SNPs, Activity, Vitamin D Research, Highlights from AICR Award Winners at ObesityWeek

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Congratulations to this year’s ObesityWeek Conference poster winners.

The annual conference, held this year in New Orleans, focuses on the basic science, treatment, and prevention of obesity. It is an important topic because obesity links to several types of cancer, including post-menopausal breast, advanced prostate, and colorectal.

Highlighted below are three of the winners of the AICR research poster competition, which was announced yesterday. The research focused on how genetics, physical activity, and nutrients influence cancer risk, treatment, and survival.

Note: These poster findings have not been published and have not been subjected to the peer-reviewed process. Read more… “SNPs, Activity, Vitamin D Research, Highlights from AICR Award Winners at ObesityWeek”

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    Nutrition Conference, Trends and Takeaways

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    Straight from Nashville, we’re just back from the annual Food and Nutrition Conference and Expo – a meeting highlighting the latest research on how foods affect our health and diseases, such as cancer risk. It’s a conference geared towards dietitians, so it’s also a place where companies showcase their health-related foods.

    What were the big food trends and research takeaways related to cancer risk? Here’s a few of the conference highlights.

    From the expo hall

    several cereals are now incorporating sorghum
    several cereals are now incorporating sorghum

    – Beans and whole grains are big. This is a crowd that loves these foods – as do we here at AICR – but there appears to be a revival of beans and lentil products making their way into the supermarkets. There were numerous new ideas to cook with lentils, a high protein and high fiber food, including these recipes: Coconut Cream Overnight Oats and Lentils and Lentil Fudge.

    The ancient grain sorghum also appears to be increasingly making its way into products. It’s drought-resistant and gluten free, two traits that are making it popular. (Plain, it tastes similar to barley.) Sorghum can be served as a hot breakfast cereal, as a side or salad mixed with vegetables, or in stews and soups, like this Chicken, Leek and Sorghum soup. Read more… “Nutrition Conference, Trends and Takeaways”

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      Study: Before Colorectal Cancer, Eating Healthy and Following AICR Recs Prolongs Survival

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      For colorectal cancer, research shows that eating healthy, being active, and staying a healthy weight make a big difference in reducing the risk of developing this cancer. AICR estimates that while there are no guarantees, one of every two colorectal cancer cases can be prevented by following our recommendations.

      Now a new study suggests that following AICR recommendations for prevention years before diagnosis can prolong survival for those who do develop colorectal cancer. And every recommendation followed decreased the risk of dying a little more.

      The study was published in BMC Medicine.

      10-recommendations-infographic Read more… “Study: Before Colorectal Cancer, Eating Healthy and Following AICR Recs Prolongs Survival”

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