AICR is gearing up for our Annual Research Conference, Food, Nutrition, Physical Activity and Cancer, and it promises to be exciting. The two-day conference, which starts tomorrow, brings together experts in the field of cancer prevention from around the world (29 countries this year) to present the latest research on lifestyle links related to cancer prevention and survivorship.
This year’s presentations focus on several hot topics and emerging areas of study.
Here’s a brief overview of the sessions.
* How issues related to diet and physical activity influences both cancer and aging, which is the number one risk factor for cancer
* How diet, weight and physical activity influence cancer survivorship
* The role of diet in the chronic inflammation that can lead to cancer
* The latest results from ongoing cohort studies involving diet, weight and cancer
* The implications of the obesity crisis on public health cancer prevention efforts
* The emerging science of proteomics – the study of proteins related to cancer development
* The role of gut bacteria (“the microbiome”) in cancer development
Check back here regularly for live updates from the conference. And let us know if you have specific questions or interest in certain topics.
With more than 1,001 ways to make chicken, the legend of Arabian Nights could have required Queen Scheherazade to make a different chicken recipe every night instead of telling a different story.
Today’s Health-e-Recipe for Baked Moroccan Chicken is subtler than tomato sauce, curry or chili peppers. Its perfect balance of spices, lemon juice and honey is just right to let the chicken flavor come through. A satisfying aroma and appetizing golden-brown color come from the cinnamon, turmeric, cloves and ginger — all seasonings that are shown to have cancer-fighting potential.
Removing the skin from the chicken breasts also helps keep the fat content low and lets the marinade permeate right into the meat. For a healthful dose of phytochemicals, pair this dish with any cooked green vegetable, contrasted with orange carrots or winter squash, too, for beta-carotene. Add a half-cup serving of a toasty whole grain like brown rice or whole-wheat couscous, and you have a fabulous autumn meal that gives you protection from cancer.
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The Institute of Medicine released their first report on nutrition rating systems and symbols on the front of food packages. Their recommendation: highlight calories, saturated fat, trans fat and sodium. These are what Americans over consume and the nutrients that lead to many chronic diseases.
Excess body fat causes several types of cancer and highlighting calories could play an important role in helping Americans be leaner. Too much information can be confusing, so keeping it simple may be key.