Image: Shutterstock. Fried chicken gave the model in this stock photo cancer of the double chin.
Sarah Kliff at the Washington Post digs into new research out today from The American Journal of Clinical Nutrition. She writes about correlation and causality, and how to read statistics more intelligently.
“I was constantly amazed at how often claims about associations of specific foods with cancer were made, so I wanted to examine systematically the phenomenon,” e-mails study author John Ioannidis ”I suspected that much of this literature must be wrong. What we see is that almost everything is claimed to be associated with cancer, and a large portion of these claims seem to be wrong indeed.”
Among the ingredients in question for their purported relation to cancer risk: veal, salt, pepper spice, ﬂour, egg, bread, pork, butter, tomato, lemon, duck, onion, celery, carrot, parsley, mace, sherry, olive, mushroom, tripe, milk, cheese, coffee, bacon, sugar, lobster, potato, beef, lamb, mustard, nuts, wine, peas, corn, cinnamon, cayenne, orange, tea, rum, and raisin.
Now: combine all of them into one recipe and do the study again, I say.
The PocketLab is billed as a “Swiss Army Knife of science.” Launched via Kickstarter, the small device contains numerous sensors to measure acceleration, force, angular velocity, magnetic field, pressure, altitude, and temperature and send that data to smartphones or laptops. According to inventor Clifton Roozeboom, it’s a tool for students and citizen scientists who can’t […]
In the 2015 Sense About Science lecture (MP3), Tracey Brown discusses the worst casualty of politicization of science, from fluoride to climate change — the truth.
A booming biotech business in South Korea has new customers in America, because everyone wants to clone their dog.
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