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 25, 2011 | 1 minute read

Pork is Red Meat Too!

red meat

A headline I saw yesterday reminded me how often I’ve had to answer the question of whether pork is “red” or “white” meat.

The answer: even a clever marketing campaign doesn’t change the fact that pork is red meat. (Red meat refers to flesh from animals that have more red than white muscle fibers.)  And that it is a cause of colorectal cancer.

The just released WCRF/AICR Continuous Update Project Report on Colorectal Cancer concluded that evidence remains convincing that red and processed meat increase risk for this cancer.

Keep your weekly amounts of cooked red meat (beef, lamb, pork) to less than 18 ounces per week, amounts above that are where risk increases. Even small amounts of processed meat (bacon, sausage, hot dogs, for example) eaten regularly increases risk – so save these for a few special occasions.

What does 18 oz. of cooked meat look like? A typical fast food hamburger (small or Jr.) is about 2 oz. This website’s portion slide show can help with serving sizes for many foods.

 

 

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