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Studies tying food and cancer don't hold up, researchers say
Researchers from Stanford and Harvard universities examined studies linking 50 foods to increases or decreases in cancer risk and found that most were based on weak evidence that did not stand up to broader reviews. "We have seen a very large number of studies, just too many studies, suggesting that they had identified associations with specific food ingredients with cancer risk," said Dr. John Ioannidis of the Stanford Prevention Research Center. "People get scared or they think that they should change their lives and make big decisions, and then things get refuted very quickly."
Forbes (12/6)

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