When cancer experts have lunch, what do they eat?American Institute for Cancer Research When researchers who study the link between diet and cancer get together for lunch, what do they eat? If they attended the Tenth Annual Research Conference of the American Institute for Cancer Research (AICR), they ate a large variety of fruits, vegetables and grains, in dishes with proportions specifically devised by AICR for fighting cancer. About 350 leading cancer researchers from across the country were on hand for AICR's conference, which focused this year on "The Role of Nutrition in Preventing and Treating Breast and Prostate Cancer." The conference took place August 31 to September 1 at the Renaissance Mayflower Hotel in Washington, D.C.  The menu for conference meals was closely supervised by Dr. Ritva Butrum, AICR's Vice President for Research. A Cancer Expert Chooses a Lunch Menu for Her Peers "A meal that's both tasty and cancer protective should have three characteristics," according to Butrum. "It should contain a high proportion of foods, like fruits, vegetables and grains, that are rich in cancer-fighting substances, and a much smaller proportion of meat. And ideally, it should offer small servings of a wide range of foods, because the greater the variety, the greater the combined power of their cancer-fighting ingredients - and the greater the pleasure." The final conference luncheon on Friday, September 1, featured family-style informality, with a main course of four dishes served in Chinese-style "Lazy Susans" at each table. For this year's luncheon, Butrum chose: · Grilled Tuna Niçoise with Hard-Boiled Eggs, New Potatoes, Haricot Vert, Black Olives and Balsamic Vinaigrette Dressing · Israeli Couscous Salad with Marinated Asparagus and Oven-dried Tomato · Cucumber Salad with Sliced Onions and Red Tomatoes · Wild and Brown Rice Salad with Dried Cherries, Raisins, Apricots and Walnuts · Fresh Fruit Tartlets with Low-Fat Pastry Cream Research Shows Diet Can Help Prevent Cancer Butrum's selections reflect AICR's dietary recommendations for reducing the risk of cancer: two-thirds (or more) of plant-based foods like vegetables, grains and fruits, and one-third (or less) of animal meats. This approach to eating was endorsed following a review by a recent AICR panel of experts who examined 247 studies on the link between cancer and eating fruits and vegetables. An impressive 78 percent of those studies showed vegetables and fruits to be protective. This benefit is in part attributed to their rich supply of vitamins, minerals and phytochemicals (anti-cancer substances found only in plant foods) that protect the body's cells from damage by cancer-causing agents. The fiber represented in the grains of the luncheon salads helps reduce the risk of colon cancer. As with fruit and vegetables, grains are also rich in antioxidants and the phytochemicals that work in different ways to combat cancer. Through complex interactions, phytochemicals, vitamins and minerals regulate and enhance each other in ways that cumulatively boost our defenses against chronic disease. The AICR Luncheon Capitalizes on Key Anti-Cancer Substances According to Butrum, the Grilled Tuna Niçoise represents the ideal of 1/3 - 2/3 proportion of animal meat to plant foods. Fatty fish like tuna might be the best choice of all animal meats because of their rich supply of omega-3 fatty acids. Research studies show that this group of polyunsaturated fats protects against heart disease and may also fight breast, ovarian and colorectal cancers. Butrum says, "Israeli Salad works well as a main course for several reasons. Its light texture and delicate taste make couscous a popular form of grain, and its fiber helps make a filling dish. Most people eat far less than the 20 to 35 grams of dietary fiber a day that health experts recommend, but this salad goes far to meet that goal." The many vegetables in Israeli Couscous Salad contain a wide variety of phytochemicals. Two of the vegetables, asparagus and tomato, are especially well known for their abundance of cancer-protective phytochemicals and other healthful qualities. Asparagus contains an impressive amount of dietary fiber (3.6 grams per cup), more folate than an orange and a rich supply of phytochemicals called saponins, which help protect against heart disease as well as cancer. A single tomato contains hundreds, possibly thousands, of phytochemicals that perform different functions to help prevent cancer. Tomatoes are especially rich in the phytochemical called lycopene, which has been linked to reduced prostate cancer risk and is believed to act as a breast cancer preventive as well. Commenting on the salad containing dried fruits, Butrum says, "Both dried and fresh fruit can play a major role in our meals - and not just in desserts. There are many ways to take advantage of the powerful antioxidants and phytochemicals in fruits and berries, especially now that it's easy to find dried versions of them out of season." Cherries contain quercetin, an even more potent antioxidant than vitamin E, because it appears to block carcinogens as well as slow the growth and spread of cancer cells. Strawberries contain two compounds, ellagic acid and ferulic acid, with anti-cancer functions. Grapes are rich in flavonoids, which fight heart disease and strokes as well as cancer, and resveratrol, a phytochemical that is both heart and cancer protective. Butrum believes, "No one appreciates the link between diet and cancer more than cancer researchers. But when it comes to eating, they're like everyone else - they want food that's good tasting, not just good for them. They look for dishes that satisfy their taste buds as well as their convictions. Judging from the sell-out crowd at the closing luncheon, we successfully combined science savvy with gourmet quality." The following recipes were created and adapted for home kitchens by Chef Norman Wade of the Renaissance Mayflower Hotel in Washington, D.C. Israeli Couscous Salad 8 oz. Israeli couscous (see Note) Place couscous and stock in a saucepan, bring to a boil, then cover and reduce heat. Simmer for 20 minutes, or according to package instructions, until couscous is tender. Let cool. Meanwhile, sauté zucchini, peppers and dried tomatoes in canola oil. Turn couscous into large bowl. Mix in sautéed vegetables. Toss with herbed olive oil and salt and pepper to taste. Place mixed salad on a serving plate. Garnish with sliced tomatoes and asparagus spears. Note: Israeli couscous, which is sold in specialty food stores, consists of large, round grains, about the size of baby peas, that require more cooking time than other types. If another type of couscous is substituted, follow package instructions for cooking. Makes 8 servings, each containing 202 calories and 7 grams of fat. Wild and Brown Rice Salad with Dried Fruit and Walnuts 1/2 cup brown rice Cook each rice in separate pots with water and a small amount of salt, following package instructions. (Wild rice takes longer to cook than others.) Remove from heat and let cool. Meanwhile, remove enough inner leaves of the radicchio to form a bowl-like container for serving the salad. In a large bowl, combined the two rices by mixing lightly with a fork. Add dried fruits and nuts and combine with light strokes. Slowly add oil, tossing lightly until well combined, followed by salt and pepper to taste. Turn the salad into the hollowed-out radicchio and serve. Makes 8 servings, each containing 248 calories and 7 grams of fat. Fresh Fruit Tartlets with Low-Fat Pastry Cream 2 egg yolks, lightly beaten In a bowl, combine egg yolks and cornstarch and lightly beat until well mixed. Combine milk and sugar in large saucepan. Heat over high heat, stirring constantly until sugar is dissolved and mixture comes to a boil. Using an egg whisk, immediately stir in egg mixture, whisking rapidly. Continue whisking vigorously until mixture comes back to a boil. (Mixture will thicken as this occurs.) Immediately remove from heat and stir in vanilla. Let stand until cool, stirring occasionally. Refrigerate until ready to assemble tartlets, with plastic wrap adhering to the surface of the cream. Shortly before serving, fill tart shells halfway with cold pastry cream. Use one of each variety of fruits to fill each tart shell. Heat jelly until melted and hot to make a glaze for the fruit. Using a pastry brush, lightly coat tops of fruit with melted jelly. Let stand a few minutes to allow glaze to set. Serve immediately. Tartlets may be assembled and left at room temperature up to 5 hours before serving. If they must be stored, lightly cover with plastic wrap and refrigerate. Bring to room temperature before serving. Note: Several types of ready-made pastry crust tart shells are available in most markets. Makes 12 to 15 tartlets, each containing about 210 and 7 grams of fat.
For more information, or to contact American Institute for Cancer Research, see their website at: www.aicr.org |
 |
Email Article To A Friend |  |
Link to us! |
