Living with cancer-5: Common foods and anti-cancer diets

Living with cancer – 5: Common foods and anti-cancer diets

The previous posting concentrated on fighting oesophageal cancer, and providing support for radiotherapy, using foods that helped to protect healthy cells, and/or interfered with cancer cell growth. Given Zander is currently undergoing palliative radiotherapy, it is crucial to maximise the the anti-tumour effects, and minimise the side effects on healthy cells as much as possible during the radiotherapy. This posting takes a wider view of an anti-cancer diet, adding in more useful foods to those previously discussed. Foods covered are those generally familiar, and readily available. There is also an overall context, that changing diet can control the cancer, and add years to Zander's life expectancy.

I am using the list covered in Richard Beliveau & Denis Gingras' book, “Cooking with foods that fight cancer” [R B & D G- 2](2007). Zander has this book. Part One consists of a useful introduction to the facts about cancer, covering the strategies for dealing with it I covered in earlier postings. Part Two covers 14 specific foods, or families of foods. Part Three has recipes from around the world, which can act to provide ideas for an anti-cancer diet that suits Zander and his particular cancer.

Many of the food stuffs covered are also covered in 'The Rainbow Diet' and in 'Anti-cancer: a new way of life', and I will refer to these when useful. The overall strategy is to add to a healthy diet, that doesn't contain cancer promoters, those whole foods that have been shown to have anti-cancer activity. This strategy differs from the typical pharmaceutical approach of finding a molecule that has anti-cancer activity, isolating and purifying it, or synthesizing it and using it as a supplement. The phytochemicals (plant foods) strategy involves eating a wide variety of plants which have anti-cancer effects, and they work together to keep cancer tumours from growing, or to interfere with the growth of tumours so they reduce rather than multiply.

I am providing the page numbers to the sections covered in [RB & DG- 2]. I am omitting the pages on seaweed, and soy, and also the pages on green tea, red wine, chocolate, and probiotics, covered previously. I am focusing on those foods that seem most useful. I have also extracted back up notes from the other two books my postings have drawn on.

P. 69-76: The magic of mushrooms

Mushrooms are not plants, but fungi of which 100,000 species are known, with 2,000 being edible, and 500 known for influencing human body function. The ones I am concerned with are those most common in the UK supermarkets, and known to have anti-cancer benefits. These mushrooms contain polysaccharides that activate the immune system, and slow down cancer growth.

Research comparing the effects of extracts of different mushrooms on breast cancer cells were compared, the order of increasing effectiveness was: button, portobello, shiitake, enokitake, oyster, and king oyster mushrooms. Button mushrooms dropped cancer cell growth to 70% of tumour growth without mushroom extracts, shiitake mushrooms and oyster mushrooms dropped growth down to 50% and 10% respectively, of growth without extracts. While oyster mushrooms are the best, they are not as available nor as culinary versatile as the shiitake variety.

Shiitake mushrooms are available in major supermarkets. They contain lentinan, whose anti-tumour activity is well documented, so well worth adding to anti-cancer diet. They are a satisfactorily meaty mushroom, which can be used in many different ways. They are also available dried, and can be readily reconstituted in 30 minutes for cooking in soups, stews, or stir-fries, so recommended for adding to any vegetable mixes – three to four times a week.

P. 79-83: Flaxseed

Flaxseed is the best vegetable source of omega-3 fatty acids. However, the omega-3 occurs in the form of short chain molecules, which are not utilised by the body as well as the long chain molecules in fish oils. Given Zander is not a vegetarian, I am not recommending the use of flaxseed. Oily deep sea fish is a good source of omega-3. However, such oily fish needs to be fresh, not smoked, dried or processed as these foods contain cancer-promoting preservatives, salt and sugar. Omega-3 supplements are needed to cope with the excess of cancer-promoting omega-6 fatty acids in our usual diets.

The other useful anti-cancer properties of flaxseed particularly affect hormone cancers – breast and prostate – so again flaxseed isn't needed in Zander's diet.

P. 85-91: Herbs and spices

Three spices with powerful anti-inflammatory, anti-cancer, and antimicrobial properties:

Turmeric with active molecule curcumin, ginger with active molecule gingerol, and chili pepper with active molecule capsaicin. Turmeric has been dealt with in LwC-4. The main anti-cancer effects of gingerol are the same as that of curcumin.

Capsaicin promotes endorphins in the body, reducing stress hormones. In 2007 research by Nottingham University showed that this natural compound could actually knock out an enzyme which is unique to the power production system of a cancer cell, and is not found in healthy cells. Scientists are hoping to prepare a drug based on this compound.

Plants of the Lamiceae family all show various types of anti-cancer activity. Main examples are the culinary herbs: mint, thyme, marjoram, oregano, basil and rosemary. They contain a number of different anti-cancer compounds, which target cancer tumours in different ways. The use of these herbs in anti-cancer cooking is recommended.

Apiaceae family herbs – like parsley, coriander, cumin, fennel, anise and chervil – are all anti-inflammatory, so contribute to an anti-cancer diet by reducing the risks of tumour growth.

[CW] P. 251 Black pepper

Black pepper contains the alkaloid piperine. This has already been mentioned as enhancing the effects of curcumin. The National Cancer Institute in America talks of its thermogenic properties and states that 'co-ingestion of piperidine enhances the bioavailability of various nutrients, including beta-carotene, curcumin, selenium, pyridoxine and coenzyme Q10. In addition, this agent may exert anti-inflammatory and anti-tumour activities and may enhance the production of serotonin'. Piperine and reseervatrol were shown to increase tumour sensitivity to radiotherapy.

P. 102-103: Of cabbages ... and cancer

Cabbage belongs to the cruciferous vegetable family, which includes broccoli, cauliflower, kale, curly kale and brussel sprouts. These vegetables have a high glucosinolate content – powerful anti-cancer compounds found exclusively in cruciferous vegetables. Research studies have shown that regular crucifer consumption significantly lowers the risk of developing a whole host of cancers, especially cancers of the lung, bladder, breast and the gastrointestinal tract, which include eosophageal cancer.

“This protective effect of crucifers derives mostly from their ability to block the carcinogenic potential of a large number of particularly dangerous substances that can alter the cell's DNA, thereby causing damage that leads to the growth of tumours. Glucosinolates stimulate the natural activity of our defence mechanisms, accelerating the elimination of these (damaging) substances; depriving them of a longer noxious stay in the body reduces their carcinogenic potential. … many cancers are directly imputable to deficiencies in these important detox systems. Eating crucifers regularly, on the other hand, improves the performance of these systems. … Whether in soups, stir-fried or steamed, a minimum of three weekly servings of cruciferous vegetables represents one change in dietary habits that will have the most impact on the risk of being touched by cancer.”

P. 108-109: Tomatoes and prostate cancer

“Studies have shown that the incidence of prostate cancer is less widespread in regions where the population regularly consumes dishes prepared with tomatoes. Men in Italy, Spain, and Mexico suffer less from prostate cancer than men in areas where fewer tomato-based dishes are eaten. These findings led researchers to suspect that tomatoes might contain substances that slow the development of this disease. It seems this protection is linked to the presence of lycopene, a pigment found mostly in tomatoes, and the substance responsible for the tomatoes characteristic rosy hue.”

Some studies have shown that persons with lycopene blood levels more elevated than average run a significantly lower risk (25% – 30% lower) of developing prostate cancer. To obtain blood lycopene levels high enough to interfere with the growth of precancerous cells in the prostate, it is important to eat cooked tomatoes. Ideally, cook in olive oil (extra-virgin cold-pressed), which increases lycopene content, and allows the lycopene to be more easily assimilated by the cells. Passata, the sieved form of cooked tomatoes, is readily available and can be used to make sauces, or add to vegetable dishes.

P. 110: Berries: the power of the little guy

“Although berries are best known for their exquisite flavour, they pack some unexpected punch: they are an exceptional source of very powerful anti-cancer molecules that may very well lower the risk of developing certain types of cancers.” Most berries are an exceptionally abundant source of several classes of polyphenols that possess anti-cancer potential: ellagic acid, anthocyanidins, and proanthocyanidins.

“Ellagic acid, found in large amounts in raspberries and strawberries, and anthocyanidins, principally associated with blueberries, are able to selectively block the activity of at least two proteins essential to the development of cancer (PDGF and VEGF receptors). These molecules interfere with the formation of new blood vessels in the neighbourhood of the tumour, thus cutting off its supply routes, preventing the tumour from obtaining the oxygen it needs to grow and spread. Proanthocyanidins, found in cranberries and blueberries, have extraordinary antioxidant strength, several studies have corroborated their potential to interfere with different phases of tumour development.”

The above account is amplified with more research details in [RB & DG-1]. In [CW] [P. 247] there are further details of the research on ellagic acid. “Ellagic acid is an extremely stable polyphenol. … It is a proven antioxident, anti-carcinogen, anti-mutagen and anti-cancer initiator.” … It is found in some 46 different fruits and nuts, for example pomegranate, red raspberries, blackberries, strawberries, blueberries, cranberries, pecans, and walnuts.”

The benefits of ellagic acid are said to come from eating just half of one cup of red raspberries per day. Frozen berrries, with no added sugar or fruit juice, appear to be the best way to consume these anti-cancer foods. So thawing and crushing raspberries can provide an end of meal sweet, adding some Stevia if they are a little tart.

P. 1112-113: Citrus Fruits: So much more than vitamin C

Citrus fruits are an excellent source of vitamin C. In addition they also contain significant quantities of monoterpenes and flavanones, two classes of compounds that play a key role in the beneficial effects associated with regular citrus fruit consumption.

“Of all the fruits studied, citrus fruits exhibit some of the strongest anti-cancer activity on record. Numerous studies have shown that the consumption of citrus reduces by half the risk of developing certain kinds of cancers, in particular those of the digestive system (esophagus, mouth and stomach). The effect is likely linked to the ability of the anti-cancer molecules present in citrus, monoterpenes and flavanones, to carry out two tasks: first, interfere with different processes, especially cancer cell growth, that are necessary for tumour development; and second, reduce inflammation, thus depriving tumours of an important stimulus for growth.”

“Drinking a glass of orange juice for breakfast is, of course, an excellent way of to take in some needed vitamin C. More surprisingly it also protects the body against the possible development of certain types of cancers.” [RE: a better way with existing cancers is to eat an orange a day, so having the benefit of the whole food, and slowing the passage of sugar into the blood.]

P. 252 [CW] Olive oil

Olive oil has already been mentioned as the preferred cooking oil because of its high percentage of monounsaturated oil, and its stability at high cooking temperatures. Extra-virgin olive oil seems to be particularly healthy, as it is made from presssing olives without the use of hear or chemical treatments. Cancer benefits start with the issue of good cholesterol, good fats and fewer free-radicals. Olive oil also contains polyphenols which confer anti-cancer benefits:

• Olive oil polyphenols have been shown to reduce inflammation by inhibiting the COX-2 enzyme.
• The University of Ulster have shown another ingredient, oleocanthal, is particularly important in reducing inflammation.
• Danish scientists have shown that olive oil reduces oxidative damage to cells and DNA (Copenhagen University Hospital).
• Natural compounds in extra-virgin olive oil suppressed the cancer-promoting gene HER-2 (Catalan Institute of Oncology, Dec 2008).
• Rats fed on olice oil have fewer precancerous cells and fewer tumours than the control group of rats (Barcelona 2008).
• Researchers at Universitat Autonoma de Barcelona have shown that long-term usage of olive oil protects DNA from free-radical damage, deactivates certain dangerous proteins and lowers overall risk of cancer.

P. 242 [CW] Anti-cancer plant pigments

Plants have the ability to synthesize an amazing array of natural compounds. The more research is done on these natural compounds found in food, the more attention is being paid to appropriate diets, for general health, dealing with diseases and chronic conditions. Gary Stoner, lead researcher at Ohio State University Cancer Center, after discovering the anti-cancer powers of blackberries and other colourful foods declared “What is emerging in cancer chemo-prevention is that using single compounds alone is not enough”. He advocated eating more beneficial foods at the same time as blackberries – grapes, medicinal mushrooms, broccoli, cruciferous vegetables and flaxseed.

A notable feature of fruits and vegetables is the variety of colours they come in. Research is more and more showing that their beneficial qualities for humans lie in these pigments. What is being advocated for optimum health is eating a 'rainbow diet' of fruit and vegetables. This is the origin of the name of the book, 'The Rainbow Diet – and how it can help you beat cancer.