The AICR 2019 Conference kicked off with a pre-conference workshop titled “Methods in Microbiome Research in 2019.” This workshop was chaired by Scott Bultman, PhD, a faculty member at the University of North Carolina in Chapel Hill.
The microbes in the human gut have about 100 times more genes than the entire human body, said Dr. Bultman. The diversity and type of gut microbes we have depend on the kinds of foods we eat and in turn affect our risk for cancer and other chronic diseases.
Herbs and spices have always been essential to good cooking. They can be used as a healthy substitute for salt, which may be linked to higher risk for stomach cancer and high blood pressure.
Fresh summer meals can be made even healthier when you add fragrant herbs and spices that help you cool off. Research shows that fragrant green herbs and pungent spices boost good health by substituting for salt and adding natural phytochemicals which may protect against cancer.
AICR’s launch of Third Expert Report – Diet, Nutrition, Physical Activity, and Cancer: A Global Perspective, came with a set of new ten Cancer Prevention Recommendations. After reviewing the vast volume of research examining the links between diet, weight and physical activity, and cancer prevention and survival, one of the recommendations from experts in the field is to be a healthy weight. It says, “Next to not smoking, maintaining a healthy weight is the most important thing you can do to reduce your risk of cancer. Aim to be at the lower end of the healthy Body Mass Index (BMI) range.”
The greater the extent of overweight and obesity, the greater the risk of cancer. Obesity affects at least one-third of Americans, raising their risk for cancer. Too much body weight is linked to at least 12 types of cancer.