A new diet for the overweight breast-cancer patient or anyone at risk for the disease features 150 recipes full of nutrients that are thought to lower breast-cancer risk and improve biomarkers, which are indicators of risk. Original. - (Baker & Taylor)

Presents a diet plan and recipes for individuals at risk for the disease that can improve the measurements of biomarkers associated with the disease and help with weight loss. - (Baker & Taylor)

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 Institute's 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. - (Grand Central Pub)

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. - (Grand Central Pub)