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World Cancer Day 2017: there are 2 types of oesophageal cancer, and they affect the world in different ways

We explore how oesophageal cancer affects different areas of the world and look at the reasons behind climbing rates of this disease.

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It’s too soon to say burnt toast and crispy roast potatoes cause cancer

There’s no clear link from studies in humans to show that acrylamide in cooked foods like toast and potatoes causes cancer.

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Science can help your New Year’s resolutions stick

We all make New Year’s resolutions to feel healthier, so how can science help us make them stick?

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Why cancer is (still) more than just ‘bad luck’

New research has uncovered a possible explanation for why some cancers are more common than others, we explore the details.

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Six ways to reduce your risk of bowel cancer

For bowel cancer awareness month we look at the different ways you can reduce your risk of the disease.

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World Cancer Day 2016: six ways our research helps patients across the globe

To mark World Cancer Day, we take a look at how our discoveries over the decades are helping cancer patients all over the world right now.

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Grand Challenge three: prevent cancer by studying ‘scars’ in its DNA

This entry is part 5 of 26 in the series Cancer Grand Challenges

The third of our Grand Challenge topics asks: can we prevent cancer by studying ‘scars’ in its DNA?

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The biggest cancer science stories of 2015

We’ve enlisted the help of one of our researchers to pick out the biggest cancer research stories of 2015.

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Watch our Google Hangout about meat and cancer risk

This entry is part 2 of 5 in the series Google Hangouts

In our latest Google Hangout on Air, in partnership with Science on Google+, we focused on the recent headlines about processed meat and cancer risk.

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Mouth cancer rates are increasing, but why?

We explore the reasons behind the nation’s rising rates of mouth cancer.

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