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.

May 29, 2013 | 2 minute read

Nutrition in our Food: It's From Eating It

, Nutrition in our Food: It's From Eating ItQuestion: How many wrong ways are there to eat a plain, raw apple? Answer: None.

According to an opinion piece in this past Sunday’s New York Times, the vegetables and fruits we eat today contain a fraction of the health promoting phytonutrients found in the wild varieties of these foods. These stripped down versions, says the author, Jo Robinson, are a driving force for many chronic diseases like heart disease, type 2 diabetes and cancer.

Her conclusion: The message to eat more of our current vegetables and fruits is not enough – we must also select the “right” varieties, including blue corn, arugula (pictured) and wild foods like dandelion greens, for best health.

I love seeing the heirloom purple carrots, blue potatoes and dark red apples in farmer’s markets and even in some grocery stores. And it’s a dietitian’s dream to see people eating a wide variety of deep and colorful fruits and vegetables.

But right now, most Americans are not eating even the minimum recommended amounts of any kinds of veggies and fruits – a total of about 3-4 cups per day. A 2009 report from the CDC shows that barely one-third of U.S. adults consumed fruit two or more times per day and only about one in four reported eating at least three servings of vegetables per day.

And the evidence is clear: eating plenty of those basic supermarket varieties of vegetables and fruits and other plant foods like grains and legumes link to reduced risk for many cancers, according to AICR’s expert report and its updates. These plant foods also help people get to and stay a healthy weight, and excess body fat is a cause of seven different cancers.

Plant foods do contain health-promoting phytochemicals like anthocyanins and carotenoids and polyphenols, but what they don’t contain is a lot of calories per bite. That means you can eat a lot of these foods and feel satisfied without overeating. And that, by itself, is one great reason to focus on finding ways to get more vegetable and fruit in your diet because a healthy weight is one of the most important ways to reduce your risk for cancer and other chronic diseases.

Fresh, frozen or canned – find ways to fill two-thirds of your plate with vegetables, fruits and other plant foods. And, yes, the more color the better.

How do you add more plant foods to your diet?

 

One comment on “Nutrition in our Food: It's From Eating It

  1. Dianne Smith on

    The Article ‘Nutrition in our food: It’s from eating it’, clearly sets out the need for adults to eat about 3-4 cups – a-day of leafy green and brighly coloured greens for health health benefits. To increase the likliehood of gaining such benefits, cooking from scratch ingredients in food provision versus, ready-made meals, can make a huge positive difference. Learning to cook from an early age then continued through education must surely be made a priority- a birthright.

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