Results from the Women’s Healthy Eating and Living (WHEL) study show that, in women previously diagnosed with breast cancer, diets including at least five fruit and vegetable servings daily, when coupled with physical activity, reduce mortality by nearly 50 percent. Increasing fruit and vegetable intake beyond five a day did not lead to further benefit.
A June report in the Journal of Clinical Oncology showed that women who followed the five-a-day recommendation and remained physically active had a nearly 50% reduction in mortality risk during the seven-year study period.1 A report in the July 18, 2007, edition of JAMA shows that recommendations for even greater fruit and vegetable intake did not extend benefits beyond those achieved by the five-a-day group.2 The WHEL study included more than 3,000 women.
Prior reports from the WHEL study have shown that diet changes alter the hormones that influence cancer growth. In a sub-study of 291 participants, increases in fiber and reductions in dietary fat were associated with reduced serum concentrations of estradiol, bioavailable estradiol, estrone, and estrone sulfate.3
Previous studies have shown that low-fat, high-fiber diets improve cancer survival. The Women’s Intervention Nutrition Study (WINS) showed that reducing dietary fat and boosting fiber cut the risk of cancer recurrence by 24 percent.4
1. Pierce JP, Stefanick ML, Flatt SW, et al. Greater survival after breast cancer in physically active women with high vegetable-fruit intake regardless of obesity. J Clin Oncol 2007;25:2345-51.
2. Pierce JP, Natarajan L, Caan BJ, et al. Influence of a diet very high in vegetables, fruit, and fiber and low in fat on prognosis following treatment for breast cancer: The Women’s Healthy Eating and Living (WHEL) randomized trial. JAMA 2007;298:289-98.
3. Rock CL, Flatt SW, Thomson CA, et al. Effects of a high-fiber, low-fat diet intervention on serum concentrations of reproductive steroid hormones in women with a history of breast cancer. J Clin Oncol 2004;12:2379-2387.
4. Chlebowski RT, Blackburn GL, Thomson CA, et al. Dietary fat reduction and breast cancer outcome: interim efficacy results from the Women's Intervention Nutrition Study. J Natl Cancer Inst 2006;98:1767-76.
Showing posts with label Cancer Fighting Foods. Show all posts
Showing posts with label Cancer Fighting Foods. Show all posts
Thursday, August 23, 2007
Friday, April 27, 2007
New Studies Suggest Eating Extra-Virgin Olive Oil Instead of Ulcer Medications
Polyphenols found in olive oil may prevent infection with the Helicobacter pylori bacteria, said to be the cause of millions of cases of gastritis and peptic ulcer disease each year.
In February of this year (2007) new research from the Spanish Institute de la Grasa, and the University Hospital of Valme, reported that, under their simulated in vitro conditions, the polyphenol-rich extra virgin olive oil exerted anti-bacterial effects against eight strains of H. pylori, three of which were said to be resistant to antibiotics.
"These results open the possibility of considering extra virgin olive oil a chemoprotective agent for peptic ulcer or gastric cancer, but this bioactivity must be confirmed in vivo in the future," wrote lead author Concepcion Romero in the Journal of Agricultural and Food Chemistry.
The researchers state that previous studies have shown that green tea, cranberry juice and certain other natural foods inhibit the growth of H. pylori, the only bacteria that can survive in the acidic environment of the stomach and known to cause peptic ulcers and gastritis.
The new study, the first to look at the potential anti-H. pylori role of olive oil polyphenols, used laboratory experiments to demonstrate that under simulated conditions the healthful phenolic compounds in extra virgin olive oil remain stable in the acidic environment of the stomach for hours.
Indeed, the results show that, under the simulated conditions, over half of the polyphenols found in olive oil could diffuse into the aqueous (water) phase of the gastric juices. Moreover, these polyphenols were found to exert the greatest anti-H. pylori activity.
“The results indicate that the secoiridoid aglycons are not hydrolysed in the acidic environment of the gastric juice,” wrote Romero. “It has just been demonstrated that these secoiridoid aglycons, in particular the dialdehyde form of decarboxymethyl ligstroside aglycon, are the most powerful anti-H. pylori compounds of the olive oil.”
The olive oil extract’s anti-bacterial effects were found to be dose-dependent, and only the weakest extract (one per cent) failed to exert a significant bactericidal activity.
“In view of the low concentration required to exert bactericidal action against H. pylori by the dialdehydic form of decarboxymethyl ligstroside aglycon, it is promising to carry out studies in vivo with extra virgin olive oil to prevent and control peptic ulcers and gastric cancer caused by this bacteria,” concluded the researchers.
The results of the study may keep consumer interest in olive oil high, following other studies linking the diet to lower incidence of cardiovascular disease (CVD) and certain types of cancer.
Source: Journal of Agricultural and Food Chemistry
Volume 55, Pages 680-686
“In vitro activity of olive oil polyphenols against Helicobacter pylori”
Authors: C. Romero, E. Medina, J. Vargas, M. Brenes, A. de Castro
In February of this year (2007) new research from the Spanish Institute de la Grasa, and the University Hospital of Valme, reported that, under their simulated in vitro conditions, the polyphenol-rich extra virgin olive oil exerted anti-bacterial effects against eight strains of H. pylori, three of which were said to be resistant to antibiotics.
"These results open the possibility of considering extra virgin olive oil a chemoprotective agent for peptic ulcer or gastric cancer, but this bioactivity must be confirmed in vivo in the future," wrote lead author Concepcion Romero in the Journal of Agricultural and Food Chemistry.
The researchers state that previous studies have shown that green tea, cranberry juice and certain other natural foods inhibit the growth of H. pylori, the only bacteria that can survive in the acidic environment of the stomach and known to cause peptic ulcers and gastritis.
The new study, the first to look at the potential anti-H. pylori role of olive oil polyphenols, used laboratory experiments to demonstrate that under simulated conditions the healthful phenolic compounds in extra virgin olive oil remain stable in the acidic environment of the stomach for hours.
Indeed, the results show that, under the simulated conditions, over half of the polyphenols found in olive oil could diffuse into the aqueous (water) phase of the gastric juices. Moreover, these polyphenols were found to exert the greatest anti-H. pylori activity.
“The results indicate that the secoiridoid aglycons are not hydrolysed in the acidic environment of the gastric juice,” wrote Romero. “It has just been demonstrated that these secoiridoid aglycons, in particular the dialdehyde form of decarboxymethyl ligstroside aglycon, are the most powerful anti-H. pylori compounds of the olive oil.”
The olive oil extract’s anti-bacterial effects were found to be dose-dependent, and only the weakest extract (one per cent) failed to exert a significant bactericidal activity.
“In view of the low concentration required to exert bactericidal action against H. pylori by the dialdehydic form of decarboxymethyl ligstroside aglycon, it is promising to carry out studies in vivo with extra virgin olive oil to prevent and control peptic ulcers and gastric cancer caused by this bacteria,” concluded the researchers.
The results of the study may keep consumer interest in olive oil high, following other studies linking the diet to lower incidence of cardiovascular disease (CVD) and certain types of cancer.
Source: Journal of Agricultural and Food Chemistry
Volume 55, Pages 680-686
“In vitro activity of olive oil polyphenols against Helicobacter pylori”
Authors: C. Romero, E. Medina, J. Vargas, M. Brenes, A. de Castro
Tuesday, March 6, 2007
A penny's worth of cinnamon a day Lowers Cholesterol as Well as Drugs and Improves Blood Sugar Control
Cinnamon: Spice Up Your Life
Most of us remember the blueberry story that soaked the press several years ago describing the antioxidant power of the berry's blue pigment. The anti-cancer properties of blueberries literally... come out of the blue. Whether we were talking about the orange beta carotene in sweet potatoes, or the red lycopene in tomatoes, the colors themselves are the antioxidants.
The blueberry study tested only 40 fruits and vegetables, though. Newer data shows that blueberries, the previous "number one" antioxidant food, got their little blue butts kicked down to number six. Just when we thought blueberries were the winners, someone tested walnuts, which then took the lead. And now, just when walnuts were getting cocky, someone looked at herbs and spices, which almost all blow walnuts out of the water. We now know that lots of the flavor compounds in herbs are powerful antioxidants as well. The flavors are the antioxidants. So there's these compounds called gingerols. Guess where they're found? Don't forget rosmarinic acid... So for maximum nutrition we should eat colorful and flavorful foods.
On a per weight basis herbs and spices rule the plant kingdom, but how many grams of cloves can people eat? And just because herbs and spices are at the top of the antioxidant ladder doesn't necessarily translate into clinical benefit. While U.S. scientists continued to tinker our tax dollars away force-feeding rodents blueberry pulp, researchers in Pakistan had the novel idea of actually studying human beings.
Researchers took 30 men and 30 women--all with type II diabetes--and gave half of them capsules containing cinnamon and half of them placebo capsules. After 40 days, those eating just 1/4 teaspoon of cinnamon a day not only had significantly better blood sugar control, but their cholesterol dropped almost 30%--that's like what you see in cholesterol-lowering drugs!
Why hasn't this study been plastered all over the front pages? It was certainly published in a prestigious American medical journal. Perhaps it's because, although the statin medications net drug companies billions in profit every year, a 1/4 teaspoon of cinnamon costs me less than a penny a day in the bulk bin at my local co-op. And the research suggests that even just a pinch a day (less than 1/8 teaspoon) might have a similar effect.[6]. Are other spices as medicinal as cinnamon? I guess we'll just have to wait for the government of Pakistan to fund more studies.
[6] Diabetes Care 26(12):3215.
Most of us remember the blueberry story that soaked the press several years ago describing the antioxidant power of the berry's blue pigment. The anti-cancer properties of blueberries literally... come out of the blue. Whether we were talking about the orange beta carotene in sweet potatoes, or the red lycopene in tomatoes, the colors themselves are the antioxidants.
The blueberry study tested only 40 fruits and vegetables, though. Newer data shows that blueberries, the previous "number one" antioxidant food, got their little blue butts kicked down to number six. Just when we thought blueberries were the winners, someone tested walnuts, which then took the lead. And now, just when walnuts were getting cocky, someone looked at herbs and spices, which almost all blow walnuts out of the water. We now know that lots of the flavor compounds in herbs are powerful antioxidants as well. The flavors are the antioxidants. So there's these compounds called gingerols. Guess where they're found? Don't forget rosmarinic acid... So for maximum nutrition we should eat colorful and flavorful foods.
On a per weight basis herbs and spices rule the plant kingdom, but how many grams of cloves can people eat? And just because herbs and spices are at the top of the antioxidant ladder doesn't necessarily translate into clinical benefit. While U.S. scientists continued to tinker our tax dollars away force-feeding rodents blueberry pulp, researchers in Pakistan had the novel idea of actually studying human beings.
Researchers took 30 men and 30 women--all with type II diabetes--and gave half of them capsules containing cinnamon and half of them placebo capsules. After 40 days, those eating just 1/4 teaspoon of cinnamon a day not only had significantly better blood sugar control, but their cholesterol dropped almost 30%--that's like what you see in cholesterol-lowering drugs!
Why hasn't this study been plastered all over the front pages? It was certainly published in a prestigious American medical journal. Perhaps it's because, although the statin medications net drug companies billions in profit every year, a 1/4 teaspoon of cinnamon costs me less than a penny a day in the bulk bin at my local co-op. And the research suggests that even just a pinch a day (less than 1/8 teaspoon) might have a similar effect.[6]. Are other spices as medicinal as cinnamon? I guess we'll just have to wait for the government of Pakistan to fund more studies.
[6] Diabetes Care 26(12):3215.
Monday, March 5, 2007
Pomegranates Reverse Arteriosclerosis
Reversing Arteriosclerosis with Pomegranate Juice
Folk medicine has been extolling the medicinal qualities of pomegranates for thousands of years. Modern science has been a bit slow catching up, but with the fruit's intense ruby red color, it should come as no surprise it has topped the antioxidant charts, blowing blueberries right out of the water. But Israeli researchers have just permanently placed pomegranates on the map with a landmark study published in the journal Clinical Nutrition.[7]
The researchers took a group of people coming into a vascular surgery clinic with severe carotid artery blockage--the arteries in their neck providing blood flow to their brain were 70-90% obstructed. Half of the patients were then instructed to drink a little less than a quarter cup of pomegranate juice every day for a year.
At the end of the year, the arteriosclerotic plaques in the arteries of those who did nothing predictably worsened, thickening 9%, closing their arteries off even further. But in the pomegranate juice group, after just 3 months the plaques in their arteries shrank 13%. By 9 months the plaque was down 26%. And after one year of drinking less than a quarter cup of pomegranate juice a day, the arteriosclerotic lesions were 35% reversed. The investigators attribute the anti-arteriosclerotic properties of pomegranates to the antioxidant polyphenols.
So should we start forking out $4 a bottle for that "Pom Wonderful" juice that started popping up in grocery stores? Well, you can get cheaper (and organic!) pomegranate juice in your natural food store, but the whole fruit is always preferable to juice--you get the additional benefits of the fiber and other nutrition discarded during processing. Expect to start seeing pomegranates in your local produce section as the growing season peaks around October.
Folk medicine has been extolling the medicinal qualities of pomegranates for thousands of years. Modern science has been a bit slow catching up, but with the fruit's intense ruby red color, it should come as no surprise it has topped the antioxidant charts, blowing blueberries right out of the water. But Israeli researchers have just permanently placed pomegranates on the map with a landmark study published in the journal Clinical Nutrition.[7]
The researchers took a group of people coming into a vascular surgery clinic with severe carotid artery blockage--the arteries in their neck providing blood flow to their brain were 70-90% obstructed. Half of the patients were then instructed to drink a little less than a quarter cup of pomegranate juice every day for a year.
At the end of the year, the arteriosclerotic plaques in the arteries of those who did nothing predictably worsened, thickening 9%, closing their arteries off even further. But in the pomegranate juice group, after just 3 months the plaques in their arteries shrank 13%. By 9 months the plaque was down 26%. And after one year of drinking less than a quarter cup of pomegranate juice a day, the arteriosclerotic lesions were 35% reversed. The investigators attribute the anti-arteriosclerotic properties of pomegranates to the antioxidant polyphenols.
So should we start forking out $4 a bottle for that "Pom Wonderful" juice that started popping up in grocery stores? Well, you can get cheaper (and organic!) pomegranate juice in your natural food store, but the whole fruit is always preferable to juice--you get the additional benefits of the fiber and other nutrition discarded during processing. Expect to start seeing pomegranates in your local produce section as the growing season peaks around October.
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