Prevention & control
This month’s first recipe focuses on fall and incorporates some easy-to-find fall ingredients—sweet potatoes or butternut squash, and pears—into the recipe. Both recipes focus on vegetables with bright colors, as colorful food is a sign of plenty of phytochemicals. Incorporating phytochemical- and anti-oxidant-rich foods into the diet offers protection against many health conditions, including cancer. Sweet potatoes or butternut squash contain beta-carotene and other carotenoids; broccolini (a hybrid of broccoli and kale) is a cruciferous vegetable bright green in color and high in fiber. Less colorful vegetables, including onions, garlic, shallots and cauliflower (you’ll find the first three in one or both of these two recipes—they are members of the Allium family) have plenty of anti-cancer effects in them, too, so don’t forget to include them in your diet along with brightly-colored vegetables.
What do these stinky vegetables—bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens, red cabbage, horseradish, kale, mustard greens, Swiss chard and turnips—have in common? They’re some of the members of the cruciferous vegetable family, and they have been linked to reducing risk for heart disease and cancer.
Lisa Marshall wants women to know how important it is to prioritize their own health. “One thing I would say is that I encourage women to get their mammograms,” she said. “Like so many of us, I work full-time. We get so busy and we don’t put ourselves first.”
Patients who use an interactive personal health record (IPHR) are almost twice as likely to be up to date with clinical preventive services as those who do not, according to a new study led by Alex Krist, M.D., M.P.H., research member of the Cancer Prevention and Control program at Virginia Commonwealth University Massey Cancer Center.