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 AICR Lifestyle & Cancer Symposium addresses the most current and consequential issues regarding diet, obesity, physical activity and cancer.
The Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and 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.
Dr. Wargovich investigated how dietary fat and fiber can interact with the genetic background of an animal in the activation or deactivation of a dietary carcinogen formed at very low levels by high temperature cooking of protein-rich foods.
