The Anti-Cancer Cookbook: Recipes to Reduce Your Cancer Risk

Cancer causes one in six deaths worldwide and has overtaken cardiovascular disease as the leading cause of death in many parts of the world. One in three of the world's most common cancers could be preventable through maintaining a healthy body weight, eating a healthy diet, reducing alcohol and keeping active. There are thousands of websites, books and blogs written about how to prevent cancer. Many of these are not evidence-based. This book is written by two academic registered dietitians who have taken the most recent evidence-based recommendations for cancer prevention and translated them into an easy to use cookbook with a large selection of delicious healthy meals suitable for all the family. This book has two parts. An introductory text (approx. 35 pages) where the authors explain in lay language the scientific evidence regarding diet and cancer. The authors describe the main cancer prevention recommendations from the global expert body on cancer prevention. The second part of the book is a series of recipes (130 in total): 12 soups, 31 light meals, 12 snacks, 58 main courses and 4 side dishes. All of these recipes meet the exact nutritional recommendations for cancer prevention.

Author: Aoife Ryan, Eadaoin Ni Bhuachalla
Publisher: Atrium
Published: 11/27/2020
Pages: 328
Binding Type: Hardcover
Weight: 2.50lbs
Size: 9.20h x 7.70w x 1.10d
ISBN13: 9781782054252
ISBN10: 1782054251
BISAC Categories:
- Cooking | Health & Healing | Cancer
- Health & Fitness | Diseases & Conditions | Cancer
- Health & Fitness | Diet & Nutrition | Nutrition

About the Author
Dr. Aoife Ryan graduated with an honours degree in Human Nutrition and Dietetics from Trinity College Dublin/Dublin Institute of Technology in 2000 and was the recipient of a Trinity College Gold Medal. She initially worked as a dietitian at St.James's Hospital for 8 years in the area of surgical oncology during which time she completed her PhD (2008) at Trinity College Dublin under the supervision of Prof John Reynolds on the topic of nutrition and upper gastrointestinal cancer. In 2008 she was appointed Assistant Professor of Nutrition & Dietetics at New York University. She returned to Ireland and joined the academic staff of UCC in 2011 where she is now a Senior Lecturer in Nutritional Sciences. Aoife is a CORU Registered Dietitian and also holds a Postgraduate Diploma in Teaching & Learning in Higher Education. Aoife runs an active research programme on nutrition and cancer at University College Cork. She has previously been awarded INDI Research Dietitian of the Year and the Julie Wallace Award from the Nutrition Society. Aoife has published many scientific journal articles and four cookbooks for cancer patients which have all been professionally endorsed and have received a number of awards.Dr. Éadaoin Ní Bhuachalla graduated with an honours degree in Human Nutrition and Dietetics from Dublin Institute of Technology/Trinity College Dublin in 2013. Following this, she joined Dr. Aoife Ryan's research team in University College Cork and Mercy University Hospital. There, her research and publications focused on the identification, impact and treatment of malnutrition in the oncology setting, as well as the role of nutrition in cancer prevention. Éadaoin has co-authored nutritional resources for patients suffering from cancer-induced weight loss that include high-protein, highcalorierecipes tailored to meet their nutritional needs. To date, 29 000 copies of these resources have been printed and distributed to 74 health care locations nationwide free of charge. In 2015, the 'Good Nutrition for Cancer Recovery' cookbook received an Irish Health Care Award for the Best Patient Lifestyle Education Initiative. Éadaoin was awarded her PhD in 2017 under the supervision of Dr. Aoife Ryan and Dr. Derek Power in University College Cork. In 2018, Éadaoin joined the Health Service Executive, where she now works as a Senior Primary Care Dietitian. She is a CORU Registered Dietitian.