Are you more likely to buy unhealthy foods when they’re on sale? If you’re like most people, you probably are, according to researchers in the United Kingdom. They recently published their findings in the American Journal of Clinical Nutrition.
The researchers analyzed food purchase data from nearly 27,000 households in Great Britain. For every food item purchased, they assigned a healthfulness score based on the amount of calories, nutrients, fruits, vegetables, and nuts in the product. They were also able to determine which products were on sale and how much they were discounted by. Continue reading →
There’s been a buzz around the AICR office lately. Not only because we kicked off our CanPrevent campaign, but a new wave of staff has opted to install standing desks! It’s wonderful to walk past offices and see some of my colleagues standing tall and typing away or reading.
Our organization offered them to us because studies have suggested that sitting or lying down for long periods of time may play a role in increased cancer risk. Standing doesn’t replace being active, but it is one way to put AICR Recommendations into action.
Standing desks were new to everyone here, so I went around asking my coworkers about their experiences and challenges. Here’s the overview.
The biggest challenges
Two challenges people faced were getting sore feet and going back and forth between documents on their desk and computer when they were standing. Comfy shoes and adapting your desk space could help – see tips below. Continue reading →
One of our latest recipes, Chickpea and Butternut Squash Fritters, is a restaurant-quality vegetarian dish that uses a unique combination of healthy cancer-preventive ingredients.
A lot of people are familiar with chickpeas in the deep-fried chickpea balls called falafels. But they are usually high in fat and calories. Chickpeas themselves are naturally low in fat; nutty and buttery-tasting. Like all legumes, they provide protein, vitamins, fiber and minerals that make them a staple in dishes ranging from Indian channa masala to Middle Eastern hummus.
Butternut squash is also rich in fiber as well as the antioxidant phytochemical beta-carotene, another cancer-preventive compound. The other ingredients – green onions, garlic, sage, cumin and red pepper flakes – taste great with the nutty chickpeas and subtly sweet squash and offer their own phytochemicals. Add the egg and whole-wheat flour and you get perfect fritters. Continue reading →