This Diet Toolkit is meant to support the information and guidance you receive in the Diet Module of the Anticancer Lifestyle Program. The resources on this page will give you tools you can use to make informed (and delicious!) food choices.
This review by the National Cancer Institute looks at the cancer risk of cooking meat at high temperatures, and ways to reduce exposure to the chemicals formed when meat is cooked.
A study by Bondonno et al found that moderate intake of flavonoids resulted in lower all-cause mortality, including cancer.
Confused about the rainbow of food labels?
For consumers uncertain about the value of organic food, a new study adds evidence to a larger body of research showing that eating organic very well may reduce pesticides in the human body.
A study by Lo et al, published in the International Journal of Cancer, followed over 42,000 women for over 7 years.
Many cancer patients, like myself, complete their treatment and then wonder what they can do to help themselves continue to fight cancer. The Anticancer Lifestyle Program has been designed for those patients willing to learn about and make those lifestyle changes that have the potential to make a difference.
“I now eat far more veggies, and look at packaging, cutting processed foods, and working on cutting out sugar.”
“I don’t look at meat as the main part of my meal. I eat less meat and more fruits and vegetables. I seek out plant-based recipes. Lastly, I try and will continue to try to eat foods I have not eaten before, e.g. eggplant and kale. (Still not fond of kale, but at least I tried it.)”