In the latest issue of Cancer Research Update, AICR’s biweekly email newsletter on the science of cancer prevention, treatment and survival, we asked cancer researchers and educators to answer one, simple question:
What do we know today that we didn’t know just 10 years ago?
Their answers might surprise you – they surprised us. Although epidemiologists, clinicians, basic researchers and health professionals differ on what they believe to be the most important achievement in the past ten years, they agreed on one thing: It’s never been clearer that diet, physical activity and a healthy weight all play an important protective role.
You’ve packed well, maneuvered through traffic, trudged through the airport security line and now the waiting begins once again for your plane. Hungry? Read this — Airport Changes Call for New Eating Strategies — where AICR Nutrition Advisor Karen Collins offers some airport eating tips that will help you stay full without adding too many calories to ruin your holiday meal.
Read it before you pack and it might prompt you to include some fruit or a bag of nuts.
For those of you carrying foods for gifts or feasts, according to TSA, you can bring a pie through security but jams, jellies, dips and pretty much everything else you should put in a checked bag. Here’s a list of prohibited food items from TSA.
Wraps are portable, a snap to make and they can be healthy, too. Just stuff a whole-wheat, low-fat tortilla with lots of veggies: bell pepper strips, baby spinach leaves, chopped onions or scallions, shredded carrots and red cabbage.
Keep the dressing and cheese low-fat, use an ounce or two of some lean protein such as tuna or salmon, skinless poultry or lean red meat – and you’ll never see sandwiches the same way again.