Symposium Session: Dietary Targeting of Inflammation: Modification of Cancer Risk

Suggested CDR Learning Codes: 2110, 4040, 4050, 5150

A significant and growing body of evidence demonstrates that inflammation contributes to cancer risk. Research also suggests that the inflammatory response may be modified by diet and dietary components. This session will examine the relationship between inflammation and cancer, as well as foods and dietary patterns that have been shown to impact the inflammatory response. Attendees will come away with the recognition that RDs can play an important role in positively impacting the health of patients and clients at risk for cancer by encouraging dietary interventions that reduce inflammation.

Learning Objectives

After attending this session, nutrition professionals should be able to:

  1. Describe the physiology of the relationship between inflammation and cancer.
  2. Differentiate anti- and pro-inflammatory foods/dietary constituents/dietary patterns.
  3. Identify common biochemical indices used to assess inflammation and their relationship to cancer and cancer prognosis.
  4. Evaluate and interpret current epidemiological and clinical evidence linking inflammation, diet and cancer.
  5. Translate current evidence into nutritional counseling/ care plans for cancer risk reduction.
Course summary
Available credit: 
  • 1.50 CDR
Course opens: 
Course expires: 

Cynthia Thomson, PhD, RD, FAND, FTOS

Professor at the University of Arizona. Director of the Canyon Ranch Center of Prevention and Health Promotion and Arizona Smokers Help Line.

Available Credit

  • 1.50 CDR


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