AICR Feeds Scientists Their Own Theory: Cancer-Fighting Luncheon Served To ResearchersAmerican Institute for Cancer Research Scientists were served a meal based on their own research results at the "New American Plate Luncheon" held today in Washington, D.C. Designed to prevent chronic diseases like cancer and help maintain an appropriate weight, the luncheon, which took place during the American Institute for Cancer Research (AICR) Annual Research Conference on Diet, Nutrition and Cancer, included colorful and tasty foods as rich in flavor as they are in health-protective substances.  "The accumulated research you have done suggests that a diet rich in vegetables, fruits, whole grains and beans will have both short-term and long-term benefits. Day by day, it will help with weight management and, over the long haul, it can impede the process that leads to cancer. Today we are demonstrating that your "prescription" for health can also be delicious." Jeffrey R. Prince, AICR's Vice President for Education and Communications, told the 425 researchers attending the luncheon. Following a gazpacho appetizer, guests were served a 10-inch plate with a three-ounce piece of sea bass in a mustard sauce. They were invited to fill the rest of their plate from trays of ginger carrots with lemon and golden raisins, broccoli with hazelnuts and a grain dish. "The proportions on your plate should reflect the rule of thumb in The New American Plate brochure: two-thirds (or more) vegetables, fruits, whole grains and beans, and one-third (or less) animal proteins," Prince explained. "That's why we've served you a small portion of fish and invite you to fill your plate with two kinds of vegetables and a grain dish," he said. By filling the plate with plant-based foods, the guests supplied themselves with the minerals, vitamins and phytochemicals that protect the body's cells from damage by cancer-causing agents. Their own research has shown that a diet rich in plant foods, coupled with sufficient physical activity and maintenance of appropriate body weight, can prevent 30 to 40 percent of all cancer cases. Conversely, diets high in red meat probably increase the risk of colon cancer, according to cancer researchers. Animal fats have been linked to cancers of the prostate, endometrium, breast, lungs, colon and rectum. For cancer prevention, health experts recommend no more than three ounces of cooked meat per day and 15 to 30 percent of daily calories from fats. The New American Plate Turns Science into a Meal Also on the table at the "New American Plate Luncheon" were a set of measuring cups and a wheel that displays standard serving sizes. According to The New American Plate brochure, value marketing and "supersizing" in restaurants and food stores have caused many Americans to lose perspective on portion sizes. The brochure advises readers to measure out standard serving sizes, as defined by the U.S. Department of Agriculture (USDA) or printed on U.S. Food and Drug Administration (FDA) food labels, and compare them with the portions they normally eat. Then, the brochure advises, they should ask themselves how many standard servings should go into the portion they generally eat. "Although they don't tell you so in the fad diet books, if you want to lose weight, you have to eat less. And for many Americans, whose portion sizes have ballooned out of sight, a gradual cutting back shouldn't be that difficult. It's all a matter of raising awareness," Prince said. For people concerned about losing weight, The New American Plate brochure counsels both a greater proportion of plant foods, which are nutrient rich but lower in calories, and generally eating smaller portion sizes at each meal. The menu for the "New American Plate Luncheon" at the Renaissance Mayflower Hotel was developed by Dr. Ritva Butrum, AICR's Vice President for Research, and Norman Wade, Executive Chef at the hotel. Recipes below were developed by Dr. Butrum. "Even the finicky will love this carrot dish," says Butrum. "The sweetness of the golden raisins, combined with bright orange carrots, give it great taste and eye appeal." Ginger Carrots with Lemon and Golden Raisins 3/4 cup golden raisins In medium bowl, combine raisins and hot water. Let stand for about 15 minutes. Meanwhile, peel and slice carrots diagonally into 1/2 inch slices. In large pot of boiling water, add carrots, ginger and lemon juice. Cook carrots about 6 to 7 minutes. Drain. Drain raisins, reserving 3/4 cup liquid, and set aside. In skillet, melt butter over medium heat. Add brown sugar and cook 30 seconds. Mix together reserved raisin water and cornstarch. Add to butter/brown sugar mixture. Cook for about 1 minute until thickened. Add raisins and carrots and cook 1 minute. Add lemon zest and serve. Makes 4 servings. Per serving: 155 calories, 2 g fat (1 g. saturated fat), 35 g. carbohydrate, 2 g. protein, 3 g. dietary fiber, 30 mg. sodium. "Pairing nuts with vegetables provides a double dose of nutrition," according to Butrum. "All you need is a small amount of nuts to make this vegetable dish something special." Broccoli with Hazelnuts 2-3 Tbsp. coarsely chopped hazelnuts In small skillet, toast hazelnuts over medium high heat 3 to 4 minutes, stirring frequently, until lightly toasted. Set aside. In large pot of boiling water, add broccoli and blanch 4 minutes. Drain. In large bowl, combine oil, scallions, garlic and soy sauce. Add broccoli and toss well. Top with hazelnuts. Serve at room temperature. Makes 6 servings. Per serving: 54 calories, 3g. fat (less than 1 g. saturated fat), 5 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 88 mg. sodium. "Whole-grain dishes needn't be plain and boring. With just a few, simple additions, you can add a sparkling taste that will brighten any cooked grain," said Butrum. Fruited Rice 3/4 cup dried apricots Place dried fruit in a small bowl. Add warm water to cover. Let soak for 5 to 10 minutes, then drain. In large saucepan, boil water as called for in directions on rice package. When water comes to a boil, add rice, fruit, and all remaining ingredients. When water comes to boil again, reduce heat, cover and simmer about 10 minutes or until water is absorbed. Remove from heat and fluff gently with fork before serving. Makes 6 servings. Per serving: 54 calories, 3g. fat (less than 1 g. saturated fat), 5 g. carbohydrate, 3 g. protein, 3 g. dietary fiber, 88 mg. sodium.
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! |
