Over 4. 0 Plant- Based Compounds Halt the Spread of Cancer. Cancer wouldn’t be as fatal or as tragic if it didn’t spread. If cancer was a cluster of diseased cells, it would be more easily treatable. But, it’s the spread of cancer, also known as metastasis, that makes it so volatile, so difficult to stop. A study recently published in Cancer and Metastasis Reviews looks at how a plant- based diet can stop this spread, working to halt cancer in its tracks.“Most research focuses on the prevention of cancer or the treatment of the original cancer tumor, but it’s usually the cancer’s spread to nearby organs that kills you. So rather than attack the tumor, Meadows said,” according to Science. Daily, “let’s control its spread, or metastasis.”Gary Meadows, a Washington State University researcher and associate dean for graduate education and scholarship in the College of Pharmacy, says his findings are encouraging, that more than 4. Meadows and his colleagues poured over countless studies on metastasis, and the work was tedious. HealWithFood.org's Guide to Preventing Skin Cancer ( Home . The paragraphs below provide 11. If You or a Loved One Has Cancer, Here Are 11 Effective, Natural Strategies to Defeat This Deadly Disease. A diagnosis of cancer, or even a suspicion of cancer is. More than 40 plant-based compounds can “turn on” genes that suppress metastasis - the spreading of cancer. Here are just a few cancer-fighting foods. Recommendations for Cancer Prevention 4. Eat more of a variety of vegetables, fruits, whole grains and legumes such as beans. Basing our diets on plant foods (like. Traditional cancer researchers didn’t look at how foods, or the compounds in foods, could trigger genes to stop cancer from spreading. So, it was up to Meadows and his colleagues to find these connections themselves. What they found was that things like amino acids, ginseng extract, vitamin D, curcumin (found in turmeric), and pomegranate juice all affected metastasis suppressor genes in one way or another. Meadows said their findings only represent a review of studies already out there and that a closer look at these compounds and their role in turning off the spread of cancer is needed. This is a statement I think we can all agree with.“We’ve kind of focused on the cancer for a long time,” he said. And the environment, your whole body as an environment, is really important in whether or not that cancer will spread.”As with every living thing, cancer cells need an environment conducive to growth in order to spread and even survive. When you take away the things that feed cancer and replace them with things that feed whole- body health, you create an environment where such a disease cannot thrive. Just a few examples of how foods can beat cancer, we’ve seen: A mushroom known as the turkey tail mushroom has been researched and used in the prevention and treatment of cancer. Additional Sources: Springer. Before viewing my diet suggestions, please understand that health begins with what you eliminate from your diet, not with what you add. The claim: From Mediterranean and Paleo to low carb and low fat, diet proponents often make the bold claim that their way of eating is the best for your overall. A plant-based diet can be good for your heart. If you’re eating mostly or only fruits, vegetables, nuts, beans, whole grains, and meat substitutes like soy, you may. Meat Consumption and Cancer Risk. The World Health Organization has determined that dietary factors account for at least 3. Western countries and up to 2. When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat were much less likely to develop the disease. Large studies in England and Germany showed that vegetarians were about 4. First Name: Don't forget to enter your first name. Last Name: Don't forget to enter your last name. Please enter a valid email address so we can. We are a coalition of volunteer health professionals and cancer survivors dedicated to spreading the scientific information about links between food choices. Preventing and Reversing Cancer Naturally: The Anticancer Diet Shopping List. In the United States, researchers studied Seventh- day Adventists, a religious group that is remarkable because, although nearly all members avoid tobacco and alcohol and follow generally healthful lifestyles, about half of the Adventist population is vegetarian, while the other half consumes modest amounts of meat. This fact allowed scientists to separate the effects of eating meat from other factors. Overall, these studies showed significant reductions in cancer risk among those who avoided meat. In contrast, Harvard studies showed that daily meat eaters have approximately three times the colon cancer risk, compared to those who rarely eat meat. A number of hypotheses have been advanced to explain the connection between meat consumption and cancer risk. First, meat is devoid of fiber and other nutrients that have a protective effect. Meat also contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk. In addition, the high fat content of meat and other animal products increases hormone production, thus increasing the risk of hormone- related cancers such as breast and prostate cancer. In 2. 00. 7, the American Institute for Cancer Research (AICR) published their second review of the major studies on food, nutrition, and cancer prevention. For cancers of the oesophagus, lung, pancreas, stomach, collorectum, endometrium, and prostate, it was determined that red meat (beef, pork, or lamb) and processed meat consumption possibly increased cancer risk. For colorectal cancer, a review of the literature determined that there is convincing scientific evidence that red meat increased cancer risk and that processed meat, saturated/animal fat, and heavily cooked meat were also convincing of increased risk. Carcinogenic Compounds in Cooked Meat. Heterocyclic Amines. HCAs, a family of mutagenic compounds, are produced during the cooking process of many animal products, including chicken, beef, pork, and fish. Even meat that is cooked under normal grilling, frying, or oven- broiling may contain significant quantities of these mutagens. The longer and hotter the meat is cooked, the more these compounds form. In some studies, grilled chicken has formed higher concentrations of these cancer- causing substances than other types of cooked meat. The major classes of heterocyclic amines include amino- imidazo- quinolines, or amino- imidazo- quinoxalines (collectively called IQ- type compounds), and amino- imidazo- pyridines such as Ph. IP. IQ- type compounds and Ph. IP are formed from creatine or creatinine, specific amino acids, and sugars. All meats (including fish) are high in creatine, and HCA formation is greatest when cooking meat at high temperatures, as is most common with grilling or frying. Consumption of well- done meat and Ph. IP has been associated with increased risk of breast cancer and colon cancer, as discussed in greater detail below. A recent case- control study at the University of Utah that included 9. Polycyclic Aromatic Hydrocarbons. Grilling or broiling meat over a direct flame results in fat dropping on the hot fire and the production of polycyclic aromatic hydrocarbon- containing flames. Polycyclic aromatic hydrocarbons (PAHs) adhere to the surface of food, and the more intense the heat, the more PAHs are present. They are widely believed to play a significant role in human cancers. A fairly consistent association between grilled or broiled, but not fried, meat consumption and stomach cancer implies that dietary exposure to PAHs may play a role in the development of stomach cancer in humans. Meat and Breast Cancer. Countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer. In Japan, for example, the traditional diet is much lower in fat, especially animal fat, than the typical western diet, and breast cancer rates are low. In the late 1. 94. Japan, less than 1. Japanese diet came from fat. The American diet is centered on animal products, which tend to be high in fat and low in other important nutrients, with 3. When Japanese girls are raised on westernized diets, their rate of breast cancer increases dramatically. Even within Japan, affluent women who eat meat daily have an 8. One of the proposed reasons is that fatty foods boost the hormones that promote cancer. According to new findings from the Shanghai Women's Health Study, soy food intake provides protection against premenopausal breast cancer when consumed during adolescence and as an adult. The usual dietary intake of 7. Chinese women during adulthood and adolescence was assessed after a mean follow- up of 7. Those with the highest intake of soy protein or isoflavone versus those with the lowest had about half the risk of premenopausal breast cancer regardless of age at time of consumption. No significant association with soy foods was found for postmenopausal breast cancer. The consumption of high- fat foods such as meat, dairy products, fried foods, and even vegetable oils causes a woman’s body to make more estrogens, which encourage cancer cell growth in the breast and other organs that are sensitive to female sex hormones. This suggests that, by avoiding fatty foods throughout life, hormone- related cancer risk decreases. A 2. 00. 3 study, published in the Journal of the National Cancer Institute, found that when girls ages eight to ten reduced the amount of fat in their diet—even very slightly—their estrogen levels were held at a lower and safer level during the next several years. By increasing vegetables, fruits, grains, and beans, and reducing animal- derived foods, the amount of estradiol (a principal estrogen) in their blood dropped by 3. Harvard researchers recently conducted a prospective analysis of 9. Nurses’ Health Study II and determined that intake of animal fat, especially from red meat and high- fat dairy products, during premenopausal years is associated with an increased risk of breast cancer. Increased risk was not associated with vegetable fats. In addition, researchers at the Ontario Cancer Institute conducted a meta- analysis of all the case- control and cohort studies published up to July 2. Case- control and cohort study analyses yielded similar risk results, with a high total fat intake associated with increased breast cancer risk. Significant relative risks for meat and saturated fat intake also emerged, with high meat intake increasing cancer risk by 1. Several studies show meat intake to be a breast cancer risk factor, even when confounding factors, such as total caloric intake and total fat intake, are controlled. Part of the reason may be that meat becomes a source of carcinogens and/or mutagens, such as HCAs, that are formed while cooking meat at high temperatures. A review of HCAs showed that certain HCAs are distributed to the mammary gland and that humans can activate HCAs metabolically. As a consequence, frequent meat consumption may be a risk factor for breast cancer. Colorectal Cancer and Meat. As with breast cancer, frequent consumption of meat, particularly red meat, is associated with an increased risk of colon cancer. Total fat and saturated fat, which tend to be substantially higher in animal products than in plant- derived foods, and refined sugar, all heighten colon cancer risks. At Harvard University, researchers zeroed in on red meat, finding that individuals eating beef, pork, or lamb daily have approximately three times the colon cancer risk, compared to people who generally avoid these products. A review of 3. 2 case- control and 1. And, in the recently published Cancer Prevention Study II, involving 1. In this study, high red meat intake was defined as 3 ounces of beef, lamb, or pork for men and 2 ounces for women daily, the amount in a typical hamburger. High processed meat intake (ham, cold cuts, hot dogs, bacon, sausage) was defined as 1 ounce eaten 5 or 6 times a week for men, and 2 or 3 times a week for women—the amount in one slice of ham. In addition, earlier studies have also indicated that those consuming white meat, particularly chicken, have approximately a threefold higher colon cancer risk, compared to vegetarians. Secondary bile acids are probably part of the problem. In order to absorb fat, the liver makes bile, which it stores in the gallbladder. After a meal, the gallbladder sends bile acids into the intestine, where they chemically modify the fats eaten so they can be absorbed. Unfortunately, bacteria in the intestine turn these bile acids into cancer- promoting substances called secondary bile acids. Meats not only contain a substantial amount of fat; they also foster the growth of bacteria that cause carcinogenic secondary bile acids to form. Cooking methods that promote the formation of HCAs are believed to play a significant role in colorectal cancer risk. A case- control study in North Carolina that analyzed meat intake by level of doneness, cooking method, and estimated intake of HCAs in 6. HCA formation. 3. Confirmation of the link between frying and colorectal cancer risk was adduced in the review mentioned above, where high frying temperature was found to increase colon cancer risk almost twofold, and rectal cancer risk by 6. Colorectal cancer is steadily becoming more common among young adults, according to an American Cancer Society analysis.
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