An article in this morning’s New York Times Science Section, “An Apple a Day, and Other Myths,” attempts to grapple with the complex nature of diet-cancer science, but leaves the reader with a very misleading impression of the state of the research.
The article quotes a recent talk by epidemiologist, and AICR Expert Panel member Dr. Walter Willett. “Diet and cancer has turned out to be more complex and challenging than any of us expected,” he said. All of us at AICR know this only too well. Unfortunately, the article goes on to equate “complex and challenging” with “does not matter.”
“Make no mistake,” says AICR Director of Research Susan Higginbotham, PhD, RD, “this is not a conclusion that accords with an objective and systematic analysis of the available science. If there’s one thing AICR’s research has shown, and continues to show, it’s that when it comes to cancer risk, diet does matter.” Continue reading
Cutting through diet and cancer headlines and hype isn’t easy for anyone, including your health care providers. They also look for help understanding the evidence and putting the latest studies in perspective.
Last month I was in Atlanta, talking about obesity and cancer with dietitians who work with all kinds of people, from kids to seniors, and doing prevention, clinical work, food service and more. Here are a few common questions they asked, reflecting the questions they get from patients, clients and friends.
1. Grilling: How bad is charring for cancer risk and should we still grill?
AICR’s expert report and updates say there isn’t enough evidence to show that grilled meat increases risk for stomach cancer. But we do know that grilling meat – both red and white – creates cancer-causing substances, called polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) to form. Because there are ways to limit these substances forming, we recommend 5 ways you can grill more safely. Continue reading
We all know Brussels sprouts are healthy. They’re an excellent source of vitamin A, C, K, fiber and folate. As a cruciferous vegetable, they’re rich in carotenoids and glucosinolates, phytochemicals that both show an ability to reduce inflammation, neutralize carcinogens and control abnormal cell growth in lab studies.
Brussels sprouts are always humble champions.
But no one ever said they were better than brownies…until now. After 4 weeks, 16 recipes and over 1300 votes, the most controversial vegetable has been declared the winner of AICR’s Recipe Contest. Competing against colorful salads, spicy soups, classic comfort foods and even our famous brownies, it definitely earned its spot as our 500th Health-e-Recipe.
So take the challenge, and try out the winning recipe for yourself. Head over to our Facebook page to tell us what you think and you could win a New American Plate cookbook, filled with tasty, healthy recipes to try. Continue reading