It is grilling season once again in the United States and many Americans have plans for backyard summer events. Read what AICR knows when it comes to grilling and cancer risk.
“Research shows that diets high in red and processed meat increase risk for colon cancer,” said AICR’s Senior Director of Nutrition Programs, Alice Bender. “And grilling meat, red or white, at high temperatures forms potent cancer-causing substances. But by keeping five simple steps in mind, it is possible to make this summer’s backyard grilling both healthier and more flavorful.”
Twitter, Facebook and Instagram have become the way that many people connect and share information. But can the use of social media and dedicated eHealth tools be combined to improve health?
During AICR’s annual conference, Deborah Tate, PhD professor in the Department of Health Behavior at the University of North Carolina (UNC) and Carmina G. Valle, PhD, MPH, of UNC’s Lineberger Comprehensive Cancer Center, co-chaired a session about the use of emerging technologies to help people manage weight and engage in physical activity.
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.