Cancer-Causing Food Ingredients: Its Prevention and Control

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Cancer-Causing Food Ingredients Its Prevention
and Control
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MAGNITUDE OF THE CANCER PROBLEM IN THE
PHILIPPINES

• 3rd in incidence after communicable
• cardiovascular diseases
• 1 out of 1,800 Filipinos has cancer
• 114103 females males
• Incidence increases with age

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MORTALITY FROM CANCER
2005 Phil Cancer Facts Estimates
Leading cancer sites of mortality Females
breast cervix uteri
lung Males lung liver
colon/rectum
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DEVELOPMENT of CANCER
Aging
Cancer
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Main Causes Of Cancer

• 1. SMOKING
• 2. AGING
• Affected by lifestyle choices ( stress, lack of
  exercise and sleep) and diet

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I. Smoking

• Tobacco use is the most preventable cause of
  cancer
• Cigarette smoke has enormous amount of oxidants
• Most people know smoking causes lung cancer
• Causes a higher risk of esophageal, stomach,
  kidney, bladder, pancreas, cervical, uterine,
  head and neck, tongue
• Surgeon General of the USA showed that tobacco
  smoke contains more than 4,000 chemicals, and at
  least 43 of them cause cancer

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• 2. AGING
• Anyone of any age can get cancer
• Getting older is one of the biggest risk factors
• Aging is partly caused by oxidants that can
  damage DNA
• Antioxidants like vitamins A and C minimize
  damage from oxidants, but most humans don't get
  enough nutrients to ward off cancers

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Aging

• Aging From Lack of Physical Activity
• Gain weight
• Too little exercise, lack muscles mass, poor bone
  health
• Being overweight increase the risk for Breast,
  Colon, Kidney, Uterus ,Esophageal Cancers
• Produce too many hormones that cause cancer to
  grow

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Aging and Nutrition

• Aging isn't just the number of years
• since we were born
• It is How quickly the parts of our bodies
• wear out
• Our bodies age partly because it
• doesnt get enough of the right nutrients
• Too much fat and calories
• Not eating foods that contain antioxidants which
  boost the immune system and fight disease--can
  lead to many forms of cancer.
• Poor diet is one of the main contributors to
  aging

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CANCER, FOODS and FOOD INGREDIENTS

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KEYS to AVOID CANCER-CAUSING FOODS

• Knowing which ingredients are carcinogens or
  cancer promoters
• Proper handling and preparation of certain foods
• Reading food labels to permanently
• avoid consuming those ingredients

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Common Cancer Causing Substancesin Foods

• ? Food Additives - BHA, BHT
• ? Refined Sugar
• Acrylamides
• Omega 6 vegetable oils
• Sodium Nitrite
• Hydrogenated Oils
• Spoiled corn peanuts (aflatoxin)

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Food additives

• Used to prolong shelf life and preserve flavor
  and color
• Increases cancer risk and cardiovascular disease

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Generally Recognized as Safe

• In 1960 the Color Additive Amendment was passed
  and includes a provision, the Delaney Clause,
  that prohibits any additives shown to cause
  cancer in humans or animals to be added to our
  food
• This is not being strictly enforced!
• Artificial colors proven to increase cancer
  risks, hyperactivity in children, and allergies,
  are still found in our food
• Some additives are listed as natural flavorings
  or colorings but can contain over 40 chemical
  compounds
• another misleading label

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BHT (Butylated Hydroxytoluene)

• To help protect flavor, retards rancidity in oils
• Should be avoided by infants, young children,
  pregnant women and those sensitive to aspirin,
  may be toxic to the nervous system, (BHT banned
  in England)
• BHT is common in potato chips, baked goods,
  cosmetics and other products
• ? A related substance known as butylated
  hydroxyanisole (BHA) may be used instead of BHT

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Refined Sugars

• Cancer develop, in part,
• by feeding on sugar in the
• bloodstream
• Solution to an Anti-Cancer Diet
• eat a low glycemic diet
• eat less refined sugars
• consume more dietary fibers

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Warburg Effect

• Warburg reported a fundamental difference between
  normal and cancerous cells to be the ratio of
  glycolysis to respiration
• "healthy" cells mainly generate energy from
  oxidative breakdown of pyruvate which is an
  end-product of glycolysis, and is oxidized within
  the mitochondria
• In contrast, cancer cells show signs of
  glycolysis, (the process of sugar breakdown) with
  lactate secretion even in the presence of oxygen
• Hypothesized that cancer and tumor growth are
  caused by the fact that tumor cells mainly
  generate energy (as e.g. ATP) by non-oxidative
  breakdown of glucose (glycolysis)

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Pancreatic tumor cells use fructose to divide and
proliferate

• These findings show that cancer cells can
  readily metabolize fructose to increase
  proliferation
• Journal of Cancer Research, Dec. 2010
• They have major significance for cancer patients
  given dietary refined fructose consumption, and
  indicate that efforts to reduce refined fructose
  intake or inhibit fructose-mediated actions may
  disrupt cancer growth.
• Dr. Anthony Heaney, UCLAs Jonsson Cancer Center

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Refined Sugars on Labels

• high-fructose corn syrup
• sugar
• sucrose
• enriched bleached flour
• white rice
• white pastas
• white breads
• other "white" foods

WHITE
WHEAT
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Acrylamide

• Forms from sugars and an amino acid
  (asparagine) during certain types of
  high-temperature cooking
• Frying, roasting, and baking
• Mainly in foods made from plants, such as potato
  products, grain products, or coffee
• Does not form, or at lower levels, in dairy,
  meat, and fish products
• More likely to accumulate when cooking is done
  for longer periods or at higher temperatures

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ACRYLAMIDE
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Excessive Omega 6 fatty acid Intake
A high consumption of omega-6
polyunsaturated fatty acids (PUFAs), found in
most types of vegetable oil, may increase the
likelihood that postmenopausal women will develop
breast cancer. Similar effect was observed on
prostate cancer.
E.Sonestedt et al, Article 1st published
online 17 July 2008, Intl J Cancer
Chronic excessive production of n-6
eicosanoids is associated with heart attacks,
thrombotic stroke, arrhythmia, arthritis,
osteoporosis, inflammation, mood disorders,
obesity, and cancer. P. Calder, American
Journal of Clinical Nutrition, Vol. 83, No. 6,
S1505-1519S, June 2006
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Omega 6 fatty acids

• Four major food oils (palm, soybean, rapeseed,
  and sunflower)
• Poultry and meat
• Eggs
• Nuts
• Most vegetable oils

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OMEGA 6 OMEGA 3 FATTY ACID RATIO
Solution is to balance omega 6 intakes with high
omega 3 intakes
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Omega 3 Fatty Acids

• Essential fatty acids
• Omega-3 FAs are thought to play an important
  role in reducing inflammation throughout the body
  -- in the blood vessels, the joints, and
  elsewhere.
• Rich sources of omega-3 FAs are from cold water
  oily fish, such as salmon, herring, mackerel,
  anchovies, and sardines
• Recommended Intake for n-3
• 1.6 gm/day for men and 1.1 gm/day for women

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Omega 3 Fatty Acids
An increase in the consumption of fish and fish
n-3 polyunsaturated fatty acids in industrialized
countries may contribute to lower breast and
colorectal cancer risks It is concluded that
fish consumption is associated with protection
against the later promotional stages of
colorectal carcinogenesis, but not with the
early initiation stages.
Caygill CP, Hill MJ, , Eur J Cancer Prev. 1995
Aug4(4)329-32. De Deckere, Eur J Cancer Prev.
1999 Jul, 8(3) 213-21
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• A recent trend has been to fortify food with n-3
  fatty acid supplements
• Global food companies have launched
• n-3 fatty acid fortified bread, mayonnaise,
  pizza, yogurt, orange juice, children's pasta,
  milk, eggs, popcorn, confections, and infant
  formula

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Hydrogented Oils ( Trans Fats)

• Helps prolong shelf life but simultaneously
  creates trans fats (causes inflammation in the
  body)
• Besides being a cancer factor, trans fats promote
  heart disease, interrupt metabolic processes, and
  cause belly fat that crowd the organs and strain
  the heart
• To avoid listing trans fats, or to claim "trans
  free" on their label, food manufacturers simply
  adjust the serving size until the trans fat
  content falls under 0.5 grams per serving

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European Prospective Investigation into Cancer
and Nutrition (EPIC STUDY)

• An increased intake of trans fatty acids may
  raise the risk of breast cancer by 75

Chajes V, et al EPIC Study. Am J Epidemiol , 2008
The American Medical Association supports any
state and federal efforts to ban the use of
artificial trans fats in U.S. restaurants and
bakeries
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FRENCH FRIES

• made with hydrogenated oil and fried at high
  temperatures
• they clog your arteries with saturated fat and
  trans fat, they also contain acrylamides
• should be called "cancer fries," not French
  fries.

CHIPS, CRACKERS, COOKIES

• contain white flour and sugar as well as
  trans-fats
• MSG in yeast extract

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Sodium Nitrites, Nitrosamines

• Added to processed meats, hot dogs, bacon, and
  any other meat that needs a reddish color to look
  "fresh
• Also found in food items that are pickled, fried,
  or smoked in things such as beer, cheese, fish
  byproducts, and tobacco smoke
• Nitrosamines are extremely carcinogenic

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HETEROCYCLIC AROMATIC AMINES (HAA)

• Charred foods, especially meats, cooked at high
  temperatures create carcinogens called
  heterocyclic aromatic amines
• When organic plant or animal products are burned,
  causing them to become blackened, toxins are
  released and mutagenic byproducts are formed
• The longer the meat is cooked at high
  temperature, the higher the production of these
  compounds will be.

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Journal of the National Cancer Institute

• Red meat, but not poultry, fish, or dairy
  consumption, is associated with an increased risk
  of developing pancreatic cancer. (Oct. 5, 2005
  JNCI)

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SUBSTANCES to DELAY NITROSAMINE FORMATION

• Ascorbic acid (vitamin C), an antioxidant,
  inhibits nitrosamine formation
• Addition of at least 550 ppm of ascorbic acid is
  required in meats
• Add antioxidants and spices when marinating meat
  eg. red bell peppers, curry powder, garlic,
  citrus fruits
• è delays the formation of nitrosamines

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Hot dogs
Processed Meats, Bacon

• The Cancer Prevention Coalition recommends that
  children should not eat gt12 hot dogs/month
  because of the risk of cancer.
• If you must have your hot dog, look for those
  without sodium nitrite

These meats almost always contain the same sodium
nitrite found in hot dogs. Bacon is also high in
saturated fat, which contributes to the risk of
cancers, including breast cancer.
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TIPS to Prevent Cancer Through Foods

• Have a diet rich in fruits and vegetables Minimum
  of 5 servings a day
• Eat healthy proteins Beans, Fish, Tofu
• Eat healthy carbohydrates brown rice, tubers,
  corn, wheat bread, pasta etc
• A serving for fruits and vegetables,
  carbohydrates is approximately your fist size
• A serving of your protein is approximately your
  palm size

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FOOD PYRAMID
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Top Cancer Fighting Foods

• 1. Green tea
• 2. Curcumin
• 3. Cruciferous Vegetables
• 4. Folate Rich Foods
• 5. Tomatoes
• 6. Ginger
• 7. Vitamin D (2,000 IU/day)

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Green Tea

• Antioxidant activity
• two cups of green tea four apples, seven
  glasses of orange juice or 20 glasses of apple
  juice
• (Paganga, 1999)
• Green tea (GT) contains many polyphenol
  compounds, with epigallocatechin gallate (EGCG)
  being the most prominent

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Green Tea and Prostate Cancer

• EGCG in Green tea have been shown to exhibit a
  chemopreventive effect against prostate cancer,
  with studies showing that it inhibits prostate
  cancer cell growth, induce apoptosis, arrest cell
  cycle progression, decrease PSA production and
  inhibit the development and metastasis
• (Siddiqui, 2006 Adhami, 2003 Sartor, 2004
  Ren, 2000)

Green Tea and Breast Cancer

• GT decreased BCA tumor size injected to
  mice(66) and weight (68)
• Green tea inhibits VEGF growth, and cell
  proliferation and migration
• ( Experimental Biology 2008 conference. Wei-Gu. )

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Curcumin

• Recent studies have shown curcumin to interfere
  with cell-signaling pathways, thus suppressing
  the transformation, proliferation, and invasion
  of cancerous cells
• In prostate cancer cell lines, curcumin inhibits
  cell growth and induces apoptosis, which is
  programmed cell death (Nakamura, 2002)
• These observations have been extended to in vivo
  animal models (Dorai, 2001)

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Cruciferous Vegetables

• Sources
• arugula, broccoli, brussels sprouts, bok choy,
  cabbage, canola, cauliflower, collard greens,
  daikon, horseradish, kale, kohlrabi, mustard,
  radish, rutabaga, wasabi and watercress
• Cancer fighting compound Indole-3-Carbinol (
  13c)
• Recommendation
• 1 serving per day reduces risk for breast
  cancer

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Cruciferous Vegetables and Breast Cancer

• Findings from a large cohort analysis of more
  than 3000 survivors suggest that higher intake of
  vegetables in women taking TAMOXIFEN reduced new
  or recurrent breast cancer events by as much as
  52
• This effect was not present for non-tamoxifen
  users
• Thomson, 2010

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Folate Rich Foods

• Sources Wheat bread, Pasta, breakfast Cereals
• In a large-scale study, researchers evaluated the
  effects of folate on more than 27,000 male
  smokers between ages 50 and 69
• Men who consumed at least the recommended daily
  allowance of folate -- about 400 micrograms --
  cut by half their risk of developing pancreatic
  cancer

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Lycopene

• Men who consumed 2 or gt servings of tomato sauce
  a week over the course of the 12-year study
• 28 lower risk of developing organ-confined
  prostate cancer, 35 lower risk of developing
  locally advanced disease, 36 lower risk of
  developing metastatic disease
• (Giovannucci, 2002, Health Professionals
  Follow-Up)
• Another study found that pre-prostatectomy
  patients who consumed tomato sauce pasta dishes
  for 3 weeks (containing 30 mg of lycopene per
  day) demonstrated decreased PSA counts and lower
  oxidative DNA damage
• (CHEN, 2001)
• A similar study showed increased apoptosis in
  prostatectomy specimens after consuming 3 weeks
  of tomato sauce pasta dishes
• (Kim, 2003)
• )

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Ginger

• Researchers discovered ginger's ability to
  kill cancer cells in two ways
• In apoptosis, the cancer cells essentially commit
  suicide without harming surrounding cells
• In autophagy, "the cells are tricked into
  digesting themselves"

J. Rebecca Liu, the University of Michigan in Ann
Arbor
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Vitamin D

• Link between increased vitamin D intake
• reduced breast cancer risk by 50 (AACR)
• Improved survival rates among lung cancer
  patients (Harvard study,2005)
• Lung Cancer surgery survival rate
• Surgery during summer 56 5yr SR
• Surgery during winter 23 5yr SR
• Recommended dose is 2000 IU per day
• Good sources Fish ( tuna, mackerel, herring)
• Eel, egg, fortified dairy foods
• Sunlight exposure before 10 am and after 4pm for
  10 minutes a day

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Lifestyle Modification Tips on Preventing Cancer

• Drink green tea
• - 2-3 cups per day
• green tea is protective against
• breast and prostate cancer risk
• Drink red wine instead of beer
• daily allowance 1 glass/day
• for women, 2 glasses/daymen
• Exercise 30 minutes a day
• Sleep 7-8 hours a day
• Manage your stress levels

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• Thanks for Listening