Research news and views on preventing and surviving cancer
Author: Julia Quam
Julia Quam, MSPH, RDN, is a registered dietitian nutritionist in the Washington, DC metro area. Julia is passionate about nutrition education and communicating evidence-based information about nutrition and physical activity to improve public health.
It’s no secret that marketing affects the foods we choose, including which foods we think of as more nutritious. Back in 2013, AICR wrote about how the so-called “health halo” effect can make people think organic cookies are lower in calories and all-around healthier than the exact same cookies not labeled organic.
A new study published in the Journal of the Academy of Nutrition and Dietetics finds that this effect may extend to claims about foods with added vitamins and minerals.
For this study, researchers surveyed over 5,000 people who were selected based on age, sex, race, ethnicity, and education to mirror the U.S. population.
When you eat protein, the source of that protein can make a difference when it comes to cancer prevention: AICR recommends limiting red meat, avoiding processed meat, and eating a variety of plant foods including legumes such as beans.
Now a study published in the journal Food & Nutrition Research suggests that getting your protein from plant-based foods may also provide benefits for appetite control.
Excess weight increases the risk for many chronic diseases, including 11 cancers, but physicians may not bring up weight loss with their patients because they’re pressed for time, fear patients may be offended, or worry that bringing up weight loss won’t make much of a difference.
Now a new study published in The Lancet suggests that if primary care doctors take just 30 seconds to refer patients to a weight management program, physicians can help overweight and obese patients lose weight.