Northeast Physicians Understand the Evidence of Diet & Cancer Risk
Posted on 12/12/2016 by Melissa JacksonTweet Email
Through its Northeast Beef Promotion Initiative (NEBPI) and in partnership with the New York Beef Industry Council (NYBIC), the beef checkoff engaged northeast physicians in a dinner seminar presented by Kevin C. Maki, PhD, epidemiologist and chief science officer of MB Clinical Research. In his session, Understanding the Evidence: Diet and Cancer Risk, Dr. Maki offered insight about the scientific evidence regarding the relationship between cancer risk and diet
After the World Health Organization released the 2015 IARC Monograph classifying red meat in Group 2A, probably carcinogenic to humans, the checkoff engaged influential nutrition professionals with additional information on the topic. Many medical professionals have little background about the cause-and-risk relationship upon which the IARC report was based. Dr. Maki helped clarify the report findings.
Participants included 32 medical doctors, nurse practitioners, family physicians and other medical professionals attending the 2016 Pri-Med East Annual Meeting in Boston, Dec. 8-11, in which the checkoff participated for the third consecutive year. The conference draws nearly 3,500 clinicians but for a more engaging and educational interaction, the checkoff hosted a private dinner-seminar for selected key physicians -- including those who engaged with the checkoff at previous meetings; and those who want to learn more about beef’s role in a healthy diet or attended last year’s session presented by Dr. Donald Layman, professor emeritus of nutrition at the University of Illinois.
Dr. Maki’s session was followed by a sirloin beef dinner and an interactive cutting-and-cooking demonstration by the beef checkoff’s Executive Chef Dave Zino. It was clear that many of the physicians do not recommend beef to patients because they are unfamiliar with the variety of lean beef cuts and cooking methods that are part of a healthful diet. In a fun demo, Chef Zino showed them how to economize with a beef tenderloin for the upcoming holiday season.
The seminar and demonstration gave participants a greater understanding of the evidence of diet and cancer risk. Chef Zino also provided the group with practical skills for selecting, cutting and cooking beef so they can more comfortably recommend lean beef to their patients. As a result of their experience, about 48 percent of participants said they will be more likely to recommend beef as a protein source, and 96 percent said their knowledge of beef in a heart healthy diet improved.
At the beef booth, Cindy Chan Phillips, registered dietitian for the NYBIC, helped other checkoff staff provide physicians with great nutrition information and tips for including lean beef, both in their patients' diets and their own. “Cancer affects many people, but the physicians and nurse practitioners recognize the totality of evidence does not support any single category of food to be the cause of cancer," Phillips said after the event. "Participants also gained an appreciation about how to interpret the strength of dietary research studies. It is exciting to see they are able to empower their patients that a balanced, healthy diet, adequate physical activities and not smoking are the best ways to reduce the risk of chronic diseases, including cancer. They are clearly dedicated to giving the best advice to their patients, as demonstrated in their enthusiastic questions!”
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