Cutting through diet and cancer headlines and hype isn’t easy for anyone, including your health care providers. They also look for help understanding the evidence and putting the latest studies in perspective.
Last month I was in Atlanta, talking about obesity and cancer with dietitians who work with all kinds of people, from kids to seniors, and doing prevention, clinical work, food service and more. Here are a few common questions they asked, reflecting the questions they get from patients, clients and friends.
1. Grilling: How bad is charring for cancer risk and should we still grill?
AICR’s expert report and updates say there isn’t enough evidence to show that grilled meat increases risk for stomach cancer. But we do know that grilling meat – both red and white – creates cancer-causing substances, called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) to form. Because there are ways to limit these substances forming, we recommend 5 ways you can grill more safely. Continue reading
We all know Brussels sprouts are healthy. They’re an excellent source of vitamin A, C, K, fiber and folate. As a cruciferous vegetable, they’re rich in carotenoids and glucosinolates, phytochemicals that both show an ability to reduce inflammation, neutralize carcinogens and control abnormal cell growth in lab studies.
Brussels sprouts are always humble champions.
But no one ever said they were better than brownies…until now. After 4 weeks, 16 recipes and over 1300 votes, the most controversial vegetable has been declared the winner of AICR’s Recipe Contest. Competing against colorful salads, spicy soups, classic comfort foods and even our famous brownies, it definitely earned its spot as our 500th Health-e-Recipe.
So take the challenge, and try out the winning recipe for yourself. Head over to our Facebook page to tell us what you think and you could win a New American Plate cookbook, filled with tasty, healthy recipes to try. Continue reading
When will you eat a cup of food that is half the calories of another cup of that same food? When that food is made of larger, fluffier pieces, suggests a new study.
The study, published in the Journal of the Academy of Nutrition and Dietetics, focused on breakfast cereals. By eating flakes that were larger and took up more space in the bowl, people ate 100 calories less for breakfast than when eating the smaller, denser flaked cereal.
The findings relate to AICR’s recommendation for cancer prevention on eating mainly plant foods, which are low in calorie (energy) density. Bite for bite, many vegetables and other plant foods contain relatively few calories. That can help with weight control, which in turn reduces cancer risk. In the study, each week for four weeks, 41 breakfast eaters were offered 10 ounces (280 grams) of Wheaties.
Unbeknownst to them, the flake size was changed. One week they were served the cereal as packaged, considered the standard. The other three weeks they were given cereals where the flakes were crushed to 80%, 60% or 40% of the standard. As the flakes got smaller, the cereal took up less room in the bowl. Continue reading