When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

Whether you are a healthcare provider, a researcher, or just someone who wants to learn more about cancer prevention, we’re here to help.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

August 9, 2017 | 1 minute read

More Americans Eating Fresh Vegetables, Mainly Potatoes

More Americans are consuming fresh vegetables than canned and other processed veggies, driven largely by fresh potatoes, according to recent government report.

The USDA’s annual update of the Vegetables and Pulses Yearbook show that in the 1970, the average American ate about 90 pounds of fresh vegetables a year. In the 2000s that grew to almost 150 pounds yearly.

Canned, frozen and other processed vegetables remained stable between 110 and 130 pounds per capita. Fresh potatoes and tomatoes both account for over 20 pounds available per person, with potatoes reaching well over 30 pounds per person. Onions, lettuce, and bell peppers are all at over 10 pounds per person.

AICR recommends that people eat a variety of vegetables, along with fruits and other plant foods, whether they are fresh, frozen or canned.


Source: USDA, Economic Research Service, Vegetables and Pulses Yearbook Data

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