Posts Tagged ‘Fruits’

Breast Cancer Fruits and Vegetables

Cancer dietician Barbra Swanson talks about the importance of fresh fruits and veges in preventing breast cancer recurrence.

Inhibiting effects of fruits and vegetables on cancer and heart disease

<b>Aim</b>
The purpose of this report is to analyse the role of fruits and vegetables in the prevention of cancer and cardiovascular disease.

<b>Introduction</b>

Recent studies have indicated strong relationship between fruit and vegetable consumptions and reduced risk of certain cancers and cardiovascular disease.

A diet high in vegetables and fruits is believed to be associated with reducing the risk of cancer of the mouth, oesophagus, stomach, lung, colon, rectum and some other cancers.
However there is no specific reason or evidence to clarify the mechanism and also the results of various researches in the roles of fruit and vegetables do not all agree.

Nutritionists recommend the consumption of a minimum of 400g of fruit and vegetables per day (except for potatoes and other starchy tubers) for the prevention of chronic diseases such as heart disease, cancer, diabetes and obesity, in addition to the prevention and reduction of several micronutrient deficiencies, especially in less developed countries.

A number of scientific evidences have implied low fruit and vegetable intake is a major risk factor for several non-communicable diseases.
Increasing fruit and vegetable intake by as little as one serving per day can have a great influence on heart disease risk.

<b>Cardiovascular Disease</b>

Cardiovascular disease is related to diseases of the heart and diseases of the blood vessel system (arteries, capillaries, veins) within a person’s entire body, such as the brain, legs, and lungs. “Cardio” refers to the heart and “vascular” refers to the blood vessel system.

Fruits and vegetable intake and its association with the risk of cardiovascular disease
According to many studies, a diet rich in fruits and vegetables can reduce the risk of heart disease and stroke.

High blood pressure is a major risk factor for heart disease and stroke. So it is crucial to control its condition. Diet can be a very important factor for lowering blood pressure. The Dietary Approaches to Stop Hypertension study indicated that there is a compelling relationship between diet and blood pressure (cited in Harvard School of Public Health 2005).

This trial analysed the influence on blood pressure of a diet that was significant in fruits, vegetables and low-fat dairy products and that inhibiting the extent of saturated and total fat.The researchers discovered that people with high blood pressure who adhered to this diet, their systolic blood pressure (the upper number of a blood pressure reading) by about 11 mm Hg and their diastolic blood pressure (the lower number) by virtually 6 mm Hg – as much as medications can effect.Furthermore, eating more fruits and vegetables can have a great effect on cholesterol.

The National Heart, Lung, and Blood Institute’s Family Heart Study shows that men and women with the highest daily consumption (more than 4 servings a day) have a lower extent of LDL; low density lipoprotein (bad) cholesterol than those with lower consumption.

<b>Cancer</b>

Human body is composed of millions of tiny cells. Most of the cells divide and multiply occasionally; when an old cell is worn out or damaged, a new cell is formed to replace it.
Each cell contains genes (made from the DNA).The proteins inside the gene control when the cell is to divide and multiply. If the gene is damaged or modified (probably as a result of making too much or too little protein) the cell becomes abnormal.The abnormal cell can then divide and multiply without knowing the certain time to stop.A tumour is developed when a group of abnormal cells clump together.

There are two types of tumour: benign and malignant. Benign tumours are not carcenogenic and won’t attack or spread to other parts of the body.Malignant tumours are the real cancers. They can grow very fast, attack the adjacent tissues and organs which can result in serious damage. They may even spread to other parts of the body and cause secondary tumours (metastases).
However not all cancers create solid tumours- cancers of the blood, such as leukaemia, develop from abnormal blood cells, which then invade other parts of the body by circulating in the bloodstream.

Generally there are about 200 various types of cancer. Some of them are more dangerous than others, some are more readily treated, and others have better survival figures.Unfortunately, many people will be influenced by cancer at some point in lives. If they are diagnosed with cancer, the doctors require to identify what type of cancer they have and if it has spread, so that they can decide on the best period of treatment

<b>Healthy Eating</b>

Eat more fruits and vegetables – can offer an extensive range of vitamins and minerals and fibres required for body. Fruits and vegetables may prevent the risk of cancer probably due to containing anti-oxidant vitamins and minerals helping prevent the cells damage.

Eat more Fiber – is widely present in fruits an vegetables and wholemeal cereals. Some studies approve 20g per day consumption while some others don’t.

Reduce eating fat – The cancer Research UK (2003) discussed that greater fat intake can be related to slight increase of breast cancer. The study has also linked saturated fat and meat intake with slight but considerable increase of the risk.following low consumption, it is most recommended to eat mono-unsaturated and poly-unsaturated fats found in vegetables rather than saturated fats.

Cut down on sugar – There is no direct connection between sugar containing foods and breast cancer. However, excessive sugar intake may lead to putting on weight or sometimes contributing to obesity in which case there are some studies suggesting the link between obesity and breast cancer.

Cut down on salt – High salt consumption can result in high blood pressure.

<b>Specific fruits and vegetables</b>

Many researches imply specific fruits and vegetables may protect against certain types of cancer.

Fruits and vegetables contain a number of chemicals, such as the dithiolthiones and glucosinolates from cruciferous vegetables, which are believed to inhibit the growth of cancer cells and cancer occurrence in animals (Warren & Devine 2005).

The Harvard School of Public Health (2005) outlines the following categories of fruits and vegetables offering the most contribution against cardiovascular diseases:

Green leafy vegetables including lettuce, spinach, swiss chard and mustard greens, Cruciferous vegetables such as broccoli, cauliflower, cabbage, brussels sprouts.

Citrus fruits like oranges, lemons, limes, and grapefruit (and their juices) are said to be the most contributing factors against cardiovascular diseases.

It has been reported that broccoli and brussel sprouts and spinach are able to reduce the possibility of breast cancers. This hasn’t been statistically considerable, so reducing the reliability on the results (Warren & Devine 2005).
However a number of recently case-control studies have demonstrated inhibiting effect of carrots and spinach as well as species of broccoli (cruciferous) family against breast cancers. Some of these studies have also identified substantial effect of quantity consumed (eating more vegetables result in greater reductions in risk).

Furthermore, there is poor evidence that raw vegetables are likely to be more protective against the progression of breast and other cancers than cooked vegetables. This is probably due to some of the potentially protective chemicals present in vegetables which are damaged by heat process (Warren & Devine 2005)

Fruits and Veggies No Match For Breast Cancer: Texas Survivors Analyze The Data

Diets low in fat and high in fruits and vegetables apparently have no effect on the return of breast cancer, according to a seven-year government study released earlier this month. The study is of particular importance to the 2.4 million breast cancer survivors, and to states like Texas, where over 12,000 women are expected to be diagnosed with the disease this year and over 25% of the population is going without health insurance.

Published in the Journal of the American Medical Association on July 18th, the study focused on over 3,000 women successfully treated for early-stage breast cancer. Average age of participants was fifty-three, and ten percent died within the course of the study, mostly due to a recurrence of the disease. The cancer returned for approximately the same number of individuals in each group.

Diets assigned to 1,537 of the participants exceeded the Recommended Daily Allowance (RDA) of five fruits and vegetables per day, and consisted of five daily vegetable servings, three fruit servings, sixteen ounces of vegetable juice, and thirty grams of fiber. A “serving” was to equal one-half cup, French fries and iceberg lettuce could not be counted, and only fifteen to twenty percent of calories could be derived from fat. Control groups were given educational literature on the importance of eating at least the RDA of fruits and vegetables.

But the study is already undergoing criticism from healthcare professionals and researchers, many of whom believe the causes of serious diseases like cancer are multi-dimensional, and that studies focusing on a few macronutrients or food groups — with few other controls — may be unable to yield the intended data with accuracy. Previous studies on the link between healthy diet and the prevention of breast cancer have returned mixed results at best.

Susan M. Gapstur, of the Feinberg School of Medicine at Northwestern University, is one of those asking pointed questions. “Should we really have focused on dietary components like fruits, vegetables, and fat? Or should we be focusing, in addition to diet, on lifestyle factors including physical activity and weight?”

The call to approach nutritional studies differently from studies on pharmaceutical medicines is growing stronger. Steve Mister, President and CEO of the Council for Responsible Nutrition, urged colleagues during this May’s symposium, The Workshop, to consider alternative methods for studying nutrition and the effects of dietary supplements. “nutrients have beneficial effects on multiple body tissues, and interact in a dynamic fashion with other nutrients,” said Jeffrey Blumberg, Ph.D., of the Friedman School of Nutrition Science and Policy at Tufts University, and a Workshop attendee.

In other words, simply linking one nutrient — let alone entire food groups — with a particular outcome, without taking into account this complex interaction, may yield inaccurate or incomplete results. The government study did not control for organic, versus conventionally-grown foods, nutrient levels, source of nutrients (which have been linked with osteoporosis in studies focusing on calcium), or lifestyle factors (including physical activity, weight, calorie consumption, other food consumption, and stress). Nor did it control for environmental factors, or other variables associated with breast cancer, including obesity and exposure to certain chemicals linked with breast cancer.

Texas has a particular interest in the accuracy and proper portrayal of such studies, as breast cancer is the second most commonly diagnosed cancer in Texas women. An Ecological Study of the Association of Environmental Chemicals on Breast Cancer Incidence in Texas by Y.M. Coyle and colleagues, found that twelve toxicants released into the environment by industry were positively associated with breast cancer in that state. Those twelve were Environmental Protection Agency (EPA) Toxic Release Inventory (TRI) “chemicals designated as carcinogens or had estrogenic effects associated with breast cancer risk.” The release of these chemicals, furthermore, was “consistently reported to EPA TRI for multiple counties in Texas during 1988 – 2000,” which included years for which the study used data.

Some of the chemicals associated with breast cancer rates were formaldehyde, methylene chloride, styrene, tetrachloroethylene, trichloroethylene, chromium, cobalt, copper, and nickel. Styrene was the “most important” chemical linked with the disease, affecting men and women of all ages, commonly used for food storage and preparation, and released from building materials, tobacco smoke, and industry.

The government study has been further criticized for not highlighting the many beneficial effects of better eating habits, including fewer incidences of other cancers, and improved overall wellbeing. One fear is that consumers, including breast cancer survivors, will read abstracts of the report and begin to believe that high intake levels of fruits and vegetables are simply unimportant.

If these fears were to come to fruition, and the study was to have a negative effect on the population’s eating habits, the healthcare and health insurance industries of Texas could be devastated with higher incidences of diseases already at epidemic levels in the state, including obesity and diabetes. Even a slight increase in rural, uninsured residents seeking care in the larger cities of Dallas, Houston, and Austin, could add enough weight to functionally collapse those cities’ healthcare systems.

What many don’t know, but should, is that the release of such results must be analyzed within their appropriate context, not sensationalized by high-impact headlines or incomplete reports. Common sense, overall, should take hold. Fruits and vegetables have always been good for the human population — throughout cultures, throughout technological eras. In other words, until we can alter our very DNA, keep eating those salads.

Without a doubt, how nutritiously you eat affects your health. How you take care of yourself will certainly affect you as you age, and eventually your wallet, as well.

Hi my mother is currently undergoing chemotherapy for breast cancer, why can’t she eat fruits and juices?

Phytochemicals And Fruits Help Treat Breast Cancer

You are in luck if you love sinking your teeth into juicy delectable fruits, and if you know someone with breast cancer or are a breast cancer patient yourself. Pomegranates and mangoes are considered to be superfruits, or fruits that are known for their exceptional nutritional richness and antioxidant qualities. New research indicates that substances found in pomegranates and mangoes may be natural alternatives to breast cancer medication and other treatment options. The wonderful thing about fruits as natural medicines is that they are delicious, there are no side-effects as a result of their consumption, and they contain a variety of nutrients.

Both fruits have the potential to alter some of those dismal breast cancer statistics by preventing the spread of breast cancer!

Pomegranates

Pomegranate fruit contains phytochemicals, specifically Urolithin B, that work like aromatase inhibitors. In reference to the results of a study published in the January issue of Cancer Prevention Research, researchers say they’ve found a natural substance in pomegranates that could prevent the development of hormone-dependent breast cancer and stop the growth of estrogen-responsive tumors.

According to the Mayo Clinic website, AI drugs come choc-full of side effects such as severe joint pain, muscle aches, hot flashes, headaches, bone fractures, fatigue, and even a risk of heart disease. Aromatase inhibitors are used by physicians to block the synthesis of estrogen in an attempt to subdue the growth of estrogen-dependent breast cancer tumors.

The research team for the aforementioned study discovered that natural phytochemicals found in pomegranates suppress estrogen production, thereby preventing the spread of breast cancer cells and the growth of estrogen-responsive tumors. One particular substance found in pomegranates – dubbed Urolithin B – significantly inhibited the growth of cultured breast cancer cells in the laboratory.

Mangos

What do mangoes contain that may eventually have the scientific and medical communities singing their praises as worthwhile adversaries of breast cancer? The answer is polyphenols, the natural phytochemicals found in plants. Polyphenols are antioxidants with the potential to protect the body from disease.

At Texas A&M University’s AgriLife Research department, laboratory experiments indicated that mango fruit prevented or stopped cancer growth in certain breast and colon cell lines. The experiments also showed that mango extract demonstrated some anticancer abilities when tested on prostate, leukemia and lung cancer cells. When tested on the most common breast and colon cancers, however, mango compounds were found to have even stronger cancer fighting abilities than when tested on the other types of cancer cells.

In the experiments, the researchers documented that the cancer cell division process was interrupted by the mango extract. In fact, the mango extract caused the colon and breast cancer cells to undergo apoptosis, or programmed cell death.

When husband and wife food scientists Dr. Suzanne and Steve Talcott performed the experiments at Texas A&M, they evaluated specific polyphenols for effectiveness. What they found was that gallotannins were the most active cancer-fighting agents in mangoes. Gallotannins are a class of natural polyphenolic compounds believed to aid in the prevention or halt the growth of cancer cells.

So, pomegranate and mango lovers, eat and drink up!