Cooking Method Affects Vegetables’ Cancer-Fighting Power

Cooking Method Affects Vegetables’ Cancer-Fighting Power
The best way to protect cancer-fighting compounds in cooked vegetables may be to griddle-cook or microwave, according to a new study in the Journal of Food Science. The study found that for most vegetables, cooking on a griddle with no added oil or microwaving maintains the highest levels of antioxidants, which help protect against cancer. Pressure-cooking and boiling lead to the greatest losses, and frying, in addition to increasing fat content, results in intermediate antioxidant loss.
The artichoke was the only vegetable that maintained antioxidant levels with all cooking methods. Beetroot, green beans, and garlic maintained high antioxidant activity after most cooking methods. Celery and carrots actually had increased protective value after all cooking methods.

Jiménez-Monreal AM, García-Diz L, et al. Influence of cooking methods on antioxidant activity of vegetables. Journal of Food Science. 2009;74:97-103.

Mushrooms Protect Against Breast Cancer
Mushrooms may reduce the risk of breast cancer, according to a study conducted in southeast China. Researchers analyzed dietary records from more than 2,000 pre- and postmenopausal women with breast cancer and a group of matched healthy people. Intake of fresh mushrooms (at least 10 grams per day) and dried mushrooms (at least 4 grams per day) decreased the risk by 64 percent and 47 percent, respectively. The most commonly eaten mushroom in this study was the white button mushroom; one small white button mushroom weighs 10 grams. An additional protective effect was seen when mushrooms and green tea were both consumed.
Zhang M, Huang J, Xie X, Holman CD. Dietary intakes of mushrooms and green tea combine to reduce the risk of breast cancer in Chinese women. Int J Cancer. 2009;124:1404-1408.

Meat and High-Glycemic Foods Increase Kidney Cancer Risk

Meat and High-Glycemic Foods Increase Kidney Cancer Risk
Red meat and high-glycemic-index foods could be risk factors for kidney cancer, according to a recent study in the Journal of the American Dietetic Association.
Researchers studied the diets of 335 people with renal cell carcinoma, the most common form of kidney cancer, and 337 healthy individuals. They found that men and women who ate red meat five or more times a week were more than four times as likely to develop the disease, compared with those who consumed red meat less than once a week. The study also found that high consumption of white bread, white potatoes, and other high-glycemic-index foods increased cancer risk.

Dolwick Grieb SM, Theis RP, et al. Food groups and renal cell carcinoma: results from a case-control study.J Am Diet Assoc. 2009;109:656-667.

Hot Dogs Strike Out at All-Star Game and in New Jersey

Hot Dogs Strike Out at All-Star Game and in New Jersey
“Warning: Hot Dogs Can Strike You Out—For Good.” That's the message thousands of baseball fans saw on the Cancer Project’s provocative highway billboard as they flocked to the 2009 All-Star Game. Days later, the nonprofit filed a lawsuit in New Jersey asking hot dog manufacturers for a similar warning on product packaging.
The 48-foot-wide digital billboard posted outside Busch Stadium in St. Louis featured an image of hot dogs jammed into a cigarette pack labeled “Unlucky Strike.” The billboard is part of a campaign to persuade Major League Baseball commissioner Bud Selig to put a “dietary disaster” warning label on hot dogs served at Busch Stadium and other Major League Baseball stadiums because processed meats have been convincingly linked to colorectal cancer.
“Baseball stadiums need to be frank about the cancer risk posed by hot dogs and other processed meats,” says Krista Haynes, R.D., a dietitian for the Cancer Project, an affiliate of PCRM. “Just as tobacco causes lung cancer, processed meats are linked to colon cancer. Like cigarettes, hot dogs should come with a warning label that helps baseball fans and other consumers understand the health risk.”

healthy food to help fight cancer, enjoy this desert

Pumpkin Custard Pie

Made this way, pumpkin pie can actually be healthy! Pumpkin is a rich source of beta-carotene, a well-known cancer-fighting agent, which is also important for cancer survival. Note that the fat in this recipe comes from the commercial pie crust, so a nutrient analysis without the pie crust is also provided.



Directions

Makes 8 servings

1 1/2 cups nondairy milk
4 tablespoons cornstarch
1 1/2 cups solid-pack canned pumpkin or cooked pumpkin
1/2 cup sugar (preferably raw or turbinado) or other sweetener
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1 unbaked commercial pie crust

Preheat oven to 375 F.

In a large bowl, whisk together nondairy milk and cornstarch until smooth, then stir in pumpkin, sugar or other sweetener, salt, cinnamon, ginger, and cloves. Pour into pie crust and bake for 45 minutes, or until firm. Cool before cutting.

Pumpkin pie needs to be covered and kept refrigerated. It will stay fresh for up to three days.

Nutrition Information

Per serving (1/8 of pie, with crust):

185 Calories
6.1 g Fat
1.5 g Saturated Fat
29.5% Calories from Fat
0 mg Cholesterol

3.2 g Protein
30.6 g Total Carbohydrates
14.5 g Sugar
2.4 g Fiber

283 mg Sodium
84 mg Calcium
2 mg Iron
2.2 mg Vitamin C
3189 mcg Beta-Carotene
1.2 mg Vitamin E


Per serving (1/8 of pie, without crust):

103 Calories
0.9 g Fat
0.2 g Saturated Fat
7.9% Calories from Fat
0 mg Cholesterol

2.1 g Protein
22.8 g Total Carbohydrates
14.5 g Sugar
2.1 g Fiber

181 mg Sodium
83 mg Calcium
1.5 mg Iron
2.2 mg Vitamin C
3189 mcg Beta-Carotene
1.1 mg Vitamin E