By Curt Pesman

Low-carb (and lower sugar) diets may soon look a lot better to colorectal cancer survivors. In a recent data-rich study of more than 1000 stage III colon cancer survivors, researchers from Dana-Farber Cancer Institute found that those who consistently ate a high-carbohydrate, sugar-laden diet appeared to have markedly higher recurrence rates of their disease than patients whose diets were more varied and contained less-sugar. The results were published in the Nov. 7 Journal of the National Cancer Institute.

The main finding after surveying and following 1,011 patients during and 6 months after chemotherapy? That those who reported having the highest dietary levels of carbohydrate intake (and related glycemic load) also had an 80 percent increased risk of colon cancer recurrence or death compared with those who had the lowest carb diets.

 But because cancer patients (and health-minded others) are advised not to make a nutritional or lifestyle change based on just one research study or peer-reviewed journal article, it’s worth noting that in the Feb. 7^th issue of Nature, doctors from the University of California-San Francisco (UCSF) argued that sugar effects are so detrimental that the substance should be regulated like alcohol and tobacco to protect consumers’ health.  Read the rest of this entry »

In last night’s monthly webinar, colorectal cancer patients were given access to a nutritionist who specializes in helping cancer patients. Kimberly Moore Petersen of the Minnie Pearl Cancer Foundation was the presenter for our March 2012 webinar, “Shape Your Plate to Fight Colorectal Cancer.”

Extensive research has shown that diet and physical activity can significantly reduce your risk of tumor recurrence. Recently, the American Cancer Society issued new Guidelines on Nutrition and Physical Activity for Cancer Prevention.

But what does that mean for patients making day to day lifestyle choices? Find out in this webinar.

Have a Healthy Holiday

Even when turkey is well-prepared, bacteria spores may remain that can cause food poisoning if warm turkey is left out too long.

Normally, cooking turkey to 165 degrees Fahrenheit will kill bacteria like salmonella or e. coli, as well as Clostridium perfringens, a bacteria common to turkey.  But spores from c. perfringens remain after cooking and can be activated in warm turkey. Read the rest of this entry »

Carbohydrate Sources of Acrylamide

Acrylamide is produced when carbohydrate-rich foods are cooked at high temperatures.  Foods like french fries, potato chips, cakes, and even coffee contain high levels of acrylamide.  It has been classified as a “probable” carcinogen based on animal studies where cancer resulted from very high doses.  However, human studies have not always produced clear answers.

Epidemiologists in The Netherlands had people fill out food questionnaires based on common Dutch foods that contained acrylamide.  Thirteen years later, they found no increase in the number of colorectal or other gastrointestinal cancer  in those people who ate foods with high amounts of acrylamide. Read the rest of this entry »

Some frozen chicken dishes are not precooked and can cause illness if not prepared properly.  Food-borne illness is of particular concern to people with cancer whose immune systems may be lowered by treatment.

The United States Department of Agriculture has issued a public health alert to remind consumers to cook frozen chicken dishes according to package instructions and to use a meat thermometer to be sure that internal temperatures reach 165 degrees Fahrenheit. Read the rest of this entry »