I listened to a great webinar yesterday from the American Institute for Cancer Research (AICR), “Eating Patterns to Lower Cancer Risk: More than One Route to a Plant-Based Diet.” AICR is one of the two not-for-profit organizations (the World Cancer Research Fund is the other), leading the way in understanding the complicated link between diet and cancer. The presenters were Karen Collins, MS, RDN, CDN and Sharon Palmer, RDN. I had an opportunity to meet Collins briefly at a few Nutrition Entrepreneur networking events at FNCE, and I have Palmer’s book The Plant-Powered Diet.
- Vegetarian and vegan
- Mediterranean (traditional)
- Japanese/Okinawan (traditional)
- New Nordic
- Is predominantly plant-focused
- Includes complex carbohydrates (and limits refined carbohydrates)
- Limits red meat and processed meat
- Includes healthy fat sources (although the amount of fat doesn’t define whether a diet is healthy)
- Includes the right level of calories to promote a healthy weight
- Includes alcohol only in limited amounts
- Is a long-term habit
- Is part of an overall healthy lifestyle that includes regular exercise and stress management
Tomorrow, I’ll talk about some of Sharon Palmer’s tips for crafting your own healthy plant-based eating style.