If We Are What We Eat, Can We Prevent Cancer?
with Philippe Thuillier, Ph.D., assistant professor, OHSU Cancer Research Center & Adjunct Research Scientist, OHSU Center for Research on Occupational and Environmental Toxicity
While cancer therapy has evolved greatly over the last 15 years, we are still in need of preventive strategies. Our understanding of the disease is enhanced everyday by the contribution of many researchers whom have engaged passionately into a war against cancer. Latest advances in cancer prevention suggest that choices we make during our life as well as our lifestyle have a strong influence on our risk of developing cancer. Did you know that according to the American Cancer Society, 30% of all cancers could be prevented by following simple preventive actions? These actions include exercise, losing weight and maintaining a healthy diet. With obesity becoming an epidemic in the USA, we are expecting cancer incidence to increase accordingly. In addition, there are many dietary compounds that have shown to have anti cancer properties. If indeed “we are what we eat” there is plenty of evidence that we have the tools to prevent cancer and possibly save many lives.
Dr. Thuillier has explored the effect of dietary compounds on cancer prevention through his research. In his talk he will share his personal experience in preventing cancer and speak to current recommendations for preventing cancer and the efforts that are being pursued to develop better strategies to prevent cancer. In addition he will share the challenges facing cancer prevention.
Dr. Philippe Thuillier received his B.S. in biology and M.S. of biochemistry and biology from the University Paris XIII in Creteil, France. In 1999 he received his Ph.D. in biochemistry and molecular biology from Colorado State University. He is currently an assistant professor at the OHSU Cancer Research Center and an adjunct research scientist at the OHSU Center for Research on Occupational and Environmental Toxicity. Dr. Thuillier’s research combines studies of molecular mechanisms for how dietary nutrients function in cancer with prevention approaches to carcinogenesis. The main interest in the lab is to study the role of dietary fatty acids in cancer prevention.
Science Pub Portland at the Crystal Ballroom is a monthly event open to anyone aged 21+ (or minor with adult). No RSVP or scientific background required. Just bring your curiosity, sense of humor, and appetite for food, drinks, and knowledge!
$5.00 suggested cover charge. Tell your friends. We hope to see you there!
Questions? E-mail firstname.lastname@example.org. Visit http://www.omsi.edu/sciencepub for a description of upcoming topics.