Food and Cancer: A Review of the Research

Food and Cancer: A Review of the Research is organized by Dentaltown, L.L.C.

Released: 5/6/2020
Expiration Date: 6/30/2025

Overview:
Research suggests that nearly 50% of all cancers are preventable and related to our lifestyles, including our diets. Thousands of studies have been conducted to determine if particular foods reduce our risk or increase our risk of cancer. In this course, findings from cancer research focusing on chemoprevention of particular foods will be discussed. Several different food families and their phytochemicals will be discussed. We will also discuss the mechanisms by which foods could make our bodies unfriendly territory for cancer. Tips from research about how to prepare these foods to preserve maximum potency of important phytochemicals will be shared. Current dietary recommendations for cancer prevention from the World Health Organization and the American Institute of Cancer Research will be discussed. Resources will be shared to help participants continue learning even after this session.

Educational Objectives:
Upon completion of this course, participants should be able to achieve the following:
• Discuss the mechanisms by which certain foods could make our bodies unfriendly territory for cancer
• Define polyphenols and phytochemicals
• Discuss specific phytochemicals in foods that have been studied for their potential in fighting cancer
• Cite evidenced based preparation tips that help preserve important phytochemicals in foods
• List two foods the World Health Organization has classified as Group 1 carcinogens.
• List at least three recommendations for cancer prevention from the American Institute for Cancer Research

Note: The fee to view this course is $36. This cost includes the fee to take the exam and claim your CE credits.

1.5 CE Credits