Summer is heating up, and so is baseball season. From little league games to professional stadiums, baseball is one of America’s favorite pastimes. Here, AICR breaks down some of the most popular ballpark foods and offers some healthier alternatives to make sure you cover all the bases in eating a delicious, cancer-protective diet.
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.”
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.