All of us at the American Institute for Cancer Research are grieving the loss of our dear friend and colleague Dr. John Milner, who passed away suddenly on New Year’s Eve.
Dr. Milner was a tireless, eloquent and impassioned champion of research into nutrition’s role in cancer risk. We will remember him as a true leader whose combination of dedication, intellect and personal charm brought experts from many different fields together. His warm and garrulous presence, and his sage advice, will be greatly missed.
Dr. Milner was a longtime friend to AICR, serving for many years as a member of our grant review panel and our research conference planning committee.
During his time as chief of the National Cancer Institute’s Nutrition Science Research Group, where he helped shape the nation’s scientific inquiry into diet and cancer prevention, he served as the NCI observer for the Expert Panel that authored the AICR/WCRF report, Food, Nutrition, Physical Activity and the Prevention of Cancer: A Global Perspective.
His involvement in the field of nutrition dates back to his student days at Oklahoma State University, when a work-study job in a research laboratory triggered a lifelong interest in fighting disease. After earning his PhD from Cornell University, Milner was recruited for the faculty of the University of Illinois at Urbana-Champaign, where he met Mary Frances Picciano, PhD, who would later become his wife. Continue reading
Attending AICR’s Annual Research Conference is a little like standing under a waterfall—it’s hard to drink it all in. That’s because the Conference brings together some of the world’s leading researchers in cancer prevention, treatment, and survivorship, and provides them the opportunity to share their research, passion, and experiences, all in one place.
What did I learn from the conference? A lot. But if I were to sum it up in a short list, I would include these three takeaway messages:
1. Preparation matters. How I prepare my food is more important than I thought. Gently steaming broccoli and other crucifers; chopping or blending carotenoid-containing fruits and vegetables; and slow-cooking meat can make a difference in reducing my cancer risk.
This article from Health has more information about the research presented on the role of food preparation techniques in reducing cancer risk. Continue reading
Ovarian cancer is among the most deadly women’s cancers. That’s because its symptoms, such as abdominal bloating, are difficult to diagnose until it has progressed to a late stage. Only 44 percent of ovarian cancer survivors live 5 years past diagnosis.
But results of a new study of post-menopausal women in the Women’s Health Initiative trial unveiled this week at our research conference associate higher diet quality index score in combination with physical activity with greater survival after diagnosis of ovarian cancer. Researchers at the University of Arizona Cancer Center presented these results in a poster at our conference.
The results are not yet published and has not yet gone through the peer-reviewed process.
Study author Tracy Crane, MS, RD, said of the study, “This secondary analysis supports the ongoing LIVES study, the largest-ever randomized controlled trial (RTC) to investigate the effects of diet, weight and physical activity on ovarian cancer survival.”