From the AICR Research Conference: Moving Cancer Prevention from Recommendations to a Lifestyle

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This year’s AICR Research Conference was the scene for two-and-a-half days highlighting research that’s helping on many fronts, to move our understanding forward on how to reduce cancer risk and improve cancer survivorship. I was thrilled to give a presentation at this year’s conference, in a session focused on how we can move today’s strongest evidence-based recommendations into “real life” application.

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AICR Conference: What Health Professionals Gain for Cancer Prevention & Survivorship

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For health professionals, the AICR Research Conference is the place to receive the latest evidence-based updates on reducing cancer risk and patient wellness. This is crucial for patient discussions at a time when celebrities and best sellers promote dietary extremes, and headlines present lab studies without the context of overall studies.

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Reducing Colorectal Cancer Risk by Cutting Red Meat

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The latest research shows that eating more than 12 to 18 ounces of red meat per week increases the risk of colorectal cancer. AICR recommends limiting the amount of red and processed meat in your diet to reduce the risk of cancer. When you hear this recommendation, it may be hard to imagine what else you would eat if these are currently mainstays in most of your meals. If you have been eating beef, lamb and pork beyond the recommended limit of 12 to 18 ounces a week – which is about 4 to 6 deck-of-cards sized portions – perhaps it seems like your only alternative is eating more poultry. But here are a few tips on cutting back on that red meat from your daily diet.

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