The forecast for a chilly, November weekend got me excited to try out AICR’s new recipe for porchetta-style roasted turkey breast. I’ve never cooked a whole turkey, so starting with just the breast seemed more manageable than an entire bird. Since the turkey takes several hours to roast, I knew it would be the perfect way to warm my apartment and fill it with scents from two of my favorite herbs—rosemary and sage. These herbs are also packed full of cancer-protective flavonoids and phenolic acids.
Porchetta is a traditional Italian roast pork dish that is stuffed with garlic, salt, rosemary, sage, fennel, and other herbs (such as coriander or red pepper flakes). The pork cut is generally high in fat (e.g. pork belly) with a crispy skin and very salty seasoning. I love that this recipe keeps all the flavorful spices found in traditional porchetta, but instead can be enjoyed with a lean turkey breast and less sodium. The skin still crisps up nicely and the broth keeps the turkey juicy.
In the past several decades, there has been considerable interest in lycopene-rich foods, particularly tomatoes and tomato products, in lowering a man’s risk of getting prostate cancer. In the previous AICR report, the strength of evidence for a benefit was viewed as “probable” for lycopene-rich foods, but in the latest round, the recommendation was lowered to “limited, no conclusion.”
To understand this change, it is important to examine the nature of the evidence used to reach the new conclusion. Most of the evidence is based on studies that record what men are eating, or measure blood lycopene levels, and then follow the men for any diagnosis of prostate cancer.
Then dietary or blood factors are linked to risk of cancer diagnosis. Statistical methods are used to account for other factors. Because these studies are examining associations, which may not necessarily be causal, other considerations such as biologic plausibility are taken into account in formulating the conclusions.
The latest report from our Continuous Update Project (CUP), the process by which we rigorously review the global science linking diet, weight and physical activity to various cancers, focuses on the prevention of prostate cancer. We released it last night; this press release reviews the highlights, and takes you to the full report.
One new finding is that obesity is now recognized as a risk factor for advanced prostate cancer – the most deadly type.
Like all previous CUP Reports, Diet, Nutrition, Physical Activity and Prostate Cancer gives our expert panel the chance to review the research collected since the publication of our 2007 AICR/WCRF expert report, and to update their judgments about the strength of the evidence on specific links.
Which, this time at least, is just what they did. revealing how quickly the field of prostate cancer research has changed in just seven years.
Prostate Cancer Is Not One Disease – The panel’s judgments on specific links have changed because prostate cancer is now being studied differently than the way it was in 2007. Today, researchers know that not all prostate cancers are alike. Continue reading