A Cookbook with Recipes to Lower the Risk of Breast Cancer by Nutrition Researcher Mary Flynn of Brown University

Under the auspices of the Susan G. Komen for the Cure foundation, Flynn, a research dietitian at the Miriam Hospital and assistant professor at Brown Medical School, studied the effects of a plant-based olive-oil diet ("PBOO") for overweight women who had undergone breast cancer treatment, compared to a low-fat diet recommended by the National Cancer Institute. Her conclusion--that the plant-based olive oil diet is both more effective and more satisfying--is the basis for this combination research/recipe book, penned with the help of Barr, a cookbook author formerly associated with Julia Child. The authors explain that the PBOO diet concentrates primarily on foods that women should eat in order to lower their risk of breast cancer or to ward off its recurrence, while omitting foods associated with risks; the focus on olive oil and veggies leads to improvement in blood lipids, blood sugar, and insulin, all biomarkers for breast cancer. Part II presents a 1,500-calorie diet that includes 150 simple, affordable, and enticing recipes, ranging from breakfasts, salads, and sandwiches to main courses and desserts. This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health.

The Pink Ribbon Diet: A Revolutionary New Weight Loss Plan to Lower Your Breast Cancer Risk





The Pink Ribbon Diet: A Revolutionaly New Weight Loss Plan to Lower Your Breast Cancer Risk

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Complete Guide to Nutrition for Cancer Survivors - Helpful Book

A useful guide to nutrition for cancer patients and survivors:

American Cancer Society Complete Guide to Nutrition for Cancer Survivors: Eating Well, Staying Well During and After Cancer
Abby S. Bloch PhD RD (Editor), Barbara Grant MS RD CSO LD (Editor), Kathryn K. Hamilton MA RD CDN CSO (Editor), Cynthia A. Thomson PhD RD (Editor)



Dieticians can be extremely helpful for people who have cancer. Many cancer patients do not have access to nutritional counseling. This helpful book can serve as a useful resource.

Written for consumers, patients, and families seeking reliable information about nutritional support for people with cancer, this comprehensive guide offers the latest information about using nutrition to optimal advantage during the cancer journey. Also discussed is the role of sound nutritional choices before, during, and after cancer therapy and how they can help bolster energy levels, strengthen the immune system, fight off infection, and minimize the side effects of treatment. Charts, information on special diets, and level-headed advice about dietary supplements make this a valuable tool for maintaining a healthy lifestyle.

About the Authors
Barbara Grant, MS, RD, CSO, LD, is the outpatient clinical nutritionist at the Saint Alphonsus Cancer Care Center and is a board-certified specialist in oncology nutrition. Abby S. Bloch, PhD, RD, is executive director of programs and research for the Robert C. and Veronica Atkins Foundation, was on staff at Memorial Sloan-Kettering Cancer, and was chairperson for the American Cancer Society Advisory Committee on Nutrition and Physical Activity. Kathryn K. Hamilton, MA, RD, CDN, CSO, is an outpatient clinical oncology dietitian with the Carol G. Simon Cancer Center at the Morristown Memorial Hospital in Morristown, New Jersey; an assistant professor at College of St. Elizabeth in Morristown; and a board-certified specialist in oncology nutrition. Cynthia A. Thomson, PhD, RD, is an associate professor at the University of Arizona department of nutritional sciences, a board-certified specialist in oncology nutrition, and was a nominee for the Sidney Salmon Memorial Award for Cancer Research in 2009.