Based on the growth and aging of the U.S. population, medical expenditures for cancer treatment and care in the year 2020 are projected to reach at least $158 BILLION – an increase of 27% over 2010, according to a National Institutes of Health analysis.
This number could jump to $207 BILLION with the development of more expensive treatments options and diagnostic tools.
Millions of Americans do not realize the everyday choices that impact their cancer risk. One in two Americans are now overweight or obese; but only half understand that this places them at increased risk for many cancers.
If you’re like many people you may think that eating a healthy diet means higher food costs, whether you eat out or cook. But a recent study finds that people who cook more dinners save $2 a day on food – and they have significantly healthier diets than those who cook less often.
This matters for cancer prevention. A healthy diet – one with plenty of vegetables, whole grains and beans, low in sugar and added fat – provides cancer protective nutrients and helps you get to and stay a healthy weight, an important step to lowering cancer risk. Obesity increases risk for many cancers, including colorectal, endometrial and liver.
A hormone produced by the liver called fibroblast growth factor 21, or FGF21, might play a role in curbing your sweet cravings, suggests a recent study published in the journal Cell Metabolism.
The brain and gut (which includes the liver) work together in what’s called the central reward system to control what we like and choose to eat – including sweets. Differences in that system can promote unhealthy eating habits, which can lead to obesity, cancer, diabetes, and heart disease. Read more… “A liver hormone gives new clues to explain your sweet tooth”
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American Institute for Cancer Research
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