Nutrition News: Diet For Cancer Survivors

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Nutrition News: Diet For Cancer Survivors The American Dietetic Association has announced new dietary guidelines for the more than 12 million cancer survivors. The new guidelines are influenced by the fact that 60 percent of survivors are age 65 or older. Most have been diagnosed and treated for breast, prostate and colorectal cancer because these common cancers have the best five-year survival rate. Late effects of cardiovascular disease, diabetes, osteoporosis and other endocrine disorders also impact the guidelines. The American Cancer Society's recommendations are scheduled to be reviewed this year. Currently, they emphasize achieving and maintaining a healthy weight, encouraging regular physical activity, eating a diet rich in vegetables, fruit and whole grains, and limiting meat and alcohol consumption. They also advocate food rather than supplements as the source of nutrients. It is uncertain how many cancer survivors follow the recommendations. More cancer survivorship research is needed, according to the American Dietetic Association. "The scientific evidence supporting nutrition recommendations for cancer survivors is currently limited," ADA researchers noted in an article in the March 2011 Journal of the American Dietetic Association. "However, the increasing number of cancer survivors augments the importance of identifying appropriate nutrition intervention to improve outcomes, prevent or manage chronic health issues, improve quality of life and decrease health care costs." Stay tuned. And in the meantime, eat your fruits, veggies and whole grains. -- Journal of the American Dietetic Association Q and A Q: Why can eggs in the shell be kept longer than hardboiled eggs? A: The U.S. Department of Agriculture and the American Egg Board advise discarding hardboiled eggs after one week. Here's why: Cooking eggs in water washes away the egg's protective coating, and this leaves tiny pores open in the shell through which bacteria can enter and contaminate the egg. Uncooked fresh eggs last longer because they retain their protective coating -- either the natural coating (called the cuticle or bloom) produced when the hen lays an egg, or a mineral oil that egg producers spray after eggs are washed at processing plants. Keep in mind, hardboiled eggs should be refrigerated at 41 degrees or below within two hours of cooking. -- UC Berkeley Wellness Letter, April 2011 RECIPE From Weight Watchers New Complete Cookbook, this recipe for Chicken Quesadillas with Corn-Tomato Salad blends fiber, flavor and less fat. Chicken Quesadillas with Corn-Tomato Salad 1 cup thawed frozen corn kernels 1/2 green bell pepper, seeded and diced 1/2 tomato, seeded and diced 2 tablespoons chipped cilantro 2 teaspoons balsamic vinegar 1/4 teaspoon salt 1 1/2 cups diced cooked chicken breast 1 cup shredded iceberg lettuce 1/2 cup thick and chunky salsa Six (8-inch) whole wheat flour tortillas 1/3 cup shredded sharp cheddar cheese In a medium bowl, combine the corn, bell pepper, tomato, cilantro, vinegar and salt. Set aside. To prepare quesadillas, in another medium bowl, combine the chicken, lettuce and salsa. Divide among 3 of the tortillas. Sprinkle with the cheese; top with the 3 remaining tortillas. Spray a large nonstick skillet with nonstick cooking spray. One at a time, cook the quesadillas until lightly browned, 3 minutes on each side; turn carefully with wide spatula. Cut the quesadillas into quarters; arrange 3 quarters on each of 4 plates. Serve with the salad on the side. Per serving: 297 calories, 19 g protein, 31 g carbohydrate, 11 g fat, 49 mg cholesterol, 5 g fiber, 712 mg sodium ======== Charlyn Fargo is a registered dietitian from Springfield, Ill. For comments or questions, contact her at charfarg@aol.com. To find out more about Charlyn Fargo and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.
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