Dietary Tips from New Cancer Prevention Research

100th Meeting of AACR Highlights Diet's Role

New findings from science and medical institutions worldwide were presented at the 100th meeting of the American Association for Cancer Research (AACR) recently, and many underscore the role of lifestyle and diet in preventing cancer. We know that a healthy diet overall lowers the risk for many kinds of chronic diseases - and cancer is no exception. Here, briefly, are a few of the takeaways from research presented at this meeting or published in the latest scientific journals.

Put More Fruits & Veggies on Your Plate

Coinciding with the AACR meeting was a newly published study (1) that provides yet another reason to shop the produce aisle. An analysis of the European Prospective Investigation into Cancer and Nutrition trial with over 452,000 participants, found a 24% reduction in colorectal cancer risk for those consuming the most produce. The findings did not hold true for smokers, so now's the time to give up smoking if you do, and go for a produce-rich diet.

More Broccoli for Stomach Health

Broccoli, which already has a reputation as a "superfood", contains a compound called sulforaphane. This compound has anti-bacterial activity, and is found in even higher concentration in broccoli sprouts. In this trial, presented by Dr. Jed W. Fahey at AACR, people infected with H. pilori bacteria consumed either 2.5 ounces of broccoli sprouts daily or the same amount of alfalfa sprouts. H. pilori can cause ulcers and gastritis, and has been implicated in stomach cancer. Participants eating the broccoli sprouts were found to have lower levels of H. pilori at the end of the 8 week study.

Walnuts Might Help Reduce Breast Cancer Risk

Dr. Elaine Hardman and her research team reported at the AACR meeting that lab mice bred to develop breast cancer had a significantly lower risk of breast cancer if fed the human equivalent of a handful of walnuts a day. Half of the mice, which normally always develop breast cancer, got the human equivalent of two ounces of walnuts per day and half got a normal diet. The mice eating the walnuts had fewer and smaller breast tumors and those that did get tumors got them later than the other mice. Walnuts contain multiple ingredients that, individually, have been shown to slow cancer growth including omega-3 fatty acids, antioxidants and phytosterols. While the study was done with lab animals, it's likely the same mechanism would be at work in people.

Pass Up Overcooked Meat at the Next BBQ

At the AACR meeting, Dr. Kristen Anderson presented findings that a preference for very well-done steak increased the risk of pancreatic cancer by 60% compared to those eating less charred meat among 62,500 healthy subjects. A 70% greater risk was seen with the highest intake of very well-done meat of all kinds. Although not all studies have seen this link, many have.

So turning down the heat when grilling, frying or barbecuing to avoid excess burning or charring may be a smart way to help prevent pancreatic cancer - a cancer for which treatments are very limited. Previous research has also suggested that marinating meat in beer or wine before cooking can cut down on the cancer-causing compounds (heterocyclic amines) that form when meat is cooked and charred at high temperatures.

Eat Flavonoid-Containing Foods

Flavonoids acts as antioxidants, and are believed to protect cells from free radical damage. Writing in the International Journal of Cancer, Dr. Margaret Gates and colleagues reported that apigenin, a flavonoid found in such foods as parsley, tomato sauce, kumquats and red wine, may help protect women from ovarian cancer (2). The link was seen in studying the flavonoid intake of 1,100 + women with ovarian cancer, and about the same number of healthy women. These findings are yet another reason to a wide variety of fruits and veggies.

References

1. van Duijnhoven FJ, et al. Fruit, vegetables, and colorectal cancer risk: the European Prospective Investigation into Cancer and Nutrition. Am J Clin Nutr. 89:1441-52. Epub 2009 Apr 1st.
2. Gates M, et al. Flavonoid intake and ovarian cancer risk in a population-based case-control study. Int J Cancer 124:1918-25, 2009.