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.

November 11, 2013 | 2 minute read

Do the various kinds of winter squash differ in nutrients or recommended preparation?

Q:        Do the various kinds of winter squash differ in nutrients or recommended preparation?

A:        Winter squash comes in many sizes, shapes and varieties; almost all are great sources of compounds called carotenoids. Two of these, alpha- and beta-carotene, promote cell-to-cell communication, reducing risk of uncontrolled cell growth that can lead to cancer. Lutein and zeaxanthin are two “cousin” carotenoid compounds that are concentrated in the lens and retina of our eyes. They protect eye health by filtering out high-energy UV rays, known as blue light, that can create damage. Winter squash is also a good source of vitamin C, potassium and dietary fiber, all with about 75 calories a serving, about a cup of cooked squash cubes. Spaghetti squash is a little lower in calories, fiber and the nutrients noted above. Its preparation is unique, too, since after cooking, you can pull its strands out with a fork to serve like spaghetti. The other squash each have slightly distinctive flavors and textures, and all make savory additions to soup, stir-fries, stews, curries and mixed oven-roasted vegetables. Each can be baked, steamed or microwaved to serve stuffed, in chunks or puréed, often accompanied with sweet spices (cinnamon, ginger), fruits (such as apples or cranberries) or nuts. Acorn squash are small with a very hard rind, so they are often cut in half and baked without peeling. Butternut squash is sweet and moist with a slight nutty flavor, and the skin is easy to peel, so they are great when you want chunks to roast or add to stews. Buttercup squash has a delicious sweet flavor, but because it can be a bit dry, use it in moist dishes like soups. Don’t be afraid of large squash like Hubbard, because you can freeze the leftovers or any you don’t use, either in raw slices or after cooking in cubes or puréed.

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