fruits – Oral Cancer News

Professor studies plants, foods to prevent cancer

Source: www.mysanantonio.com Author: Jennifer R. Lloyd, Staff Writer Twigs, leaves and berries may sound like the diet of the destitute, but for molecular medicine professor Michael Wargovich, certain plants, like those in traditional medicines and food in developing countries could be gold mines in the fight against cancer. In his newly outfitted lab at the University of Texas Health Science Center at San Antonio, Wargovich and his staff are testing the cancer-preventing properties of green tea. They'll also soon start investigating the anti-inflammatory abilities of the neem tree, native to India, and which already is used in some toothpastes available in the United States. Wargovich, 60, cited World Health Organization statistics showing that the hot spots for cancer will move south of the equator by 2020 as the population swells and its residents, immunized from many infectious diseases, live longer and assume a more Western lifestyle. “They're giving up their traditional diets,” he said. “The things that we've found are protecting us against cancer are disappearing as everybody tries to be homogenized and Western and going to fast-food places.” He said undetectable chronic inflammation sets people up for illnesses such as heart disease, cancer, obesity and diabetes. Yet foods with anti-inflammatory properties — fruits, vegetables, spices and herbs — are disappearing from the world's plate. As a side project, Wargovich and an executive chef are developing an anti-inflammatory diet to reintegrate beneficial foods into modern-day dining. In April, Wargovich will give a free public lecture about cancer-fighting foods. Visit the [...]

Oral Cancer Foundation News Team - A2013-03-23T10:45:03-07:00March, 2013|Oral Cancer News|

Do fruits and veggies offset tobacco/alcohol cancer risks?

Source: www.drbicuspid.com Author: DrBicuspid Staff Consuming fresh fruits and vegetables has been shown to reduce the risk of oral cancer, and now a new study suggests that these "protective effects" may impede the negative effects of tobacco and alcohol consumption with regard to cancer risk (Nutrition and Cancer, November 2012, Vol. 64:8, pp. 1182-1189). For the study, researchers from the University of São Paulo assessed the association between frequent consumption of fruits and vegetables and the risk of oral cancer, comparing results between nonsmokers and smokers and nondrinkers and drinkers. Their case-control study involved 296 patients with oral squamous cell carcinoma attended in three major hospitals in São Paulo, paired with 296 controls recruited from outpatient units of the same hospitals. The researchers found that eating both fruit and vegetables was associated with prevention of the disease in light (odds ratio [OR] = 0.46; 95% confidence interval [CI] = 0.27-0.78) and heavy (OR = 0.30; 95% CI = 0.14-0.65) smokers. For nonsmokers, no fruit (OR = 50; 95% CI = 0.22-1.12) or vegetable (for tomato, OR = 0.53; 95% CI = 0.31-0.93) was associated with reduced risk of oral and oropharyngeal cancer. Similar results were found with regard to drinking status, with OR = 0.51 (95% CI = 0.30-0.87) and 0.18 for fruits (95% CI = 0.07-0.45), respectively, for light and heavy drinkers. "This observation suggests that the protective effect of fruit and salad intake may modulate the deleterious effects from tobacco and alcohol," the researchers concluded.

Oral Cancer Foundation News Team - A2012-11-28T10:18:37-07:00November, 2012|Oral Cancer News|

Meat ups cancer risk while fruit/vegetables reduce it

Source: www.foodconsumer.org Author: staff In 1976, the Senate Select Committee on Nutrition and Human Needs, led by Senator George McGovern found that meat-based diets are responsible for more than half of total cases of cancer. In 1980, the U.S. National Cancer Institute directed the National Research Council to collect and study the literature on nutrition and cancer. It found that eating meat causes 40 percent of cancers in males and 60 percent of total cancers in women. International research institutions confirmed that the more the meat intake, the higher the risk for the cancer, particularly in the digestive system. Harvard University public health experts found 70 percent of human cancers are associated with meat consumption. U.S. National Institutes of Health studied fifty thousand vegetarians and found they had much lower risk for cancer than meat eaters. At the University of Colorado Denver Health Sciences Center, Tim Bayer, Professor of Preventive Medicine, said fruits and vegetables are preventative against all gastrointestinal cancers and cancers induced by smoking. He also said it has been fully scientifically confirmed that eating fruits and vegetables prevents oral cancer , throat, esophagus, lung, stomach, colon and bladder cancer. Chairman of the U.S. National Academy of Sciences Research Group and University of California biologist Dr. Clifford Grobstein said: "By controlling the food we eat, the diet can prevent sensitive cancers, such as esophagus, breast, stomach, colorectal and prostate cancer." Why does a vegetarian diet prevents cancer? 1. Fruits and vegetables contain anti-cancer ingredients In 1978, the University [...]

Oral Cancer Foundation News Team - A2011-12-11T08:35:35-07:00December, 2011|Oral Cancer News|

Adapting the science of supplements and cancer prevention

Source: www.cancer.gov Author: Carmen Phillips Numerous studies suggest that avoiding excess weight, exercising regularly, and eating a diet heavy on fruits and vegetables decreases the risk of many diseases, including cancer. But as the expanding obesity epidemic has shown, there are major obstacles to getting broad swaths of people to adopt such a healthful lifestyle. So, for many years, cancer researchers have investigated whether specific nutrients—those that epidemiologic and animal model studies have suggested could sway cancer’s course—could decrease cancer risk. Much has been learned from this work, researchers in the field say, but, as is the case with treatment, each new discovery points to new areas of focus and other potential avenues of progress. With promising bioactive compounds in the pipeline, many prevention researchers are focused on figuring out not just whether something like sulforaphane, a natural compound found in broccoli and broccoli sprouts, can kill cancer cells in a test tube or animal model—which it does, quite well—but how, at the molecular level, it accomplishes this task, whether there are some cancer cells that are more likely to respond to it, and whether there are ways of discerning early on that the intervention is having its intended effect. Prevention: A Complex Matter A number of supplements have been tested in large prevention trials, including vitamins A, C, and E; selenium; beta-carotene; and folic acid. At least one trial has demonstrated a reduction in cancer deaths with a combination of supplements, while several others found no reduction or even [...]

Oral Cancer Foundation News Team - A2009-12-17T19:42:35-07:00December, 2009|Oral Cancer News|

Diet, nutrition, and cancer — don’t trust any single study

Source: American Association for Cancer Research (AACR) 100th Annual Meeting Author: Zosia Chustecka Numerous studies on diet and cancer were presented here at the American Association for Cancer Research (AACR) 100th Annual Meeting, but several of the findings that were highlighted in AACR press releases — and thus are likely to be picked up by the lay media — run counter to the accumulated body of evidence, and some of the comments based on these studies are untrue or premature. So said Walter Willet, MD, DrPH, from the department of nutrition at Harvard School of Public Health, in Boston, Massachusetts, in an exclusive interview with Medscape Oncology. "No conclusions should be made on the basis of a single study," he said. Dr. Willett presented an overview entitled "Diet, Nutrition, and Cancer: The Search for Truth," in which he reviewed many of the associations that have been suggested by epidemiologic studies. These include consumption of red meat, meat cooked at a high temperature, a high-fat diet, and alcohol all increasing the risk, and fruit and vegetables decreasing the risk. However, much of the evidence for these links is rather weak, he said; the most robust evidence supports a link between obesity and an increased risk for cancer. "The estimate that diet contributes to around 30% to 35% of cancers is still reasonable," Dr. Willet said, "but much of this is related to being overweight and inactive." "At this point in time, being overweight is second only to smoking as a clear [...]

Oral Cancer Foundation News Team - A2009-04-26T20:27:00-07:00April, 2009|Oral Cancer News|