New Cheese Tart from PABLO Japan

White Peach and Yogurt Cheese Tart

The tart will be available for 2 months starting on May 1, 2021. The price is 800 yen (tax included) for 1 to 2 persons size (11 cm diameter).

In Breast Cancer Survivors, Obesity Raises Odds for Cancer’s Return

Cara Murez wrote . . . . . . . . .

Most people know obesity can lead to diabetes or heart disease, but excess weight can play a role in cancer, too, researchers say.

A new study found that breast cancer survivors who are overweight have a statistically significant increased risk of developing a second primary cancer – one not connected to their previous cancer.

The risk likely owes to shared risk factors between the two cancers – of which obesity is one – as well as genetic susceptibility and long-term effects of breast cancer treatment, the study authors said.

“The risk is comparable to what we would see for an initial breast cancer,” said Heather Spencer Feigelson, senior investigator at the Kaiser Permanente Colorado Institute for Health Research, in Aurora. “It’s just another piece of evidence showing us how [excess weight] is really important.”

For the study, the researchers reviewed data from nearly 6,500 women treated at Kaiser Permanente in Colorado and Washington state. Roughly equal percentages were normal weight, overweight and obese.

Women who had an invasive breast cancer had a small, but significantly higher risk for a second cancer as their body mass index (BMI) increased, the study found. (BMI is an estimate of body fat based on height and weight.)

That link was more pronounced when the analysis focused on obesity-related cancers or second breast cancers, the researchers said. The link was strongest for a diagnosis of estrogen receptor-positive second breast cancer.

Of the 14 cancers listed by the International Agency for Research on Cancer as obesity-related, some are common and some are harder to treat, Feigelson said.

The investigators found that 822 (nearly 13%) of the women developed a second cancer after an average follow-up of just over seven years. Of those, nearly 62% were an obesity-related cancer and 40% were a second breast cancer.

The 508 obesity-related cancers included 283 postmenopausal breast cancers; 70 colon/rectal cancers; 68 uterine cancers; 21 ovarian cancers; 23 pancreatic cancers; and 14 kidney cancers. There were fewer than 10 cases each of thyroid, esophageal, gallbladder, multiple myeloma, meningioma, liver and upper stomach cancers.

Though having excess weight appears to increase risk, evidence that shedding pounds and keeping them off reduces risk is limited, because losing weight is hard, Feigelson said.

“The science suggests that, yes, if you lose weight you should reduce your risk, but really the best studies … are studies of women who have gotten bariatric [weight-loss] surgery, and those who lose that large amount of weight do have lower risk of cancer,” Feigelson said.

About 55% of all cancers in women occur in those who are overweight or obese.

Feigelson noted there are a lot of breast cancer risk factors that women can’t do much about.

“For example, for these second breast cancers or second cancers after breast cancer, one risk factor is treatment, and obviously you’re not going to forgo treatment,” she said. “But this is something that women actually can have control over. And I think if you’re worried about cancer or you’re a cancer survivor, having those things that you can control and do something about can be very important to you.”

Building some healthy habits into your everyday life can help with cancer prevention. Maintain a healthy body weight, be active and don’t sit so much, Feigelson advised.

The findings were recently published in the Journal of the National Cancer Institute.

The researchers noted that one limitation of the study was a lack of diversity, because about 82% of the participants were white women.

Dr. Jennifer Ligibel, director of the Zakim Center for Integrative Therapies and Healthy Living at Dana-Farber Cancer Institute in Boston, reviewed the findings.

“I think this paper really provides a compelling rationale for why thinking about weight loss after being diagnosed with breast cancer is important,” she said.

Excess weight has a multipronged effect on a person’s body, increasing levels of insulin and other metabolic markers, as well as inflammation, Ligibel said. It probably also depresses the immune system, she added.

In addition, she noted that excess weight raises levels of sex hormones that can also lead to the development of certain types of cancer.

“It’s probably not one thing, but the complex interplay between these different systems,” said Ligibel, who is part of another study that is investigating whether a weight-loss program as part of breast cancer treatment can lead to lower rates of new cancers.

For many years, she noted, the American Cancer Society has made recommendations about nutrition, physical activity and weight for cancer prevention and for cancer survivors. They include trying to achieve and maintain a healthy weight.

“Unfortunately, [a lot of people have] gained weight as a result of the quarantining and everything else through this last year, but I think that this is a goal that we really need to be thinking about on a societal level,” Ligibel said.

Source : HealthDay

How We Can Reduce Food Waste and Promote Healthy Eating

Marianne Stein wrote . . . . . . . . .

Food waste and obesity are major problems in developed countries. They are both caused by an overabundance of food, but strategies to reduce one can inadvertently increase the other. A broader perspective can help identify ways to limit food waste while also promoting healthy nutrition, two University of Illinois researchers suggest.

“You can reduce food waste by obtaining less or eating more. Our concern was that if people are reducing waste by eating more, what does that mean for nutrition? And how do we think about these tradeoffs in a way that promotes both good nutrition outcomes and good food waste outcomes? Public policies have generally focused on either obesity or food waste, but rarely considered them together, says Brenna Ellison, associate professor in the Department of Agricultural and Consumer Economics (ACE) at U of I.

Ellison and Melissa Pflugh Prescott, assistant professor in the Department of Food Science and Human Nutrition (FSHN) at U of I, discuss a systems approach to addressing food waste and nutrition in a new paper, published in Journal of Nutrition Education and Behavior.

Food waste refers to the loss of edible food that is not consumed for various reasons. It occurs at all levels of the supply chain, from farm to transportation, processing, retail, food service, and consumer levels.

Food waste is often calculated by weight or by calories, Ellison explains. If you calculate by weight, dairy products, vegetables, grain products, and fruit account for the majority of food loss. But when converted to calories, added fats and oils, grain products, and added sugars and sweeteners are the top categories for food waste. Encouraging increased consumption of those foods could have negative health consequences, she notes.

In their paper, Ellison and Prescott provide strategies for reducing food waste in a variety of settings, including food service, retail, schools, and homes.

Some restaurants and university dining halls that offer buffet-style dining have tried to limit food waste by imposing fines or offering incentives to ensure people finish the food they select. While such strategies may limit waste, they encourage overeating, the researchers say. They suggest instead using behavioral cues such as smaller plates and scoops that nudge people to select less food.

School meals are important means to improve public health and introduce children to new, healthy foods. However, plate waste is a persistent problem in school lunch settings. Schools can use salad bars to encourage students to try new items, but that causes pre-plate waste because some items are not selected. COVID-19 modifications pose additional challenges to safe strategies for food recovery, but there are still viable options, Prescott states.

“For example, schools can take items like whole apples or unopened cartons of milk and recycle them. They can reuse them in future meals, making sure they are following food safety protocols. Or they can donate them to food pantries and other nonprofit organizations, or create backpack programs where they can send some of those items home with students who may be struggling with food insecurity. There are certainly ways to do this safely,” she says.

The researchers note that households are responsible for some of the costliest food waste, because they are at the end of the supply chain. Consumers throw away food for various reasons, such as food safety concerns, desire to eat fresh food, and poor food management.

Choosing more processed food could reduce waste but is not desirable from a health perspective. Learning strategies for better meal planning and using a list for grocery shopping are better ways to accomplish both waste reduction and improved nutrition goals, Ellison says.

“We know that even if you try to plan meals, it can be hard to follow through. It’s important to be realistic about planning. For example, if you know that you’re likely to order take out one or two nights a week, then plan for that. Don’t buy food you won’t need,” she notes.

The researchers also suggest ways to encourage good nutrition through small changes. “If you have young kids, you can try frozen vegetables. You can take a little bit out at a time and do some testing with your children; you won’t have a whole package that might go to waste,” Ellison says.

Better cooking skills are also important, Prescott states.

“Cooking is a win-win in terms of promoting health and reducing food waste. There is evidence that links cooking and improved diet quality. And people who cook might over time become more skilled at repurposing leftovers, and being more creative with foods that are about to go to waste,” she says. “Freezing leftovers for future meals is also a helpful strategy, if you have freezer space.”

Prescott notes that some of these strategies may be difficult for families that lack adequate equipment for cooking, storing, and freezing. She and Ellison are working to develop a cooking education curriculum primarily addressing the challenges facing low-income households who may have limited resources available.

The two researchers are also planning a study on school nutrition aiming to identify behavioral nudges to increase fruit and vegetable consumption while reducing waste, and a project focusing on safety issues of food recovery in schools.

Source: University of Illinoise Urbana-Champaign

Mindfulness Can Make You Selfish. But There’s a Way to Help Prevent It

Bert Gambini wrote . . . . . . . . .

Mindfulness is big business. Downloads of mindfulness apps generate billions of dollars annually in the U.S., and their popularity continues to rise. In addition to what individual practitioners might have on their phones, schools and prisons along with 1 in 5 employers currently offer some form of mindfulness training.

Mindfulness and meditation are associated with reducing stress and anxiety, while increasing emotional well-being. Plenty of scholarship supports these benefits. But how does mindfulness affect the range of human behaviors — so-called prosocial behaviors — that can potentially help or benefit other people? What happens when the research looks outwardly at social effects of mindfulness rather than inwardly at its personal effects?

It’s within the area of prosocial behaviors that a new paper by University at Buffalo researchers demonstrates the surprising downsides of mindfulness, while also offering easy ways to minimize those consequences ─ both of which have practical implications for mindfulness training.

“Mindfulness can make you selfish,” says Michael Poulin, PhD, an associate professor of psychology in the UB College of Arts and Sciences and the paper’s lead author. “It’s a qualified fact, but it’s also accurate.

“Mindfulness increased prosocial actions for people who tend to view themselves as more interdependent. However, for people who tend to view themselves as more independent, mindfulness actually decreased prosocial behavior.”

The results sound contradictory given the pop culture toehold of mindfulness as an unequivocal positive mental state. But the message here isn’t one that dismantles the effectiveness of mindfulness.

“That would be an oversimplification,” says Poulin, an expert in stress, coping and prosocial engagement. “Research suggests that mindfulness works, but this study shows that it’s a tool, not a prescription, which requires more than a plug-and-play approach if practitioners are to avoid its potential pitfalls.”

The findings will appear in a forthcoming issue of the journal Psychological Science.

Poulin says independent versus interdependent mindsets represent an overarching theme in social psychology. Some people think of themselves in singular or independent terms: “I do this.” While others think of themselves in plural or interdependent terms: “We do this.”

There are also cultural differences layered on top of these perspectives. People in Western nations most often think of themselves as independent, whereas people in East Asian countries more often think of themselves as interdependent. Mindfulness practices originated in East Asian countries, and Poulin speculates that mindfulness may be more clearly prosocial in those contexts. Practicing mindfulness in Western countries removes that context.

“Despite these individual and cultural differences, there is also variability within each person, and any individual at different points in time can think of themselves either way, in singular or plural terms,” says Poulin.

The researchers, which included Shira Gabriel, PhD, a UB associate professor of psychology, C. Dale Morrison and Esha Naidu, both UB graduate students, and Lauren M. Ministero, PhD, a UB graduate student at the time of the research who is now a senior behavioral scientist at the MITRE Corporation, used a two-experiment series for their study.

First, they measured 366 participants’ characteristic levels of independence versus interdependence, before providing mindfulness instruction or a mind wandering exercise to the control group. Before leaving, participants were told about volunteer opportunities stuffing envelopes for a charitable organization.

In this experiment, mindfulness led to decreased prosocial behavior among those who tended to be independent.

In the next experiment, instead of having a trait simply measured, 325 participants were encouraged to lean one way or the other by engaging in a brief but effective exercise that tends to make people think of themselves in independent or interdependent terms.

The mindfulness training and control procedures were the same as the first experiment, but in this case, participants afterwards were asked if they would sign up to chat online with potential donors to help raise money for a charitable organization.

Mindfulness made those primed for independence 33% less likely to volunteer, but it led to a 40% increase in the likelihood of volunteering to the same organization among those primed for interdependence. The results suggest that pairing mindfulness with instructions explaining how to make people think of themselves in terms of their relationships and communities as they’re engaging in mindfulness exercises may allow them to see both positive personal and social outcomes.

“We have to think about how to get the most out of mindfulness,” Poulin says. “We have to know how to use the tool.”

Source: University at Buffalo

Pan-fried Garlic Sardines


2-1/2 lb fresh sardines
2 tbsp olive oil
4 garlic cloves
finely grated rind of 2 lemons
1/2 tbsp chopped fresh parsley
salt and freshly ground black pepper
fried garlic slices, to garnish

Tomato Toast

2 large ripe beefsteak tomatoes
8 slices crusty bread, toasted


  1. Gut and clean the sardines thoroughly. If preferred, you can remove their heads, but this is not essential. Scale the fish, by gently scraping along the length of the body from the tail to head with a scaling knife or your hand. This is best done under cold running water.
  2. Heat the oil in a frying pan and add the garlic cloves. Cook over a low heat until soft. Remove and set aside.
  3. Add the sardines and fry for 4-5 minutes. Sprinkle over some of the lemon rind, parsley and seasoning.
  4. Crush the whole garlic cloves and spread on the toast. Cut the tomatoes in half and rub them on to the toast, discarding the skins. Serve the sardines accompanied by the tomato toast, and garnished with the fried garlic slices, remaining parsley and lemon rind.

Makes 4 servings.

Source: Best of Spain

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