Cancer has long been thought to be a product of our environment and genetic makeup. If we are from a gene pool predisposed to cancer, our risks are greater. If we are exposed to carcinogens in our homes or workplaces, we could get the disease. But in recent years science has begun to explore how what we eat may influence cancer risks. A panel discussion at the Harvard Medical School attempts to put the issue in context, separating fact from fiction.
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About the Author
Truman has been a bureau chief and correspondent in D.C., Los Angeles, Phoenix and elsewhere, reporting for radio, television, print and news services, for more than 30 years. Most recently, he has reported extensively on health and consumer issues for ConsumerAffairs.com and FairfaxNews.com.
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