Red meat, cholesterol and breast cancer

We all know someone affected by breast cancer. Many of us have also heard that we can reduce our risk of experiencing breast cancer from what we eat. Much of this comes from studies that compare people who got sick with those who didn’t and trying to understand what makes them different. But what is it exactly that’s causing this difference in risk?
The opportunities here are enormous. We know that cells communicate with each other and that things we eat can influence this. Learning what specifically makes the change from advanced scientific methods and strong international teams can help those at higher risk reduce their chances of getting sick. As we think diet affects more than just breast cancer, the opportunities are even greater when we start thinking about other diseases. TO BE CONT’D

Faculty Supervisor:

Kathleen Hill

Student:

Partner:

Université François-Rabelais de Tours

Discipline:

Life Sciences

Sector:

Education

University:

Western University

Program: