Mediterranean diet linked to lower risk of breast cancer; Clinical trials demonstrate effective weight loss strategies

The first report (July 14, 2010 issue of the American Journal of Clinical Nutrition) review the potential benefits of a Mediterranean diet and breast cancer risk reduction for postmenopausal women. The findings endorse use of olive oil compared to vegetable oils that contain tumor promoting omega-6 fatty acids (corn oil, soybean oil). The second report summarizes a intervention for weight loss that includes physical activity (60 minutes of brisk walking) and controlled dietary meals for obese and severely obese individuals reported in JAMA (October 27, 2010). Class II obesity is defined as a BMI of >35 and Class III obesity is a BMI >40.