Optimizing Diet: What You Eat Does Matter to Improve Cancer Outcomes

By: Peiying Yang, Ph.D., Lin Lin Shao, senior clinical dietitian, and Lorenzo Cohen, Ph.D., Integrative Medicine Program The American Institute of Cancer Research (AICR) has developed The New American Plate to help us reorganize the quantities of food groups on our plate to promote a more whole food, plant-based approach to nutrition. Mounting evidence shows that eating a primarily plant-based diet reduces cancer risk and is recommended for cancer survivors. By consuming more plants, specifically fresh, non-starchy green vegetables, less animal protein and less added sugars, we can decrease our risk of cancer and improve outcomes for those with cancer. Along with consuming a variety of types and colors of vegetables and fruit, it is beneficial to include cruciferous vegetables. Cruciferous vegetables, many of which are classified as dark green, leafy vegetables (broccoli, kale, Brussels sprouts, arugula, collards, mustard greens, turnip greens, chard, spinach, etc.), are great sources of micronutrients, phytochemicals, healthy antioxidants, and vitamins A, B, C, E and K. Dark green vegetables are low in calorie and carbohydrate content and also have a low glycemic index (a relative ranking of carbohydrates in foods according to how they affect blood sugar levels). A whole food, primarily plant-based diet can be easy to achieve if you follow these tips: 1. Fill 2/3 of your plate with mainly colorful vegetables that are low in starch, some whole grains, and some fruit (...
Source: Healthy Living - The Huffington Post - Category: Consumer Health News Source Type: news