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.

May 5, 2016 | 2 minute read

The Sweet Side of Grilling

Grilling fruits is a delicious way to eat more fiber, nutrients and cancer-protective compounds. What’s more, you don’t have to worry about the potentially cancer-causing compounds that form when meat is grilled.

You might start by experimenting with firmer fruits like apples, pears and pineapple. Softer fruits like peaches, plums and mangoes need to be watched more carefully so they don’t get mushy.

Try to grill fruit about a day before it is completely ripe, which is when it holds its texture best. More tips for making great grilled fruit:

  • Except for bananas, leave fruit skin on to help hold the fruit together.
  • Brush the fruit or grill with a bit of oil so it won’t stick.
  • Grill over medium or medium-low heat.
  • Watch the cooking and don’t let the fruit get overdone.

You can use the balsamic syrup in the recipe below to brush on as a glaze, but the fruit is also delicious with just a sprinkle of cinnamon or simply on its own.

Grilled Peaches with Arugula and Goat Cheese Salad

Cooking spray
1/4 cup balsamic vinegar
2 Tbsp. honey
3 medium peaches, pitted and cut into 6 wedges
1 Tbsp extra virgin olive oil
Salt and freshly ground black pepper, to taste
10 cups arugula, loosely packed
2 Tbsp goat cheese

Prepare grill to high heat. Spray grill rack with cooking spray and set aside.

In small saucepan over medium-high heat, bring vinegar to a boil. Reduce heat and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat and stir in honey. Cool to room temperature.

Place peach wedges on grill rack. Grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill and set aside.

In large bowl, combine oil, salt and pepper. Add arugula, tossing gently to coat. Arrange arugula mixture on platter. Top with peach wedges, balsamic syrup and cheese.

Makes 10 servings.

Per serving: 124 calories, 5 g total fat (1.5 g saturated fat), 19 g carbohydrate, 3 g protein, 2 g dietary fiber, 38 mg sodium.

More News & Updates

Close