For the analysis, the authors looked at 26 population studies. Nineteen of the studies were case-control, where participants with and without colorectal adenomas recalled their past diet; the rest of the studies were prospective, where researchers first asked about the participants’ diet then the people were followed over time to see who developed colorectal adenomas. Continue reading
Great for a party, this week’s Health-e-Recipe for Greek Turkey Sliders offers more than just mini-burgers.
We’ve moistened lean ground turkey, a healthy substitute for red meat, with a lemony marinade made with garlic, oregano and olive oil – classic Greek flavors. Adding spinach and feta cheese into the burgers themselves keeps the Greek theme going.
Along with the garlic and spinach, red onion and tomato add cancer protection. With cucumber and lettuce, you’ve got high water and fiber content from veggies. The contrast of hot burgers and cool veggies in one bite make for a super summer treat.
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This week’s elegant Health-e-Recipe – Pork Tenderloin with Pomegranate Cherry Sauce – shows you how smaller servings of red meat can be totally satisfying when cooked with plenty of cancer-fighting flavors.
A lean cut of pork, tenderloin absorbs the fruity flavors of cherry and pomegranate, both rich in protective phytochemicals, in an easy-to-make sauce. Shallots, a cancer-preventive member of the onion family, plus healthful thyme and mustard are simmered together in fat-free, reduced sodium chicken broth and the pomegranate-cherry duo.
Gently cooking the meat in this sauce yields a satisfying dish that goes great with other cancer-fighting foods filling at least two-thirds of your plate, like steamed spinach, carrots and broccoli plus a whole grain like wild or brown rice. That’s the New American Plate model for your meals that AICR recommends.