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
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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 summed on this link. (See the yellow
highlighted areas)
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
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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
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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
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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.
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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
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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
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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
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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.
It may take some getting used to, but your
body will thank you for it in the long-run.
Try kombucha
(from our friend, Cajun Ernie) for a seriously
healthy, high folate, drink.
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
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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
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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
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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
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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
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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
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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
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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
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| 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
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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
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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
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