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.

January 11, 2016 | 2 minute read

Health Talk: Is bison a healthier choice than beef?

Q: Is bison a healthier choice than beef?

A: Bison is a trendy option, both for its perceived heath benefits and, for some people, the sweet, rich flavor. The meat is promoted as containing less fat than beef, but that depends upon cut, grade and trimming. Bison is also more expensive than beef, so it’s worth a closer look at the health claims.

Comparing similar cuts, bison comes out slightly leaner. According to USDA nutritional analysis, a three-ounce cooked portion (the size of a deck of cards) of bison ribeye contains 150 calories and 2 grams of saturated fat. Beef ribeye graded “choice” (with more marbling throughout the meat) contains 177 calories and 3 grams of saturated fat. But a leaner option, beef ribeye graded “select,” is similar to bison, in calories and saturated fat. Lean cuts like this from either source are good choices to help you limit saturated fat for heart health. Bison meat tends to have less fat marbled through the meat, so for higher fat cuts you may be able to trim off some fat.

For bison burgers, USDA figures for a three-ounce portion range from approximately 150 to 200 calories, depending on the amount of fat. Ground beef burgers are often higher in fat, but with comparable percent fat choices, calories and fat are similar. Some consider bison a healthier choice because it is grass-fed and raised without hormones, though some are now fed grain for the final few months. The health impact of these differences isn’t yet known, though it is clear that the increase in omega-3 fat of grass-fed bison or cows is small.

We don’t have research from population studies looking at whether long-term consumption of bison is any different in risk of colorectal cancer than other red meats. Based on its nutritional composition, it would make sense to keep its use within the recommended limit for total red meat of 18 ounces per week.

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