A new report we’ve released today suggests that staying a healthy weight may offer women a relatively modest — but significant — protection against ovarian cancer, one of the most deadly cancers for women.
The findings of AICR/WCRF’s latest Continuous Update Project report, Food, Nutrition, Physical Activity and the Prevention of Ovarian Cancer, means that ovarian cancer now joins the list of cancers linked to obesity. Research now shows that excess body fat links to increased risk of eight cancers, including postmenopausal breast, colorectal and pancreatic.
For the report, scientists analyzed all relevant studies that investigated ovarian cancer’s link to diet, physical activity and weight. There were 25 studies related to weight, including four million women.
The report concluded that every five increments of BMI increased women’s risk 6 percent. That risk started on the high end of overweight, towards the obesity category, which starts at a BMI of 30. That means for two women both 5 feet 5 inches tall with all other factors equal, the woman weighing 200 pounds would be at 6 percent higher risk of developing ovarian cancer than her counterpart at 170 pounds. Continue reading →
Added sugar is making a lot of news lately. Last week, I wrote about the FDA’s proposed new Nutrition Facts label that would show how much sugar is added to foods. This week, the World Health Organization (WHO) released their new recommendation for an upper limit on how much added sugar we eat. They now say that no more than 5% of total daily calories should come from added sugars – about 100 calories, or 25 grams of sugar – for an adult.
Twenty-five grams of added sugar is not much. Check out the table below to see two ways you’d reach that daily limit – one way is pure sugar, another includes foods with cancer fighting compounds.
A sugary soda (8-ounces) vs. 4 delicious, healthful foods
Added sugar is a concern, especially in sugary beverages, because it contributes to overweight and obesity which is linked to 7 cancers, including colorectal, postmenopausal and endometrial.
Who knew that a delicious pasta dish could fit into a cancer-preventive diet? Our Health-e-Recipe for Rigatoni with Red Peppers fortifies with phytochemical-rich vegetables and fiber, which reduces risk of colorectal cancer.
Whole-wheat pasta has fiber plus protective compounds inherent in whole grains. If you can’t find whole-wheat rigatoni for this dish, try a similar type of bite-size whole-grain pasta, such as penne, rotini or macaroni.
Lightly sautéed red onion, red bell pepper, cherry tomatoes and spinach to toss with the pasta. You’ll be getting powerful onion phytochemicals, vitamin C in the peppers and tomatoes and lutein from the spinach, all reinforcing each other with health-protection benefits. They’re a fresh change from bottled pasta sauce. Topped with fresh basil and Parmesan, this dish is a tasty and low-calorie way to welcome the spring.