Living with cancer-4: Anti-cancer foods for fighting oesophageal cancer

Living with cancer – 4: Anti-cancer foods for fighting oesophageal cancer

Oesophageal cancer is a cancer of the digestive tract, rarer than stomach or colon cancer so doesn't show up as often in medical studies of the digestive tract as other cancers. It is known that nitrites, N-nitroso compounds, and smoking encourage oesophageal cancer.

[CW] [P.109] Nitrate and nitrite

“A study of 22,000 women in Iowa showed that nitrate, common in rural areas was associated with bladder cancer. 20% of ingested nitrate was shown to be transformed in the body to nitrite and
N- nitroso compounds causing cancers such as colon and bladder (May 2001 study).

Scientists from 19 countries at IARC in Lyon (2007) have concluded that high nitrite levels, especially in conjunction with low vitamin C levels, are linked to various cancers especially stomach, oesophageal and brain.”

Many processed meat foods have nitrates as preservatives: [P.109] “Nitrates are frequently added to meat to brighten it. Sodium nitrite and nitrate are widely used in dried meats, bacon, pepperoni, sausages, hams and hot dogs.”

[Minimising nitrates is part of a healthy diet. For Z's cancer cutting them out completely is wise.]

Green Tea and Garlic: specific anti-cancer foods for oesophageal cancers

[CW] [P. 251/2] Green Tea

(“Green tea) … contains important polyphenols which the lack of processing leaves unaltered, while the drying process concentrates ...”

Epigallocatechin gallate (EGCG), a catchetin in green tea, has been shown to limit oesophageal cancer even amongst smokers and drinkers by 60 %.

EGCG has been shown to block an enzyme that multiplies cancer cells causing their death.

[RB & DG-2]

“The key to fully benefiting from the special properties of green tea is to choose the varieties that contains the highest amounts of catechins*, and therefore of EGCG, and to consume these on a regular basis, so that EGCG, blood levels stay high enough to attack precancerous cells over and over again. Choose Japanese green teas, richer in catechins, over Chinese teas, and brew the tea at 80⁰C for eight to ten minutes, to extract the maximum quantity of these molecules. Prepared in this way, three daily cups of tea will allow you to take in an optimum catechin “allowance” for enabling effective protection against cancer.” The Japanese tea with the most EGCG is sencha-uchiyama, with 5.6% of the leaf weight. (*different spelling of catchetin.) 

[CW] [P. 258/9] Garlic for treating cancers of the digestive tract

“Garlic crops up time and time again in the fight against cancer, whether we are looking at Asian diets, or Mediterranean diets, glycoproteins or yeast control. The bad news is that fresh, chopped or crushed garlic is essential. Cooking ruins the effect … [Rose: Interesting results about garlic, but not of much practical use except for raw garlic addicts as you need to eat a lot. However cooked garlic does have health benefits, as well as adding flavour to meals] There are several active ingredients. Most garlics have active sulphur ingredients. Although many reports talk about the active ingredient being allicin, other anti-cancer agents, like alliin and the enzyme allinase, appear to be produced on cutting or crushing.”
[Rose: I'm omitting the many research studies here, but can supply them if anyone is interested.] 

Three more foods for an anti-cancer diet: turmeric, red wine, dark chocolate

[RB &DG-1] [P. 99-103] Turmeric

“Turmeric ... featured in the list of over two hundred and fifty medicinal plants mentioned in a series of medical treatises dating from 3000 BC, written in cuneiform on stone tablets , ...” “Scientists', interests in turmeric as a food perhaps capable of preventing cancer grew from our awareness of its presence in numerous past medicinal traditions.” “Turmeric is a staple of India's daily diet: Indians consume on average 1.5 – 2 grams per person per day.”

While no epidemiological study has explored the potential link between turmeric intake and cancer rates, there is a consensus in the scientific community around the idea that turmeric may be the reason for the disparity between the rates of nine common cancers in India and Western countries. Comparing the rates per 100,000 population in the USA and India, the USA has an average of three times as many cancers in the group of nine compared to India.

In numbers of laboratory experiments with mice it was shown that the major constituent of turmeric, curcumin, might be useful in in the prevention and treatment of several different types of cancers, including stomach, intestinal, colon, skin, and liver cancers. These findings are backed up by findings that curcumin blocked the growth of an impressive number of cancer cells from human tumours, including leukaemia cells, and colon, breast and ovary cancer cells.

Many recent experiments and studies have shown strong anti-inflammatory effects for turmeric. (Inflammation is important in the development of cancer.) This effect has been demonstrated in the human body: the daily consumption of turmeric lowers the amounts of pro-inflammatory molecules in the bloodstream. Other effects are the targeting of different types of cancer cells, forcing them to self-destruct through apoptosis. Daily consumption of turmeric is advised, along with black pepper to make the curcumin more bioavailable. Turmeric may be added to many dishes besides curries.

[RB &DG-1] [P. 145 – 155] Red wine

“The analysis of over fifty epidemiological studies conducted on the mortality rates of Western populations illustrates the existence of a response to alcohol that may be represented by a J-shaped curve. Moderate quantities of alcohol (two to four glasses of about 120 milliletres each of wine per day for men, and one or two glasses for women) significantly diminish the risk of death for all causes. However, when these amounts are exceeded the mortality risk increases very dramatically.”

Studies of the effects of red wine on cardiovascular disease, in thirteen studies, showed that moderate red wine drinkers had about 30% fewer risks of being affected. Similarly, a Danish study showed that moderate wine consumption induced a 40% decrease in risk of death related to cardiovascular disease, along with a 22% decrease in cancer mortality risk.

“The anti-cancer properties of red wine have been attributed to the large numbers of polyphenols it contains, and in particular 'reservatrol'. Reservatrol is found exclusively in red wine. Reservatrol is produced in the skins and seeds of red grapes, when the plant is under attack by fungi.”

“In 1996, it was identified as the first molecule of dietary origin capable of interfering with the progression of cancer by inhibiting all three stages necessary for the development of the disease: initiation, promotion, and progression. Like curcumin, reservatrol is an extremely powerful anticancer molecule whose modes of action can be compared favourably to those of many drugs of synthetic origin that act to limit the growth of cancer cells. Current studies indicate that reservatrol is absorbed very rapidly into the body, meaning that the molecule reaches the bloodstream quickly and is on hand to act on cells.” 

Because pesticides are not used on organically grown grapes more reservatrol is found in organic wines. The amount of reservatrol also varies according to the climate of the vineyards, with more being produced in temperate, rainy regions. The daily consumption recommended as an anti-cancer drink is 1-2 glasses daily of organic cabernet sauvignon with food.

[RB &DG-1] [P. 157 - 161] Dark chocolate

These pages are written about dark chocolate that is 70% cocoa mass. However, Green and Blacks now produce a dark chocolate that is 85% cocoa mass, so the high sugar and fat content has been reduced by half. Similarly the reported GI of 35 will also be much reduced. Also the impact on blood cholesterol is neutral.

“The potential health properties of dark chocolate are related to the abundance of polyphenols it contains. According to analyses, chocolate, and especially dark chocolate, possesses truly sensational antioxidant activity, that is five times greater than a cup of black tea, three times greater than that of green tea, and twice as strong as a glass of red wine. It is now believed that this high polyphenol content is the primary factor responsible for the positive health benefits of chocolate.”

In addition to the beneficial effect on the cardiovascular system there are strong grounds for suspecting anti-cancer activities. This is because the phytochemicals in cacao, the source of the cocoa mass in chocolate, are very similar to those of other foods that play a role in cancer prevention. Studies are at an early stage. 

However, “Scientists have observed that the proanthocyanidins in cocoa mass are able to slow the development of certain cancers, especially lung cancer, induced in laboratory animals. The absorption of the polyphenols in cacao may cause a sharp drop in the levels of EGFR, a receptor essential to angiogenesis and the growth of cancerous cells. Just like the proanthocyanidins present in cranberries, the proanthocyanidins present in cacao may contribute to the prevention of cancer by acting on the multiple events involved in the progression of this disease.”

[Rose: Definitely more studies needed, however sufficient promise, with minimal negatives, make the 85% chocolate very attractive. And it satisfies my craving for something sweet, so I've increased my consumption to 20 grams a day. The recommended amount is not more than 40 grams a day].

Constituents of foods that increase the effectiveness of radiotherapy

[CW] [P. 150] “In 2001 John Boik of MD Anderson* stated that Natural Compounds could actually enhance the effects of radio-and-chemotherapy. This was after he had reviewed over 4,000 scientific research studies for his book 'Natural Compounds in Cancer Therapy'. This was also the conclusion of UCLA in 2004 who stated that whilst healthy cells controlled their uptake of anti-oxidants and 'stopped' when they'd had enough, cancer cells had lost this control and anti-oxidants could move into a cancer cell in excess and help the radio or chemotherapy destroy it.” *[M D Anderson Cancer Center - Texas]] 

[CW] [P. 152] Research points + added info elsewhere in the book in square brackets [...]

• “St Thomas' Hospital has some research (but no clinical trials as yet} to show that both isoflavones and selenium can improve the success of radiotherapy.

[Isoflavones: a good food source is dry roasted soya beans or raw soya beans – known as edamame.] (Rose: Dry roasted soya beans are good for snacks – available in supermarkets – likely to be on shelves with “Food Doctor” stuff like the “Roasted Beans”)]
[Selenium: generally recognised as an essential mineral, deficient in European diets, and particularly in cancer patients. One of the most important anti-cancer minerals. Daily anti-cancer dose 100 – 200 micrograms – do not exceed 200 micrograms.]

• MD Anderson repeated German research that using astragulas to deliver enhanced radiotherapy results. They have found that it can double survival times.

[Astragulas: p. 175 “One extremely important conclusion from several US and German studies is that astragulas seems to help the immune system differentiate between healthy cells and rogue cells, thereby boosting the body's total 'cancer-fighting system'. A consequence of this is the added benefit of improving the effectiveness of radio-and-chemotherapy treatments.” The mechanism appears to be that it attaches itself to cell membranes – to bacteria, viruses and cancer cells, making them visible to the immune system cells that 'eat' foreign bodies.]

• Harvard Medical School and other researchers have used vitamin D with radiotherapy and shown improved outcomes.

[Vitamin D: A lot of research on vitamin D has been done by Harvard Medical School. There is research on its effectiveness with all types of cancer. In 2009 researchers established that cancer cells have large numbers of receptors that accept vitamin D, and it will kill the cancer cells it joins. Recommendations are up to 5000 iu. Two tablets a day = 4000 iu, seems a useful dose.]

• Two 2011 studies showed that both flaxseed and probiotics could reduce damage to healthy cells during radiotherapy.”

[Flaxseed: The benefit of flaxseed in connection with radiotherapy seems to be to do with its content of omega-3 fatty acids. However, the omega-3 molecules in flaxseed are short chains – not as effective generally as the long chain omega-3 molecules found in fish oils.]

[Probiotics: Research over the years has linked a lack of beneficial bacteria in the gut to all manner of illnesses from allergies like asthma to heart disease and cancer. They fulfill a major role in stimulating immune responses. Beneficial bacteria also produce sodium butyrate, which has been shown to cause cancer cell death (apoptosis). Many substances in addition to antibiotics kill off these beneficial bacteria.

Probiotics, as sold by reputable pharmaceutical organisations are likely to have 5 - 9 different strains. The label probiotic means they have been tested and are guaranteed to reach the gut where they work. The suggestion is they be topped up everyday, as they are susceptible to antibiotics as drugs, in meat, even in chlorinated tap water, and in the anti-bacterial products found in household cleaners. To promote healthy friendly bacteria eat plenty of high fibre wholefoods.]

[CW] [P.152] B vitamins that increase radiotherapy effectiveness:

Folic acid: This is essential for sending accurate copying of cellular genetic code. Its release from foods is controlled by beneficial bacteria. It helps protect nearby healthy cells from radiotherapy, along with reducing side effects. Daily anti-cancer dose is 400 micrograms. Can be supplied by B vitamin complexes which contain that amount in their daily dose.

Niacin: A water soluble B vitamin also called nicotinic acid or vitamin B-3. Important in the formation of key enzymes, and in the energy development process. Daily anti-cancer dose 20 milligrams. Amongst the many known benefits: Has been shown to induce apoptosis in cancer cells. Plus increased intake of niacin is linked to decreased risk (circa 40%) of throat, mouth and oesophageal cancers.

B vitamins: are needed for general health, and although they occur in some foods, a B-complex supplement is recommended for anti-cancer diets.