Q: Is it true that cancer survivors face increased risk for osteoporosis?
Q: Are graham cracker piecrusts lower in fat than those made with traditional dough?
Q: When duck meat is served pink, is it safe to eat?
Karen Collins, MS, RD, CDN
American Institute for Cancer Research
Q: Is it true that cancer survivors face increased risk for osteoporosis?
A: Yes, depending on the type of treatment used, some cancer survivors do seem to be at increased risk for osteoporosis, the disease in which bones become weaker. So who’s most likely to be affected? Survivors of certain childhood cancers seem to have a greater risk of developing osteoporosis as adults. Men treated for prostate cancer with hormone deprivation therapy (also called androgen deprivation therapy) also face increased risk. Women treated for breast cancer can have an increased chance of developing osteoporosis due to decreased estrogen levels following chemotherapy or surgery, or as a direct side effect of some types of chemotherapy or even the cancer itself. Extended treatment with glucocorticoid medication, (as part of cancer treatment or for other conditions) also increases risk. Besides these cancer-related influences, developing osteoporosis is more likely for those who are small-boned, have a family history of osteoporosis, lack adequate calcium and physical activity, smoke or drink too much alcohol. However, osteoporosis can be treated and prevented. Make sure you get adequate calcium and vitamin D (essential for calcium absorption) in the diet or via supplements if needed. Engage in regular, weight-bearing physical activity like walking. Avoid tobacco. Drink alcohol in moderation, if at all. Cancer survivors should talk with their doctor about whether they may be at risk and could benefit from a bone mineral density test. Today, medications that can successfully treat osteoporosis are available.
Q: Are graham cracker piecrusts lower in fat than those made with traditional dough?
A: Both graham cracker and traditional piecrusts vary tremendously in the amount of fat used in making them. Some of the pre-made frozen crusts are relatively low in fat because fat use is minimized in production and they are rolled extremely thin. But, as the pie dough is made richer with more fat or the crust gets thicker, fat and calories increase markedly. A traditional recipe may have from 120 to 200 calories and 8 to 12 grams of fat per slice of pie in the crust alone. Although graham or wafer cookie crumb crusts can be made with a healthier soft margarine (instead of the solid shortening used in most traditional doughs), the fat content will vary depending on how much is used. In addition, calorie content may be slightly higher than dough crusts because of the use of sweet crumbs. Whether you choose a pre-made crust or make your own, better-for-you versions using at least part whole wheat and healthier fats are available and worth looking for.
Q: When duck meat is served pink, is it safe to eat?
A: As with other meat and poultry, the safety depends on whether it has reached a high enough temperature during cooking. Color is not an indicator of “doneness” in duck or in other poultry or meat. When chicken is cooked, for example, it is possible for the pink color to disappear before the safe temperature has been reached. Duckling, however, has darker meat and is usually still slightly pink in the center when properly cooked to an internal temperature of 165 degrees.
