Simple Steps toPrevent Cancer
Healthy Living and Lower Cancer Risk
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This booklet is based on the World Cancer ResearchFund /American Institute for Cancer Research report,Food, Nutrition and the Prevention of Cancer: a global per-spective. The report was developed by the WCRF/AICRExpert Panel:
John D. Potter, M.B.B.S., Ph.D. (Chair)Fred Hutchinson Cancer Research CenterSeattle, WA, USA
Adolfo Chavez, M.D., M.P.H.National Institute of NutritionMexico City, Mexico
Junshi Chen, M.D.Chinese Academy of Preventive MedicineBeijing, China
Anna Ferro-Luzzi, M.D.National Institute of NutritionRome, Italy
Tomio Hirohata, M.D., Dr.S.Hyg.Nakamura UniversityFukuoka City, Japan
W.P.T. James, C.B.E., M.D., F.R.C.P., F.R.S.E.The Rowett Research Institute Aberdeen, UK
Fred F. Kadlubar, Ph.D.National Center for Toxicological ResearchJefferson, AR, USA
Festo P. Kavishe, M.D.UNICEF, East Asia and Pacific Region OfficePhnom Penh, Cambodia
Laurence N. Kolonel, M.D., Ph.D.University of HawaiiHonolulu, HI, USA
Suminori Kono, M.D., M.Sc.Kyushu UniversityFukuoka City, Japan
Kamala Krishnaswamy, M.D.National Institute of NutritionHyderabad, India
A.J. McMichael, M.B.B.S., F.F.P.H.M.London School of Hygiene and Tropical MedicineLondon, UK
Sushma Palmer, D.Sc.Center for Communications, Health and theEnvironmentWashington, DC, USA
Lionel A. Poirier, Ph.D.National Center for Toxicological ResearchJefferson, AR, USA
Walter C. Willett, M.D., Dr.P.H.Harvard School of Public HealthBoston, MA, USA
Expe
rt P
anel
Con
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SIMPLE STEPS 1
Table of Contents
Introduction 2
AICR Diet and Health Guidelinesfor Cancer Prevention: 3
Plant-Based Diet 4
Vegetables and Fruits 8
Body Weight and Physical Activity 11
Alcohol 14
Fat and Salt 16
Food Preparation 19
Tobacco 21
Bringing It All Together 22
Simple Steps toPrevent Cancer
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2 SIMPLE STEPS
Intr
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SIMPLE STEPS 3
Intr
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You can reduce your risk of cancer.Just a few years ago most of us couldn’t evenimagine this. Today, however, things arechanging. New research is confirming thatsmall choices we make each day have animportant impact on our cancer risk. Whatwe eat, how we prepare it, whether or notwe exercise, manage our weight, drink alco-hol or smoke – these simple decisions makean important difference.
An astonishing 60 to 70 percent of all can-cer cases have been directly linked to ourdaily dietary and lifestyle habits. Perhapsmore surprising, dramatic reductions in ourcancer risk can be brought about by someless-than-dramatic means. A series of smalladjustments in what we eat and do are allthat’s required.
This brochure introduces a set of simpleand practical guidelines to help you makechoices that will significantly lower yourcancer risk. At the same time, you’ll be low-ering your risk for a variety of other chronicdiseases like heart disease, stroke, hyperten-sion and adult-onset diabetes, while improv-ing your overall health.
These guidelines come from a landmarkresearch report, Food, Nutrition, and thePrevention of Cancer: a global perspective,published in 1997 by the AmericanInstitute for Cancer Research. This report isan analysis of more than 4,500 studies ondiet and cancer. It remains the mostcomprehensive report ever done in the area of diet, nutritionand cancer.
The recommendations of the AICR reportcan be summarized in six practical guide-lines. These simple action steps representthe best advice science currently offers forlowering your cancer risk.
AICR Diet and Health Guidelinesfor Cancer Prevention1. Choose a diet rich in a variety of
plant-based foods.
2. Eat plenty of vegetables and fruits.
3. Maintain a healthy weight and be physically active.
4. Drink alcohol only in moderation, if at all.
5. Select foods low in fat and salt.
6. Prepare and store food safely.
And always remember…Do not use tobacco in any form.
A healthy lifestyle provides many benefits atonce. It’s no accident these guidelines close-ly match advice offered by other healthauthorities, such as the American HeartAssociation, the U.S. Surgeon General, theAmerican Medical Association, and theJoint U.S. Department of Agriculture/Department of Health and Human Services’Dietary Guidelines for Americans.
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Guideline 1: Choose adiet rich in a variety ofplant-based foods.Vegetables, fruits, whole grains and beanscontain natural substances that help ourbodies destroy carcinogens before they causecancer. In study after study, scientists havedocumented various vitamins, minerals andother helpful compounds within thesefoods that fight – and sometimes evenreverse – the cancer process.
Think about it. Every time you reach for anapple you are helping your body protectitself from cancer. A quick bowl of whole-grain cereal fights the good fight, as does ahelping of beans and rice, a green salad or aplate of veggies and whole wheat pasta. It’sthat simple.
Focusing on plant foods doesn’t have tomean banishing meat altogether. For mostpeople, the first step in making the changeto a predominantly plant-based dietrequires nothing more than shifting theproportions of the foods you eat. Add morerice and beans, more salad, more steamedvegetables to your dinner plate, and you’lllikely find meat and other animal-basedfoods being nudged to the side. Once
you’ve gotten the hangof it, the rich vari-
ety of healthyplant-basedfoods at yourdisposal willopen up a
world ofnew flavors.
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Foods to Center Stage
Once or twice a week, try somethingnew. Whether it’s an exotic fruit (guava,starfruit), unusual vegetable (bok choy,acorn squash), grain (bulgur, quinoa) ornew-to-you bean (lentils, pinto beans),this process is fun and increases the vari-ety of cancer-fighting foods in your diet.
Make a stir-fry. The proportions are per-fect for a mostly plant-based meal, andthe ingredients are probably already inyour kitchen. Use a variety of frozen,canned or fresh vegetables, quick-cookingbrown rice and a little leftover chicken orbeef. Season with your favorite sauce.
Keep canned beans in your pantry.You’ll be surprised how often they cangive your meals a nutritious and flavorfulboost. Add them to salads, stews, soupsor grain dishes – either to reduce orreplace meat. Try different kinds, such ascannellini, kidney, garbanzo, pinto orblack beans.
Once a week, make a meatless meal.Substitute vegetables, beans, whole grainsor tofu for the meat in your favoritepasta, casserole or ethnic recipe. Makesalads and soups into satisfying, meatlessmain dishes by adding some lowfatcheese, beans or a small amount of nutsor seeds.
Buy a vegetarian cookbook. Even ifyou’re not a vegetarian, you’ll find a host of plant-based dishes to try rightaway. And you’ll get a sense of the enor-mous variety of foods and flavors thatawait you.
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Charting the ChangeSo what does a “predominantly plant-based” diet look like, day in and day out?The example below shows the transitionfrom a typical American menu to one that’sbased mostly on vegetables, fruits, wholegrains and beans.
OLD MENU
Calories: 2300 • Dietary Fiber: 13 gm
Breakfast1 cup corn flakes1⁄2 cup reduced fat milk1 cup fruit juice drink
LunchHam and cheese deli sandwich
on rye bread with mustardSmall bag potato chips2 chocolate chip cookies12 oz. soda
Dinner1⁄4 rotisserie chicken1 cup mashed potatoes1⁄2 cup stuffing1⁄2 cup corn1⁄2 cup raspberry ice cream with
2 Tbsp. hot fudge
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NEW MENU
Calories: 1700 • Dietary Fiber: 35 gm
Breakfast1 cup whole-grain cereal1⁄2 cup nonfat or lowfat milk1 cup strawberries1 slice whole wheat toast
with 1 tsp. butter or margarine or 1 tbsp. peanut butter
1 cup orange juice
Lunch1 cup minestrone soup4 whole-grain crackersSalad with 1 cup spinach
leaves, 2 Tbsp. each chopped carrots, cauliflower and tomatoes, 1⁄2 cup kidney beans and 3 Tbsp. reduced fat dressing
1 peach2 oatmeal raisin cookies1 cup nonfat milk
DinnerVeggie and chicken fajitas with
1 whole wheat tortilla, 2 oz. chicken breast and 1⁄4 cup each stir-fried green pepper, red pepper and onion
1⁄4 cup salsa1⁄2 cup brown rice with
black beans1⁄2 cup raspberry frozen yogurt
with 1⁄4 cup raspberries and1 Tbsp. chocolate syrup
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Guideline 2: Eat plentyof vegetables and fruits.When it comes to fighting cancer, vegeta-bles and fruits are the most vital part of aplant-based diet. Consider this importantfigure taken from the AICR report: If theonly change people made was to eat atleast five servings of fruits and vegetableseach day, cancer rates could drop by atleast 20 percent.
There is convincing evidence that diets highin vegetables and fruits protect against can-cers of the colon, stomach, rectum, esoph-agus, lung and pharynx. They probablyalso protect against cancers of the breast,bladder, pancreas and larynx.
Why are fruits and vegetables so powerful-ly protective? The answer lies within thefoods themselves. In addition to vitaminsand minerals, vegetables and fruits containthousands of natural substances calledphytochemicals. Researchers are hard atwork trying to discover the role of phyto-chemicals in cancer prevention. It nowappears these substances work together incomplex ways.
For this reason, most researchers believe thatfoods are more effective at preventing cancerthan dietary supplements. Study after studyindicates the best way to ensure you’re get-ting a safe and effective mix of phytochemi-cals is to stick with a mostly plant-baseddiet high in vegetablesand fruits.
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to Eat More Fruitsand Vegetables
Try a quick, nutritious breakfastsmoothie. If you’ve got a blender or foodprocessor and 12 seconds to spare, you’vegot an energy-packed way to start yourday. Toss in a handful of fresh or frozenfruit, a bit of yogurt, milk or tofu, iceand blend. Pour some juice into the mix,and you’ve had two servings of fruitbefore you’re even out the door.
Have a salad at lunch. A midday saladconsisting of one or more dark, leafygreens and a host of vegetables is bothsatisfying and nutritious. When makingyour salad, opt for toppers like beans,nuts and fruit slices instead of cheese,bacon, hard-boiled eggs or croutons. Uselowfat or fat-free dressings.
Take a nutritious break. Have snackslike fresh or dried fruits or carrot stickson hand so you’ll be ready when hungerhits – whether you’re at home, at work orout and about. Giving yourself a momentto recharge with something fresh, naturaland delicious will do wonders.
Try fruit for dessert. We know you lovedessert, and we’re not recommending youcompletely abandon your cravings. Butonce in a while it’s nice to send yoursweet tooth something the rest of yourbody can use. In the summer, try a fewslices of sweet, juicy melon topped withfreshly crushed mint leaves. In the win-ter, an apple-cranberry crisp is a greatcap-off to a healthy meal.
Make friends at farmers markets. Oneway to experience the bounty and beautyof fruits and vegetables is to visit a farmersmarket or produce stand. There, you can
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try a wide variety of fresh and colorfulitems. Best of all, you can talk with the peo-ple who grow the food you buy. They’llhave ideas for how to prepare everythingthey sell, and may even share a story or two.
Five-a-Day: It’s Easier Than You ThinkIf five servings or more sounds like a lot offruits and vegetables, take a look at thischart. You might be surprised at what a“serving” actually is.
One Serving of . . . . . . . . . . . .Equals Just
Cooked or raw vegetables (broccoli, carrots, cauliflower, chopped onions, etc.) . . . . . . . . . . . . 1⁄2 cup
Dark leafy greens (Romaine, Red leaf lettuce, spinach, etc.) . . . . . 1 cup or 4 whole leaves
Cooked or raw fruit (melon, apples, peaches, berries, etc.) . . . . . . . . . . . . . . . . . . . 1⁄2 cup
Dried fruit . . . . . . . . . . . . . . . . . . . 1⁄4 cup
100% fruit juice . . . . . . . . . . . . . . . 3⁄4 cup
Guideline 3: Maintain a healthy weight and be physically active.When we eat more calories than we burnoff through daily activities and exercise,the extra calories turn into extra weight.Overweight and obesity can increase therisk of coronary heart disease, stroke, adult-onset diabetes, high blood pressure, sleepapnea and osteoarthritis. Recent researchalso shows that obesity increases the risk forcancers of the colon and breast in post-menopausal women, as well as cancers ofthe pancreas, kidney, prostate and endo-metrium (uterine lining).
Physical activity plays a vital role in helpingus reach and stay at a healthy weight.Regular exercise burns calories, builds mus-cle and helps the body run more efficiently.In addition, there is now scientific evidencethat exercise itself possesses anti-cancerbenefits. Regular physical activity has beenshown to protect against colon cancer, andit probably lowers the risk for lung andbreast cancers as well.
You can start seeing the benefits of exerciseas soon as you get up off the sofa – rightaway, blood pressure goes down and theimmune system gets a boost. And you don’tneed equipment, a gym membership orhours of free time. Research suggests thatany amount of regular physical activity isfar better than none.
If you haven’t exercised in a while, get yourdoctor’s okay before starting any program.He or she will be able to help you find anactivity level that’s right for you.
1 cup
A baseball
1⁄2 cup
Half a baseball
1⁄4 cup
A golf ball
Which Looks Like…
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ple and plan an active outing.
How Much Exercise Is Enough?For people with sedentary jobs and lives,the AICR report recommends an hour aday of moderate physical activity and anhour a week of vigorous activity. If you arenot currently active, start slowly and gradu-ally add more activity to your day. You alsodon’t have to set aside an entire hour forexercise. Break up your workouts howeveryou like throughout the day. Rememberthat all activity is good for you, and some isbetter then none.
Moderate (daily)
• Take a brisk walkaround the block.
• Hop on a bike.
• Spend some time gardening.
• Take a friend canoeing.
• Kick off your shoes and dance.
Vigorous (weekly)
• Walk some hills or takea hike.
• Play a few rounds of tennis.
• Swim some laps.
• Go for a jog.
• Get out your cross-country skis.
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to Maintain a HealthyWeight, Be Physically Active
Snack on vegetables and fruits. They’refull of fiber, which fills you up and leavesyou less hungry. Once you are used toeating at least five servings of fruits andvegetables each day, you’ll be strongerwhen standing up to cravings for fatty,salty or sugary snacks. Plus you’ll be get-ting a healthy mix of vitamins, mineralsand phytochemicals.
Order the small. American portion sizeshave gotten out of control. Keep that inmind when you eat out or buy refresh-ments at a movie or ballgame. Orderingthe smallest size possible can help ensureyou eat until satisfied, not stuffed.
Eat mindfully. At mealtimes, turn off theTV or computer and put down the mag-azine. Research shows that “unconscious”eating generally means overeating. Whileyou’re at it, pay attention to why you’reeating. Is it boredom, stress or sadnessinstead of hunger?
Work a little exercise into your day. Goabout household chores or outdoor jobswith a bit more spring in your step.Everything from vacuuming and mop-ping to washing the car and pushing alawn mower can give you a workout, ifyou do it energetically. At home or out,use the stairs as often as you can. Walk tothe corner market for bread instead oftaking the car.
Find activities you enjoy. There’s aworld of things you can do to get yourblood pumping, your energy level up andyour cancer risk down. Keep in mindthat exercise makes a great social activity.
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Guideline 4: Drinkalcohol only in modera-tion, if at all.Drinking alcohol is definitely linked toincreased risk for cancers of the mouth,pharynx, larynx, esophagus and liver.(Among drinkers who smoke, these risksare higher.) Alcohol probably increases therisk for cancers of the colon, rectum andbreast, even at very low levels of consump-tion. And cancer isn’t the whole story. Highalcohol consumption is also linked to highblood pressure, stroke, heart disease, birthdefects, osteoporosis, accidents, violenceand suicide.
There is evidence that modest amounts ofalcohol may protect against heart disease.If you don’t drink, however, this isn’t a rea-son to start. There are other, more health-ful ways to lower your heart disease risk. Ifyou do drink alcohol, use moderation.“Moderation” means women should haveno more than one drink a day, and menshould have no more than two drinks a day.
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on Alcohol
Start the evening with a non-alcoholicdrink. It’s a good idea to quench yourthirst before drinking alcohol. Try a clubsoda with lime or seltzer mixed with fruit juice.
When entertaining, make sure to havetasty non-alcoholic drinks on hand.Offer your guests exotic fruit juices,tangy fruit punch, sparkling non-alco-holic cider or non-alcoholic beer.Though low- or no-alcohol wines aretougher to find, many winemakers nowoffer them for increasingly health-con-scious consumers.
Nurse your drinks. Go ahead and waterdown that drink. Add some seltzer andmake your own wine spritzer. Throw an icecube – or two – into your cocktail. Sip aglass of water along with your glass of beer.
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One Drink Equals:
12 ounces of beer
5 ounces of wine
1.5 ounces of80-proof
liquor
Mix seltzer with
cranberry or
mango juice for a
delicious, non-
alcoholic drink.
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Guideline 5: Selectfoods low in fat and salt.We’ve seen how plant-based foods dramati-cally lower our risk for disease. We’ve alsoseen that alcohol could have the oppositeeffect – it may serve to increase risk.
According to research, fat and salt are twoadditional substances that could increaseour risk for cancer and other health prob-lems. High fat diets possibly increase therisk for cancers of the lung, colon, rectum,
breast, endometrium(uterine lining) andprostate. In addition,eating too many fatty
foods can lead toobesity and the
rise in cancerrisk that comeswith it.
Of particularconcern are saturated fats (found mostly inanimal-based foods) and trans-fats (partiallyhydrogenated oils). They are both knowncontributors to heart disease risk. AICRrecommends minimizing the saturated andtrans-fats in your diet. Instead, choose mod-erate amounts of monounsaturated fatssuch as olive and canola oils.
Diets high in salt and salted foods probablyincrease the risk for stomach cancer. Thisform of cancer is less common in the U.S.than in countries where large amounts ofsalt-preserved foods are eaten.
We’re not recommending you banish all fatand salt from your diet. Our bodies needcertain amounts of these substances tofunction properly. It’s when we eat toomuch fat and salt that our disease risk rises.
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on Fat and Salt
Read the label. The “Nutrition Facts”labels on packaged food products aretrustworthy sources of information.Regulated by the U.S. government, today’sfood labels can tell you how much fatand sodium a food contains and allowyou to compare different products. Whenchoosing frozen entrées, for example, tryto limit fat to no more than 10 grams per300 calories. Aim for no more than 800milligrams of sodium per entrée.
Use lowfat foods wisely. It’s easier thanever to find lowfat or nonfat items intoday’s markets, but be careful. Lowfatand reduced fat cheeses, peanut butters,chips, cookies, cakes and ice creams dooffer flavor with less fat, but most ofthese products replace fat with addedsugar or salt. Choose sensible portionsizes.
Try out some healthy cooking tech-niques. Frying (or sautéing) in oil or but-ter adds a hefty dose of fat and calories tofoods. Baking and stir-frying with a smallamount of oil are healthier options.When cooking vegetables, steaming themuntil crisp-tender locks in both nutrientsand flavor. A microwave accomplishes thesame goal in minutes.
Opt for fresh over processed. Processedfoods can be high in sodium. When youcan’t cook from scratch, compare labelsand select lower sodium varieties offrozen dinners, canned soups and vegeta-bles. For rice mixes, use only part of theseasoning packet. Rinse canned beans towash away some of the salt.
Install another shelf in the spice rack.Experiment with herbs and spices. You’ll
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open up a world of new flavors and aro-mas without the risks associated withexcess fat and salt. They contain protec-tive phytochemicals too. Here’s a handyherb chart to get you started.
Seasoning Goes Well With…
Basil . . . . . . . . . . . .Fish, poultry, soups,tomatoes, zucchini,eggplant
Chives . . . . . . . . . .Fish, soups, salad dress-ings, baked potatoes,steamed vegetables
Thyme . . . . . . . . .Seafood, poultry,dried beans, greenbeans, tomatoes,mushrooms, summersquash, onions
Dill . . . . . . . . . . . . .Fish, yogurt sauces,rice dishes, soups, carrots, cauliflower
Rosemary . . . . . . .Chicken, roasted pota-toes, marinades, soups,breads, rice, peas,turnips
Oregano . . . . . . . .Tomato dishes/sauces,salad dressings, soups,beans, corn, cabbage
Tarragon . . . . . . . .Fish, chicken, saladgreens, soups, mush-rooms, asparagus
Sage . . . . . . . . . . . .Fish, poultry, stuffings,soups, Brussels sprouts,carrots, winter squash
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Gui
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and store food safely.Cooking meat, poultry and fish at hightemperatures, especially over an open flame,causes cancer-promoting substances calledHCAs (heterocyclic amines) to form on thesurface of the meats. In addition, when fatdrips into the fire, the smoke and flamesthat rise up onto the food leave behind car-cinogenic substances called PAHs (poly-cyclic aromatic hydrocarbons). A diet highin meat cooked by grilling, barbecuing,broiling or pan frying possibly increases therisk of stomach, colon and rectal cancers.
When cooking meats, it’s best to use lower-heat options like baking, poaching, stewing,roasting and microwaving. This doesn’t haveto mean an end to backyard cookouts. Withjust a few simple techniques, you can makegrilling safer for everyone.
to Grill Safely
Skip the meat altogether. Muscle meatslike beef, chicken or fish pose the greatestrisk of forming HCAs when grilled. For adelicious outdoor barbecue experiencewith little cancer risk, try grilling vegeta-bles, quesadillas, veggie burgers, pizza oreven fruit kebobs.
Cut the fat. Choose lean meats whengrilling, and trim away any visible fat.Reducing “flare-ups” caused by drippingfat will reduce the formation of PAHsand HCAs.
Marinate. Research shows that marinat-ing meats can prevent the formation ofHCAs by as much as 90 percent. These
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Toba
ccoAnd always remember:
Do not use tobacco inany form.Tobacco is the chief cause of lung cancer inthe world, and it also causes cancers of themouth and throat. In addition, tobaccocontributes to cancers of the pancreas,cervix and bladder. Regardless of how it’sused – as cigars, cigarettes, pipes or chew –the link between tobacco and cancer is clear.
There are many successful methods for quit-ting tobacco use. Check with your physicianfor a program that’s right for you. If you arecurrently a smoker and can’t bear thethought of giving it up, at least try to cutdown. There’s a good chance that by doingso you’ll also reduce the cancer risk of thosewho live and work with you.
Resources to Help You Quit SmokingAmerican Lung Association1-800-LUNG-USA (1-800-586-4872)www.lungusa.org
American Cancer Society1-800-ACS-2345 (1-800-227-2345)www.cancer.org
Office on Smoking and HealthU.S. Centers for Disease Control and Prevention1-800-232-1311www.cdc.gov/tobacco
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effects have even been observed in meatsmarinated for only 10-20 minutes.Health experts recommend an oil-freemarinade with a strong acidic ingredientlike lemon juice or balsamic vinegar.
Pre-cook meats. The longer meat staysover an open flame, the higher the can-cer risk. Cook your fish, poultry ormeat in the microwave or oven untilalmost done, then finish it up on thegrill for flavor.
Avoid “flare-ups.” Keep juices fromdripping into the fire any way you can.Use aluminum foil, or don’t place meatdirectly over the coals. Flip meats with aspatula or tongs instead of a fork. Don’tsquirt starter fluid into the coals whilemeats are cooking, and keep a spraywater bottle handy to quell any flare-ups that do occur. Cut away and discardany burnt or charred parts of the meatbefore eating.
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Bringing It All TogetherTogether, the AICR Diet and HealthGuidelines for Cancer Prevention outline acomprehensive anti-cancer lifestyle. It’s easyto adapt the guidelines to your daily life,and you can start today.
• Go back and look at each of the AICRguidelines. Choose one you would liketo start working toward, and make ityour goal for the coming week.
• Look at “AICR’s 5 Best Ways” toachieve this goal. Mark the ones youcould imagine yourself doing in dailylife. Add some ideas of you own, if you wish.
• Using a calendar, fill in the days of theweek with specific ways you can worktoward achieving your goal (it is okay torepeat ideas).
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Bri
ngin
g It
Tog
ethe
r
22 SIMPLE STEPS
A Week of Good Health
1 2
3
4 5
6
7
Healthy Goal for the Week: Move plant-based foods to center stage.
Exam
ple
Always wanted totry kale. Pick itup on today’sshopping trip.
Sunday
Make a stir-frywith Sunday’s left-over roast chickenand some choppedvegetables.
Monday
Tuesday
After chicken twonights in a row, go meatless withwhole wheat pastaand veggies.
Browse the localbookstore for a vegetarian cookbook.
Thursday
Perk up morningcereal with blueberries.
Friday
A night out! Try aplant-based dishat the new ethnicrestaurant.
Saturday
Never had a fruitsmoothie.Tryone for an
afternoon pick-me-up.
Wednesday
Take things one week at
a time, trying new goals
when you feel ready.
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The
Ins
titu
te
The
Ins
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teHow You Can Support Cancer Researchand Education Through Your WillYou can help provide for future cancer researchand education through a simple bequest in yourwill. Consult with your attorney when first writ-ing your will or when adding a simple paragraphto your existing will.Your bequest to help in the war against cancercan be a cash amount, a gift of the remainder of your estate or a portion of the remainder,after obligations to your family and loved onesare met.Your attorney can easily help you make abequest to the American Institute for CancerResearch (AICR). To do so, your attorney willneed to know:AICR’s official name:American Institute for Cancer ResearchAICR’s mailing address:1759 R Street NW, Washington, DC 20009AICR’s telephone number:202-328-7744AICR’s identification:A not-for-profit organization under Section501(c)(3) of the Internal Revenue CodeAICR’s tax-exempt IRS number:52-1238026For further information, contact AICR’s GiftPlanning Department at the number below.Prepared by the American Institute forCancer Research, April 2000.Latest revision, February 2002.The American Institute for Cancer Researchsupports research and provides public educationin the area of diet, nutrition and cancer. For freepublications, to reach the Institute’s NutritionHotline or to make a memorial donation, call or write:
American Institute for Cancer Research1759 R Street NW, P.O. Box 97167
Washington, DC 20090-71671-800-843-8114 or 202-328-7744
www.aicr.org
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Editorial ReviewCommitteeRitva Butrum, Ph.D.AICR Vice President for Research
Karen Collins, M.S., R.D.Nutrition Consultant
Elaine Feldman, M.D.Medical College of Georgia
David Heber, M.D., Ph.D.UCLA Center for Human Nutrition
Jan Kasofsky, Ph.D., R.D.Capital Area Human Services District,Louisiana
Laurence Kolonel, M.D., Ph.D.University of Hawaii
Melanie Polk, M.M.Sc., R.D., FADAAICR Director of Nutrition Education
AICR Executive Staff
© 2000 American Institute for Cancer Research
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“Stopping cancer before it starts”E34-STP/F65
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