The treatment for retinoblastoma, a skin cancer, is not as effective as it once was, according to new research from the University of California at San Diego and the American College of Physicians.
The findings could help doctors make a more concerted effort to treat the disease, which affects up to 4 million people in the U.S.
The study, published in the Journal of the American Medical Association (JAMA), showed that people with P.O.P. are more likely to get the disease if they consume large amounts of pineapple.
People who ate more than 20 grams of pineapple per day had a 25 percent higher risk of developing the disease.
Pineapple consumption is not limited to the tropics and tropical climates, but is common throughout the Americas.
According to the researchers, pineapple consumption could be a marker for other factors that could contribute to the development of the disease or help prevent its spread.
Pineapple consumption in the tropic, where pineapples grow most widely, has been linked to a higher risk for developing P.o.P., or P. melanoma, and to melanoma-related cancers.
P.P.-related cancers are often more common in people who eat pineapple, such as those who drink it or smoke it.
The researchers also found that people who consumed more than 200 grams of fresh pineapple per week had a 10 percent higher rate of developing P-related tumors.
Pines have been a major source of vitamin C in recent years.
According to the World Health Organization, it is “the single most important dietary source of antioxidant vitamin C.”
Pineapples contain vitamin C, a powerful antioxidant that helps protect cells from free radicals, a group of substances that can damage the body’s DNA and can cause cancer.
Pesticides that are used to kill the pineappes also contain high levels of antioxidants, and pineappled fruit is also a source of phytochemicals, which include anthocyanins, which help protect against oxidative stress.
Pesticide-free pineapple products are also being made in the United States, according the U, and the company that produces them is not disclosing the amount of the vitamin C content in its products.
The University of San Diego’s Dr. Darryl Pfeifer said the study is “important in showing that, in addition to vitamin C and antioxidants, other factors could play a role in the development and progression of P. o.P.”
The researchers hope their findings will lead to better treatments for people with the disease as well as help researchers understand why people who consume large portions of pineapple tend to develop the disease more often.
Piper Johnson, a dermatologist and the director of the National Pineapple Program at the American Academy of Dermatology, said the results of the study show the importance of incorporating pineapple into one’s diet to lower P.p.M.A.
P has received the endorsement of the U., the American Cancer Society, the National Academy of Sciences, the American Dietetic Association and the World Cancer Research Fund.
In addition to the Journal article, the researchers presented their findings at the 2015 Annual Meeting of the Society for Skin Pharmacology and Therapeutics.