ScienceDaily (May 11, 2010)Article excerpt:Flaxseed is the richest plant source of alpha-linolenic acid, one type of omega-3 fatty acid. Several studies have already shown that flaxseed inhibits the formation of colon, breast, skin and lung tumors.
For these reasons, it was logical to study how omega-3 fatty acids affect ovarian cancer as there continues to be no effective treatment at this time, said Janice Bahr, a professor emerita in the U of I Department of Animal Sciences and one of the nation's leading poultry researchers.
According to Bahr, 25,000 women are diagnosed with ovarian cancer each year and 15,000 die. The incidences of death in other cancers have dropped recently, but ovarian cancer death rates have remained the same.
"The chicken is the only animal that spontaneously develops ovarian cancer on the surface of the ovaries like humans," Bahr said. "In this study, we evaluated how a flaxseed-enriched diet affected 2-year-old laying hens (hens that have ovulated as many times as a woman entering menopause)."
The results showed that hens fed a flaxseed-enriched diet for one year experienced a significant reduction in late-stage ovarian tumors.
"Most women diagnosed with ovarian cancer have a very poor prognosis because they are not diagnosed until stage 3 or 4 when the cancer has metastasized and spread to other parts of the body," Bahr said.
Hens fed the control diet had significantly more late-stage tumors that presented with fluid and metastases as compared to the hens fed a flaxseed diet. Though hens fed the flaxseed diet did not have a decreased incidence of ovarian cancer, they did experience fewer late-stage tumors and higher survival rates.
"In hens fed flaxseed, we found that more tumors were confined to the ovary and they had less metastatic spread," she said. "This is an important finding as the metastases that accompany late-stage ovarian cancer are the main cause of death from this disease. If the cancer is found at an early stage, when the tumor is still confined to the ovary, women have a much better prognosis and more treatment options."
In addition, researchers found that hens fed the flaxseed diet had better weight control which is important because obesity increases cancer risk. Both diets had equal caloric content, however the flaxseed-fed hens weighed less at six months than the control-fed hens. But at 12 months, the flaxseed-fed hens were the same weight and the control-fed hens had lost significant weight, which was indicative of their failing health. Ultimately, the flaxseed-enriched diet helped the birds maintain a healthy weight and resulted in less sickness and death.
"Through this research, we have proven that flaxseed supplementation for one year is able to reduce the severity of ovarian cancer in hens," she said.
An article by Edward Bauman, Ph.D. Nutrition Consultant
Edward Bauman, Ph.D., is a well respected nutrition educator and consultant at Partners in Health in Cotati, California, specializing in allergy, immune disorders and cancer recovery.
Flax Seed contains 27 anti-cancer compounds including fiber, pectin, vitamin E, magnesium and sitosterol )NCI, 1996). Flax is an excellent source of lignans, which, when converted in the gut to phytosterols, deactivate potent estrogens and testosterones that contribute to cancer growth (Aldercreutz, 1993). Rich in omega 3 fatty acids, flax has a soothing, anti-inflammatory effect. Can be taken as a crushed seed or oil (1-2 Tbs./day of either).
Garlic and Onions belong to the allium genus, and are renown anti- biotic and anti-fungals, chemical detoxifiers, useful in prevention and treatment of Alzheimer's Disease and depression by normalizing serotonin levels (Rutgers U. Medical Foods Conference, 1994). Rich in anti-oxidants selenium, quercetin and glutathione, allium foods protect against and can be used to treat cancer, heart disease, strokes and hypertension. (Recommended 1-4 cloves/day or 300 mg.
Dulse, Nori, Kombu and Agar are sea vegetables which are mainstays of Oriental and Island cultures, where people consume 1/4 oz per day. Protective against electro-magnetic radiation, chemical and metal toxicity, these mild, wild foods provide diverse and balanced trace minerals lacking in mainland soil. Teas (1981) reports a protective value of seaweeds against breast cancer. Subtle addition to soups, grains and salads. (1-4 Tbs./day suggested.)
Cruciferous Vegetables include cabbage, broccoli, cauliflower, kale and brussel sprouts. They are available year round, and best eaten in their tender young stage. Very nutrient dense, in anti-oxidants, carotenes, vitamins C and E, selenium, they protect against free radical damage. The phytochemical indole alters pathways to deconjugate excess estrogen and testosterone, while sulphorophane stimulates liver phase 2 conjugating enzymes to clear carcinogenic metabolites. (Johns Hopkins School of Medicine, 1995) 1-2 servings /day suggested.
Citrus Fruits cool and refresh the body, while cleansing the blood, lymph, liver and kidneys. Each part of the fruit is valuable: the skin has powerful aromatic oils which exhibit anti-microbial activity; the pulp is rich in anti-inflammatory, anti-allergenic, tissue stabilizing bioflavonoids; the juice provides vitamin C, electrolytes and trace minerals. (1-2 pieces/day suggested.)
Non-Glutinous Grains such as quinoa, millet, buckwheat, rice and amaranth are nutrient dense, hypo-allergenic, complex carbohydrates with a balance of B vitamins and magnesium to support optimal digestion and balance blood sugar. The over consumption of wheat, rye and oats contribute to digestive weakness, immune activation and chronic inflammatory disorders. (1-2 servings /day suggested.)
Dairy Foods' Calcium Protective against Breast Cancer
When French researchers analyzed the dietary intakes of 3,627 women using five 24-hour records completed over the course of 18 months, those with the highest average dairy intake had a 45% lower risk of developing breast cancer than women with the lowest average intake. When only pre-menopausal women were considered, benefits were even greater; those with the highest average dairy intake had a 65% reduction in breast cancer risk.
Analysis indicates the calcium provided by dairy foods is the reason why. Increasing calcium intake was associated with a 50% reduction in breast cancer risk for the whole population, and a 74% reduction for pre-menopausal women.
Ann Nutr Metab. 2007;51(2):139-45. Epub 2007 May 29.
"There's an explosion of compelling and consistent data associating DIETS RICH IN FRUITS AND VEGETABLES WITH A LOWER CANCER RISK," said epidemiologist Tim Byers, who studies the relationship between diet and chronic disease at the CENTERS FOR DISEASE CONTROL and PREVENTION in Atlanta. .... All in all, at least 200 epidemiologic studies from around the world have found a link between a plant-rich diet and a lower risk for many types of tumors.
This powerful epidemiological evidence is being bolstered by newer laboratory studies showing how functional components interfere with carcinogenesis. "THESE [PLANT] COMPOUNDS SEEM TO INTERACT WITH EVERY STEP IN THE CANCER PROCESS, MOSTLY SLOWING, STOPPING, or REVERSING THEM," Dr. Potter said.
"Lignans occur in many foods, but are especially concentrated in linseed (which are SEEDS FROM FLAX,). Lignans may have an antioxidant effect and may block or suppress cancerous changes. ...flax is also high in omega-3 fatty acids, which are thought to protect against colon cancer and heart disease."
ABOUT LOW-FAT COTTAGE CHEESE:
"In the 1970s, Dr. Pariza and his co-workers were investigating possible carcinogens formed by grilling meat when they stumbled across a substance that appeared to inhibit cancer instead of contributing to it. This was conjugated linoleic acid, a form of an essential fatty acid which is found in beef and in fat-containing dairy products.[like low fat cottage cheese - JB does not recommend meat in the diet]
"When Dr. Pariza tested the substance in animals that spontaneously develop breast cancer, he found that the conjugated acid slows the growth of cells that give rise to cancer. There is some laboratory evidence that it does this by jump-starting the immune system, which repels cancerous changes. This does not mean that people should 'chow down on dairy fat," he emphasized. But it does suggest that moderate consumption may be better than none at all.
ABOUT AVOIDING SUPPLEMENTS:
[as Dr. Budwig recommends]
"Simply put," said nutrition and cancer expert Cheryl Rock, an assistant professor at the University of Michigan, 'the best advice is to eat real food instead of relying on supplements. If you just take supplements, you simply don't get all of the compounds in foods we're still learning about. We don't know yet if we should combine an indole with an isoflavone, or folic acid with selenium. Right now, only nature knows best."
ABOUT FRUITS AND VEGETABLES:
"Recommendations from the National Cancer Institute (NCI) and others emphasize the importance of eating at least five to nine servings of fruits and vegetables each day, aiming for a wide variety.
"A good rule of thumb is to eat at least three different colors of fruits and vegetables every day. "We know, for example, that the red pigment in tomatoes has completely different bioactive ingredients than the orange pigment in carrots; the same is true for the bioactive ingredients in citrus fruits versus those in the cruciferous vegetables," said Dr. Hasler.
ABOUT GRAINS, NUTS, SEEDS AND LEGUMES:
"And be sure to eat other plant foods as well, said Dr. Potter. "Grains, nuts, seeds, and legumes also contain a wide variety of bioactive compounds."
ANOTHER SITE - Foods that Heal Cancer Include Flaxseeds & other Budwig Diet Items: http://www.aicr.org/site/PageServer?pagename=dc_foods_home
Research says Sunlight is Good for You [when not overdone]