AICR Welcomes Oncology Group’s New Position on Obesity

obesity-and-cancerToday, in a bold position paper published in the Journal of Clinical Oncology, the American Society of Clinical Oncology alerted its members and the public to the clear and convincing link between obesity and cancer, and outlined a strategy for combating obesity that will help reduce cancer incidence in the years ahead.

“Obesity is a major, under-recognized contributor to the nation’s cancer toll and is quickly overtaking tobacco as the leading preventable cause of cancer,” reads the JCO paper.

We at AICR strongly agree, and officially welcome today’s development as important progress in much-needed prevention efforts that could save millions of American lives in the years ahead.

The reason this JCO position paper is so important is because oncologists stand on the front lines of our national battle against cancer, and are uniquely positioned to counsel patients about weight management.

The paper goes on to outline a series of new ASCO initiatives to:

1) increase education and awareness of the obesity-cancer link;

2) provide tools to help oncologist address obesity with their patients;

3) foster research to better understand how to best help their patients manage their weight, and;

4) advocate for policy to make the kind of societal changes that will make it easier for patients to manage their weight.

AICR is delighted to have ASCO officially weighing in on this vital area, and we are excited to offer any help we can. We’ve established the evidence base that shows that obesity increases the risk for eight different cancers. In the coming months and years, our ongoing analysis will likely find even more. In the meantime, we’ve developed interactive tools, brochures and infographics to raise awareness about the obesity-cancer link, and evidence-based advice for individuals on how to lose weight and lower their risk.

But the statistics are stark, and they challenge before us is great. It will take all of us working together to combat obesity and the chronic diseases that follow on from it. We are grateful to have an old ally officially declare itself and join us in the fight.


Health-e-Recipe Champion: Brussels Sprouts Beat Brownies

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.

Brussles and Brownies

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


March Madness Beginnings; Talking with Our Recipe Developer

It’s down to the Championship round in our Recipe March Madness, which means your votes will pick next week’s 500th Health-e-Recipe. To make it as one of our cancer-protective recipes, we go through a rigorous process that involves a lot of experts, including recipe developers. I chatted with cookbook author and one of our developers, Dana Jacobi, to discuss hoDana Jacobi head miniw she became interested in healthy eating and why new cooks may want to grab a chicken breast.

Dana, a self-taught cook with French culinary training, developed a passion for cooking at a young age. After a 20-year career in marketing, she took a leap of faith to pursue her passion for food.

Q: How did you start cooking?
A: I grew up in New York City and always loved food. My family and I were adventurous and open to trying new and unfamiliar food and cuisines. When I was in high school I started to cook for fun and my mother encouraged me to make dinner anytime I wanted.

Q: How do you generally go about developing recipes?
A: One of the most important things for me is seasonality. Working with fresh, beautiful ingredients that are in season make for good building blocks. Sometimes my creativity is sparked by a specific ingredient or by a meal as a whole. I also like to keep tabs on current trends and I keep a list of things that I see in food magazines, blogs and websites. Continue reading