A new study published in the Federation of American Societies for Experimental Biology highlights the cancer fighting effects of one of the main components of oregano called carvacrol.  While some research has been done previously on the herb’s medicinal properties, this is the first study of its kind to study the effects of carvacrol on prostate cancer.

By Karen Collins, R.D.

Special to msnbc.com

Two new studies add to the evidence that eating habits may influence the risk of non-Hodgkin’s lymphoma (NHL). Incidence of NHL has increased 74 percent from 1975 to 2002. It is now the fifth most common cancer in women and the sixth most common cancer in men in the United States.

Lymphoma is a cancer of the lymphocytes (white blood cells), which are part of our immune system. Changes in the DNA of a lymphocyte cause it to become cancerous. As malignant cells crowd out healthy cells, they form a tumor that grows in the lymph nodes or other parts of the body’s immune system.

Hodgkin’s lymphoma accounts for less than 12 percent of lymphoma cases. The rest are referred to as non-Hodgkin’s lymphoma, which includes more than 30 different types that may have different causes. NHL risk seems to increase with disturbances to the immune system, including HIV/AIDS, autoimmune diseases such as rheumatoid arthritis, and immune-suppressing medication. Celiac disease, a disorder involving an immune reaction to the gluten in wheat and certain other grains, substantially increases risk of lymphoma. Certain viruses and bacteria may also be involved. For example, the H. pylori bacteria linked to stomach ulcers apparently increases risk of lymphoma in the stomach wall. Occupational exposure to certain pesticides and industrial chemicals also seems a likely risk factor.

The two new studies, both published in June, involved comparing the eating habits of a group with NHL and a group without NHL. In an American study, those who ate the most vegetables faced a 42 percent lower risk than those who ate the least. In an Italian study, those who ate the most vegetables faced a 51 percent lower risk than those who ate the least. Eating more fruit also seemed to lower risk in this study.

Earlier studies also linked fruit and vegetable consumption with lower risk of NHL. Researchers say this could come from these foods’ many antioxidants and natural plant compounds that block damage to DNA from free radicals and carcinogens.

Diet can affect immuney system too
Our diet may influence NHL risk through its effects on our immune system, too. Studies have linked increased risk of NHL with a high consumption of animal protein, saturated fat, fried red meat and dairy foods, and a decreased risk with fish consumption.

These associations could be related to the findings of some studies that suggest certain fats in these foods promote immune functions and other fats lead to a less healthy immune system. (It’s also important to consider that a “high” consumption of foods depends upon the population studied. For example, in a Swedish study, increased risk related to dairy consumption was seen in those consuming more than six-and-a-half servings daily. In many U.S. studies, “high” consumption refers to those who simply meet the recommendation for adults of at least three daily servings of dairy.)

One factor increasingly related to risk of lymphoma — as well as several other cancers — is obesity. A comparison of approximately 1,000 Canadians with NHL to 3,000 Canadians without NHL found that obesity increased risk 36 to 59 percent in women and men, respectively. Reduced physical activity and increased calorie consumption also both seemed to increase NHL risk in this study. Other studies vary in the significance of these factors.

For now, steps to lower risk of lymphoma seem to include the same choices that lower our risk of other cancers. Eat a mostly plant-based diet with a wide variety of vegetables and fruits, control portions and stay physically active, aiming to reach and keep a healthy weight.

Study: Beans may reduce breast cancer risk 

Beans, beans, they’re good for the heart… and the breasts? Maybe so, according to two studies in the International Journal of Cancer that deal with how beans and other foods can affect your breast cancer risk.

The first study investigated the link between consumption of flavonols – substances in plant-based foods that are thought to offer protection against a variety of diseases – and the risk of developing breast cancer in premenopausal women.

Researchers at the Harvard School of Public Health in Boston, Massachusetts, analyzed data from more than 90,000 premenopausal women who participated in the Nurses Health Study II. Using information on the women’s diets gleaned from food frequency questionnaires, the researchers compared the women’s intake of a variety of flavonols with their chance of developing breast cancer. Over the course of the study, 710 of the women were diagnosed with breast cancer.

While the researchers found no association between breast cancer risk and consumption of the types of flavonols contained in tea, onions, apples, string beans, broccoli, green peppers, and blueberries, they found that women who ate beans and lentils on a regular basis were less likely to develop breast cancer. In fact, they found that women who ate beans or lentils at least twice a week were 24% less likely to develop breast cancer than women who ate those foods less than once a month.

The second study examined the link between breast cancer risk and glycemic index in the diet. A food’s glycemic index value is a ranking of the effect of its carbohydrates on blood sugar levels. Foods with high glycemic index values cause a quick rise in blood sugar, whereas low-glycemic-index foods raise blood sugar more slowly.

In the study, a team of researchers looked at the overall glycemic index and other factors in the diets of nearly 50,000 Canadian women who had participated in the National Breast Cancer Screening Study. During a follow-up period of 16 years, 1,461 women developed breast cancer.

While the researchers found no link between glycemic index and breast cancer risk in the overall study population, in postmenopausal women, they found diets with a high glycemic index were associated with an 87% greater risk of breast cancer. The association was even stronger among postmenopausal women who reported no vigorous physical activity, those who had been treated with hormone replacement therapy and women who were not overweight.

There are many factors that can affect a food’s glycemic index, including how processed it is and how it is prepared. Generally, wholesome, high-fibre foods such as whole grains, legumes, beans, fruits and vegetables tend to have better glycemic ratings than most starchy or processed foods.

In premenopausal women, a high glycemic-index diet was actually associated with a 22% reduction in breast cancer risk.

Both studies note that further investigation must be done before any broad conclusions may be drawn.

Ginger May Cut Colon Cancer Risk

Friday, October 14, 2011 12:37 PM

New research finds that ginger’s anti-inflammatory properties may play a role in reducing colon cancer risk.