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By HELEN W. SMITH
Extcmion Accnt, Horn* Economic*
When it comes to celebrating feasting is an age-old tradition that endures. Festive foods are part of such occassions, and appetizers and desserts are often the stars of the table. As much as we eiyoy them, these foods are traditionally high in fat and low in nutrients.
Diet and cancer connection
Researchers now know there’s a connection between the foods we eat and the occurrence and prevention of some cancers. In 1982 the National Academy of Sciences (NAS) issued a major .report on this relationship called “Diet, Nutrition and Cancer.” Certain diets with distinctive types of food seemed to be associated with promoting or inhibiting cancer development. In 1988, the Surgeon General’s Report on Nutrtion and Health, and in 1989, the NAS report Diet and Health, confirmed and expanded upon these observations. Based on these reports, the American Institute for Cancer Research has developed dietary guidelines to help reduce cancer risk through dietary change.
The guidelines recommend:
1. Reducing the intake of dietary fat - both saturated and unsaturated - from the current average of approximately 37 percent to a level of 30 percent of total calories, and reducing the intake of saturated fat to less than 10 percent of total cal
87.1%