Following at least two healthy behaviors that are key AICR Recommendations, such as eating a healthy diet and being active, lowers the risk of colorectal cancer to some degree, with the more you follow the lower the risk, suggests a new study that highlights the importance of practicing multiple healthy behaviors.
Published in BMC Medicine, the study joins a growing body of independent research that investigates how AICR Recommendations for Cancer Prevention link to reduced risk of specific cancers, survivors, and mortality. Here are some of those other studies.
This latest study was conducted among 350,000 Europeans ages 25 to 70. They are part of the large European Prospective Investigation into Cancer and Nutrition (EPIC), which spans 10 countries. When people joined EPIC they gave information about their diet, smoking, activity and other lifestyle habits. Continue reading →
Eating high amounts of red meat increase risk of colorectal cancer while fiber-filled food reduces the risk, AICR research shows. Now comes a study that offers one possible explanation for both links, finding that diets high in red meat and a type of non-digestable fiber have opposite effects on a group of genetic molecules.
Study researchers focused on a type of fiber called resistant starch. Our bodies don’t digest resistant starch in the small intestine. Then in the gut, bacteria convert resistant starch into the compound butyrate. In lab studies, this compound protects against colon cancer.
For the study, 23 participants, ages 50 to 75, switched between two types of diets. In one diet each person was given 300 grams — about 10 ounces — of raw lean red meat a day. That’s about the equivalent of a cooked 8 ounce burger. The other diet had the same red-meat content plus a butyrate resistant starch formulation. Each person was on one diet for four weeks then after a four-week washout period, switched to the second diet for four weeks. Continue reading →
Even the pickiest Dad will enjoy the unique combination of cancer-preventive ingredients in our Health-e-Recipe for Brazilian Chicken with Black Beans. It’s a hearty alternative to red or processed meat on Father’s Day.
Red or processed meat can increase risk of colorectal cancer, according to AICR’s Continuous Update Report findings. So combining chicken with delicious black beans in this recipe yields 32 grams of protein, balanced with five different vegetables. The Brazilian flavor comes from nutmeg, fresh orange, parsley and cayenne pepper.
Serve it up with brown rice or another whole grain, plus a salad of dark leafy greens, tomatoes and carrots, dressed with olive oil-balsamic vinaigrette and topped with some chopped avocado to continue the South American theme.
Find more excellent cancer-preventive recipes at the AICR Test Kitchen. Subscribe to our weekly Health-e-Recipes.