How to Enjoy Summer without Raising Your Cancer Risk

by Joanna Steere As summer takes hold, it’s often hard to resist the delicious aroma of a backyard barbecue or soaking in some rays at the beach. However, it’s important to know the health risks associated with these common activities, especially when cancer’s involved.

How to Eat Better and Fight Cancer with Your Fork

By MacKenzie Kimball Good nutrition is essential for maintaining a healthy weight and lifestyle and, according to Dana-Farber Nutritionist Stacy Kennedy, MPH, RD, CSO, LDN, it can also help in the battle against cancer. “Good nutrition is really important for supporting a healthy immune system, which helps the healing process, and healthy eating can even help to alleviate side effects or symptoms related to cancer and treatment, such as fatigue, constipation, nausea, and mouth sores,” Kennedy says.

Want to Fight Cancer with Your Fork? There’s an App for That

Nutrition plays a large role in our health. That’s especially true for cancer patients. Whether it is eating a diet rich in cancer-fighting nutrients or managing treatment side effects, healthy eating habits are an important part of cancer care. Dana-Farber’s free iPhone app provides recipes and nutrition information that’s helpful not only for cancer patients but for anyone who wants to follow a healthy diet. Ask the Nutritionist: Recipes for Fighting Cancer contains more than 100 easy-to-prepare recipes ranging from nutritious snacks to main dishes and desserts. You can access a list of ingredients, directions on how to prepare the …

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Exercise During Cancer: Getting Started

by Nancy Campbell, MS “How soon can I start exercising after I start cancer treatment?” It’s a question I hear often from patients who visit me for a fitness consult or class at Dana-Farber. My answer? “As soon as possible.” While it may seem counterintuitive, exercise offers key benefits for cancer patients – even those undergoing difficult treatments. In fact, it’s one of the best ways to give yourself an extra boost during and after cancer treatment.

New Photo and Food Apps Focus on Cancer Care

Today, we wanted to take a moment to share a couple of free mobile apps. Both were developed here at Dana-Farber but they have very different uses. The first app is for the iPad and it’s very simple – a year’s worth of beautiful photos showing some of the happier moments in the lives of our patients and staff.  

Let’s Talk Turkey: Tips for a Healthy Thanksgiving

As we approach the Thanksgiving meal, Dana-Farber nutritionists offer some easy tips for enjoying the holiday without packing on pounds. The average Thanksgiving dinner contains at least 3,000 calories. When you add in snacks, appetizers, and drinks throughout the day, you may end up consuming approximately 4,500 calories (two to three times what you may normally eat). Although this is only one meal, excess calories from a holiday season are unhealthy in the long run, as obesity is a risk factor for cancer.

A Doctor and a Dancer

As a cancer researcher, Kimberly Stegmaier, MD, says her chosen profession offers “the mystery and excitement of discovery.” And she says the same is true of her passion outside the laboratory: dance. “It’s a huge hook for me,” she says. Both in scientific research and in working on a dance piece, Stegmaier explains, “You start out testing a hypothesis or an idea, and you don’t know what the results will be. The magic of that unfolding is wonderful.”

Nine Foods for Cancer Patients

A pill bottle isn’t the only option for relieving stress and discomfort caused by cancer and its treatments. Sometimes you can eat your way to feeling better. Dana-Farber nutrition expert Stacy Kennedy, MPH, RD, suggests some common foods that can pep you up, calm you down, relieve nausea, and potentially fight cancer at the same time.

How to grill safely this weekend

There’s no better time to barbecue with family and friends than the summer, but grilling meat creates chemicals that may be linked to cancer. Research has shown that high-heat grilling can convert proteins in red meat, pork, poultry, and fish into heterocyclic amines (HCAs), chemicals that have been connected to a number of cancers. Another cancer-causing agent, called polycyclic aromatic hydrocarbons (PAHs), is found in the smoke. PAHs form when fat and juices from meat products drip on the heat source, causing smoke to form and stick to the surface of the meat as it rises.