Susan Jebb, at the University of Cambridge, looked at the association between dietary patterns and body fatness in children. This research found that children who followed a diet higher in energy density and fat and lower in fibre at ages 7, 10 and 13 were more likely to have higher levels of body fatness between the ages of 11 and 15.
Stephanie Smith-Warner, from the Harvard School of Public Health, examined associations between several dietary factors and risk of prostate cancer
This grant found red meat, processed meat and egg consumption were linked with higher risks of advanced prostate cancer. Poultry consumption was associated with a lower risk of advanced prostate cancer. Fruit and vegetable intakes were not associated with advanced prostate cancer risk.
Intakes of red meat, processed meat, seafood (fish and shellfish combined), poultry, and eggs were not associated with higher or lower risk of localised prostate cancer.
Gary Fraser, at Loma Lind University, looked at several dietary items and the risk of prostate, colorectal, and breast cancer.
This research found that a vegetarian diet was associated with a slightly lower cancer risk (particularly in gastrointestinal cancers), and a vegan diet was associated with a lower risk of cancers of female organs and prostate cancer. A lower breast cancer risk was linked with consuming high levels of soy isoflavones. It was also found that cooked tomatoes were associated with lower prostate cancer risk.