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.

June 23, 2014 | 2 minute read

HealthTalk: I know sausage and hot dogs are linked with colon cancer risk. Is it true that they’re linked with risk of diabetes, too?

Q:        I know sausage and hot dogs are linked with colon cancer risk.  Is it true that they’re linked with risk of diabetes, too?

A:        Yes, several large population studies now link greater consumption of processed meats with increased risk of type 2 diabetes. Processed meats are those that are salted, cured or smoked, or contain preservatives (such as nitrite- or nitrate-based products). Common examples of processed meat in the United States are bacon, sausage, hot dogs, canned meats and ham. Risk of type 2 diabetes increases with overweight, so processed meats that are high in calories could explain part of the link to diabetes risk. However, even after adjusting for weight and some other aspects of eating habits, people who consume the most processed meat show from 20 to over 60 percent greater risk of developing type 2 diabetes compared to those who ate the least. That translates to about a 20 to 30 percent increase in risk for each 2-ounce daily serving, equal to about one regular hot dog.

Researchers say that nitrosamine compounds that form within our gut from nitrite-based preservatives may not only increase cancer risk, they may also damage the cells of the pancreas responsible for producing insulin. Many processed meats are high in saturated fat, which is linked with development of insulin resistance, meaning insulin is less effective in controlling blood sugar. Another potential explanation for the diabetes link involves formation of compounds called Advanced Glycation Endproducts (AGEs) that happens during processing and in home or restaurant cooking. AGEs seem to increase low-grade inflammation and oxidative stress and may promote insulin resistance, all together producing a metabolic environment that can lead to type 2 diabetes. At some point, research may clarify whether certain types of processed meats – like those made from chicken or with lower fat – pose less risk than others. For now, however, because processed meats are linked with colorectal cancer, type 2 diabetes and heart disease, avoiding them (or saving them for special occasions) really does make sense.

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