The Connection Between Diet, Obesity and Cancer

April 30, 2018 –Obesity prevalence in the US has tripled over the last 50 years. In 2016, a report by the International Agency for Research on Cancer highlighted that excess body fatness increases the risk for 13 types of cancer. Lead investigator Stephen D. Hursting, PhD, MPH, professor, UNC Nutrition Research Institute, and colleagues review the multiple mechanisms underlying the obesity-cancer link. Read more.

NRI Expert Discusses Genetics and Weight Loss in Prevention Magazine

April 30, 2018 Martin Kohlmeier, MD, PhD, helps sort through facts and speculation around using information about your DNA to aid in weight loss.
Joanne Laird had struggled with obesity for her entire life. She’d tried every diet under the sun, but it wasn’t until last June, when she received the results of an at-home DNA test, that she was finally able to shed the extra pounds. Read more.

Appetite For Life – May 16, 2018 

Diet and Prostate Cancer: Overcoming Research Challenges
Emma H. Allott, PhD, Visiting Professor of Nutrition, UNC Nutrition Research Institute

Program Summary
Prostate cancer is the most commonly diagnosed cancer in US men, and the second leading cause of male cancer deaths. The World Cancer Research Fund recently highlighted the striking lack of dietary and lifestyle risk factors for this disease, despite ongoing research efforts. This talk will focus on two main reasons for our lack of progress. The first is that prostate cancer, like many other tumor types, is a biologically and clinically heterogeneous disease. Therefore, until we can accurately classify biologically distinct subgroups of prostate cancer, we will be unable to identify the risk factors for these different types of the disease. Secondly, individuals may respond differently to dietary factors, based on their unique genetic make-up. As such, it may be necessary to incorporate genetic data into studies examining the link between diet and prostate cancer. With improvements in technology now making it possible to overcome these research challenges, this talk will outline the progress we are making in identifying modifiable risk factors which will guide prevention efforts.    View PowerPoint presentation. View video.

Program begins at 6:00 PM at Restaurant Forty-Six101 West Avenue, Kannapolis, NC 28081. Seating is limited. Doors open at 5:30 PM. Come a few minutes early to get a seat, and enjoy light bites, compliments of Restaurant Forty-Six.

  • June 14 – Summer Tours begin at NRI
  • September 19 – Delisha Stewart, PhD
  • October 17 – AFL @ Johnson & Wales University

Registration for each program opens 4 weeks in advance on

If You Missed AFL@JWU on April 18 

…you can still enjoy the program and recipes from the presentation titled, “Putting the Spring in Your Spring Chicken,” prepared by Chef Megan Lambert of Johnson & Wales University in Charlotte, NC.
View video.      View Recipes.

Nutrition Notes from AFL@JWU on April 18 

Steph Saullo, the NRI’s registered dietitian, develops nutrition notes for AFL programs at Johnson & Wales University. Her notes on chicken, eggs, and the importance of “Eating the Rainbow” from the “Putting the Spring in Your Spring Chicken” presentation can be found her: View Nutrition Notes.