You’ve likely searched online and found – relatively easily – evidence-based advice and resources about nutrition and cancer. But even just 20 years ago there was sparse evidence and little focus on nutrition and cancer. And for cancer patients, it was almost impossible to access reliable food advice to help them through treatment and recovery.
In 1997, dietitian and three-time cancer survivor Diana Dyer shared her journey of healing – focused on food and nutrition – with a Detroit newspaper. The day the article appeared Diana began receiving hundreds of inquiries from around the world asking for help and advice. She responded with a book about her recovery journey, weaving in her nutrition expertise which included practical tips for a healing diet. Read more… “Celebrating Diana Dyer, 20 years of healing inspiration, advice”
AICR’s latest comprehensive update on colorectal cancer produced a delicious finding on how you can lower your risk for that disease. Simply swap out some refined grains, like white bread or white rice, for flavorful whole grain foods daily and you’ll create a more cancer-protective diet.
In the report, scientists found strong evidence, for the first time, that eating 90 grams (about 3 ounces) of whole grain foods daily reduces risk for colorectal cancer by 17 percent. Fewer amounts of whole grains provided some – but less – protection; greater amounts offered even more.
This may be due, the report says, to the many compounds in whole grain foods like fiber, vitamin E, selenium, lignans, phenols and others that have shown anti-cancer actions in lab studies.
If you’ve worked to lose weight, you may have found it just as challenging to keep it off months and years later. And there aren’t a lot of clear answers on how to avoid pounds creeping back on. But we do know that staying a healthy weight is one of the most important lifestyle factors you can do to reduce risk of many cancers, including postmenopausal breast, colorectal and esophageal.
Now, a recent study, published in Obesity, finds that slow and steady weight loss may be best. Taking that approach, even in the first few weeks of a program, may predict your ability to maintain that weight loss even up to 2 years later. Research has been mixed on whether consistency in weight loss and diet affects ability to keep weight off longer term. In this study, researchers compared those with steady weight loss to those with weight fluctuations in the first 6-12 weeks of the study to see how that affected their long term ability to maintain weight loss.
The scientists assigned 183 people to one of three groups with different diets. They met weekly for 6 months, then less often the rest of the year. Those who lost a consistent amount of weight week to week had low variability, and those who lost, for example, 5 pounds one week and then gained 3 and lost several again, had high weight variability. Read more… “Lose weight slow and steady – keep it off years later”
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American Institute for Cancer Research
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