Meat consumption increases the risk of bladder cancer, according to a new study presented at the American Association for Cancer Research’s annual meeting. Researchers studied the diets of 884 participants with bladder cancer and 878 controls and found that those who ate the most meat were up to 58 percent more likely to develop bladder cancer. Eating well-done meat was linked to an almost twofold increased risk of bladder cancer. Cooking meat at high temperatures produces carcinogens called heterocyclic amines. Study participants who consumed the most bacon, pork chops, fried chicken, and fried fish also had a higher risk.

Lin J, Wang JM, Grossman BH, et al. Red meat and heterocyclic amine intake, metabolic pathway genes, and bladder cancer risk. Report presented at: American Association for Cancer Research 101st Annual Meeting; April 17, 2010: Washington DC.

McDougall weighs in (pun intended) on The Patient Protection and Affordable Care Act: It’s the food! Until the spotlight shines on the cause of most chronic illnesses there will be no real solutions. Recommendations for a better diet, which are currently considered prudent, sensible, and reasonable—such as to eat chicken, fish, and low-fat dairy products—have not and never will in the future bring about worthwhile improvements in people’s health.

McDougall debates whether you should be taking a daily aspirin.

This month’s recipes include: Tofu Lasagna, Jeff’s Longevity Soup, Polenta with Lemony Asparagus and Chickpeas, Lovely Collard Wraps, Double Chocolate Brownies, Kale Slaw, Asian Greens, Sesame Greens, and Noodles and Greens.

Fish oil does not improve cognitive function, according to new research. Researchers in England found that fish oil did not benefit the cognitive function of elderly adults after two years of daily supplementation. In a double-blind control trial, 867 people with a mean age of 75 years were assigned to either a fish supplement (200 mg EPA plus 500 mg DHA) or placebo (olive oil) group. Participants were given various tests for cognition including reaction time, spatial memory, and processing speed measurements. No significant differences were seen between groups.

Dangour AD, Allen E, Elbourne D, et al. Effect of 2-y n23 long-chain polyunsaturated fatty acid supplementation on cognitive function in older people: a randomized, double-blind, controlled trial1–3. Am J Clin Nutr. Published ahead of print April 21, 2010. doi: 10.3945/ajcn.2009. 29121.