Researchers created a list of 50 random food items, then found studies from the last 35 years that claimed risks or benefits. But most of the claims were based on weak evidence. The average effect shown in each study was about a doubling of cancer risk or a halving of risk, depending on which direction the association went for a particular ingredient in a particular report. However, the data backing those claims was usually unconvincing, according to authors, Jonathan Schoenfeld, Harvard Medical School, and John Ioannidis, Stanford Prevention Research Centre. Read more here.
Study mentioned: Schoenfeld JD, Ioannidis JP. Is everything we eat associated with cancer? A systematic cookbook review. Am J Clin Nutr. 2012 Nov 28. [Epub ahead of print] PMID: 23193004
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