Keep That Turkey Safe

Have a Healthy Holiday

Even when turkey is well-prepared, bacteria spores may remain that can cause food poisoning if warm turkey is left out too long.

Normally, cooking turkey to 165 degrees Fahrenheit will kill bacteria like salmonella or e. coli, as well as Clostridium perfringens, a bacteria common to turkey.  But spores from c. perfringens remain after cooking and can be activated in warm turkey. Continue reading…

Posted by Kate Murphy on November 26th, 2008
Posted in: Research & Treatment News | No Comments »
Tags: nutrition

No Connections Between Acrylamide and GI Cancers

Carbohydrate Sources of Acrylamide

Acrylamide is produced when carbohydrate-rich foods are cooked at high temperatures.  Foods like french fries, potato chips, cakes, and even coffee contain high levels of acrylamide.  It has been classified as a “probable” carcinogen based on animal studies where cancer resulted from very high doses.  However, human studies have not always produced clear answers.

Epidemiologists in The Netherlands had people fill out food questionnaires based on common Dutch foods that contained acrylamide.  Thirteen years later, they found no increase in the number of colorectal or other gastrointestinal cancer  in those people who ate foods with high amounts of acrylamide. Continue reading…

Posted by Kate Murphy on October 31st, 2008
Posted in: Research & Treatment News | No Comments »
Tags: colorectal cancer prevention, nutrition

FDA Warns About Cooking Frozen Chicken Entrees

Some frozen chicken dishes are not precooked and can cause illness if not prepared properly.  Food-borne illness is of particular concern to people with cancer whose immune systems may be lowered by treatment.

The United States Department of Agriculture has issued a public health alert to remind consumers to cook frozen chicken dishes according to package instructions and to use a meat thermometer to be sure that internal temperatures reach 165 degrees Fahrenheit. Continue reading…

Posted by Kate Murphy on October 13th, 2008
Posted in: Research & Treatment News | No Comments »
Tags: nutrition

Marinating Meat Can Reduce Carcinogens from Grilling

Marinating meat before grilling can reduce some carcinogens that are connected with colon polyps and cancer according to research from Kansas State University.

Food technology researchers marinated round steaks in three different commercial marinade mixes containing different spice blends including Caribbean, southwest, and herb.  They then grilled the steaks at 400 degrees Fahrenheit. Continue reading…

Posted by Kate Murphy on August 3rd, 2008
Posted in: Research & Treatment News | 1 Comment »
Tags: colorectal cancer prevention, nutrition

Soft Ice Cream Alternative to Nutritional Drinks

Cancer treatment can make it hard to eat.  Both chemotherapy and radiation treatment can cause mouth sores, dry mouth, or poor appetite. Some patients develop thrush, a fungus infection in their mouths and throats, that makes swallowing very painful.

Traditionally canned or powdered nutritional supplement drinks like Ensure® or Boost® have been used to provide support to patients who are having trouble eating during treatment.

As an alternative, soft whip ice cream machines were installed on oncology wards in a hospital in the United Kingdom.  The machines served a premium ice cream which had comparable protein to the nutritional drinks. Continue reading…

Posted by Kate Murphy on July 18th, 2008
Posted in: Research & Treatment News | 1 Comment »
Tags: appetite, mucositis, nutrition, side effects