Breast cancer: What you need to know (2)

Cancer
Breast cancer: What you need to know (2)
By David Liu, Ph. D.
Apr 1, 2008 - 10:55:22 AM

TUESDAY APRIL 1, 2008 (foodconsumer.org) -- The following is the summary of what we have reported on breast cancer in the past few years on foodconsumer.org. We hope this short article could give readers some idea what they may do to minimize breast cancer, maybe other types of cancer as well.

Weight loss: A study indicates that women with a mutation in the gene BRCA1, which predisposes women to breast cancer, should avoid putting weight in early adulthood, especially if they plan to have children. The study published in the journal Breast Cancer Research found women with a mutation in BRCA1 were 65 percent less likely to develop breast cancer if they lost weight between 18 and 30 years of age.

Omega-3 fatty acids: Dietary intake of omega 3 fatty acids such as docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA) may curb the growth of breast cancer cells, according to a study published on May 17, 2005 on the Web site of the International Journal of Cancer.

Cabbage and Sauerkraut: Results from the U.S. component of the Polish Women's Health Study showed an association between cabbage and sauerkraut consumption, and a constituent called glucosinolate, and lower risk of breast cancer.

Mammograms: Samuel S. Epstein M.D., Professor Emeritus Environmental Medicine, University of Illinois at Chicago School of Public Health and his colleagues wrote an excellent review on mammogram screening based on 47 scientific articles. Their article is titled "Dangers and Unreliability of Mammography: Breast Examination is a Safe, Effective, and Practical Alternative." Dr. Epstein’s article, published in 2001in the International Journal of Health Services, concludes that mammogram screening is dangerous and unreliable when it comes to the detection of breast cancer.

Garlic: Diallyl sulfide (DAS), a component of garlic, has been shown to inhibit the effects of PhIP, a carcinogen formed during the cooking of meat, that, when biologically active, can cause DNA damage or transform substances in the body into carcinogens.

Artemisinin: Two University of Washington bioengineers found that a substance, artemisinin from a sweet wormwood plant, that has been used as a Chinese remedy for malaria, appeared to prevent the onset of breast cancer in rats that had been given a cancer-causing agent. The study appears in the latest issue of the journal Cancer Letters.

Vitamin D: Vitamin D has been linked to reduced risk for a variety of cancers including breast cancer. It's reported that using high doses of vitamin D can cut breast cancer risk by up to 70 percent.

Women with advanced-stage breast cancer appear to have significantly lower levels of vitamin D, according to a study conducted by researchers at the Imperial College London. However, researchers were not sure whether lower levels of vitamin D cause the cancer or vice versus.

Soy: Soy isoflavones may not raise markers for breast cancer in postmenopausal women and could protect them against the disease, suggests an animal study published in the Jan. 15 issue of the journal "Cancer Research."

Grape Juice: Drinking Concord grape juice may protect against the development of breast cancer suggests a study appearing in a recent issue of Cancer Letters. But some cancer patients reportedly had a bad experience with grape juice.

Whole wheat: Baby girls born to mothers who eat lots of whole wheat during pregnancy may have a reduced risk of breast cancer, suggests a study published in the Nov 15, 2006 issue of International Journal of Cancer.

Red Meat: Eating red meat may be associated with higher risk for hormone receptor-positive breast cancers in premenopausal women, according to a report published in the November 13 issue of Archives of Internal Medicine, one of the JAMA/Archives journals.

Pro-vitamin E: A precursor of vitamin E known as alpha-tocopheryl succinate may be used to effectively treat breast cancer with high levels of human epidermal growth factor receptor (HER2), an Australian study suggests.

Low-protein diet: The vegetarians on a low-protein diet had a significantly lower level of insulin-like growth factor 1, known as IGF-1, which promotes cell growth and multiplication. High levels of IGF-1 have been linked to elevated risk of prostate cancer, breast cancer and colon cancer, according to a study published in the December issue of American Journal of Clinical Nutrition.

Dietary fat: Reducing dietary fat intake may cut the risk of a breast cancer recurrence in women who have been treated for early-stage breast cancer, according to a trial in the December 20 issue of the Journal of the National Cancer Institute.

Home work: A study published in the January edition of the journal Cancer Epidemiology Biomarkers and Prevention, suggests women who housework frequently may have a lower risk of breast cancer than those who do not, Telegram.co.uk reported. Researchers found regular moderate physical activity such as housework provides a better protection against breast cancer than more strenuous but less frequent sporting activity.

High dietary fiber: Eating fiber-rich vegetables, fruit and whole grain foods may reduce risk of breast cancer in pre-menopausal women, but not in postmenopausal women, according to a UK study, which found that those who ate highest amounts to total dietary fiber cut their risk of breast cancer by 50 percent.

Red and processed meat: University of Leeds researchers suggest that eating red meat may significantly increase the risk of breast cancer in post-menopausal women. The suggestion resulted from a 7-year study of 35,000 women, which found that older women who ate about 57 grams or one 2oz portion a day had a 56 percent increased risk of breast cancer compared with those who did not eat any.

Soy and Broccoli: 3, 3-Diindolylmethane and genistein found in broccoli and soy respectively may help prevent the spreading of breast cancer and ovarian cancer, according to a study by researchers at the University of California, Los Angeles. Studies have linked eating such foods as broccoli and soy to reduced risk for some types of cancer, but it is not well understood how these foods could possibly provide such protection against cancer.

Breastfeeding: Breastfeeding can reduce the risk of breast cancer for women who have their first childbirth after the age of 25, according to a study presented at a news conference on Monday April 16 at the 2007 annual meeting of the American Association for Cancer Research held in Los Angeles.

Barbecued meat: A study published in the May 2007 issue of Epidemiology suggests that eating grilled, barbecued and smoked meat for a long period may raise the likelihood of developing breast cancer in postmenopausal women.

Dr. Susan E. Steck from the University of South Carolina in Columbia and colleagues found that the risk of breast cancer can be raised by 47 percent in the postmenopausal women over their lifetime because of consumption of the noted meats.

Grapefruit: Eating too much grapefruit too often may drastically increase the risk of breast cancer, according to a new epidemiologic study conducted by the University of Southern California and published in the British Journal of Cancer advance online publication 10 July 2007.

Evidence revealed early through in vitro and in vivo studies suggests that grapefruit inhibits CYP3A4, which is involved in the metabolism of estrogen and increases plasma estrogen concentration, increasing risk of breast cancer.

Western diet: Meat and sweets are two treats for the westerners. Researchers found those who were in the quartile with the highest intake of meat and sweets were 30 percent more likely to have breast cancer than those who were in the quartile with the lowest intake of meat and sweets, according to a study published in the July 16 2007 issue of Cancer epidemiology, biomarkers & prevention.

Grapes: A study published in the June 10, 2007 issue of Journal of Medicinal Foods suggests that drinking Concord grape juice may help prevent cancer-causing agents from causing DNA mutations that would otherwise lead to development of breast cancer.

The study conducted by Singletary K W, Jung K J and Giusti M from the University of Illinois at Urbana-Champaign meant to test the effect of anthocyanins found rich in concord grapes for their potential to inhibit NDA adduct formation induced by an environmental carcinogen known as benzo(a)pyrene.

Green tea and mushroom: Use of green tea extract and a mushroom extract may suppress progression or invasiveness of metastatic breast cancer, according to a study published in the April 2007 issue of International Journal of Oncology suggests.

Aluminum salts: Aluminum salts used in antiperspirants have been linked to elevated risk of breast cancer. A study published in the September issue of Journal of inorganic biochemistry demonstrated that aluminum may affect the breast cancer risk by interfering with estrogen functions.

Low doses of radiation: Radiation such as x-ray is a risk factor for a variety of cancer. Experts representing their respective interests have been debating over the risk of exposure to low-dose radiation. A new study confirmed that even tiny amounts of radiation raise risk of solid cancers, a notion that has been rejected by the medical industry for decades.

Vitamin C: A study led by researchers at Sookmyung Women's University in Seoul, Korea found some biological basis for the ascorbate induced apoptosis in human breast cancer cells.

Ascorbate (vitamin C ) has been shown to inhibit cell growth and induce cell deaths in a variety of cancer cells including human breast cancer cells, according to the background information provided by the researchers in their study report, which was published in the October 18, 2007 issue of Oncology Reports.

Iron: High levels of free iron either released from iron reservoirs in the body or from dietary intake may increase risk of developing breast cancer, according to a review article published in the October 2007 issue of Cancer Causes Control.

In the review of 83 research reports, Drs Geoffrey C. Kabat and Thomas E. Rohan from Albert Einstein College of Medicine proposed that iron overload and disruption of iron homeostasis resulting in an increase in free iron may increase the oxidative stress and cause damages that eventually lead to breast cancer.

Sun exposure: Sun exposure, which is a major source of vitamin D, reduces risk of advanced breast cancer among women with light skin pigmentation, according to a study published in the Oct. 12 issue of American Journal of Epidemiology.

The study led by John E.M. from Northern California Cancer Center in Fremont, CA and colleagues showed that high sun exposure may reduce the risk of advanced breast cancer by 47 percent in non-Hispanic women who had light skin color.

Antibiotics: Use of antibiotic may increase risk of developing breast cancer in a dose-dependent manner, according to a study published in the October 8, 2007 of Pharmacoepidemiology and Drug Safety.

The study led by researchers from King Saud bin Abdulaziz University for Health Sciences in Riyadh, Saudi Arabia showed use of antibiotics increased risk of breast cancer by 50 to 79 percent, depending upon the number of prescriptions an individual received during one to 15 years prior to the diagnosis of the disease.

Calcium: A new Australian animal model study showed that calcium deficiency due to low dietary intake or vitamin D deficiency increases the rate of calcium absorption back into the bone, promoting breast cancer tumor growth in bone, Reuters reported on October 19.

Breastfeeding: Women who breastfeed their first baby can reduce their risk of breast cancer even if the first birth occurs later in life, according to a new study presented at the annual meeting of the American Association for Cancer Research held in Los Angeles.

Living in a city: A new study suggests that women living in urban areas are more likely to have dense breasts than those who live in the suburbs, meaning that the city women may have a higher risk of breast cancer as previous studies showed that dense breasts are associated with higher risk of the disease.

Acrylamide: A new study led by Henrik Frandsen, a senior scientist at the Technical University of Denmark and the Danish Cancer Society and colleagues showed that high dietary intake of acrylamide may increase the risk of breast cancer. Acrylamide is formed during thermal processing in starchy foods.

Weight loss lowers breast cancer risk in some women

Omega-3 Polyunsaturated Fatty Acids Inhibits Breast Cancer Growth

Dangers and Unreliability of Mammography

Cabbage, sauerkraut may help protect against breast cancer

Garlic Inhibits DNA damaging chemical in breast cancer

Ancient Chinese remedy may help prevent breast cancer

Review: Vitamin D may lower cancer risk

Study: Soy isoflavones may protect against breast cancer

Grape juice protects against breast cancer in rats

Low vitamin D found in women with late-stage breast cancer

Whole wheat may lower breast cancer risk in offspring

Higher red meat intake may increase risk for certain breast cancers