Using food as your medicine

By Jo Gamble BA (hons) Dip CNM

MFNTP MBANT
Let food be your medicine and medicine
be your food

Hippocrates
 The need for action
• As a cause of death in the developed world, cancer is
only surpassed by cardiovascular disease

• Globally the number of people with cancer is

projected to double by 2030

• Currently, more than one in 3 people will develop

cancer in their lives!

(WCRF 1997, WCRF 2007, NS 2008)

 Understanding Cancer
• Before understanding the impact of nutrition
on cancer, it is first important to understand
the biochemical and physiological
determinants of the disease.
• Cancers are as a result of the interaction of
genetics, epigenetics and environment of the
individual.
• Cancer is a chronic disease
 What is cancer?
• Healthy cells: balance between growth and
programmed cell death is tightly regulated

Cancer cells are cells that grow and divide at

an unregulated pace.
 Environmental and chemical
carcinogens
• People are continuously exposed exogenously to
varying amounts of chemicals that have been shown to
have carcinogenic or mutagenic properties.
• In the case of a solid tumour there is a 20-40 year
interval from the time of exposure of an individual to a
chemical or viral carcinogen until the clinical detection
of a tumour.
• By the time a tumour is apparent, cancer cells have
aquired the ability to divide where normal cells ought
not, to invade adjacent cellular architectures, to
metastasize and to kill the host.
 Cancer is a preventable disease
• Only 5-10 % of all cancer cases can be attributed
to genetic defects, whereas the remaining 90-
95% have their roots in the environment and
lifestyle.
• The lifestyle factors include smoking, diet,
alcohol, obesity, infectious agents, environmental
pollutants and radiation
• Of all cancer-related deaths; 25-30% are due to
tobacco, 30-35% diet, 15-20% infections, 10-20%
obesity, 4-6% alcohol, 10-15% others, which
includes environmental and radiation.
 Good news we are in control
World Cancer Research Fund: high fruit and vegetable intake may
reduce cancer incidence by 40- 64 %
US National Research Council: high fruit and vegetable intake may
reduce US cancer rates and mortality by 1/3, roughly equivalent to
the reduction in mortality from infectious diseases brought about
by improved hygiene and better healthcare during the 19th century

In the November 2010 issue of Nutrition and cancer, a study

indicated that women who consumed a greater amount of
vegetables and seafood were 86% less likely to be diagnosed with
breast cancer
 Good news we are in control
• Newest Research:
through good nutrition we can also improve
survival rates of people with some cancers by
calming down the genes responsible for
cancer growth!

(Ornish et al. 2005, Ornish et al. 2008, Saxe et al. 2006)

 Support goals
Primary goals
• Support tumourcidal effects of treatment
• Reduce side effects of treatments
•Support overall wellness

•Secondary goals
• Support immunity
• Reduce tumour promoting
factors
• Inhibit metastasis and tumour
progression
How diet can affect cancer
Initiation-dietary carcinogens
- aflatoxins (found in mouldy food)
- heterocyclic amines (meat cooked at very high temperatures)

-N-nitroso compounds (in some spoiled foods, protein foods,

cured meat)

-polycyclic aromatic hydrocarbons (PAH) (products of combustion

found in cooked foods, smoked foods and dark beer)

these chemicals can start a cancer process by creating cancer

cells
(World Cancer Research Fund 1997; NRC 1982)
 Diet-red meat
• Heavy consumption of red meat is a risk factor for
several cancers, especially those of the
gastrointestinal tract, but also for colorectal,
prostate, bladder, breast, gastric, pancreatic and oral
cancers.
• The hetrocyclic amines produced during the
cooking of meat are carcinognic.
• Charcoal cooking and/or smoke curing of meat
produces harmful carbon compounds such as
pyrolysates and amino acids which have a strong
cancerous effect.

Anand P et al, Cancer is a preventable disease that requires major

lifestyle changes. 2008
 Diet: Fats and sugars
• Saturated fatty acids, trans fatty acids and
refined sugars and flour present in most foods
have also been associated with various cancers (1)

• Epidemiologic studies suggested a positive

association between dietary fat and colon cancer.
(2)

• Frequent consumption of sugar and high-sugar

foods may increase the risk of pancreatic cancer by
inducing frequent postprandial hyperglycemia,
increasing insulin demand, and decreasing insulin
sensitivity.
(3)

(1) Anand P et al, Cancer is a preventable disease that requires major lifestyle changes. 200
(2) Reddy, B Dietary Fat & Colon cancer. Chemistry & material science vol 27 no 10 807-813
(3) American Journal of Clinical Nutrition Vol 84 No 5 1171-1176 Nov 06
 Dietary Tumour Promoters:
- excess fat - ↑ insulin, ↑ estroge-ns, ↑ oxidative stress, ↑ inflammation

- excess protein -↑ insulin, ↑ IGF-1,

- excess calories- ↑ insulin, ↑ IGF-1, ↑ oxidative stress, ↑ inflammation

- excess Omega 6 EFA- ↑ oxidative stress, ↑ inflammation

©
 Metabolic Tumour Promoters:
- insulin- promotes cancer cell proliferation and decreases apoptosis
- estrogens- induces cancer cell proliferation
- oxidative stress- can act as cancer initiator and promoter
- inflammation- strong association between chronic inflammation and
cancer (mechanisms: promoting proliferation of cancer cells, formation
of cancer blood vessels?-not entirely understood)

- IGF-1- potent growth factor for many cancer lines

(Heber et al 2006)

©
 Alcohol
Colon Cancer Risk-increases by 10% if you drink 1
glass of wine daily

Colon Cancer Risk-increases by 25% if you drink 2

glasses of wine or 1 pint of beer daily

Drinking as little as one pint of beer or one large glass of wine a day
increases risk of breast cancer by more than 7%.

Mouth, Oesophagus, Larynx, Throat Cancer-↑ 168% risk with 1 glass of

wine/d

(World Cancer Research Fund 2007; Riboli et al 2002; American Cancer Society 2007; Cancer
Research UK 2009a)
Obesity/Excess Body Fat
and Cancer
 Increase in Risk Cancer Associated with Obesity
(Source: National Cancer Policy Board 2003; Pan et al 2004)

Convincing Evidence Colon, Prostate, Breast

Endometrial, Kidney, Esophageal
Ovary, Non-Hodgkin’s
Lymphoma,
Leukemia, Multiple
myeloma ,
Possible Pancreas,
Gallbladder
Oesophagus ,
 Dairy and Cancer-Possible Mechanisms

consumption of milk increases blood levels of IGF-1, which

has been associated with increased prostate and breast
cancer risk

(Chan et al. 1998)

 Tumour Anti- Promoters:

-folic acid (reducing likelihood of DNA damage)

-antioxidants (preventing oxidative damage and lipid peroxidation, which

compound DNA damage in tumor promotion)

-phytochemicals (various mechanisms)

- low-fat plant-based diet (various mechanisms, see above)

(World Cancer Resarch Fund 1997, Wattenberg 1985)

© CNM; by Gosia Desmond MA, MBS, BSc

© Gosia Desmond MA, MBS, BSc Nut Med
Nut Med Jo Gamble BA (hons) Dip CNM
 Promotion-Protection
low fat; high fibre

estrogens;
adequate protein Insulin
growth factors (IGF-1)
adequate calories
inflammation
whole plant foods downregulation of oncogenes
upregulation of tumour
O6: O3 ratio 2:1 suppressor genes

Physical activity

© CNM; by Gosia Desmo nd MA, MBS, BSc

(World Cancer Research Fund 2007Nu; tHMeebdeJro2G0a0m6bl;eOBArnh( isohnse) Dtiap
 promote synthesis of
detoxification enzymes

antioxidants
Phytonutrients

immune act as antiproliferative

stimulants angiogenesis agents
inhibitors

(Omenn 1995; Talalay et al 1995; Wattenberg 1970; Engwerda et al 2001; Zawa and Duve 1997; Fotsis
et al 1993)
 Phytonutrients
• new evidence: official guidelines –’5 a
day’ is not enough!!!
• US National Cancer Institute: five is just the
bare minimum.
• men-at least 9 servings
• women –at least 7 servings
• children-at least 5 servings
 Phytonutrients –Flavonoids:

-onions
-kale
-grape
-citrus fruit
-apple
-pear

-powerful inhibitors of many cancers including

human breast cancer cells

(So et al 1996; Guthrie and Carroll 1998)

 Phytonutrients –Flavonoids:

broccoli,
brussel sprouts,
cabbage,
cauliflower,
Chinese cabbage,
cress,
daikon,
kale
kohlrabi
turnip
potent
carcinog
en
detoxifi
 Other anti-cancer nutrients:

Other anticancer substances:

-sulphur compounds of garlic (tumour growth inhibition;

cancer formation inhibition)

-folic acid (fruits and vegetables; DNA protection)

-beta sitosterol (fruits and vegetables; tumour growth

inhibition)

(Fleischauer and Arab 2001; Awad et al 1996; Duthie 1999)

Low Fat Vegan Diet Full of Unprocessed Plants
lowers estrogens promotes synthesis of

detoxification enzymes
full of
antioxidants
Low fat plant lowers AGE,
minimizes based diet oxidative damag
carcinogen exposure

stimulates lowers IGF-1

immune lowers insulin
response

creates powerful
low in Omega 6 anti-cancer
environment
 Balancing Your Plate
Divide your plate into 3 sections:
 5 0 % is vegetables, salad

 2 5 % is mixed whole grains or starch

 2 5 % is protein source – poultry, fish, beans, o

sy
products
Whole
grains
Veggies
Protei
n
Lifestyle Change is a Journey
It takes 45 days to change a habit or
incorporate a new one

5 10 15 20 25 30 35 40 45

Live your life as if your health depends on it…

because it does!
What are the main components of a
wellness diet?
• Water 2 liters of hydrating fluid daily
• Well balanced macro nutrients throughout the
day
• High levels of micro nutrients
• Avoidance of anti-nutrients
 Macro nutrients
• Complex carbohydrates
• Protein
• Essential fats
 Complex carbohydrates
• Whole meal bread
• Whole meal pasta
• Brown rice
• Oats
• Beans and lentils
• Root vegetables
 Protein
• Eggs
• Fish
• Poultry
• Meat
• Beans and lentils
• Nuts and seeds
• Tofu
• Quinoa
 Essential fats
• Oily fish
• Nuts and seeds
• Avocados
• Cold pressed oils
• Olives
 Anti-oxidants
• Have been studied individually and collectively
for their potential to enhance physical
performance.
• Prevent exercise induced muscle tissue
damage
• Fight against chronic diseases such as cancer,
cardio-vascular disease, strokes
 Hydrating fluid

2 litres of hydrating fluid each day:

* Water
* Herbal tea

Avoid dehydrating fluids

* tea/coffee
* Alcohol
* fizzy drinks
 Avoid anti-nutrients
• Aspartame
• Trans fats
• Refined carbohydrate
• Processed foods
• Sugar
"The wise man should consider that health is the
greatest of human blessings. Let food be your
medicine." - Hippocrates
Jo Gamble BA (hons) Dip CNM mBANT