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.

May 18, 2015 | 2 minute read

HealthTalk: What is the recommended amount of fish I should be eating? Does it all have to be salmon for the omega-3 fatty acids?

Q: What is the recommended amount of fish I should be eating? Does it all have to be salmon for the omega-3 fatty acids?

, HealthTalk: What is the recommended amount of fish I should be eating? Does it all have to be salmon for the omega-3 fatty acids?

A: Eight ounces of fish and seafood per week (for example, two four-ounce servings) is enough to provide an average of about 250 milligrams (mg) of heart-healthy EPA plus DHA (the major omega-3 fatty acids from seafood). This amount of fish with omega 3s is enough to reduce heart attacks and deaths from heart disease. That’s aiming for one serving a week from choices high in omega-3s.

One fish high in omega 3s is salmon (fresh, frozen or canned). However, world supply of wild salmon is not enough to support major increases in consumption.  Other choices that are eco-friendly and high in omega-3 fat include Atlantic mackerel; sablefish (also called “black cod”); Arctic char; sardines; herring; mussels; oysters; most barramundi, lake or rainbow trout; and U.S. or Canadian white (albacore) tuna. More information about making choices that support both health and the environment is provided by the Monterey Bay Aquarium and Seafood Health Facts, an initiative developed jointly by several major universities.

Low-fat choices like cod, haddock and catfish are excellent sources of protein, selenium and other nutrients, but if you eat only seafood choices like these, you are unlikely to reach the recommended target of EPA plus DHA fat.

If your physician advises that you should be consuming higher amounts – 500 mg or more – of omega 3s, then focus choices on the high omega-3 fish, increase amount of fish, or discuss adding supplemental EPA + DHA.

Here is a Chowder recipe that features cod or tilapia, but can easily lend itse;f to any of the previously mentioned fish options.

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