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Thursday is the start of our 23rd Annual Research Conference.
Every year the conference brings together leading researchers from around the world to share current findings and future directions. Here are hot topics experts are working on to better understand how lifestyle plays a role in cancer risk and survivorship.
Research clearly shows that obesity links to seven cancers, including esophagus, colon and endometrium.
Understanding why obesity contributes to cancer risk is one of the big questions under study. Recent studies have found that fat cells help tumors grow by creating a metabolic environment that stimulates growth.
We already know that how we cook and prepare our foods can make a difference in the amount of nutrients and cancer-fighting phytochemcials we get.
New research is looking at how we prepare specific cruciferous vegetables, like broccoli, to get the most health benefits.
A body of laboratory research on the science of epigenetics is seeing that lifestyle factors cause changes in gene expression -- not our DNA -- that affect disease and obesity risk to offspring.
Animal studies suggest that a parent's epigentic changes can affect a variety of traits, from cancer risk to susceptibility for obesity, that could last for multiple generations.
Cancer survivors are living longer, but treatment and other issues places many at high risk for bone loss and osteoporosis, which can lead to fractures, falls and poor quality of life. Breast and prostate cancer survivors are especially vulnerable.
Scientists are sharing the latest findings on how exercise may help strengthen and preserve bone mass in cancer patients and survivors.
Out gut is teeming with bacteria, about 100 trillion of them, which is roughly 10 times the amount of human cells in our body.
And now researchers are gaining a new perspective on how our gut bacteria may play a role in colon cancer.
Recent animal studies have shown that our gut microbes have the ability to turn genes off, particularly colon cancer-promoting genes.
Our food environment - such as our supermarkets, convenience stores, and restaurants - is associated with risk of obesity and other chronic disease.
Researchers testing community programs are finding that increasing the availability of healthy foods and improving nutrition information may reduce consumers' weight.
Research has shown that processed meat, which is classified as any smoked, cured, or salted meat, can increase risk for colorectal cancer. And high amounts of red meat also increase the risk.
New studies are revealing how preparing these meats -- both before they reach the supermarket and in your kitchen -- may decrease the formation of carcinogens in the processing procedure.
We've come a long way in the more than 30 years since AICR was founded. Here are some places we're heading in the future:
30 Years of Cancer Prevention Research
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The Continuous Update Project
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Published on November 6, 2013
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