October is Breast Cancer Awareness Month—a time to remember the power that good nutrition can have on breast cancer prevention and survival. As we look for ways to truly embrace prevention in our lives and help those we love, remember that we have a whole chapter specifically devoted to breast cancer in The Cancer Survivor’s Guide: Foods that Help You Fight Back!—and it’s even available for free download here: CancerProject.org/Guide. In addition, we have free webcasts from our past Cancer & Nutrition Symposiums that address the links between diet and breast cancer, among others: CancerProject.org/Webcasts. We’re working hard this season to get this important message of health through nutrition to as many people as possible—read on to hear all the details!
Lauray MacElhern Managing Director
Book Angels Needed to Bring the Guide to Libraries
This fall, The Cancer Project is expanding its Book Angel program to include public libraries. Last year we launched the Book Angel program in which The Cancer Project supporters funded the distribution of The Cancer Survivor’s Guide to cancer support groups, oncology centers, and physicians’ offices, while greatly contributing to the advancement of our important work.
Anyone who becomes a Book Angel, with a gift of $20 or more, will enable a public library to receive a copy of the guide and be acknowledged as the donor. If you would like, you can specify the library system to receive the Guide; otherwise, we will send it to a library system in an underserved area or to one that has requested it directly. We’ll also be making a special tribute Web page for those who participate. This small effort can make an enormous difference—please become a Book Angel today.
Food for Life for Kids Makes Healthy Food Fun
Starting in the spring, and going all summer long, The Cancer Project led a pilot Food for Life for Kids program in schools, after-school programs, camps, community centers, and grocery stores across the country. The program is highly impactful because it reaches children at a time and in a way that could influence a lifetime of healthy eating, good habits, and prevention of obesity and chronic diseases. More than 100 classes have been held to date, reaching nearly 900 children so far with this critical message. This program was made possible by a grant from The Stafford Foundation. For more about kids programs and resources, visit CancerProject.org/Kids.
New Recipe of the Week!
Starting soon, The Cancer Project will be combining its Recipe of the Week e-mail with a similar weekly publication from the Physicians Committee for Responsible Medicine (PCRM). This e-marriage will bring enhanced content to our weekly recipes, such as listings of related Food for Life TV programming, health and nutrition resources, and more! If you’re not already receiving the Recipe of the Week, now is the time to sign up.
Diet and Cancer in the News
Beware of Cancer Risks in this Supposed Health Food Grilled chicken has long been touted as the healthy choice for consumers, yet this could not be further from the truth. PhIP, a type of heterocyclic amine (HCA), is a well-known carcinogen identified by The National Institutes of Health. Independent tests found the chemical PhIP in 100 grilled chicken samples from seven restaurant chains. Based on this evidence, the Physicians Committee for Responsible Medicine (PCRM) recently filed and won a lawsuit against fast food companies selling unsafe food. The lawsuit was originally filed under California’s Proposition 65, which states that consumers must be warned about products that contain known carcinogens. Fast-food companies will be put on trial for selling products containing a known carcinogen and will be forced to post warnings in California restaurants about the cancer risk of grilled chicken.
October is Breast Cancer Awareness Month, another reminder to stay ahead of the curve and avoid these risky products. In the United States, more than 209,000 cases of breast cancer are expected to be diagnosed in 2010, according the American Cancer Society. Human studies have shown that exposure to PhIP, even at low levels, is associated with increased breast cancer risk. Individuals consuming the most PhIP can have up to a 90 percent increased risk compared to those with the lowest consumption. Other studies found those with the highest PhIP intake had more than a 2.5-fold increased breast cancer risk. Other cancers identified with PhIP and HCA exposure include cancers of the colon, rectum, and prostate.
A common mistake is to consider methods of cooking meat, like grilling, steaming, and boiling to be healthful; however, any method of cooking animal tissue can create HCAs. Meat naturally contains amino acids and a protein called creatine. When heated, the combination of amino acids and creatine form HCAs. Since there are no safe levels of exposure to this carcinogen, it is recommended to avoid the consumption of meats for cancer prevention and survival.
The time is now to create awareness about the ways individuals can take control over their cancer risk. Since environment and lifestyle account for up to 90-95 percent of all cancers, adopting a whole-foods plant-based diet, keeping a positive mindset, and engaging in physical movement are the best tools currently available for cancer prevention. This October help The Cancer Project’s mission and your loved ones by spreading the message of prevention.
1. U.S. Department of Health and Human Services, Public Health Service, National Toxicology Program. 2005. 11th Report on Carcinogens. Available at http://ntp.niehs.nih.gov/ntp/roc/toc11.html. 2. Sinha R, Gustafson DR, Kulldorff M, Wen WQ, Cerhan JR, Zheng W. 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen in high-temperature-cooked meat, and breast cancer risk. J Natl Cancer Inst. 2000;92(16):1352-1354. 3. De Stefani E, Ronco A, Mendilaharsu M, Guidobono M, Deneo-Pellegrini H. Meat intake, heterocyclic amines, and risk of breast cancer: a case-control study in Uruguay. Cancer Epidemiol Biomarkers Prev. 1997;6(8):573-581. 4. Butler LM, Sinha R, Millikan RC, Martin CF, Newman B, Gammon MD, Ammerman AS, Sandler RS. Heterocyclic amines, meat intake, and association with colon cancer in a population-based study. Am J Epidemiol. 2003;157:434-445. 5. Sullivan KM, Erickson MA, Sandusky CB, Barnard ND. Detection of PhIP in grilled chicken entrées at popular chain restaurants throughout California. Nutr Cancer. 2008;60(5):592-602. 6. World Cancer Research Fund. Food, nutrition, and the prevention of cancer: A global perspective. American Institute of Cancer Research. Washington, DC: 1997. 7. Anand P, Kunnumakkara AB, Sundaram C, et al. Cancer is a preventable disease that requires major lifestyle changes. Pharm Res. 2008;25(9):2097-2116. 8. American Cancer Society. Cancer Facts & Figures 2010. Atlanta: American Cancer Society; 2010
Ever Wish You Had Your Own Nutrition & Cooking Program? If you’ve ever wished that your organization, educational institution, place of worship, or community would offer a practical program on how foods can fight and prevent disease, then now is the time to ask about The Cancer Project’s Educational Alliance Program. Because the Food for Life program is limited to places where we currently have cooking instructors, The Cancer Project has developed an Educational Alliance Program, in which it offers its curriculum and training for institutions to easily insert this highly effective program into their repertoire. Whether for corporate wellness, teambuilding, or enhanced programming, the Food for Life curriculum is flexible for a variety of settings and audiences. Teachers: Ask about our Food for Life and Food for Life for Kids curricula! More information and request form are available at CancerProject.org/Edu
New Food for Life Cooking and Nutrition Classes for October
Scottsdale: The Virginia G. Piper Cancer Center (10/13, 2/08)
Carmichael: Carmichael Library (10/23) Fullerton: Happy Cooking (10/14, 10/21, 10/28, 11/04) Long Beach: Todd Cancer Institute (10/23, 10/30, 11/06, 11/20) Pasadena: The Wellness Community, Foothills (10/18) Rancho Cordova: Sun River Church (10/07, 10/14, 10/21, 10/26) San Diego: A & O Lifestyle Cooking (10/01, 10/15, 10/22, 10/29) Santa Cruz: Whole Foods Market (10/07, 10/14, 10/21, 10/28)
Colorado Springs: Breast Cancer Survivor's Support Group (10/13) Colorado Springs: First Presbyterian Church (10/26)
Cocoa Beach: Cocoa Beach Public Library (10/24) Rockledge: Appleseed Health Foods (10/06, 10/13, 10/20, 10/27)Titusville: Parrish Medical Center (10/26, 11/02, 11/09, 11/16)
South Yarmouth: Blue Rock Heights Association Clubhouse (10/19)
Benton Harbor: Lake Michigan College (10/05, 10/12, 10/19, 10/26) Brighton: Brighton Community Education (10/05, 10/12, 10/19, 10/26) Grand Rapids: Gilda's Club (10/06, 10/13, 10/20, 10/27) Huntington Woods: Huntington Woods Recreation Center (10/12, 10/19, 10/26, 11/02) Niles: Lake Michigan College (10/07, 10/14, 10/21, 10/28) Rochester Hills: Whole Foods Market (10/11, 10/18, 11/01, 11/08) South Haven: Lake Michigan College (10/08, 10/15, 10/22, 10/29) South Haven: The Cancer Project Retreat (10/22, 10/23, 10/24)
Jenkintown: Whole Foods Market (10/12, 10/19, 10/26, 11/02) Johnstown: IMAC (10/05, 10/12, 10/19, 10/26) North Wales: North Wales Area Library (10/5) Pittsburgh: Lauri Ann West Memorial Library (10/04, 10/11, 10/18, 10/25) Pittsburgh: Whole Foods Market (10/09) Sewickley: Baierl Family YMCA (10/05, 10/12, 10/19, 10/26)
Colleyville: Colleyville Family Karate Studio and Yoga in DFW (10/2) Richardson: Dallas Meditation Center (10/9)
Colchester: Fanny Allen (10/04, 10/11, 10/18, 10/25)
Issaquah: Lakeside Family Physicians (10/10, 10/17, 10/24, 11/07) Kennewick: Salon Koru (10/18, 10/25, 11/01,11/08) Kennewick: Tri-Cities Cancer Center (10/21, 10/28, 11/04, 11/11)
FOOD FOR LIFE DIABETES CLASSES
San Pedro: Providence Little Company of Mary (10/20) Sacramento: Sacramento Natural Food Co-op (10/17)
Ann Arbor: Whole Foods Market (10/18)
Ft Worth: Westside Unitarian Universalist Church (10/21)
Advancing cancer prevention and survival through nutrition education and research.