But the field of exercise and those undergoing cancer treatment is relatively new, and the experts said more research is needed. It’s important for the growing population of cancer survivors – now 15.5 million and growing quickly – and their loved ones.
Straight from Nashville, we’re just back from the annual Food and Nutrition Conference and Expo – a meeting highlighting the latest research on how foods affect our health and diseases, such as cancer risk. It’s a conference geared towards dietitians, so it’s also a place where companies showcase their health-related foods.
What were the big food trends and research takeaways related to cancer risk? Here’s a few of the conference highlights.
From the expo hall
– Beans and whole grains are big. This is a crowd that loves these foods – as do we here at AICR – but there appears to be a revival of beans and lentil products making their way into the supermarkets. There were numerous new ideas to cook with lentils, a high protein and high fiber food, including these recipes: Coconut Cream Overnight Oats and Lentils and Lentil Fudge.
For colorectal cancer, research shows that eating healthy, being active, and staying a healthy weight make a big difference in reducing the risk of developing this cancer. AICR estimates that while there are no guarantees, one of every two colorectal cancer cases can be prevented by following our recommendations.
Now a new study suggests that following AICR recommendations for prevention years before diagnosis can prolong survival for those who do develop colorectal cancer. And every recommendation followed decreased the risk of dying a little more.