectal cancer could benefit more at preventing the disease by leading healthy lifestyles than those at lower genetic risk, according to a study by Vanderbilt researchers published in the April issue of The American Journal of Clinical Nutrition.

By Tom Wilemon

January 27, 2021

Study shows healthy diet is associated with diverse and health-promoting microbiome

Scientists are just beginning to understand the impact of diet on the gut microbiome and how this interaction affects human health, but baselines must first be established to yield answers.

By Tom Wilemon

March 9, 2020

Meat intake and colorectal polyps

Red and processed meat intakes are strongly associated with increased risk of sessile serrated polyps, which are not as well studied as conventional adenomas.

By Leigh MacMillan

December 14, 2018

Study shows magnesium optimizes vitamin D status

A randomized trial by Vanderbilt-Ingram Cancer Center researchers indicates that magnesium optimizes vitamin D status, raising it in people with deficient levels and lowering it in people with high levels.