At the same time that global warming is making news, a study suggests that eating more fruits, vegetables and nuts and less meat and alcohol — with fewer calories — can reduce greenhouse gas emission by almost 20 percent, compared to the average diet. Many of the dietary patterns identified as environmentally healthy align with AICR’s recommendations for cancer prevention.
This study used greenhouse gas emissions related to farming and production as a measure of a food’s environmental impact. That includes methane produced by cows and fertilizers applied to crops.
For the study, researchers analyzed the diets of almost 2,000 French adults who were part of a nationally representative diet survey. Researchers categorized the foods into groups, calculating how its nutrients and calories contributed to a person’s overall daily diet. They also looked at how much the foods cost. Continue reading →
Hot, filling and healthy, our Health-e-Recipe for Super Split Pea Soup is a great dish to ward off wintry chills.
Peas are a legume, like dry beans and lentils. Legumes have plenty of cancer-fighting fiber (a robust 17 grams per serving in this recipe).
All legumes contain protein without fat, so they are a great way to cut back on meat while still getting good nutrition. You get 21 grams of protein per serving of this soup’s combination of peas and chicken broth.
Herbs and vegetables, including onion, carrots and potatoes, round out Super Split Pea Soup with protective phytochemicals. Serve it up with a hunk of crusty whole-grain bread and freeze the leftovers to enjoy on other chilly winter days.
Find more delicious cancer-fighting recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.
“Processed meat” is any meat that’s preserved by salting, smoking or curing, or by adding chemical preservatives. That means sausage, bacon, cold cuts like pastrami and salami, hot dogs and, yes, ham.
Why does it matter whether or not ham counts as processed meat? Because the evidence on processed meat is different than the evidence on red meat, so our recommendations are different, too.
AICR’s expert report and its updates have consistently and convincingly shown that diets high in red meat are a cause of colorectal cancer. This is why we recommend moderating red meat intake to keep it below 18 ounces (cooked) per week. In studies, consumption at or below this threshold is not associated with increased risk.
When it comes to processed meat, the evidence is just as consistent and convincing — but a good deal more stark. That’s because the evidence on processed meat suggests that no “safe threshold” exists. A modest increase in risk for colorectal cancer is seen with even occasional consumption of processed meat, and continues to rise as consumption increases. Continue reading →