EXPERT VOICES

Timely insight on cancer topics from the experts of the American Cancer Society

American Cancer Society Expert Voices

The American Cancer Society

Diet/Exercise (12 posts)  RSS

'May' We Talk about Getting Healthier?

May 10, 2011

By Colleen Doyle, MS, RD

 

I just heard on the radio the other day that spring is more than halfway over. Before we know it, the year will be halfway over - and at that point, I always like to reflect back on the last six months, think about those resolutions I set at the beginning of the year, and see how I'm doing. It's a time for me to take stock, get real, and get back on track if need be.

 

At the beginning of the year, I did a little research to see just how popular setting New Year's resolutions is. According to surveys, about 50% of us will make some kind of resolution. And likely, those resolutions will be related to eating better, being more active, and losing weight.

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Hot dog! Headlines Can Be Deceiving.

March 31, 2011

By Colleen Doyle, MS, RD


Did you hear the one about the hot dog and the rotisserie chicken? Recent news reports suggest that, at least when it comes to cancer, the hot dog may be the better choice.


But don't reach for the mustard and relish just yet.


Researchers at Kansas State University, with funding in part from the American Meat Institute and the National Pork Board Check-off, tested the heterocyclic amine (HCA) levels of a variety of popular ready-to-eat meat products: hot dogs, deli meats, bacon, pepperoni and rotisserie chicken. HCAs are chemicals that are formed in meats when they are cooked at very high temperatures. Studies show that these chemicals can damage DNA and cause cancer in animals. It's not clear how much they may contribute to cancer risk in people. Even so, the American Cancer Society recommends cooking meats with methods that create fewer HCAs, such as baking or poaching.

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