Dr. Ann W. Hsing

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  www.hivandhepatitis.com/hep_b/news/2008/061308_b.html - [Cached Version]
  Published on: 6/13/2008    Last Visited: 9/15/2008  

  Ann Hsing of the National Cancer Institute and colleagues examined the association between HBV and/or HCV infection and risk of biliary tract cancer and biliary stones in a population-based case-control study in Shanghai, China.

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  www.hcvadvocate.org/news/newsRev/2008/NewsRev-253.html - [Cached Version]
  Published on: 4/16/2008    Last Visited: 7/23/2008  

  In a population-based study conducted in Shanghai, Dr. Ann W. Hsing, of the National Cancer Institute, Bethesda, Maryland, and colleagues examined the prevalence of HBV and hepatitis C infection in 417 patients with biliary tract cancers, 517 with biliary stones, and 762 randomly selected healthy comparison subjects.
  
  Among the population controls, HBV infection was detected in 7.3 percent.

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  www.prn.org/index.php/prn_news/news/china_hepatitis_b_t - [Cached Version]
  Published on: 4/16/2008    Last Visited: 7/4/2008  

  The current population-based study was conducted in Shanghai by Dr. Ann W. Hsing of the Maryland-based National Cancer Institute and colleagues.

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  www.oncolink.com/resources/article.cfm?c=3&s=8&ss=23&Ye - [Cached Version]
  Published on: 4/16/2008    Last Visited: 4/23/2008  

  In a population-based case-control study conducted in Shanghai, China, Dr. Ann W. Hsing, of the National Cancer Institute, Bethesda, Maryland, and colleagues examined the prevalence of HBV and hepatitis C infection in 417 patients with biliary tract cancers, 517 with biliary stones, and 762 healthy controls randomly selected from the population.
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  "HBV induces hepatocellular carcinoma mainly by causing a chronic necroinflammatory process with regeneration of hepatocytes," Dr. Hsing's team notes.

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  alegent.iqhealth.com/atoz/HealthUpdate/Alert06242000.ht - [Cached Version]
  Published on: 6/24/2000    Last Visited: 2/26/2002  

  Ann Hsing, Ph.D., epidemiologist at the National Cancer Institute, conducted a study in Shanghai to examine why prostate cancer rates were increasing.She analyzed the diets of men at high risk for prostate cancer.Sure enough.What were they eating?For starters, more animal fats, especially red meat, and preserved foods such as preserved meats and vegetables.With increased animal product intake, more calories were coming from animal fat.Add to that lots more calories than the Chinese traditionally eat.The result: these men weren''t just getting prostate cancer, they were also fat.In fact, they developed the most dangerous kind of obesity, called central obesity, which occurs when fat piles up around your midsection.
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  "I think our findings corroborate findings in the U.S.," says Dr. Hsing.

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  www.winonahealth.org/atoz/HealthUpdate/Alert06242000.ht - [Cached Version]
  Published on: 6/24/2000    Last Visited: 8/12/2001  

  Ann Hsing , Ph.D. , epidemiologist at the National Cancer Institute , conducted a study in Shanghai to examine why prostate cancer rates were increasing.She analyzed the diets of men at high risk for prostate cancer.Sure enough.What were they eating.For starters , more animal fats , especially red meat , and preserved foods such as preserved meats and vegetables.With increased animal product intake , more calories were coming from animal fat.Add to that lots more calories than the Chinese traditionally eat.The result : these men weren''t just getting prostate cancer , they were also fat.In fact , they developed the most dangerous kind of obesity , called central obesity , which occurs when fat piles up around your midsection.
  ...
  I think our findings corroborate findings in the U.S. , says Dr. Hsing.

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  blog.ateava.com/?&blogid=1&archive=2006-07 - [Cached Version]
  Published on: 1/1/2006    Last Visited: 10/1/2007  

  Dr. Ann W. Hsing, of the National Cancer Institute, Bethesda, Maryland believes that chemicals in tea may prevent cells from growing abnormally and may have antiinflammatory effects that reduce the risk of these bile tract diseases.

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  www.kvue.com/sharedcontent/APStories/stories/D7N44DC81. - [Cached Version]
  Published on: 11/5/2002    Last Visited: 11/5/2002  

  "We checked on many food items and the allium food group stood out (as protective against prostate cancer)," said Ann W. Hsing, an NCI epidemiologist and the first author of the study."But the conclusions need to be replicated in another study."She said the study was conducted in Shanghai because China has the lowest rate of prostate cancer in the world.
  
  Scallions seemed to be the most protective.According to the study, men who ate about a tenth of an ounce or more a day of scallions reduced their prostate cancer risk by about 70 percent.For garlic consumption of the same amount, the prostate cancer risk was reduced by about 53 percent.
  
  Hsing said that the typical Chinese diet is much more heavily seasoned with garlic, scallions and onions than is the traditional American diet.But even so, the amount of allium vegetables consumed is measured only in fractional ounces.For instance, the study suggests that an effective level of prostate cancer protection can be achieved with about one clove of garlic a day.
  
  "The reduced risk of prostate cancer associated with allium vegetables was independent of body size, intake of other foods and total calorie intake," the study authors reported.
  
  Hsing said the study reinforces earlier studies that have linked high vegetable consumption to a reduced risk of prostate cancer.For instance, earlier studies have found that that eating tomatoes and tomato products can lower risk of prostate cancer.Italy, where tomato sauce and garlic are favorites, has one of the lowest rates of prostate cancer in Europe, said Hsing.
  
  Janet Stanford, a cancer epidemiologist at the Fred Hutchinson Cancer Research Center in Seattle, said the study by Hsing and her co-authors continues to support the general finding that "eating vegetables is a good thing."

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  "The Prostate Cancer Protection Plan,  A Nutritional... - [Cached Version]
  Published on: 1/24/2001    Last Visited: 7/10/2002  

  Ann Hsing, Ph.D., epidemiologist at the National Cancer Institute, conducted a study in Shanghai to examine why prostate cancer rates were increasing.She analyzed the diets of men at high risk for prostate cancer.Sure enough.What were they eating?For starters, more animal fats, especially red meat, and preserved foods such as preserved meats and vegetables.With increased animal product intake, more calories were coming from animal fat.Add to that lots more calories than the Chinese traditionally eat.The result: these men weren't just getting prostate cancer, they were also fat.In fact, they developed the most dangerous kind of obesity, called central obesity, which occurs when fat piles up around your midsection.
  ...
  "I think our findings corroborate findings in the U.S.," says Dr. Hsing.
  
  How Big a Villain Is the Western Diet?
  
  The Japanese flat-out blame the Western diet for their prostate cancer travails: There were 5,399 deaths from prostate cancer in 1995 in Japan.By 2015 that number will increase to 13,494.Dr. Y. Kakehi of the Department of Urology,

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  1to1vitamins.com: Advanced Vitamins and Supplements... - [Cached Version]
  Published on: 5/31/2002    Last Visited: 5/27/2003  

  "We checked on many food items and the allium food group stood out as protective against prostate cancer," said Ann W. Hsing, an NCI epidemiologist and the first author of the study."But the conclusions need to be replicated in another study."She said the study was conducted in Shanghai because China has the lowest rate of prostate cancer in the world.
  
  Scallions seemed to be the most protective.According to the study, men who ate about a tenth of an ounce or more a day of scallions reduced their prostate cancer risk by about 70 percent.For garlic consumption of the same amount, the prostate cancer risk was reduced by about 53 percent.
  
  Hsing said that the typical Chinese diet is much more heavily seasoned with garlic, scallions, and onions than is the traditional American diet.But even so, the amount of allium vegetables consumed is measured only in fractional ounces.For instance, the study suggests that an effective level of prostate cancer protection can be achieved with about one clove of garlic a day.
  
  "The reduced risk of prostate cancer associated with allium vegetables was independent of body size, intake of other foods and total calorie intake," the study authors reported.
  
  Hsing said the study reinforces earlier studies that have linked high vegetable consumption to a reduced risk of prostate cancer.For instance, earlier studies have found that eating tomatoes and tomato products can lower risk of prostate cancer.Italy, where tomato sauce and garlic are favorites, has one of the lowest rates of prostate cancer in Europe, said Hsing.
  
  Janet Stanford, a cancer epidemiologist at the Fred Hutchinson Cancer Research Center in Seattle, said the study by Hsing and her co-authors continues to support the general finding that "eating vegetables is a good thing."

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