National Cancer Survivors Day® is an annual, treasured Celebration of Life that is held in hundreds of communities nationwide, and around the world on the first Sunday in June. It is a CELEBRATION for those who have survived, an INSPIRATION for those recently diagnosed, a gathering of SUPPORT for families, and an OUTREACH to the community.
It is a day for everyone, whether you’re a cancer survivor, a family member, friend, or medical professional. This day provides an opportunity for all people living with a history of cancer – including America’s more than 15.5 million cancer survivors – to connect with each other, celebrate milestones, and recognize those who have supported them along the way. It is also a day to draw attention to the ongoing challenges of cancer survivorship in order to promote more resources, research, and survivor-friendly legislation to improve cancer survivors’ quality of life.
The National Cancer Survivors Day Foundation defines a survivor as anyone living with a history of cancer – from the moment of diagnosis through the remainder of life.
Reduce your risk of cancer by following these recommendations:
- Be as lean as possible without becoming underweight.
Next to not smoking, maintaining a healthy weight is the most important thing you can do to reduce your risk of cancer. Aim to be at the lower end of the healthy Body Mass Index (BMI) range.
- Be physically active for at least 30 minutes every day. Limit sedentary behavior.
Physical activity in any form helps to lower cancer risk.
- Avoid sugary drinks. Limit consumption of energy-dense foods.
Choosing healthy foods and drinks instead of those that are high in refined carbohydrates and often in added sugar and fat can help you avoid becoming overweight, which leads to increased cancer risk.
- Eat more of a variety of vegetables, fruits, whole grains and legumes such as beans.
Basing our diets around plant foods (like vegetables, fruits, whole grains and beans), which contain fiber and other nutrients, can reduce our risk of cancer.
- Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats.
The evidence that red meat (beef, pork and lamb) is a cause of colorectal cancer is convincing. Studies show, however, that we can consume modest amounts — up to 18 ounces (cooked) per week — without a measurable increase in colorectal cancer risk.
- If consumed at all, limit alcoholic drinks to 2 for men and 1 for women a day.
Previous research has shown that modest amounts of alcohol may have a protective effect against coronary heart disease.
- Limit consumption of salty foods and foods processed with salt (sodium).
Both salt and salt-preserved foods probably increase the chance of developing stomach cancer. Studies have shown that high salt intake can damage the lining of the stomach in ways that can lead to cancer.