In 1997, the American Institute for Cancer Research (AICR) released 14 dietary recommendations intended to reduce global cancer incidence and mortality.The current study condensed the 14 original recommendations into nine that the authors deemed particularly relevant to Western populations, and then evaluated their impact on a cohort of 29,564 women (55-69 years old at baseline) with regard to cancer incidence, cancer mortality, cardiovascular disease (CVD) mortality and total mortality.
No study participant had a prior history of cancer or heart disease in 1986, when the study began. At follow-up in 1998, women who had followed zero to one of the AICR recommendations were 1.35 times more likely to have cancer than women who implemented six to nine of the recommendations. CVD mortality risk did not appear to be correlated with the number of AICR recommendations followed.
Here are the 10 AICR recommendations we feel are most relevant to those in the field of nutrition:
- Food supply/eating habits: Consume a plant-based diet rich in fruits in vegetables; minimize starchy foods.
- Vegetable and fruit intake: Eat five or more servings of fruits/vegetables per day (excluding pulses and starchy vegetables).
- Consumption of other plant foods: Eat seven or more daily portions of a variety of cereals, roots, tubers, plantains, etc.; minimize intake of processed foods and refined sugars.
- Alcohol consumption: Alcohol intake is discouraged; if at all, limit to less than one drink per day.
- Meat consumption: If consumed at all, limit to3 ounces daily
- Total fats and oils: Limit consumption of fatty foods; use moderate amounts of appropriate vegetable oils when necessary.
- Salt and salting: Limit consumption of salted foods and use of cooking/table salt; use herbs and spices as alternate seasoning options.
- Food storage: Do not eat food subject to contamination due to long storage at ambient temperatures. Preserve perishable food appropriately via refrigeration, freezing, etc.
- Additives and residues: Minimize levels of additives, contaminants and other residues in food sources.
- Food preparation: Consume grilled or broiled meat and fish occasionally, avoiding burning of meat juices and charring.
Source
- Cerhan JR, Potter JD, Gilmore JME, et al. Adherence to the AICR cancer preventionrecommendations and subsequent morbidity and mortality in the Iowa Women's Health Study cohort. Cancer Epidemiology, Biomarkers & Prevention, July 2004;13(7):1114-20.
