Entries in cancer (8)

Thursday
Jul152010

Cancer and Carbohydrates?

DateThursday, July 15, 2010 at 11:01PM

Many years ago one of my clients brought me an article that discussed how carbohydrate intake is related to cancer.  This article peaked my interest and since that time I have followed research linking carbohydrates to incidence of cancer.

Research over the last few years has consistently linked high insulin levels to development of certain types of cancers and cancer reoccurrence.  A high glycemic carbohydrate diet can increase production of insulin, which in turn can increase cell growth of tumors in the body.  When insulin levels are high, tumor cells can get the food they need to divide and multiply.

What about pancreatic cancer?

A group of researchers examined the records of 89,000 women participating in the Nurses’ Health study in 2002.  They found that women of normal weight who ate large amounts of refined starches, such as white bread and potatoes, slightly increased their risk of pancreatic cancer. Women who were overweight, did not get a lot of exercise, and ate a lot of starchy foods were 2.5 times more likely to develop pancreatic cancer than if they ate other types of healthy carbohydrates.

One of the co-authors of the study, Charles S. Fuchs, discussed how replacing starchy foods that increase insulin levels with healthy carbohydrates from fruits and vegetables can improve your health by not only lowering risk of cancer, but diabetes and cardiovascular disease as well.

What does this study show us?  Although cancer does exist for multiple reasons one possible cause is consuming refined starchy carbs. Continually eating these types of foods makes the pancreas work harder to produce more insulin.  Besides increasing storage of fat, increased levels of insulin can stimulate tumors to grow.

Take home message?  Eat your carbohydrates from whole real foods – fruits, vegetables, nuts/seeds, and avocados.  If you eat starches, eat limited amounts and stick to brown or wild rice, quinoa, buckwheat and other truly whole grains. 

AuthorSusan Dopart | CommentPost a Comment |
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Sunday
Jun062010

Did you Know?

DateSunday, June 6, 2010 at 9:06PM

Here are some alarming health statistics in the US you may or may not be aware of:

  • Weight is the a biggest health threat in the US, more than smoking, drinking and poverty in the United States
  • 70% of people in the US are overweight.  Obesity has increased by at least 60% in the last two decades
  • 95% of type 2 or adult onset diabetes is caused by obesity
  • 80% of cancers are diet related or caused by obesity
  • Fake sweeteners are expanding our waist-lines instead of slimming us down
  • The fastest growing groups of adult onset or type 2 diabetes are children and adolescents
  • This will be the first generation of children predicted to not outlive their parents due to the high-fat, high-sugar, refined-flour diet and our rather sedentary lifestyle
  • The average child gets over 50% of their calories from fat and sugar
  • 50% of fatigue and depression are caused by poor diets
  • 70% of the population do not receive the minimum daily requirements for key nutrients for health
  • The average child sees over 40,000 TV commercials with over 80% of food ads promoting junk foods

How do we respond to this health crisis?  The problem is multi layered but eating responsibly and holding food manufacturers responsible by refusing to buy their over processed food is a loud way to place your vote.  In A Recipe for Life by the Doctor’s Dietitian I give a clear, definitive road map to change the tide on these unfortunate statistics, hoping to lead our population towards health and longevity.

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Friday
Apr022010

Obesity, Insulin Levels and Cancer?

DateFriday, April 2, 2010 at 10:25AM

Last week’s LA Times article on Obesity’s Role in Cancer was timely.  We know excess weight is critical in the development of diabetes and heart disease.  But now a correlation between increased weight and cancer?

About ten years’ back one of my clients brought in an article linking high insulin levels to cancer.  Since one of my specialties is diabetes I follow all the research on diet affecting insulin levels.  Now cancer was in the mix as well?

Research over the last few years has linked high insulin levels to development of certain types of cancers and its reoccurrence.  A diet high in processed carbohydrates increases production of insulin, which in turn can increase cell growth of tumors in the body.  When insulin levels are high, tumor cells are fed, thus dividing and multiplying.

So is there a connection between carbohydrates and cancer?  Hmm…let me rethink that plate of pasta.

A group of researchers examined the records of 89,000 women participating in the Nurses’ Health study in 2002.  The women who were overweight, did not get much exercise, and ate a lot of starchy foods were 2.5 times more likely to develop pancreatic cancer than those who ate healthy carbohydrates.

One of the co-authors of the study, Charles S. Fuchs, discussed how replacing starchy foods that increase insulin levels with healthy carbohydrates from fruits and vegetables can improve your health by not only lowering risk of cancer, but diabetes and cardiovascular disease as well.

In 2007, a major report called Food, Nutrition, Physical Activity, and the Prevention of Cancer:  A Global Perspective was published linking cancer to diet, physical activity, and weight.  The most profound finding of the report linked excess body fat to six types of cancer, including colon, kidney, pancreas, and adenocarcinoma of the esophagus and endometrium and post-menopausal breast cancer. 

So let’s break it down.  Excess weight and eating starchy carbs increase insulin levels which can increase growth of tumors and cancer risk.  Our romance with the taste and feel of comfort food - starchy carbohydrates - may not be achieving the health we so desire. 

To keep your insulin levels normal try eating some protein at each meal or snack along with a healthy source of carbohydrate like fruits, veggies, nuts/seeds, and add some healthy fats.  I’ve recently used spaghetti squash in place of pasta with meatballs and it was a pleasant surprise.

Imagine a salad with greens, goat cheese, pine nuts, avocado, tomatoes and some extra virgin olive oil and balsamic vinegar.  Healthy CAN be tasty and enjoyable AND help you prevent cancer!

Harvard researcher Walter Willett, M.D. states “Obesity is approaching smoking as a cancer risk.”  Perhaps now is the time to tackle the problem of food with the same vengeance as the anti-smoking campaigns.  Remember it’s prevention, not prescription.

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Friday
Mar192010

Peel over Pill for Prevention

DateFriday, March 19, 2010 at 10:45AM

After attending the Natural Foods Expo in Los Angeles you might have been led to believe the way to eating “naturally” is to pop a pill or drink a beverage laced with green tea extract, quercetin, or Curcumin.  These hot breaking news nutrients can have tremendous benefits for your health.

But are taking supplements really “natural?”  Can we take what is in Mother Nature and replicate the benefits in a pill?  So far the research is leaning towards eating your nutrients.  However, the lure of a magic pill for benefiting your health remains.  Here’s what we know right now:

So far we’ve identified about 13,000 nutrients in foods known as phytochemicals or phytonutrients.  Phytochemicals are substances that plants naturally contains to protect themselves against sunlight, bacteria or viruses and oxidation – kind of like a natural sunscreen. Simply put, once we eat these plants, our immunity increases, and we become more resistant to diseases such as cancer, heart disease and other medical problems.

It is estimated there are over 100 phytochemicals in just one serving of a fruit or vegetable.  For example, a carrot can contain as many as 100 different carotenoids, whereas a beta carotene supplement has only one type of carotenoid.  Furthermore, you receive the benefit of the fiber and fullness of the actual food when you eat the carrot.

Apples contain the phytonutrient quercetin.  Extensive research by food scientist Rui Hai Liu at Cornell University found that both the apple skin and the fruit contain nutrients to help lower cholesterol and inhibit or kill cancer cells.

Curcumin is responsible for the yellow color in the popular Indian curry spice turmeric.  Known for being an anti-inflammatory agent and antioxidant, some research shows turmeric can be helpful in preventing development of medical issues related to oxidative damage such as cancer and heart disease.

UCLA Neurologist John Ringman studied Curcumin supplements in Alzheimer’s patients.  The study results showed no differences in patients treated with Curcumin supplements versus a placebo.  However, this study and others do show Curcumin has poor or uncertain absorption when taken in supplement form versus used as a food spice.

Tea contains a type of phytonutrient called EGCG.  Green tea contains the most EGCG of all the varieties of tea.  However, all tea leaves are good sources.  EGCG has been linked with a lower risk of heart disease and lower cholesterol levels. It is also associated with reduced rates of prostate, stomach and colon cancer.  However, studies to date show drinking the tea has the most potent and effective benefits.

The discovery of nutrients in foods is ongoing.  The research shows eating your phytochemicals through food instead of popping a pill is currently the path to health and definitely more “natural.”  I guess Mom was right when she told us to eat a balanced diet with a variety of fruits and vegetables.  Make sure to consume a mixture of color to obtain your phytonutrient needs.  Remember, it’s prevention, not prescription!

AuthorSusan Dopart | Comment2 Comments |
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Sunday
Mar072010

Curcumin - Supplement or Tasteful Spice?

DateSunday, March 7, 2010 at 4:10PM

If you had an ailment 3000 years ago, more than likely you might seek a cure from a medicine doctor.  These doctors treated anything from general wounds and infections, to more severe medical afflictions.  A key treatment might have included the brightly colored spice turmeric.  Curcumin is responsible for the yellow color in this Indian spice, along with curry powder.

Current research is focusing on the beneficial properties of Curcumin.  Curcumin has been studied for its role in prevention of both Alzheimer’s disease and cancer since it is a powerful antioxidant with strong anti-inflammatory benefits.  It is now thought that one of the keys to lowering risk of cancer, diabetes or heart disease is to lower inflammation in the body.

A few epidemiological studies (ones in which an association exists between two things) revealed that individuals consuming foods with turmeric or curry a few times a month has less incidence of Alzheimer’s disease and cognitive problems than those who ate the spices less than once a month. 

UCLA Neurologist John Ringman studied Curcumin supplements in Alzheimer’s patients.  The study results showed no differences in patients treated with Curcumin supplements versus a placebo.  However, this study and others do show Curcumin has poor or uncertain absorption when taken in supplement form versus used as a food spice.

Research does show the supplement Curcumin has the potential to interact with blood thinning agents, NSAIDS (i.e. Motrin/Advil) and prescription medications metabolized by the liver.  In addition, this supplement is not recommended for those with liver or gallbladder disease.

Still to this day in India turmeric is referred to as “holy powder” for its health benefits.  Since turmeric has anti-inflammatory properties, why not include it in your regular diet? However, instead of grabbing a supplement, reach inside your spice cabinet and create a tasty recipe using turmeric or curry, which has the potential to benefit your health and possibly lower risk of Alzheimer’s and cancer.  That sure beats visiting a medicine doctor.

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