Online Series presents Cancer Prevention Through Immunomodulation. Does Diet Play a Role?

Scientists are increasingly harnessing the power of the immune system to prevent cancer. Nutrition provides an opportunity for a generalized immune activation and reduction of cancer risk in certain populations. Research on several foods and bioactive food components as immunologic modulators is showing promising results.

We invite clinicians and researchers to join us for this free webinar offered by the Nutritional Science Research Group, NCI's Frontiers in Nutrition and Cancer Prevention Series. The experts will discuss the strengths and weaknesses of the scientific data as it relates to mushrooms and soy isoflavones in immune response as a mechanism for cancer prevention.

Moderator

Photo of Gabriela Riscuta, MD, CNSGabriela Riscuta, MD, CNS
Program Director
Nutritional Science Research Group
Division of Cancer Prevention
National Cancer Institute
National Institutes of Health
Bethesda, MD, USA

Meeting Materials

Cancer Prevention Through Immunomodulation: Does Diet Play a Role? View this webinar

Featured Presenters

Dietary Modulation of the Immune Response: Does It Play a Role in Cancer Prevention?

Photo of Simin Nikbin Meydani, DVM, PhDSimin Nikbin Meydani, DVM, PhD 
Senior Scientist and Director, Nutritional Immunology Laboratory
Jean Mayer USDA Human Nutrition Research Center on Aging 
Tufts University
Boston, MA, USA

Simin Nikbin Meydani, DVM, PhD, serves as the Director of the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University. She is professor of nutrition and immunology at the Friedman School of Nutrition Science and Policy and the Tufts Sackler Graduate Program in Immunology. Dr. Meydani’s scientific interests include the impact of nutrition on the aging process and age-associated diseases, the role of nutrition on immune and inflammatory responses and predisposition to infectious diseases in developed and less developed countries, on which she has published extensively.

Mushroom Beta Glucans and Cancer Prevention

Photo of Susanna Cunningham-Rundles, PhDSusanna Cunningham-Rundles, PhD
Professor of Immunology in Pediatrics & Vice Chair for Academic Affairs
Director, Weill-Cornell Cellular Immunology Laboratory
Cornell University
New York, NY, USA

Susanna Cunningham-Rundles, PhD, is Research Professor of Immunology in Pediatrics, Vice Chair for Academic Affairs, and Director of the Weill-Cornell Cellular Immunology Laboratory. Dr. Cunningham-Rundles is a frequent NIH reviewer; served as member and then Chair of an NIH AIDS Study Section; as Chair, Scientific Advisory Panel, National Institute of Child Health and Human Development: Adolescent Medicine HIV/AIDS Research Network; completed a term as member the Innate Immunity and Host Defense Review Group; and currently is a member of the NIH Review Group, Mechanistic Research on CAM Natural Products, National Center for Complementary and Alternative Medicine Office of Dietary Supplements and the NCI. Dr. Cunningham-Rundles is a Fellow of the American Academy of Microbiology, and the American Academy of Nutrition. In addition to more than 150 publications, Dr. Cunningham-Rundles has been an editor for Biotechnology Therapeutics, Nutritional Immunology, Diagnostic and Clinical Immunology, and Clinical and Vaccine Immunology. She has edited two books: Nutrient Modulation of Immune Response and Persistent Bacterial Infections. Her current research is focused on regulation of innate immune response in the neonate and the role of the beta glucan dectin-1 pathway in hematopoiesis and immunity.

Soy Isoflavones and Cancer Prevention through Immune Modulation

Photo of Leena Hilakivi-Clarke, PhDLeena Hilakivi-Clarke, PhD
Professor of Oncology
Lombardi Comprehensive Cancer Center 
Georgetown University
Washington, DC, USA

Dr. Leena Hilakivi-Clarke's research involves studying the role of estrogens and diet in breast cancer. She currently investigates transgenerational effects of maternal dietary estrogenic exposures during pregnancy on offspring’s breast cancer risk, focusing on alterations in the epigenome (DNA methylation, histone modifications, and miRNAS) as causing the increase in breast cancer risk among daughters, granddaughters, and great granddaughters. In addition, her laboratory is investigating the mechanisms explaining how dietary estrogenic exposures in utero or during childhood can impact the biology of later mammary tumors, and their response to antiestrogen therapy. Dietary factors that Dr. Hilakivi-Clarke studies include polyunsaturated fatty acids, obesity-inducing high fat diet, genistein in soyfoods, and vitamin D. She collaborates closely with computational engineers at Virginia Tech and therefore her studies have a strong Systems Biology component.

Continuing Education Credits

Continuing Education Credits have been approved for registered dietitians who participate in this live webinar. See the Continuing Education page for more information.

Objectives

  • Understand and discuss the key immune responses to food and bioactive food components involved in cancer prevention.
  • Evaluate the strengths and weaknesses of data as it relates to the role of mushrooms in cancer prevention.
  • Evaluate the strength and weaknesses of data as it relates to the role of soy and soy isoflavones in cancer prevention.

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This webinar will use Microsoft Live Meeting. See the technical requirements.