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 Annual AICR Research Conference is the most authoritative source for information on diet, obesity, physical activity and 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.

October 27, 2011 | 2 minute read

Perfect Pumpkin Cake

Delight your family and friends with this week’s Health-e-Recipe for Pumpkin Bundt Cake. This moist, delicious dessert is only 170 calories and 2.5 grams of total fat per serving – lower than the average slice of pumpkin pie that averages 320 calories and 14 grams of fat per slice.

Pumpkin purée is loaded with beta-carotene – a cancer-fighting phytochemical and antioxidant. You can find cans of pumpkin purée in the baking section of most grocery stores. Beyond baked goods, puréed pumpkin can be blended with reduced-sodium, low-fat broth for a pumpkin soup or with sautéed onions in a filling for pasta shells or tortillas. You can even stir a spoonful or two into low-fat vanilla yogurt for a healthy breakfast or dessert.

Spices like cinnamon, ginger, cloves and nutmeg make pumpkin a delicious treat while they add their own phytochemical benefits. And, for this recipe, low-fat buttermilk is called for, but you can simply put a tablespoon of lemon juice or white vinegar in a 1-cup measuring cup and fill it up with regular low-fat milk instead.

FYI, bundt cake pans are ring-shaped and date back to a favorite European type of cake. Some pans are molded with attractive designs that give the cake a festive look when it is turned out onto a plate and dusted with powdered sugar.

For more delicious recipes that fit a cancer-preventive diet, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *

More From the Blog