You’ve likely searched online and found – relatively easily – evidence-based advice and resources about nutrition and cancer. But even just 20 years ago there was sparse evidence and little focus on nutrition and cancer. And for cancer patients, it was almost impossible to access reliable food advice to help them through treatment and recovery.
In 1997, dietitian and three-time cancer survivor Diana Dyer shared her journey of healing – focused on food and nutrition – with a Detroit newspaper. The day the article appeared Diana began receiving hundreds of inquiries from around the world asking for help and advice. She responded with a book about her recovery journey, weaving in her nutrition expertise which included practical tips for a healing diet. Read more… “Celebrating Diana Dyer, 20 years of healing inspiration, advice”
The American Institute for Cancer Research has a new Director of Research, Nigel Brockton, PhD, and we’re looking forward to all the expertise he brings.
Dr. Brockton has first-hand experience with cancer, being diagnosed in his final year of high school and then his cancer returned while an undergraduate studying marine biology in Scotland. He then shifted to cancer research, graduating with a PhD in genetic epidemiology. Here, Dr. Brockton shares his passion for the field of cancer prevention and survivorship, along with how AICR has intertwined with his work.
Over the last two years, I’ve loved being part of several workshops for dietitians and chefs who are bringing a new approach to cancer care. It’s about actively engaging those diagnosed with cancer in learning to choose and prepare healing foods and a health-promoting diet.
That’s important because cancer patients undergoing treatment and after can face a lot of eating challenges, including changes in appetite, energy, and food preferences. These choices can take a toll on strength, vitality and even ability to continue a treatment plan.