in these survivors to have them maintain
their weight loss for two years, and does it
impact their quality of life?”, Dr. Demark-
Dr. Demark-Wahnefried also is hoping
to soon launch a study in prostate cancer
survivors before and after surgery, as well as
a study in older colorectal cancer patients.
“We’re really excited about investigating what
happens after diagnosis,” she says. “We know
that obesity is a poor prognostic factor and an
increased risk of recurrence or a second can-
cer, but we don’t really know how it operates.
“There’s a great opportunity in cancer
survivorship, because more and more people
are surviving their cancer, particularly breast
and prostate cancer, where more than 90
percent of people diagnosed are surviving,”
she says. “We’ve had good success in actually
making people better than they were before
they had cancer. There are lots of things
that can be done.”
thE NUtRItION CONNECtION
The other major area in obesity
research—and one of the primary reasons
the South is such a key player in the obesity
“Traditionally, the Southern diet is one
that is high in fat and high in calories,” says
Ed Partridge, M.D., Cancer Center director.
“Couple that with higher levels of poverty
and undereducated and underserved popula-
tions, and you’ve got a recipe for disaster.”
Statistics agree. Nearly 34 percent of
u A b C o m P r e H e N S I V e C A N C e r C e N T e r 5
We’ve had good success in actually making people
better than they were before they had cancer. There
are lots of things that can be done.
Rediscover the Joy of Eating
A COMMON SIDE EFFECT for patients during
cancer treatment is losing their sense of taste,
which can have a serious impact on nutrition and
on social relationships. The uAb Comprehensive
Cancer Center has partnered with Culinard at
Virginia College and Cooking with Cancer, Inc.,
to launch rediscover the Joy of eating, a series of
cooking classes geared toward
cancer patients and their
families. The simple recipes are
designed to re-awaken taste
The classes are led by
birmingham oncologist luis
Pineda, m.D., and Chef Antony
osborne, academic dean
of Culinard, and held in the
professional kitchens of Culinard. The classes are
free, but advanced registration is required.
December 8, 2011, and January 19, 2012
6:00 to 7:00 p.m.
For more information, or to register, contact
Teri Hoenemeyer at (205) 934-5772 or email@example.com.
Web Extra: Download our first recipe for Hainanese Chicken Rice at uab.edu/cancer.