The Cancer Project Hosts Symposium, Capitol Hill Cooking Class
What do a charming chef from American Samoa and cancer researchers from major universities have in common? They all demonstrated to people in the Washington area ways to prevent and survive cancer when The Cancer Project held a Food for Life cooking class on Capitol Hill and a cancer research symposium in July.
The symposium, held July 22 in Bethesda, Md., filled up early with participants eager to hear breakthrough information on how foods can fight cancer. Speakers included Neal Barnard, M.D., Cancer Project president, Paul Talalay, M.D., Edward Giovannucci, M.D., Sc.D., Paulette Chandler, M.D., and Gordon Saxe, M.D., Ph.D., M.P.H.
Dr. Talalay, John Jacob Abel Distinguished Service Professor of Pharmacology and Molecular Sciences at Johns Hopkins University School of Medicine, spoke about how cruciferous plants may be particularly effective in reducing cancer risk at several organ sites. Dr. Giovannucci, a professor in the departments of Nutrition and Epidemiology at the Harvard School of Public Health and an associate professor in the Department of Medicine at Harvard Medical School, focused on the increased risk of prostate cancer, especially the more aggressive types, associated with the consumption of dairy products. Other topics included a plant-based diet’s role in the management of prostate cancer, how healthful diets can improve the survival rate of breast cancer, and how to stick to healthful diet changes.
At the cooking class on Capitol Hill, members of Congress and their staffs were invited to join Chef Sualua Tupolo for a Food for Life nutrition and cooking class right in their building. Chef Tupolo is a former touring chef for three governors of American Samoa and has created dishes for dignitaries from around the world. Chef Tupolo served up a mouth-watering array of dishes featuring fresh summer produce while Cancer Project nutritionist Jennifer Reilly, R.D., discussed the cancer-fighting power of a healthy diet. Dishes tasted by the attendees included fruit smoothies and a tostada salad.