These studies are from authoritative
sources, mostly government websites. They are
by category and we have summarize the 'linked'
research document.
They are in no way comprehensive, but
indicative of the research out
there.
Note: format of the research is title
in bold, a synopsis, then the link to the
resource.
Immune System
|
Our immune systems
actively filter our body of
harmful substances and cells; and
protects against viruses,
bacteria, fungi, foreign
proteins, and abnormal cancer
cells. This is a scientifically
accepted fact, and the immune
system status is monitored by
blood tests during conventional
cancer
therapies.
Strong immune
system = good
|
Glucan and resveratrol complex -
possible synergistic effects on immune
system.
Beta 1,3 Glucan and resveratrol
combined showed synergetic positive effects on the
immune system measured against leucopenia (reduction
in white blood cells, a major side effect of both
chemotherapy and radiation), and even noted in breast
cancer cells. Research suggest value in further
studies.
PDF Download or download from this
website
Link
~ ~ o0o ~ ~
Beta glucan induces proliferation and
activation of monocytes in peripheral blood of
patients with advanced breast cancer.
Glucans can stimulate the immune system
by activating monocytes / macrophages. Human studies
have shown that beta glucan modulates the immune
effect. Oral beta glucan seems to stimulate
proliferation and activation of peripheral blood
monocytes in vivo (in the body) in patients with
advanced breast cancer.
Link
Alkalization
|
Otto Warburg was
awarded the Nobel Prize for his
research into cellular
respiration. He could cause or
cure cancer by changing the
respiration (oxygen carrying
ability of the fluid). The
method achieving that: using acid
or alkaline solutions to force
out / force in oxygen in
solution. His discoveries are
best summarized in the
yellow
highlighted areas on
this
link.
Calcium is a
gentle, alkalizing mineral. Green
plants, chlorophyll, and many
vegetables are also
alkalizing.
|
Intake of dairy products, calcium,
and vitamin d and risk of breast cancer.
Consumption of dairy products,
especially of low-fat dairy foods and skim/low-fat
milk, was inversely associated with risk of breast
cancer in pre-menopausal
women.
- High consumption -> lower
rate
- Low consumption -> higher
rate
Link
~ ~ o0o ~ ~
Dairy, calcium, and vitamin D intake
and postmenopausal breast cancer risk in the Cancer
Prevention Study II Nutrition Cohort.
Results were that dietary calcium
and/or some other components in dairy products may
modestly reduce risk of postmenopausal breast cancer.
They also state this was not from calcium nor vitamin
D supplements.
Note: Inverse relationship means
more dairy, less risk of cancer
Link
~ ~ o0o ~ ~
Dietary calcium intake and breast
cancer risk among Chinese women in Shanghai.
An interesting study. Calcium primarily
derived from poultry was inversely associated with
risk for breast cancer (more calcium -> less
cancer risk). Dairy consumption did not affect
the risk. This population is noted for
consuming the bones as well as the meat, plus soup
stock with bones simmering until soft.
Link
~ ~ o0o ~ ~
Calcium absorption from the ingestion
of coral-derived calcium by humans.
Relatively small study compared
absorption of supplemental calcium carbonate and
coral calcium. Results were that the coral
calcium was better absorbed in the intestinal
track.
Link
Antioxidants
|
Free radicals are
harmful 'atoms' that can cause
damage to cells, impair the immune
system, and lead to infections and
various degenerative disease,
including cancer. Antioxidants are
compounds that prevent this
oxidation (rusting) by negating
free radicals. It is difficult to
get enough antioxidants from food
sources, therefore supplements are
beneficial.
~ ~
o0o
~ ~
Key information
on "Ellagic and
Antioxidants in Cancer
Research" is on our
webpage. It links to several
studies, and has been instrumental in
convincing oncologists to include the
antioxidant Ellagic during the course
of conventional radiation and
chemotherapies.
Link
|
Dietary antioxidants and human
cancer.
Population studies show that a high
intake of anti-oxidant-rich foods is inversely
related to cancer risk. (more = less). While animal
and cell cultures confirm the anticancer effects of
antioxidants, human trials have been inconclusive.
[Note: selenium and vitamin E reduced the risk
of some forms of cancer, including prostate and colon
cancer, and carotenoids have been shown to help
reduce breast cancer risk.]
Conventional cancer treatment
(radiation & chemotherapy) 'consumes' our
existing antioxidants and causes oxidative
stress, which increases with disease progression.
Vitamins E and C help reduce adverse side effects
associated with free radical damage to normal cells
in cancer therapy, and to reduce the recurrence of
breast cancer.
A few, small experimental studies show
that antioxidant vitamins and some phytochemicals
cause apoptosis (natural cell death) in cancer cells
but not in normal cells and prevent cancer
spreading.
The study suggests antioxidants should
be evaluated to help during cancer
therapy.
Link
~ ~ o0o ~ ~
Antioxidants and breast
cancer.
A recent prospective study found that
consumption of fruits and vegetables high in specific
carotenoids and vitamins reduced breast cancer risk
among premenopausal women. This might not be due to
the anticarcinogenic mechanism of a single nutrient.
Further studies relating blood and dietary
micronutrients (i.e., vitamins) to breast cancer risk
should be done.
Link
~ ~ o0o ~ ~
Antioxidant supplements and risk of
breast cancer recurrence and breast cancer-related
mortality among postmenopausal women.
A study of 385 postmenopausal women
diagnosed with breast cancer between 1986 and 1988
looked at diet and cancer. They were asked if they
used nutritional supplements during the 12-14 years
since.
Findings:
- Antioxidant supplement users
were less likely to have a breast cancer
recurrence or breast cancer-related death
compared with nonusers
- Vitamin E supplements showed a
modest protective effect when used for more than
3 years (taking vitamins C or E from diet,
supplements, or both showed no relationship with
risk if they were used prior to the 1986 cancer
diagnosis)
- Risks of recurrence and
disease-related mortality were reduced among
women using vitamin C and vitamin E supplements
for more than 3 years.
"This study provides limited support
for the hypothesis that antioxidant supplements may
reduce the risk of breast cancer recurrence or breast
cancer-related mortality."
Link
~ ~ o0o ~ ~
Apparent partial remission of breast
cancer in 'high risk' patients supplemented with
nutritional antioxidants, essential fatty acids and
coenzyme Q10.
We are printing the extract because of
the clarity of writing and excellent summation.
Bottom line in a very small 18 month study:
antioxidants + essential fatty acids + CoQ-10 yielded
very positive results.
"Thirty-two typical patients with
breast cancer, aged 32-81 years and classified 'high
risk' because of tumor spread to the lymph nodes in
the axilla, were studied for 18 months following an
Adjuvant Nutritional Intervention in Cancer protocol
(ANICA protocol). The nutritional protocol was added
to the surgical and therapeutic treatment of breast
cancer, as required by regulations in Denmark. The
added treatment was a combination of nutritional
antioxidants (Vitamin C: 2850 mg, Vitamin E: 2500 iu,
beta-carotene 32.5 iu, selenium 387 micrograms plus
secondary vitamins and minerals), essential fatty
acids (1.2 g gamma linolenic acid and 3.5 g n-3 fatty
acids) and Coenzyme Q10 (90 mg per day). The ANICA
protocol is based on the concept of testing the
synergistic effect of those categories of
nutritional supplements, including vitamin Q10,
previously having shown deficiency and/or therapeutic
value as single elements in diverse forms of cancer,
as cancer may be synergistically related to diverse
biochemical dysfunctions and vitamin deficiencies.
Biochemical markers, clinical condition, tumor
spread, quality of life parameters and survival were
followed during the trial. Compliance was
excellent.
The main observations were:
(1) none of the patients died during the study period. (the
expected number was four.)
(2) none of the patients showed signs of further distant
metastases.
(3) quality of life was improved (no weight loss, reduced
use of pain killers).
(4) six patients showed apparent partial
remission."
Link
Nutrition
|
Nutrition
suggestions
Raw, organic fresh
fruits and vegetables come in
every color of the rainbow, and
are much easier on the digestive
system. Freshly juiced fruits and
veggies produce fewer toxins
within the body, and contribute
greatly to the overall healing
process. Get a
juicer, and start the day
raw by holding off on the cooked
foods until afternoon. Get
creative with fruit and veggie
salads. Experiment with
dressings. Eat healthy and
smart!
Minimize your animal fat
intake
Avoid consuming
excessive animal fats, such as
meats and dairy products. These
days, it is near impossible to
find meat and dairy products that
don’t have hormones and
antibiotics in them, nor is there
any assurance that the animals
were grazed in pesticide and
chemical-free pastures.
Furthermore, meat produces
phosphoric acid when digested,
hindering the alkalization of the
body. Dairy products do contain
nutrients; however, milk is
generally not friendly to the
digestive system. As a matter of
fact, the human being is the only
mammal that drinks milk past
infancy, and of a different
species.
The bottom-line for eating: If you
find that you don’t have much of an
appetite, then by all means, eat what
ever tastes good and encourages your
appetite. Just be sure to get enough
water or fresh juices.
|
Nutrition and cancer
Overeating increases the risk of
human cancer.
- Rapid growth rates -> earlier
age at menarche -> increases risk of breast
cancer
- Higher intake of vegetables and
fruits -> lower risks of many
cancers
- Excessive consumption of alcohol
increases risks breast cancer
"Evidence is strong that remaining
physically active and lean throughout life, consuming
an abundance of fruits and vegetables, and avoiding
high intakes of red meat, foods high in animal fat,
and excessive alcohol will substantially reduce risk
of human cancer."
Link
~ ~ o0o ~ ~
Diet, nutrition, and
cancer.
The Committee on Diet, Nutrition, and
Cancer of the National Research Council (1982)
evaluated evidence and found:
- A high fat diet increases cancer risk
in the breast and colon, and to a lesser extent,
the prostate.
- Fiber may have a protective effect
against colon cancer
- frequent consumption of certain
fruits and vegetables, especially citrus fruits
and carotene-rich and cruciferous vegetables, is
associated with:
- Carotene helps lung
cancer
- Vitamin A deficiency related to
tumorigenesis (blood vessel growth to the tumor -
bad thing)
- Cruciferous vegetables block in the
body carcinogenesis (normal cells turning into
cancer cells).
- The data for minerals and
carcinogenesis are extremely limited,
but selenium may protect against
overall cancer risk
- Frequent consumption of cured,
pickled, or smoked foods, possibly because they
may contain nitrosamines or polycyclic aromatic
hydrocarbons, appears to increase the risk of
esophageal or stomach cancer
- Excessive alcohol consumption among
smokers -> elevated risk of cancers of the
oral cavity, esophagus, larynx, and respiratory
tract.
Why dietary factors impact carcinogenesis
(normal cells turning into cancer cells) is poorly
understood.
The NRC committee, the National Cancer
Institute and the American Cancer Society have
proposed dietary guidelines to lower the risk of
cancer.
Link
~ ~ o0o ~ ~
Intake of fruits, vegetables and
selected micronutrients in relation to the risk of
breast cancer.
Study of approximately 1500 breast
cancer cases and 1500 control looked at associations of breast cancer
risk with vegetables, fruits and related
micronutrient intake. This population study was among
Chinese women in Shanghai, where dietary patterns
differ substantially from other study
populations.
- There was no association between
breast cancer risk and total vegetable
intake.
- The risk of breast cancer declined,
however, with increasing intake of dark
yellow-orange vegetables, Chinese white turnips,
and certain dark green vegetables
- Intake of fruits, except
watermelons and apples, was inversely associated
(more fruit = less risk) with breast cancer
risk
Our study suggests that high intake of
certain vegetables and fruits may be associated with
a reduced risk of breast cancer
Link
~ ~ o0o ~ ~
Premenopausal breast cancer risk and
intake of vegetables, fruits, and related
nutrients
This was a study of diet and non-food
supplements related to premenopausal breast
cancer risk in New York. They evaluated the intake of
vegetables and fruits, vitamins C and E, folic acid,
individual carotenoids, and dietary fiber with its
components.
RESULTS:
- There was a reduction in risk
associated with high intake of vitamin C,
alpha-tocopheral, folic acid, alpha-carotene and
beta-carotene, lutein + zeaxanthin, and dietary
fiber from vegetables and fruits
- No association with risk was found
for beta-cryptoxanthin, lycopene, or grain
fiber.
- Fruits were weakly associated with
a reduction in risk
- No association was found between
breast cancer risk and intake of vitamins C and E
and folic acid taken as
supplements.
- A strong inverse association
between total vegetable intake and risk was
observed (more vegetables = less risk) This was
independent of vitamin C, alpha-tocopherol, folic
acid, dietary fiber, and alpha-carotene.
(Adjusting for beta-carotene or lutein +
zeaxanthin somewhat attenuated the inverse
association with vegetable intake.)
CONCLUSIONS: In this population,
intake of vegetables appears to decrease
premenopausal breast cancer risk. This effect may be
related, in part, to beta-carotene and lutein +
zeaxanthin in vegetables. Of the nutrients and food
components examined, no single dietary factor
explains the effect.
Evaluated components found together in
vegetables may have a synergistic effect on breast
cancer risk; alternatively, other unmeasured factors
in these foods may also influence risk.
Link
~ ~ o0o ~ ~
Intake of fruits, vegetables, and soy
foods in relation to breast cancer risk in Korean
women: a case-control study
This was study to examine the
relationship between fruit, vegetable, and soy food
intake and breast cancer risk in Korean women.
Findings:
- There was no association between
the intake of total fruits, vegetables, or soy
food and breast cancer risk.
- Increasing consumption of grapes
was linked to a significant protective effect
against risk of breast cancer
- Among the vegetables, reduced risk
was observed with high tomato intake
- Among soy foods, high
consumption of cooked soybeans, including yellow
and black soybeans, had an association with
reduced breast cancer
Our data suggests that increased intake
of some fruits, vegetables, and soy foods may be
associated with breast cancer risk reduction in
Korean women.
Link
~ ~ o0o ~ ~
Food and botanical groupings and risk
of breast cancer: a case-control study in
Shanghai, China.
A study of diet and risk of breast cancer
among women in Shanghai was adjusted for age, total energy intake,
and total years of breast-feeding.
Findings:
- Women in the highest quartile of
fruit and vegetable intake (> or =3.8 servings
per day) were significantly less likely to have
breast cancer compared with women in the lowest
quartile of intake
- Egg consumption was also
significantly inversely associated with risk of
breast cancer (6.0 eggs/week less risk versus
< 2.0 eggs/week)
- There was no difference in soy
consumption
These results provide additional
evidence in support of the important role of fruits
and vegetables in breast cancer
prevention.
Link
~ ~ o0o ~ ~
Carbohydrates and the risk of breast
cancer among Mexican women.
A study among a Mexican population
characterized by relatively low fat and high
carbohydrate intakes. Findings:
- Carbohydrate intake was positively
associated with breast cancer risk (both
premenopausal and postmenopausal
women).
- Among carbohydrate components, the
strongest associations were observed for sucrose
and fructose.
- No association was observed with
total fat intake.
In this population, a high percentage
of calories from carbohydrate, but not from fat, was
associated with increased breast cancer risk. This
relation deserves more study, particularly in
populations highly susceptible to insulin
resistance.
Link
~ ~ o0o ~ ~
Vitamin supplements and cancer risk:
the epidemiologic (population study)
evidence.
There is modest evidence for protective
effects of nutrients from supplements against several
cancers. Future studies of supplement use and cancer
appear warranted (but difficult to
execute).
Link
~ ~ o0o ~ ~
| Folate - Leaf
vegetables such as spinach and turnip
greens, dried beans and peas,
fortified cereal products, sunflower
seeds and certain other fruits and
vegetables are rich sources of
folate, as is liver. |
Dietary folate intake and breast cancer
risk: results from the Shanghai Breast Cancer
Study.
Study between dietary folate intake and
breast cancer risk ( 1321 cases and 1382 controls,
25-64 years of age). Subjects never drank
alcohol regularly or used vitamin
supplements.
- Dietary folate intake was inversely
associated with breast cancer risk (more folate =
less risk) for women who were in the highest 20%
of folic intake.
- The inverse association was
stronger after adjusting for total fruit and
vegetable and animal food intakes
- A greater inverse association
between folate intake and breast cancer risk was
observed among women who consumed high levels of
folate cofactors (methionine, vitamin B(12), and
vitamin B(6)) compared with women whose
intake levels of these nutrients were
low.
- Dietary intake of methionine,
vitamin B(12), and vitamin B(6) were not
independently related to risk of breast cancer
after adjusting for confounding
factors.
The study supports the protective role
of dietary folate in breast carcinogenesis (normal
cells turning into cancer cells) and suggests further
that the effect of folate may be modified by dietary
intake of methionine, vitamin B(12), and vitamin
B(6).
Link
~ ~ o0o ~ ~
Folate, vitamin B(6), and vitamin B(12)
intake and the risk of breast cancer among Mexican
women.
Looked at the risk for breast cancer among
Mexican women with relatively low vitamin intakes.
Study of 475 women (median age, 53 years; range,
23-87 years) diagnosed with incident breast cancer
(and a control of 1391 women) showed:
- Among postmenopausal women, intakes
of folate and vitamin B(12) were associated with
a lower risk of breast cancer
- The inverse association of folate
and breast cancer was stronger among women who
consumed a high level of vitamin B(12) as
compared with women consuming diets low in
vitamin B(12).
- No association was observed for
vitamin B(6) intake.
In this group, high intakes of folate
and vitamin B(12) showed decreased breast cancer
risk, particularly among postmenopausal
women.
Link
Lifestyle
|
Here are the
essential guidelines for
your healthy lifestyle:
1. Proper
nutrition, eating a balance of
healthy food, and not eating
unhealthy, sugary, processed
food.
2. Exercise daily
3. Drink water for cleansing + healthy
hydration
4. Get some sunlight
5. Temperance, that is stop all
unhealthy habits
6. Fresh Air
7. Proper rest at the proper time
8. Practice stress relief
9. Have an attitude of gratitude, a
positive attitude
10.Have a healthy spiritual
life
Download a
printable expanded version of Dr
Lorraine Days "10 Steps"
|
Alcohol and Breast Cancer in
Women.
Increased alcohol consumption is linked
to increased breast cancer incidence. Among women who
consume alcohol regularly, reducing alcohol
consumption may reduce breast cancer risk.
Link
~ ~ o0o ~ ~
Personal accounts of exercise and
quality of life from the perspective of breast cancer
survivors.
Study looked at lifestyle
considerations including values and beliefs.
Exercise needs to be addressed as part of recovery
and quality of life.
Link
|
