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pearl
 
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"usual suspect" > wrote in message ...
> peril wrote:
> > " In every respect, vegans appear to enjoy equal or better health
> > in comparison to both vegetarians and non-vegetarians." -- T.
> > Colin Campbell, PhD Professor of Nutrition, Cornell University
> > (letter dated 3/29/98)

>
> Not in every respect. From a study of 11,000 vegetarians and other
> health conscious people:
>
> This study was initially set up to test the hypotheses that
> daily consumption of wholemeal bread (as an indicator of a high
> fibre diet) and vegetarian diet are associated with a reduction
> in mortality from ischaemic heart disease; the reduction in
> mortality associated with both of these dietary factors was *NOT
> SIGNIFICANT*.
>
> We found that a vegetarian diet was associated with a 15%
> reduction in mortality from ischaemic heart disease. This was
> *NOT SIGNIFICANT* and was LESS THAN the roughly 30% reductions
> REPORTED IN EARLIER ANALYSES of this cohort.... A vegetarian
> diet was also associated with a *SIGNIFICANT INCREASE* in
> mortality from breast cancer. However, the confidence interval
> was wide.... The numbers of deaths for individual cancer sites
> were small and the mortality ratios have wide confidence
> intervals. The 41% reduction in mortality from lung cancer
> associated with daily consumption of fresh fruit was *NOT
> SIGNIFICANT*....
> http://tinyurl.com/4q6fe


RELATIVE risk of breast cancer among Japanese woman
Meat Eggs Butter/cheese
less than once per week 1.0 1.0 1.0
2-4 times per week 2.55 1.91 2.10
almost daily 3.83 2.86 3.23
(from a paper by Hirayama cited in John Scharffenberg's
Problems with Meat", 1989)

Am J Clin Nutr 1999 Sep;70(3 Suppl):532S-538S
Associations between diet and cancer, ischemic heart disease,
and all-cause mortality in non-Hispanic white California
Seventh-day Adventists.
Fraser GE. Center for Health Research and the Department of
Epidemiology and Biostatistics, Loma Linda University, CA USA.

Results associating diet with chronic disease in a cohort of 34192
California Seventh-day Adventists are summarized. Most Seventh-day
Adventists do not smoke cigarettes or drink alcohol, and there is a wide
range of dietary exposures within the population. About 50% of those
studied ate meat products <1 time/wk or not at all, and vegetarians
consumed more tomatoes, legumes, nuts, and fruit, but less coffee,
doughnuts, and eggs than did nonvegetarians. Multivariate analyses
showed significant associations between beef consumption and fatal
ischemic heart disease (IHD) in men [relative risk (RR) = 2.31 for
subjects who ate beef > or =3 times/wk compared with vegetarians],
significant protective associations between nut consumption and fatal
and nonfatal IHD in both sexes (RR approximately 0.5 for subjects
who ate nuts > or =5 times/wk compared with those who ate nuts
<1 time/wk), and reduced risk of IHD in subjects preferring whole-grain
to white bread. The lifetime risk of IHD was reduced by approximately
31% in those who consumed nuts frequently and by 37% in male
vegetarians compared with nonvegetarians. Cancers of the colon and
prostate were significantly more likely in nonvegetarians (RR of 1.88
and 1.54, respectively), and frequent beef consumers also had higher
risk of bladder cancer. Intake of legumes was negatively associated
with risk of colon cancer in nonvegetarians and risk of pancreatic
cancer. Higher consumption of all fruit or dried fruit was associated
with lower risks of lung, prostate, and pancreatic cancers.
Cross-sectional data suggest vegetarian Seventh-day Adventists have
lower risks of diabetes mellitus, hypertension, and arthritis than
nonvegetarians. Thus, among Seventh-day Adventists, vegetarians are
healthier than nonvegetarians but this cannot be ascribed only to the
absence of meat.
PMID: 10479227

'.. disease rates were significantly associated within a range of dietary
plant food composition that suggested an absence of a disease
prevention threshold. That is, the closer a diet is to an all-plant foods
diet, the greater will be the reduction in the rates of these diseases.'
http://www.news.cornell.edu/releases...sis_paper.html

> Additionally, the latest issue of JAMA reports the findings of a large
> study concerning incidence of certain cancers and consumption of red and
> processed meats. What's really interesting from the study but not
> getting much attention is that consumption of fish and poultry was
> linked to a significantly *decreased* rates of colorectal cancers. So
> enough with your categorical claims,


Asia Pacific J Clin Nutr (1996) Vol5, No 1: 2-9
Intestinal flora and human health
Tomotari Mitsuoka, DVM, PhD
Professor Emeritus, The University of Tokyo, Japan
...
Other intestinal bacteria produce substances that are harmful to
the host, such as putrefactive products, toxins and carcinogenic
substances. When harmful bacteria dominate in the intestines,
essential nutrients are not produced and the level of harmful
substances rises. These substances may not have an immediate
detrimental effect on the host but they are thought to be
contributing factors to ageing, promoting cancer, liver and kidney
disease, hypertension and arteriosclerosis, and reduced immunity.
Little is known regarding which intestinal bacteria are responsible
for these effects. A number of factors can change the balance of
intestinal flora in favour of harmful bacteria. These include
peristalsis disorders, surgical operations of stomach or small
intestine, liver or kidney diseases, pernicious anaemia, cancer,
radiation or antibiotic therapies, immune disorders, emotional
stress, poor diet and ageing.
.....
The intestinal flora may play an important role in the causation
of cancer and ageing

Dietary factors are considered important environmental risk
determinants for colorectal cancer development. From
epidemiological observations, a high fat intake is associated
positively and a high fibre intake negatively with colorectal cancer.
This is thought to occur by the following mechanisms. From food
components in the gastrointestinal tract, organisms produce
various carcinogens from the dietary components and endogenous
substances, detoxify carcinogens, or enhance the host's immune
function, which results in changes in the incidence of cancers. The
ingestion of large amounts of animal fat enhances bile secretion,
causing an increase in bile acid and cholesterol in the intestine.
These increased substances are converted by intestinal bacteria
into secondary bile acids, their derivatives, aromatic polycyclic
hydrocarbons, oestrogen and epoxides derivatives that are
related to carcinogenesis. Various tryptophan metabolites (indole,
skatole, 3-hydroxykinurenine, 3-hydroxyanthranilic acid, etc.)
phenols, amines, and nitroso compounds produced by intestinal
bacteria from protein also participate in carcinogenesis (Fig. 5).
...
Figure 5. Relationships among diet, intestinal bacteria and cancer.

Recent epidemiological studies have revealed that insufficient intake
of dietary fibre is associated with high incidences of Western
diseases such as colorectal cancer, obesity, heart disease, diabetes,
and hypertension. Ingested dietary fibre causes increased volume
of faeces, dilution of noxious substances, and shortening of the
transit time of intestinal contents, resulting in early excretion of
noxious substances such as carcinogens produced by intestinal
bacteria. '
http://elecpress.monash.edu.au/APJCN.../51p02.htm#top

> you foot-rubbing charlatan.


"A favored technique is to debilitate your identity [personally,
I hate the term self-esteem] by levelling false accusations and/or
questioning your honesty, fidelity, trustworthiness, your "true"
motivations, your "real" character, your sanity and judgement."
http://www.cassiopaea.com/cassiopaea/cleckley-mos.htm