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.

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.

June 22, 2010 | 2 minute read

Avocado: It's "Like Buttah"

Avocados are as creamy as butter, but healthier for you. They may be high in fat – 22 g and 240 calories in a cup of cubed avocado – but it’s the healthy mono-unsaturated kind. Avocados can still fit into a cancer-fighting diet if you’re careful. Like nuts (also healthful and high in fat), the trick is to eat a moderate amount.

This week’s Health-e-Recipe for Avocado and Mango Salsa contrasts it with piquant ingredients, such as the lime, mango and pepper, so you get a mariachi band of flavors on your tongue. Ripe avocados yield when pressed gently and may be black in color. Use them immediately after peeling, because the inside fruit will turn brown quickly when exposed to air; coating it with acidic juices from lime, lemon or tomato right away can preserve its green color.

In the U.S., avocados are used like vegetables – in salads, sandwiches, wraps or on top of Mexican dishes. But avocados really are fruits and in Hawaii, Brazil and other tropical countries, avocados are used for ice cream, smoothies and fruit salads. However you prefer to eat them, avocados supply some fiber and vitamins C, E and K. Click here to subscribe to AICR’s weekly Health-e-Recipe.

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