Cancer-Causing Food Ingredients:Cancer-Causing Food Ingredients: Its Prevention and Control Its Prevention and Control

Dennis Ramon M. Tudtud, MD, FPCP, FPSMODennis Ramon M. Tudtud, MD, FPCP, FPSMODiplomate, Philippine Specialty Board of Internal MedicineDiplomate , Philippine Specialty Board of Medical Oncology

President, Philippine Society of Medical Oncology

MAGNITUDE OF THE CANCER PROBLEMMAGNITUDE OF THE CANCER PROBLEM IN THE PHILIPPINES IN THE PHILIPPINES

• 3rd in incidence after communicable & cardiovascular diseases

•1 out of 1,800 Filipinos has cancer

•114:103 females: males

•Incidence increases with age

MORTALITY FROM CANCERMORTALITY FROM CANCER

Leading cancer sites of mortality:Leading cancer sites of mortality:FemalesFemales breastbreast cervix uteri cervix uteri lung lung

MalesMales lunglung liverliver colon/rectum colon/rectum

2005 Phil Cancer Facts & Estimates

DEVELOPMENT of CANCERDEVELOPMENT of CANCER

Healthy cell

Dead cell Lose many cells

Cell damaged

Cell regeneration

Impaired cellRegeneration

Aging

Cancer

OXIDANTS

Main Causes Of Cancer

1. SMOKING

2. AGING

Affected by lifestyle choices ( stress, lack of exercise and sleep) and diet

I. SmokingI. Smoking

Tobacco use is the most preventable cause of cancerTobacco use is the most preventable cause of cancerCigarette smoke has enormous amount of oxidantsCigarette smoke has enormous amount of oxidantsMost people know smoking causes lung cancerMost people know smoking causes lung cancerCauses a higher risk of esophageal, stomach, kidney, Causes a higher risk of esophageal, stomach, kidney, bladder, pancreas, cervical, uterine, head and neck, bladder, pancreas, cervical, uterine, head and neck, tongue tongue

Surgeon General of the USA showed that tobacco smoke Surgeon General of the USA showed that tobacco smoke contains more than 4,000 chemicals, and at least 43 of them contains more than 4,000 chemicals, and at least 43 of them cause cancercause cancer

2. AGING. AGING• Anyone of any age can get cancer•Getting older is one of the biggest risk

factors• Aging is partly caused by oxidants

that can damage DNA•Antioxidants like vitamins A and C

minimize damage from oxidants, but most humans don't get enough nutrients to ward off cancers

AgingAging Aging From Lack of Physical ActivityAging From Lack of Physical Activity

Gain weightGain weightToo little exercise, lack muscles mass, poor bone healthToo little exercise, lack muscles mass, poor bone healthBeing overweight increase the risk for Breast, Colon, Being overweight increase the risk for Breast, Colon, Kidney, Uterus ,Esophageal Cancers Kidney, Uterus ,Esophageal Cancers Produce too many hormones that cause cancer to growProduce too many hormones that cause cancer to grow

Aging and NutritionAging and Nutrition•Aging isn't just the number of years Aging isn't just the number of years

since we were bornsince we were born•It is How quickly the parts of our bodiesIt is How quickly the parts of our bodies

wear outwear out•Our bodies age partly because it Our bodies age partly because it

doesn’t get enough of the right nutrientsdoesn’t get enough of the right nutrients

Too much fat and caloriesToo much fat and calories

Not eating foods that contain antioxidants Not eating foods that contain antioxidants which boost the immune system and fight which boost the immune system and fight disease--can lead to many forms of cancer. disease--can lead to many forms of cancer. •Poor diet is one of the main contributors to Poor diet is one of the main contributors to agingaging

CANCER, FOODS and FOOD INGREDIENTS

KEYS to AVOID CANCER-CAUSING FOODSKEYS to AVOID CANCER-CAUSING FOODS

•Knowing which ingredients are carcinogens or Knowing which ingredients are carcinogens or cancer promoters cancer promoters

•Proper handling and preparation of certain foodsProper handling and preparation of certain foods•Reading food labels to permanently Reading food labels to permanently

avoid consuming those ingredientsavoid consuming those ingredients

Common Cancer Causing SubstancesCommon Cancer Causing Substancesin Foodsin Foods

� Food Additives - BHA, BHTFood Additives - BHA, BHT

� � Refined SugarRefined Sugar

•AcrylamidesAcrylamides

•Omega 6 – vegetable oilsOmega 6 – vegetable oils

•Sodium NitriteSodium Nitrite

•Hydrogenated OilsHydrogenated Oils

•Spoiled corn & peanuts (aflatoxin)Spoiled corn & peanuts (aflatoxin)

Food additives• Used to prolong shelf life and preserve flavor and color Used to prolong shelf life and preserve flavor and color • Increases cancer risk and cardiovascular diseaseIncreases cancer risk and cardiovascular disease

Generally Recognized as Safe

•In 1958 US Congress established a GRAS listIn 1958 US Congress established a GRAS list

•In 1960 the Color Additive Amendment was passed and In 1960 the Color Additive Amendment was passed and includes a provision, the includes a provision, the Delaney ClauseDelaney Clause, that , that prohibits prohibits any additives shown to cause cancer in humans or any additives shown to cause cancer in humans or animals to be added to our food animals to be added to our food This is not being strictly enforced!This is not being strictly enforced!

Artificial colors proven to increase cancer risks, hyperactivity in Artificial colors proven to increase cancer risks, hyperactivity in children, and allergies, are still found in our food children, and allergies, are still found in our food

•Some additives are listed as “natural” flavorings or Some additives are listed as “natural” flavorings or colorings but can contain over 40 chemical compounds colorings but can contain over 40 chemical compounds

another misleading labelanother misleading label

BHT (Butylated Hydroxytoluene)BHT (Butylated Hydroxytoluene)

•To help protect flavor, retards rancidity in To help protect flavor, retards rancidity in oilsoils

•Should be avoided by infants, young Should be avoided by infants, young children, pregnant women and those children, pregnant women and those sensitive to aspirin, may be toxic to the sensitive to aspirin, may be toxic to the nervous system, (BHT – banned in England)nervous system, (BHT – banned in England)

•BHT is common in potato chips, baked BHT is common in potato chips, baked goods, cosmetics and other products goods, cosmetics and other products

� � A related substance known as A related substance known as butylated butylated hydroxyanisole (BHA) may be used instead hydroxyanisole (BHA) may be used instead of BHTof BHT

Debate on BHTDebate on BHT

• Some studies linked BHT with an increase in Some studies linked BHT with an increase in tumors and cancerstumors and cancers

• Other studies suggested that it may protect Other studies suggested that it may protect the body from free radicals which cause other the body from free radicals which cause other cancerscancers

• BHT seems to have antimicrobial and antiviral BHT seems to have antimicrobial and antiviral activity, and it has in fact been used in activity, and it has in fact been used in medical research for treating conditions medical research for treating conditions related to the herpes virus familyrelated to the herpes virus family

• FDA still considers BHT to be safe, although FDA still considers BHT to be safe, although consumers who wish to avoid it may want to consumers who wish to avoid it may want to check their labels carefullycheck their labels carefully

Refined SugarsRefined Sugars

•Cancer develop, in part,Cancer develop, in part,

by feeding on sugar in theby feeding on sugar in the

bloodstreambloodstream

•Solution to an Anti-Cancer Diet:Solution to an Anti-Cancer Diet:

eat a low glycemic dieteat a low glycemic diet

eat less refined sugarseat less refined sugars

consume more dietary fibersconsume more dietary fibers

Cancer's Molecular Sweet ToothCancer's Molecular Sweet Tooth and the Warburg Effect and the Warburg Effect

Jung-Jung-whanwhan Kim Kim1, and Chi V. Dang1,2 Cancer Res September 15, 2006 66; 8927

Warburg EffectWarburg Effect•Warburg reported a fundamental difference between Warburg reported a fundamental difference between

normal and cancerous cells to be the ratio of glycolysis normal and cancerous cells to be the ratio of glycolysis to respirationto respiration

•"healthy" cells mainly generate energy from oxidative "healthy" cells mainly generate energy from oxidative breakdown of pyruvate which is an end-product of breakdown of pyruvate which is an end-product of glycolysis, and is oxidized within the mitochondriaglycolysis, and is oxidized within the mitochondria

• In contrast, In contrast, cancer cells show signs of glycolysis, (the cancer cells show signs of glycolysis, (the process of sugar breakdown) with lactate secretion even in process of sugar breakdown) with lactate secretion even in the presence of oxygenthe presence of oxygen

•Hypothesized that cancer and tumor growth are caused by Hypothesized that cancer and tumor growth are caused by the fact that tumor cells mainly generate energy (as e.g. ATP) the fact that tumor cells mainly generate energy (as e.g. ATP) by non-oxidative breakdown of glucose (glycolysis)by non-oxidative breakdown of glucose (glycolysis)

Pancreatic tumor cells use fructose to Pancreatic tumor cells use fructose to divide and proliferatedivide and proliferate

“These findings show that cancer cells can readily These findings show that cancer cells can readily metabolize fructose to increase proliferation”metabolize fructose to increase proliferation”

Journal of Cancer Research, Dec. 2010Journal of Cancer Research, Dec. 2010

““They have major significance for cancer patients They have major significance for cancer patients given dietary refined fructose consumption, and given dietary refined fructose consumption, and indicate that efforts to reduce refined fructose intake indicate that efforts to reduce refined fructose intake or inhibit fructose-mediated actions may disrupt or inhibit fructose-mediated actions may disrupt cancer growth.”cancer growth.” Dr. Anthony Heaney, UCLA’s Jonsson Cancer CenterDr. Anthony Heaney, UCLA’s Jonsson Cancer Center

Refined Sugars on LabelsRefined Sugars on Labels• high-fructose corn syruphigh-fructose corn syrup• sugar sugar • sucrosesucrose• enriched bleached flourenriched bleached flour• white ricewhite rice• white pastaswhite pastas• white breadswhite breads• other "white" foodsother "white" foods

WHITE

WHEAT

AcrylamideAcrylamideAcrylamideAcrylamide

Forms from sugars and an amino acid (asparagine) Forms from sugars and an amino acid (asparagine) during certain types of high-temperature cookingduring certain types of high-temperature cooking

• Frying, roasting, and bakingFrying, roasting, and baking

• Mainly in foods made from plants, such as potato Mainly in foods made from plants, such as potato products, grain products, or coffeeproducts, grain products, or coffee

• Does Does notnot form, or at lower levels, in dairy, meat, form, or at lower levels, in dairy, meat, and fish productsand fish products

• More likely to accumulate when cooking is done for More likely to accumulate when cooking is done for longer periods or at higher temperatureslonger periods or at higher temperatures

ACRYLAMIDEACRYLAMIDE

OMEGA 6 FATTY ACIDSOMEGA 6 FATTY ACIDS

•Omega-6 fatty acids are one of two groups of Omega-6 fatty acids are one of two groups of essential essential fatty acids (EFAs) fatty acids (EFAs) that are required in human nutrition that are required in human nutrition

•Omega-6 fatty acids include Omega-6 fatty acids include linoleic acid linoleic acid and its and its derivativesderivatives

•Excessive levels of certain Excessive levels of certain nn−6 fatty acids, relative to −6 fatty acids, relative to certain certain nn−3 (Omega-3) fatty acids, shifts the physiologic −3 (Omega-3) fatty acids, shifts the physiologic state of tissues to prothrombotic, proinflammatory and state of tissues to prothrombotic, proinflammatory and proconstrictive statesproconstrictive states

•The optimal ratio (The optimal ratio (nn-6 FA: -6 FA: nn-3 FA) : 4 to 1 or lower-3 FA) : 4 to 1 or lower•Modern Western diets typically have ratios in excess of Modern Western diets typically have ratios in excess of

10 to 1, some as high as 30 to 110 to 1, some as high as 30 to 1

Excessive Omega 6 fatty acid IntakeExcessive Omega 6 fatty acid Intake

A high consumption of omega-6 polyunsaturated A high consumption of omega-6 polyunsaturated fatty acids (PUFAs), found in most types of vegetable fatty acids (PUFAs), found in most types of vegetable oil, may increase the likelihood that postmenopausal oil, may increase the likelihood that postmenopausal women will develop breast cancer. Similar effect was women will develop breast cancer. Similar effect was observed on prostate cancer.observed on prostate cancer.

E.Sonestedt et al, Article 1st published online17 July 2008, Int’l J Cancer

Chronic excessive production of Chronic excessive production of nn−6 eicosanoids is −6 eicosanoids is associated with heart attacks, thrombotic stroke, associated with heart attacks, thrombotic stroke, arrhythmia, arthritis, osteoporosis, inflammation, mood arrhythmia, arthritis, osteoporosis, inflammation, mood disorders, obesity, and cancer.disorders, obesity, and cancer. P. Calder, American Journal of Clinical Nutrition, Vol. 83, No. 6, S1505-1519S, P. Calder, American Journal of Clinical Nutrition, Vol. 83, No. 6, S1505-1519S,

June 2006 June 2006

Omega 6 fatty acidsOmega 6 fatty acids

• Four major food oils (palm, Four major food oils (palm, soybean, rapeseed, and soybean, rapeseed, and sunflower)sunflower)

• Poultry and meatPoultry and meat

• EggsEggs

• NutsNuts

• Most vegetable oilsMost vegetable oils

OMEGA 6 : OMEGA 3 OMEGA 6 : OMEGA 3 FATTY ACID RATIOFATTY ACID RATIO

Solution is to balance omega 6 intakes with high omega 3 intakesSolution is to balance omega 6 intakes with high omega 3 intakes

Omega 3 Fatty AcidsOmega 3 Fatty Acids•Essential fatty acidsEssential fatty acids•Omega-3 FA’s are thought to play an important Omega-3 FA’s are thought to play an important role in reducing inflammation throughout the role in reducing inflammation throughout the body -- in the blood vessels, the joints, and body -- in the blood vessels, the joints, and elsewhere.elsewhere.•Rich sources of omega-3 FA’s are from cold Rich sources of omega-3 FA’s are from cold water oily fish, such as salmon, herring, mackerel, water oily fish, such as salmon, herring, mackerel, anchovies, and sardinesanchovies, and sardines•Recommended Intake for Recommended Intake for nn−3 :−3 :

1.6 gm/day for men and 1.1 gm/day for women1.6 gm/day for men and 1.1 gm/day for women

An increase in the consumption of fish and fish n-3 An increase in the consumption of fish and fish n-3 polyunsaturated fatty acids in industrialized countries polyunsaturated fatty acids in industrialized countries may contribute to lower breast and colorectal cancer risksmay contribute to lower breast and colorectal cancer risks

It is concluded that fish consumption is associated It is concluded that fish consumption is associated with protection against the later with protection against the later

promotional stages of promotional stages of

colorectal carcinogenesis,colorectal carcinogenesis,

but not with the early but not with the early

initiation stages.”initiation stages.”

Caygill CP, Hill MJ, , Eur J Cancer Prev. 1995 Aug;4(4):329-32.De Deckere, Eur J Cancer Prev. 1999 Jul, 8(3): 213-21

Omega 3 Fatty AcidsOmega 3 Fatty Acids

Hydrogented Oils ( Trans Fats)Hydrogented Oils ( Trans Fats)

•Helps prolong shelf life but simultaneously creates trans Helps prolong shelf life but simultaneously creates trans fats (causes inflammation in the body)fats (causes inflammation in the body)

•Besides being a cancer factor, trans fats promote heart Besides being a cancer factor, trans fats promote heart disease, interrupt metabolic processes, and cause belly disease, interrupt metabolic processes, and cause belly fat that crowd the organs and strain the heartfat that crowd the organs and strain the heart

•To avoid listing trans fats, or to claim "trans free" on To avoid listing trans fats, or to claim "trans free" on their label, food manufacturers simply adjust the serving their label, food manufacturers simply adjust the serving size until the trans fat content falls under 0.5 grams per size until the trans fat content falls under 0.5 grams per servingserving

European Prospective Investigation into Cancer and Nutrition (EPIC STUDY)European Prospective Investigation into Cancer and Nutrition (EPIC STUDY)

An increased intake of trans fatty acids may raise the risk of breast cancer by 75%An increased intake of trans fatty acids may raise the risk of breast cancer by 75%Chajes V, et al EPIC Study. Chajes V, et al EPIC Study. Am J EpidemiolAm J Epidemiol , 2008 , 2008

The American Medical Association supports any state The American Medical Association supports any state and federal efforts to ban the use of artificial trans fats and federal efforts to ban the use of artificial trans fats

in U.S. restaurants and bakeriesin U.S. restaurants and bakeries

FRENCH FRIESFRENCH FRIES

• made with hydrogenated oil and fried at high temperatures made with hydrogenated oil and fried at high temperatures

• they clog your arteries with saturated fat and trans fat, they they clog your arteries with saturated fat and trans fat, they also contain acrylamides also contain acrylamides

• should be called "cancer fries," not French fries.should be called "cancer fries," not French fries.

CHIPS, CRACKERS, COOKIESCHIPS, CRACKERS, COOKIES

•contain white flour and sugar as well as trans-fatscontain white flour and sugar as well as trans-fats

• MSG in MSG in yeast extractyeast extract

Sodium Nitrites, NitrosaminesSodium Nitrites, Nitrosamines•Added to processed meats, hot dogs, bacon, and any Added to processed meats, hot dogs, bacon, and any

other meat that needs a reddish color to look "fresh”other meat that needs a reddish color to look "fresh”•Also found in food items that are pickled, fried, or Also found in food items that are pickled, fried, or

smoked; in things such as beer, cheese, fish smoked; in things such as beer, cheese, fish byproducts, and tobacco smokebyproducts, and tobacco smoke

•Nitrosamines are extremely carcinogenicNitrosamines are extremely carcinogenic

HETEROCYCLIC AROMATIC AMINES (HAA)HETEROCYCLIC AROMATIC AMINES (HAA)

• Charred foods, especially meats, cooked at high Charred foods, especially meats, cooked at high temperatures create carcinogens called temperatures create carcinogens called heterocyclic heterocyclic aromatic aminesaromatic amines

• When organic plant or animal products are burned, When organic plant or animal products are burned, causing them to become blackened, toxins are causing them to become blackened, toxins are released and mutagenic byproducts are formed released and mutagenic byproducts are formed

• The longer the meat is cooked at high temperature, The longer the meat is cooked at high temperature, the higher the production of these compounds will the higher the production of these compounds will be. be.

SUBSTANCES to DELAYSUBSTANCES to DELAY NITROSAMINE FORMATION NITROSAMINE FORMATION

•Ascorbic acid (vitamin C), an Ascorbic acid (vitamin C), an antioxidant, inhibits antioxidant, inhibits nitrosamine formationnitrosamine formation

•Addition of at least 550 ppm of Addition of at least 550 ppm of ascorbic acid is required in ascorbic acid is required in meatsmeats

•Add antioxidants and spices Add antioxidants and spices when marinating meat eg. red when marinating meat eg. red bell peppers, curry powder, bell peppers, curry powder, garlic, citrus fruitsgarlic, citrus fruits

èè delays the formation of delays the formation of nitrosaminesnitrosamines

Hot dogs

• The Cancer Prevention The Cancer Prevention Coalition recommends that Coalition recommends that children should children should not eat >12 hot not eat >12 hot dogs/month dogs/month because of the because of the risk of cancer.risk of cancer.

• If you must have your hot dog, If you must have your hot dog, look for those without sodium look for those without sodium nitrite nitrite

These meats almost always These meats almost always contain the same sodium contain the same sodium nitrite found in hot dogs.nitrite found in hot dogs.

Bacon is also high in Bacon is also high in saturated fat, which saturated fat, which contributes to the risk of contributes to the risk of cancers, including breast cancers, including breast cancer. cancer.

Processed Meats, Bacon

TIPS to Prevent Cancer Through FoodsTIPS to Prevent Cancer Through Foods

•Have a diet rich in fruits and vegetables Minimum Have a diet rich in fruits and vegetables Minimum of 5 servings a dayof 5 servings a day

•Eat healthy proteins: Beans, Fish, TofuEat healthy proteins: Beans, Fish, Tofu•Eat healthy carbohydrates: brown rice, tubers, Eat healthy carbohydrates: brown rice, tubers,

corn, wheat bread, pasta etccorn, wheat bread, pasta etc•A serving for fruits and vegetables, carbohydrates A serving for fruits and vegetables, carbohydrates

is approximately your fist sizeis approximately your fist size•A serving of your protein is approximately your A serving of your protein is approximately your

palm sizepalm size

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Top Cancer Fighting FoodsTop Cancer Fighting Foods

1. 1. Green teaGreen tea

2. Curcumin2. Curcumin

3. Cruciferous Vegetables 3. Cruciferous Vegetables

4. Folate Rich Foods4. Folate Rich Foods

5. Tomatoes5. Tomatoes

6. Ginger6. Ginger

7. Vitamin D (2,000 IU/day)7. Vitamin D (2,000 IU/day)

Green TeaGreen Tea

•Antioxidant activity :Antioxidant activity :

two cups of green tea = four two cups of green tea = four apples, seven glasses of orange apples, seven glasses of orange juice or 20 glasses of apple juicejuice or 20 glasses of apple juice

(Paganga, 1999) (Paganga, 1999)

•Green tea (GT) contains many Green tea (GT) contains many polyphenol compounds, with polyphenol compounds, with epigallocatechin gallate (EGCG) epigallocatechin gallate (EGCG) being the most prominentbeing the most prominent

Green Tea and Prostate CancerGreen Tea and Prostate Cancer•EGCG in Green tea have been shown to exhibit a EGCG in Green tea have been shown to exhibit a chemopreventive effect against prostate cancer, with chemopreventive effect against prostate cancer, with studies showing that it inhibits prostate cancer cell growth, studies showing that it inhibits prostate cancer cell growth, induce apoptosis, arrest cell cycle progression, decrease induce apoptosis, arrest cell cycle progression, decrease PSA production and inhibit the development and PSA production and inhibit the development and metastasis metastasis

((Siddiqui, 2006; Adhami, 2003; Sartor, 2004; Ren, 2000) Siddiqui, 2006; Adhami, 2003; Sartor, 2004; Ren, 2000)

Green Tea and Breast CancerGreen Tea and Breast Cancer

• GT decreased BCA tumor size injected to mice(66%) GT decreased BCA tumor size injected to mice(66%) and weight (68%) and weight (68%)• Green tea inhibits VEGF growth, and cell proliferation Green tea inhibits VEGF growth, and cell proliferation and migration and migration

( Experimental Biology 2008 conference. Wei-Gu. )( Experimental Biology 2008 conference. Wei-Gu. )

CurcuminCurcumin•Recent studies have shown curcumin to interfere with Recent studies have shown curcumin to interfere with

cell-signaling pathways, thus suppressing the cell-signaling pathways, thus suppressing the transformation, proliferation, and invasion of transformation, proliferation, and invasion of cancerous cells cancerous cells

• In prostate cancer cell lines, curcumin inhibits cell In prostate cancer cell lines, curcumin inhibits cell growth and induces apoptosis, which is programmed growth and induces apoptosis, which is programmed cell death (Nakamura, 2002)cell death (Nakamura, 2002)

•These observations have been extended to in vivo These observations have been extended to in vivo animal models (Dorai, 2001)animal models (Dorai, 2001)

Cruciferous VegetablesCruciferous Vegetables•Sources : Sources :

arugula, broccoli, brussels arugula, broccoli, brussels sprouts, bok choy, cabbage, sprouts, bok choy, cabbage, canola, cauliflower, collard canola, cauliflower, collard greens, daikon, horseradish, greens, daikon, horseradish, kale, kohlrabi, mustard, kale, kohlrabi, mustard, radish, rutabaga, wasabi and radish, rutabaga, wasabi and watercresswatercress

•Cancer fighting compound : Cancer fighting compound : Indole-3-Carbinol ( 13c)Indole-3-Carbinol ( 13c)•Recommendation:Recommendation:

1 serving per day reduces 1 serving per day reduces risk for breast cancerrisk for breast cancer

Cruciferous Vegetables and Breast CancerCruciferous Vegetables and Breast Cancer

•Findings from a large cohort analysis of more than Findings from a large cohort analysis of more than 3000 survivors suggest that higher intake of 3000 survivors suggest that higher intake of vegetables in women taking vegetables in women taking TAMOXIFENTAMOXIFEN reduced new reduced new or recurrent breast cancer events by as much as 52%or recurrent breast cancer events by as much as 52%

•This effect was not present for non-tamoxifen usersThis effect was not present for non-tamoxifen users

Thomson, 2010 Thomson, 2010

Folate Rich FoodsFolate Rich Foods

• Sources: Wheat bread, Pasta, Sources: Wheat bread, Pasta, breakfast Cerealsbreakfast Cereals

• In a large-scale study, In a large-scale study, researchers evaluated the researchers evaluated the effects of folate on more than effects of folate on more than 27,000 male smokers between 27,000 male smokers between ages 50 and 69 ages 50 and 69

• Men who consumed at least Men who consumed at least the recommended daily the recommended daily allowance of folate -- about 400 allowance of folate -- about 400 micrograms -- cut by half their micrograms -- cut by half their risk of developing pancreatic risk of developing pancreatic cancercancer

LycopeneLycopene Men who consumed 2 or > servings of tomato sauce a week over Men who consumed 2 or > servings of tomato sauce a week over the course of the 12-year study :the course of the 12-year study :

28% lower risk of developing organ-confined prostate cancer, 28% lower risk of developing organ-confined prostate cancer, 35% lower risk of developing locally advanced disease, 36% lower 35% lower risk of developing locally advanced disease, 36% lower risk of developing metastatic diseaserisk of developing metastatic disease ((Giovannucci, 2002, Health Professionals Follow-Up) Giovannucci, 2002, Health Professionals Follow-Up)

Another study found that pre-prostatectomy patients who Another study found that pre-prostatectomy patients who consumed tomato sauce pasta dishes for 3 weeks (containing 30 consumed tomato sauce pasta dishes for 3 weeks (containing 30 mg of lycopene per day) demonstrated decreased PSA counts and mg of lycopene per day) demonstrated decreased PSA counts and lower oxidative DNA damagelower oxidative DNA damage

(CHEN, 2001) (CHEN, 2001)

A similar study showed increased apoptosis in prostatectomy A similar study showed increased apoptosis in prostatectomy specimens after consuming 3 weeks of tomato sauce pasta specimens after consuming 3 weeks of tomato sauce pasta dishesdishes (Kim, 2003)(Kim, 2003)

))

GingerGinger Researchers discovered ginger's ability to kill cancer esearchers discovered ginger's ability to kill cancer

cells in two ways:cells in two ways:

1.1.In apoptosis, the cancer cells essentially commit In apoptosis, the cancer cells essentially commit suicide without harming surrounding cellssuicide without harming surrounding cells

2.2. In autophagy, "the cells are tricked into digesting In autophagy, "the cells are tricked into digesting themselves"themselves"

JJ. Rebecca Liu, the University of Michigan in Ann Arbor. Rebecca Liu, the University of Michigan in Ann Arbor

Vitamin DVitamin D

•Link between increased vitamin D intake &Link between increased vitamin D intake &

reduced breast cancer risk by 50% (AACR)reduced breast cancer risk by 50% (AACR)•Improved survival rates among lung cancer patients Improved survival rates among lung cancer patients

(Harvard study,2005)(Harvard study,2005)Lung Cancer surgery survival rate :Lung Cancer surgery survival rate :

Surgery during summer = 56% 5yr SRSurgery during summer = 56% 5yr SR

Surgery during winter = 23% 5yr SRSurgery during winter = 23% 5yr SR

•Recommended dose is 2000 IU per dayRecommended dose is 2000 IU per day•Good sources: Fish ( tuna, mackerel, herring)Good sources: Fish ( tuna, mackerel, herring)•Eel, egg, fortified dairy foodsEel, egg, fortified dairy foods•Sunlight exposure before 10 am and after 4pm for 10 Sunlight exposure before 10 am and after 4pm for 10

minutes a dayminutes a day

Lifestyle Modification Tips on Lifestyle Modification Tips on Preventing CancerPreventing Cancer

•Drink green tea Drink green tea

- - 2-3 cups per day2-3 cups per day

green tea is protective against green tea is protective against

breast and prostate cancer riskbreast and prostate cancer risk•Drink red wine instead of beerDrink red wine instead of beer

daily allowance : 1 glass/daydaily allowance : 1 glass/day

for women, 2 glasses/daymen for women, 2 glasses/daymen

•Exercise 30 minutes a dayExercise 30 minutes a day

•Sleep 7-8 hours a daySleep 7-8 hours a day

•Manage your stress levelsManage your stress levels

Salamat PoDaghang Salamat

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