Reducing Colorectal Cancer Risk by Cutting Red Meat

March is Colorectal Cancer Awareness Month and the latest research shows that eating more than 12-18 ounces of cooked red meat per week increases the risk of colorectal cancer. Here are some other protein choices you can add to your plate to help cut back on red meat intake.

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What is a Plant-Based Diet? Here’s AICR’s Take

Vegetarian, vegan, pescatarian, flexitarian – what exactly is a plant-based diet? AICR breaks down what it means to follow a plant-based diet and how you can eat healthier to reduce cancer risk.

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PARTNER SPOTLIGHT
Thank You, Partners!
As we mark the end of Cancer Prevention Month, thank you to everyone who helped us raise awareness of cancer risk factors and healthy living! Special thanks to our sponsor, Pazazz Apples, for their support through the Cancer Cruncher Challenge. You can still join the challenge and Pazazz Apples will donate $5 to AICR on your behalf! To get started, text PAZ to 797979 or click here.