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 13, 2014 | 3 minute read

Study: More Veggies and Fewer Calories May Help Slow Global Warming

At the same time that global warming is making news, a study suggests that eating more fruits, vegetables and nuts and less meat and alcohol — with fewer calories —  can reduce greenhouse gas emission by almost 20 percent, compared to the average diet. Many of the dietary patterns identified as environmentally healthy align with AICR’s recommendations for cancer prevention., Study: More Veggies and Fewer Calories May Help Slow Global Warming

The study, published in the American Journal of Clinical Nutrition, is one of the first that takes into account foods nutrition along with its environmental impact.

Last month, the Food and Agriculture Organization (FAO) released estimates showing that greenhouse gas emissions from agriculture was on the rise.

This study used greenhouse gas emissions related to farming and production as a measure of a food’s environmental impact. That includes methane produced by cows and fertilizers applied to crops.

For the study, researchers analyzed the diets of almost 2,000 French adults who were part of a nationally representative diet survey. Researchers categorized the foods into groups, calculating how its nutrients and calories contributed to a person’s overall daily diet. They also looked at how much the foods cost.

There were 391 foods that covered two-thirds of people’s daily calories. A company assigned how much greenhouse gas emissions each of these foods produced. Then the authors categorized the diets into three groups, relative to the average: high nutrients, lower carbon and more sustainable, which took into account the other two groups.

When compared to the average, approximately a fifth of the participants were eating a highly nutritious diet with a low carbon footprint. For men and women, the sustainable diets had 19 percent and 17 lower greenhouse gas emissions, respectively.

Men eating the sustainable diets were consuming 20 percent more of their calories from plant foods, including fruits, vegetables and nuts, compared to the average consumer. Women in the sustainable diets were eating 15 percent more of their calories from plant foods.

The sustainable consumers were also drinking less soda and alcohol, while eating less beef, pork, chicken, eggs and deli meats compared to the average French person’s diet.  They were also eating less calories overall: with men eating 8 percent fewer than the average and women 10 percent less.

In this study, the most nutritious diet was not the most sustainable. Yet the top factors driving the sustainable diet were consuming fewer calories and eating less energy-dense foods.

Energy-density is a measure of how many calories are in each bite. Foods that are low in energy density include fruits and vegetables, which contain numerous compounds studied for their cancer-fighting properties. AICR recommends eating a diet low in energy density to help with weight control. Staying a healthy weight can reduce the risk of eight cancers.

The study was funded by the French National Research Agency under the OCAD and the French Environment and Energy Management Agency.

Leave a Reply

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

More From the Blog

Close