Last week, yet another independent scientific study added to the robust evidence that following AICR’s 10 Recommendations for Cancer Prevention is powerfully protective against a great many diseases and conditions, not simply cancer alone.
Previous independent studies have shown that our Recommendations protect against breast cancer and prostate cancer, reduce risk for cancer death, help people live longer, and improve cancer survivors’ physical and mental health. This latest study is a welcome addition to the ever-growing evidence that our advice maximizes your chances for leading a long and healthy life.
Both of these cruciferous family vegetables are well known for their cancer-fighting compounds, especially isothiocyanates and indoles. And broccoli and cauliflower are even more protective in this dish, which also uses bell peppers, onion, garlic and oregano. That’s because each ingredient offers its own set of cancer-preventive phytochemicals, which reinforce the others. Eating a wide variety of vegetables improves the odds of reaping their health benefits.
Quinoa is a whole grain that may rank highest in protein content, providing 8 grams per cup. Along with the vegetables, it also contains cancer-fighting fiber. To add protein but keep it light, serve this dish with some diced chicken breast or baked fish.
Find more delicious cancer-fighting recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.
One of AICR’s Recommendations for Cancer Prevention is that mothers breastfeed their babies, with research showing that being breastfed can help reduce future cancer risk by helping the baby stay a healthy weight as an adult. Now a recent study suggests a new way in which breastfeeding may offer protection from cancer as well as other diseases, finding that young adults who were breastfed have a lower risk of chronic inflammation compared to those not breastfed.
There is a growing body of research suggesting inflammation increases the risk of many chronic diseases, including some cancers. Overweight and obesity, a risk factor for eight cancers, may produce a low level state of chronic inflammation.
Study authors used data from almost 7,000 participants who were part of national study on adolescent health. Twenty years ago, the participants were teenagers going to middle and high school. They, and many of their parents were interviewed. Then in 2007-2008, when the participants were 24–32 years old, their levels of C-reactive protein (CRP) were measured from a blood sample. CRP is a marker of inflammation. Continue reading →