The Pink Ribbon Diet

In a study funded by the Susan G. Komen for the Cure Foundation, Dr. Mary Flynn researched the effects of an olive-oil-and-plant-based diet on overweight women who had previously undergone treatment for invasive breast cancer. Now, she reveals her findings in The Pink Ribbon Diet. Not only is this program more effective than the National Cancer Institutes recommended low-fat diet, but it is also a diet that women find more satisfying and can thereby sustain for life. The Pink Ribbon Diet features 150 recipes that naturally emphasize Mediterranean foods with nutrients thought to lower breast-cancer risk and foods that improve biomarkers, indicators of risk. This diet has been effective in helping women who have had breast cancer and those at risk of getting it to avoid unhealthy weight gain and safeguard their health.

Author Biography

Mary Flynn, Ph.D., RD, LDN, is an assistant professor at Brown Medical School and a research dietitian at The Miriam Hospital. She lives in Rhode Island. Nancy Verde Barr served as executive chef to Julia Child and is a James Beard Book Award- winning cookbook author. She lives in Massachusetts.