The Pink Ribbon Diet: A Revolutionary New Weight Loss Plan to Lower Your Breast Cancer Risk »

Mary Flynn, PhD, 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.

A groundbreaking new diet for the overweight breast cancer patient or anyone at risk for the disease, featuring 150 high-nutrient recipes

Publishers Weekly

Under the auspices of the Susan G. Komen for the Cure foundation, Flynn, a research dietitian at the Miriam Hospital and assistant professor at Brown Medical School, studied the effects of a plant-based olive-oil diet ("PBOO") for overweight women who had undergone breast cancer treatment, compared to a low-fat diet recommended by the National Cancer Institute. Her conclusion--that the plant-based olive oil diet is both more effective and more satisfying--is the basis for this combination research/recipe book, penned with the help of Barr, a cookbook author formerly associated with Julia Child. The authors explain that the PBOO diet concentrates primarily on foods that women should eat in order to lower their risk of breast cancer or to ward off its recurrence, while omitting foods associated with risks; the focus on olive oil and veggies leads to improvement in blood lipids, blood sugar, and insulin, all biomarkers for breast cancer. Part II presents a 1,500-calorie diet that includes 150 simple, affordable, and enticing recipes, ranging from breakfasts, salads, and sandwiches to main courses and desserts. This user-friendly and preventive diet plan will benefit every woman concerned about breast cancer and health. (Oct.)