Eating Habits May Influence the Risk of non-Hodgkin’s Lymphoma

January 6, 2012 By Leave a Comment

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.

Filed Under: Cancer

Beans May Reduce Breast Cancer Risk

January 6, 2012 By Leave a Comment

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.

Filed Under: Breast Cancer, Cancer

Ginger May Cut Risk of Colon Cancer

November 17, 2011 By

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.

 

The study, published Tuesday in Cancer Prevention Research, found a link between daily ginger supplements and a reduction of inflammation in the colon, which researchers suggest is one step toward better understanding the role ginger root might play in preventing colon cancer.

 

Prior studies in mice and rats have shown that ginger helped prevent the formation of tumors when the animals were exposed to a chemical that causes colon cancer.

 

For the new study, researchers from the University of Michigan Medical School randomly assigned 30 healthy adults to take capsules containing either 2 grams of powered ginger root (about two tablespoons of ground-up ginger root, noted the researchers) or a placebo powder every day for four weeks.

 

Before and after the study, the researchers took tissue samples from the lining of the colon. They “tested these samples for chemicals called eicosanoids that increase inflammation in the gut,” stated WebMD, noting that the ginger-eating subjects showed reduced inflammation.

 

Another recent study published in The Lancet found that low doses of aspirin, taken daily and over the long term, cut cases of colorectal cancer by a quarter and the death toll from this disease by a third.

 

Copyright AFP/Relaxnews

Filed Under: Cancer

Broccoli Sprouts in Cancer Prevention

October 18, 2011 By Leave a Comment

Broccoli sprouts in cancer prevention

Cancer is the second leading cause of death in the United States and in many other industrialized countries. According to Dr. Marion Nestles in Nutrition Reviews, while both early detection and treatment have made great advances in recent years, the “overall death rates from cancer have remained largely unchanged since the early 1970s, suggesting the need for a stronger research focus on prevention.”

There are various approaches for reducing the risk of cancer, including lifestyle and dietary changes. Dr. Nestle claimed that “…dietary advice to prevent cancer has emphasized fruit and vegetable consumption, and recent recommendations…give highest priority to consuming plant-based diets.”

Dr. Nestle added that “Among such plants are cruciferous (mustard family) vegetables of the genusBrassica?broccoli, cabbage, cauliflower, and Brussels sprouts, among others.”

Cruciferous vegetables are low in fat and high in fiber, minerals, and micronutrients such as folic acid, selenium, and vitamins A, C, and E. In addition, cruciferous vegetables contain various phytochemicals, which have been shown to detoxify and protect against carcinogens?various chemicals known or believed to cause cancer in humans. Researchers have suggested that broccoli sprouts contain 10 to 100 times the amount of the phytochemicals necessary for detoxification. In addition, these phytochemicals have been shown to inhibit tumor growth in laboratory rats.

In conclusion, Dr. Nestle stated that “From the standpoint of public health policy, existing data are more than sufficient to promote greater consumption of broccoli and its sprouts along with other vegetables.”

Nutr Rev 1998;56(4 Pt 1):127-30.

Advanced Nutrition Publications ©2002

Filed Under: Cancer

Fruit Sugar is a Damaging Ingredient in Food

October 15, 2011 By Leave a Comment

The rotten truth: Why ‘fruit sugar’ is one of the most damaging ingredients in our food



Sweet, cheap and natural — fructose sounds like the ideal ‘healthy’ sweetener.

The high content of fructose in processed fruit juice may be the trigger for rectal cancer
However, the sugar, which is found naturally in fruit but is now added to many processed foods, may hide a range of deadly secrets.
Scientists are discovering that fructose appears to be linked to serious modern epidemics such as cancers, heart disease, hypertension, kidney damage and even dementia.
The latest fears were raised last week by research that found people who consume lots of fructose by drinking fruit juice have an increased risk of rectal cancer.
The research, published in the Journal of the American Dietetic Association, suggests that the high content of fructose in processed fruit juice may be the trigger.
The problem, the researchers say, is that many substances found in fruit which help protect against bowel cancer — such as fibre, vitamin C and other antioxidants — are lost during processing.
There have been other concerns about the fructose content of fruit juice. Earlier this year, scientists at Bangor University warned that even freshly-squeezed juice contains up to five teaspoons of fructose per glass, which may lead to weight gain or even diabetes.
The British Dietetic Association says that because of this we should drink only one 150ml glass of juice a day.
It warns: ‘Although fruit juice is natural, it has had all the fibre squeezed out of it and so the fructose is easily absorbed into the bloodstream.’
If only keeping one’s consumption of fructose down to safe daily levels were that straightforward.
Nowadays, fructose is cropping up not just in fruit juice, where it occurs naturally, but in all sorts of foods and drinks — from biscuits to ice cream.
Most consumers wouldn’t know: it can be listed in the ingredients under a variety of names. The most common name for industrially produced versions is high-fructose corn syrup. It is a processed form of fructose derived basically from corn.
In the UK, it is replacing beet and cane sugar, because it’s cheap and keeps foods moist, boosting shelf life. It adds texture to food such as cereal bars and biscuits, making them chewy, and thickens ice cream and yoghurt drinks.
High-fructose-corn syrup is used in frozen products, too, as it reduces crystallisation. Another benefit is that it turns baked products an appetising brown, so you can often find it in cakes, pastries and bread rolls, crackers and cereals.
It’s easy to see why manufacturers of food and drink love corn syrup  — and are using so much of it. A low-fat, fruit-flavoured yoghurt, for instance, can harbour ten teaspoons of the fructose-based sweetener in one pot. A can of soft drink can contain as much as 13 teaspoons.
Scientists are now growing increasingly worried about fructose syrup’s health effects, because although it contains around the same number of calories as cane sugar, the body does not metabolise fructose syrup in the same way.
It places a far greater load on the liver, which, in turn, prompts a range of problems, including raised levels of fat in the bloodstream.
In August, a U.S. study published in the Journal of Clinical Endocrinology & Metabolism found that adults who consumed high fructose corn syrup in fizzy drinks for two weeks as 25 per cent of their daily calorie requirement had increased blood levels of cholesterol and fats called triglycerides, which are linked to an increased risk of heart disease.
Fructose may also cause liver damage, the U.S. study found. As Dr Kimber Stanhope, who led the study, explains: ‘Fructose overloads the liver. It then gets turned into liver fat, which then increases blood triglycerides, cholesterol and the risk of cardiovascular disease.’
High levels of fructose intake has been linked with the formation of beta-amyloid plaques in the brain, which are often seen in people with Alzheimer’s
She adds that fructose may also increase the risk of diabetes in this way.
‘The extra liver fat may cause the increased insulin resistance we see in people consuming fructose.’ Insulin resistance is linked to a higher risk of diabetes.
Fructose may also make you more prone to obesity. For example, laboratory research by Princeton University this year concluded that ‘long-term consumption of high-fructose corn syrup resulted in abnormal increases in body fat, especially in the abdomen’.
Such abdominal fat may raise your risk of heart disease and stroke.
Professor Bart Hoebel, who led the study, says: ‘Some people have claimed that high-fructose corn syrup is no different to other sweeteners when it comes to weight gain and obesity, but our results make it clear that this just isn’t true.’
High blood pressure is another danger, say researchers at Imperial College, London. The study, published in the journal Hypertension earlier this year, showed that people’s blood pressure rose significantly for every extra sweetened drink they consumed per day.
Dr Ian Brown, one of the researchers, says fructose may reduce nitric oxide levels in the bloodstream. This chemical is vital for keeping blood vessels healthily dilated.
Professor Richard Johnson, who led the University of Colorado study, was moved by the seriousness of this result to declare: ‘Excessive fructose intake should be considered an environmental toxin with major health implications.’
Perhaps even more worrying, research by Cambridge University suggests fructose may be helping to fuel rising levels of dementia.
Laboratory studies have linked high intakes of fructose with the formation of beta-amyloid plaques in the brains of animals. These plaques are frequently seen in people with Alzheimer’s.
In the U.S., concerns over risks of high fructose corn syrup have led to it being branded ‘the devil’s candy’ — even Michelle Obama has declared she doesn’t want her daughters eating it.
In response, its makers, the Corn Refiners Association, are trying to rebrand high fructose corn syrup as ‘corn sugar’.
This attempt to camouflage the product has prompted a high-level legal case in the U.S. courts —launched by makers of traditional cane-sugar sucrose who don’t want to be sullied by high-fructose corn syrup’s worsening reputation.
However, British health authorities seem unworried and unwilling  to accept responsibility.
The Food Standards Agency says: ‘The syrup is not classed as an additive. It’s just thick sugar. It’s not even classed as a novel food, so it is an issue about nutrition rather than food safety.’
The agency says any food-safety concerns should be the Department of Health’s responsibility. But the latter says the former should be regulating it.
So how can British consumers keep an eye on their intake of high corn fructose syrup?
The problem is that it’s listed under confusingly different names on food labels — it can be known as glucose-fructose syrup, isoglucose and maize syrup.
The food-makers’ Food and Drink Federation does not believe there are problems with labelling, as it ‘fits with current EU legislation’. It adds: ‘High-fructose corn syrup is not widely used in the UK’.
But a quick check at my local supermarket shows ‘glucose fructose syrup’ and fructose are ingredients in many products including: Muller Light Vanilla Yoghurt, Yoplait Petits Filous, Mr Kipling Almond Slices, Bakewell Slices and Victoria Slices, Lucozade Energy drink, Carte D’or ice cream and McVitie’s Hob Nobs, Ginger Nuts and Jaffa Cakes.
As Helen Bond, of the British Dietetic Association, says: ‘There are a lot of frightening trials out there about the potential effects of high fructose corn syrup. What we need, though, is more scientific work.’
In the meantime, it is surely wise to err on the side of caution.
Filed Under: Alzheimers, Cancer, Hypertension

Resveratrol may help protect against breast cancer by blocking the growth effects of estrogen.

October 7, 2011 By Leave a Comment

Red wine ingredient resveratrol stops breast cancer growth

New research in the FASEB Journal shows that resveratrol blocks the growth effects of estrogen by reducing the specific breast cancer receptors

Bethesda, MD—Cheers! A new research report appearing in the October 2011 issue of The FASEB Journal (https://www.fasebj.org) shows that resveratrol, the “healthy” ingredient in red wine, stops breast cancer cells from growing by blocking the growth effects of estrogen. This discovery, made by a team of American and Italian scientists, suggests for the first time that resveratrol is able to counteract the malignant progression since it inhibits the proliferation of hormone resistant breast cancer cells. This has important implications for the treatment of women with breast cancer whose tumors eventually develop resistance to hormonal therapy.

“Resveratrol is a potential pharmacological tool to be exploited when breast cancer become resistant to the hormonal therapy,” said Sebastiano Andò, a researcher involved in the work from the Faculty of Pharmacy at the University of Calabria in Italy.

Resveratrol may help protect against breast cancer by blocking the growth effects of estrogen.

To make this discovery, Andò and colleagues used several breast cancer cell

expressing the estrogen receptor to test the effects of resveratrol. Researchers then treated the different cells with resveratrol and compared their growth with cells left untreated. They found an important reduction in cell growth in cells treated by resveratrol, while no changes were seen in untreated cells. Additional experiments revealed that this effect was related to a drastic reduction of estrogen receptor levels caused by resveratrol itself.

“These findings are exciting, but in no way does it mean that should people go out and start using red wine or resveratrol supplements as a treatment for breast cancer,” said Gerald Weissmann, M.D., Editor-in-Chief of The FASEB Journal. “What it does mean, however, is that scientists haven’t finished distilling the secrets of good health that have been hidden in natural products such as red wine.”

###

Receive monthly highlights from The FASEB Journal by e-mail. Sign up at http://www.faseb.org/fjupdate.aspx. The FASEB Journal(http://www.fasebj.org) is published by the Federation of the American Societies for Experimental Biology (FASEB) and celebrates its 25th anniversary in 2011. Over the past quarter century, the journal has been recognized by the Special Libraries Association as one of the top 100 most influential biomedical journals of the past century and is the most cited biology journal worldwide according to the Institute for Scientific Information.

FASEB comprises 24 societies with more than 100,000 members, making it the largest coalition of biomedical research associations in the United States. FASEB enhances the ability of scientists and engineers to improve—through their research—the health, well-being and productivity of all people. FASEB’s mission is to advance health and welfare by promoting progress and education in biological and biomedical sciences through service to our member societies and collaborative advocacy.

Details: Francesca De Amicis, Francesca Giordano, Adele Vivacqua, Michele Pellegrino, Maria Luisa Panno, Donatella Tramontano, Suzanne A. W. Fuqua, and Sebastiano Andò. Resveratrol, through NF-Y/p53/Sin3/HDAC1 complex phosphorylation, inhibits estrogen receptor α gene expression via p38MAPK/CK2 signaling in human breast cancer cells. FASEB J. 2011 25:3695-3707; doi:10.1096/fj.10-178871 ;http://www.fasebj.org/content/25/10/3695.abstract

Filed Under: Breast Cancer, Cancer