in these survivors to have them maintain

their weight loss for two years, and does it

impact their quality of life?”, Dr. Demark-

Wahnefried says.

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

epidemic—is nutrition.

“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

buds—and appetites.

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.

““

UPCOMING CLASSES

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 teri.hoenemeyer@ccc.uab.edu.

Web Extra: Download our first recipe for Hainanese Chicken Rice at uab.edu/cancer.