Download A Nutritional Cancer Treatment Protocol Proposal

1
-Abstract-
Nutrition Therapy in Treatment and Prevention of Cancer
According to the American Cancer Society's latest report on cancer, this year it is
expected that over 1.6 million Americans will be diagnosed with cancer and more than
569,000 will die from it. Someone dies of cancer every minute.1 This research paper
presents some nutrition research supporting a primarily raw food, vegetarian diet and its
effectiveness in the prevention and treatment of cancer. The current evidence based
research demonstrates that positive biological effects can occur, at any age, with a change
in diet and exercise patterns. Numerous research papers examining antioxidants and free
radical interaction support a change to vegetarian and raw foods to aid the body's natural
defense against cancer. Nutritional therapy and the role whole, fresh foods play in
keeping a body healthy are imperative in treating and preventing this disease.
2
Nutrition Therapy in Treatment and Prevention of Cancer
Cancer is a serious epidemic in the United States and it impacts all sectors of
American society, especially the elderly population. More Americans die of cancer each
year than died in World War II, the Korean War and Vietnam combined. According to
the American Cancer Society's latest report on cancer, this year it is expected that over
1.6 million Americans will be diagnosed with cancer and more than 569,000 will die
from it. Someone dies of cancer every minute.1 This research paper presents some
nutrition research supporting a primarily raw food, vegetarian diet and its effectiveness in
prevention and treatment of cancer. This nutrition research is intended to be employed
adjunctively to support current efficacious medical treatments for cancer.
According to the World Health Organization, cancer is a leading cause of death
worldwide. There are more than 100 types of cancers; any part of the body can be
affected. In 2005, 7.6 million people died of cancer. This represents 13% of all deaths
worldwide.2 According to the World Cancer Research Fund, there are an estimated 12.7
million cancer cases around the world every year, with this number expected to increase
to 26 million by 2030.3
“Although malignant tumors occur at all ages, cancer disproportionately strikes
individuals in the age group 65 years and older.”4 Data collected from the National
Cancer Institute Surveillance, Epidemiology and End Results Program, for a five-year
period during 1998-2002, reveals that 56% of all newly diagnosed cancer patients and
71% of cancer deaths are in this age group. Median ages of cancer patients at death for
the major tumors common to both males and females, inclusive of all races (lung,
colorectal, lymphoma, leukemia, pancreas, stomach, urinary bladder) range from 71 to 77
3
years. The median age for prostate cancer is 79 years; for ovarian and breast cancer, the
median age is 71 for each tumor.5
The Surveillance, Epidemiology, and End Results (SEER) Program of the
National Cancer Institute provides cancer statistics related to the U.S. population. The
most recent SEER statistics indicate the disproportionate incidence of cancer in the age
65 and over segment of our population as the following table shows:
Age-Adjusted SEER Incidence Rates by Age at Diagnosis/Death
All Sites, All Races, Both Sexes 2000-2008
Ages < 20
Yea
r
Rate
Modele
d Rate
Ages 20-49
Rate
Modele
d Rate
Ages 50-64
Rate
Modele
d Rate
Ages 65-74
Rate
Modele
d Rate
Ages 75+
Rate
200
0
16.151
4
146.125
1
875.198
6
2022.793
8
2474.675
8
200
1
17.128
6
147.051
8
881.603
2
2042.798
2
2486.550
7
200
2
17.218
2
145.695
2
877.108
2
2011.741
2
2467.592
4
200
3
15.913
0
145.435
6
843.167
2
1941.535
9
2395.053
2
200
4
16.919
8
148.024
3
840.276
5
1934.928
8
2411.572
1
200
5
17.344
1
148.972
1
829.611
5
1893.708
3
2385.497
6
200
6
16.129
3
148.758
0
837.055
3
1920.487
0
2366.179
9
200
7
17.188
3
149.498
5
848.693
4
1950.692
4
2357.253
7
200
8
17.142
0
150.296
3
828.614
6
1886.313
5
2274.924
1
Modele
d Rate
Cancer sites include invasive cases only unless otherwise noted.
Incidence source: SEER 17 areas (San Francisco, Connecticut, Detroit, Hawaii, Iowa, New Mexico, Seattle, Utah,
Atlanta, San Jose-Monterey, Los Angeles, Alaska Native Registry, Rural Georgia, California excluding SF/SJM/LA,
Kentucky, Louisiana and New Jersey).
Rates are per 100,000 and are age-adjusted to the 2000 US Std Population (19 age groups - Census P25-1130).
The modeled rates are the point estimates for the regression lines calculated by the Joinpoint Regression Program
5
4
The employment of an adjunctive nutrition based cancer treatment is well
supported. Scientists have shown that cancer is not solely caused by contact with toxic
pollutants or the result of heredity. New research has shown that diet is a significant
factor in determining an individual’s risk for cancer. Changes in diet and exercise
patterns are most effective in the prevention of nutrition-related conditions when they are
instituted early in life, but positive effects can occur at any age. If nutritional
interventions are instituted early, a substantial reduction in health care expenditures may
result from a decrease in the incidence or the delayed onset of these conditions.6
In 2007, the World Cancer Research Fund (WCRF) published the second Expert
Report which is the most current and comprehensive analysis of the literature on diet,
physical activity and cancer in the world. The report found that the food we eat and other
lifestyle choices such as daily physical activity and maintaining a healthy body weight
are key in preventing cancer. This report, that took five years to produce, reviewed 7,000
large-scale studies and found that an unhealthy diet is linked to about one third of all
cancer cases.7
According to The National Cancer Institute, serious diseases that are linked to
what we eat, kill an estimated three out of four Americans each year. These diseases
include heart disease, high blood pressure, stroke, diabetes and some types of cancer.8
The selection of a vegetarian diet, as a basis for cancer prevention and treatment
is supported in the scientific literature and by U.S. government health institutions.
According to the 2010 Dietary Guidelines for Americans, a report issued by the U.S.
Department of Agriculture and the U.S. Department of Health and Human Services, "In
prospective studies of adults, compared to non-vegetarian eating patterns, vegetarian-
5
style eating patterns have been associated with improved health outcomes—lower levels
of obesity, a reduced risk of cardiovascular disease, and lower total mortality. Several
clinical trials have documented that vegetarian eating patterns lower blood pressure.”9
The American Cancer Society states that some studies have linked vegetarian diets to
lower risk for heart disease, diabetes, high blood pressure, obesity, and certain types of
cancer, such as colon cancer.10
The National Cancer Institute reported on 337 different studies, with all showing
the same basic information. Vegetables and fruit protect against all types of cancers if
consumed in large enough quantities. Thousands of scientific studies document this. The
most prevalent cancers in our country are primarily a plant-food deficiency disease.9 Raw
vegetables have the most powerful anti-cancer properties of all foods. Beans, in general,
and not just soy, have additional anti-cancer benefits against reproductive cancers, like
breast and prostate cancer.11
A report published in 2009 in the British Journal of Cancer showed that a 12 year
study of more than 61,000 individuals aged between 20 and 89 found those who did not
eat meat reduced overall incidence of the disease by 12%. But the most striking
difference was in cancers of the blood, including leukemia and non-Hodgkin lymphoma
with 45% fewer cases among the vegetarians.12 The study was conducted by Professor
Tim Key of the University of Oxford. He is one of the leading UK researchers on the
European Prospective Investigation of Cancer, the largest study of diet and health ever
undertaken.13
6
Another study, titled “Dietary habits and mortality in 11,000 vegetarians and
health conscious people,” reported that fruits and vegetables are the two nutritious foods
with the highest correlation with longevity in humans.14
Based on the extensive studies, the National Cancer Institute instructs that most
Americans don't eat enough fruits and vegetables to keep them healthy. The Institute does
not recommend taking multivitamins to solve this problem. They point out that it is
impossible to capture in a pill all of the vitamins, minerals, disease-fighting
phytochemicals, and fiber found in fruits and vegetables. “Only fruits and vegetables, not
vitamin pills, can provide all of these health-protecting nutrients together.”15 The Institute
further advises that the leading causes of death, which include heart disease, high blood
pressure, many cancers, diabetes and stroke, are largely preventable through lifestyle
choices such as eating more fruits and vegetables. “Eating 5 to 9 servings of fruits and
vegetables a day is one of the easiest things everyone can do to lower their chances for all
of the diet-related diseases.”16
The selection of a predominantly raw food, vegetarian diet is well supported
scientific literature. A primarily raw food diet is likely the most effective diet to enhance
the biological functioning of the body, both to achieve optimum health, and to regenerate
healthy cells to overcome degenerative diseases.14
According to an article in The Journal of the National Cancer Institute,
consumption of carotenoids in addition to beta carotene found in vegetables may be
associated with a lower risk for cancer.8 A study published in 1999 titled, “Fruit and
Vegetable Intake and Incidence of Bladder Cancer in a Male Prospective Cohort,”
indicated that high cruciferous vegetable consumption had positive correlation in
7
reducing bladder cancer risk.17 “Epidemiological studies on brassica vegetables and
cancer risk,” a study reported in 1998, concluded that a high consumption of brassica
vegetables is associated with a decreased risk of cancer.18 These and numerous other
studies data provide additional evidence for the emerging role of fruits and cruciferous
vegetables in cancer prevention.19
Some aspects that aid in raw fruits and vegetables being effective anti-cancer
agents are that they are rich sources of a variety of nutrients, including vitamins, trace
minerals, and dietary fiber, and many other classes of biologically active compounds.
These phytochemicals can have complementary and overlapping mechanisms of action,
including modulation of detoxification enzymes, stimulation of the immune system,
reduction of platelet aggregation, modulation of cholesterol synthesis and hormone
metabolism, reduction of blood pressure, and antioxidant, antibacterial, and antiviral
effects which all strengthen the immune system. They also have a role to play in the
immune system increasing the body's resistance to illness.20
Raw foods supply their own digestive enzymes that help aid in the digestion
process, particularly in the mouth and stomach. This minimizes a lot of the strain the
digestive process impacts the body by minimizing the quantity of digestive enzymes
produced within the body.14 Research conducted by Dr. Edward Howell established that
the body has a limited capacity to produce enzymes for all the metabolic functions in the
body. Sparing the productivity of the body's digestive enzymes by eating raw foods will
also allow the body a greater capacity to produce enzymes for metabolic processes such
as the elimination of toxins, energy production and nerve and hormone functioning.21
8
Many fruits and vegetables are abundant in plant fibers such as bran, lignins,
pectins, gums, and mucilages. High-fiber diets aid in relief from many diseases, including
colon cancer, coronary heart disease and diabetes.9 Proven benefits of a high-fiber diet
include prevention and treatment of constipation, hemorrhoids and diverticulosis. In
addition, certain types of fiber help decrease blood cholesterol levels. Certain types of
fiber have a number of functions in the body. They increase the peristaltic action of the
gut increasing the efficiency of the digestive tract and preventing foods from putrefying
and poisoning the body. They allow a steady rate of nutrient absorption, maintain a
steady blood glucose level, and reduce the amount of fat absorbed into the systemic
system. They also chelate heavy metals such as lead and cadmium, and help to balance
the gut flora and aid its ability to synthesize vitamins B and K.22
Another important reason for a primarily raw food, vegetarian diet is the benefit
of antioxidants. Antioxidants are cancer-fighting compounds found abundantly in
vegetables that work to eliminate free radicals. Research has shown that free radicals can
damage the cell DNA and contribute to cancer.23According to the Cleveland Clinic,
antioxidants are vitamins and minerals found in foods, and available are supplements.
They aid in the removal of harmful oxidants from the bloodstream. Oxidants, also known
as free radicals, are the toxic byproducts our bodies make when we turn food into energy.
They are also byproducts of cigarette smoke, pollution, sunlight exposure, and other
environmental factors.23 Free radicals are capable of damaging DNA and suppressing the
body's immune system and also play an important role in the development of many
human diseases. “Nearly all types of cancers have been related to diets that are poor in
antioxidants.”24
9
The National Cancer Institute, states that free radical damage may lead to cancer
and a diet high in antioxidants might also protect against cancer.9 Antioxidants interact
with and stabilize free radicals to prevent some of the damage free radicals might
otherwise cause. Examples of antioxidants include beta-carotene, lycopene, vitamins C,
E, and A, and other substances.25
The National Cancer Institute states that “Considerable laboratory evidence from
chemical, cell culture, and animal studies indicates that antioxidants may slow or possibly
prevent the development of cancer.”26 Surprisingly, five large-scale clinical trials
published in the 1990s reached differing conclusions about the effect of antioxidants on
cancer.27 However, it is noted that these clinical trials employed the administration of
isolated antioxidant supplements, rather than studying a diet rich in antioxidants which is
consistent with the American Dietetic Associations recommendations.
The value of antioxidants in a healthy diet is supported by the research of the
Linus Pauling Institute that concludes some synthetic antioxidants may not be effective in
isolation. They conclude that “the best and most consistent evidence for optimum human
health is to consume 5-9 daily servings of fruits and vegetables, which will provide
adequate amounts of vitamin C (more than 200 mg) and carotenoids.”28
The value of antioxidants in a healthy diet is also supported by the Mayo Clinic.
They state that research indicates that simply taking antioxidant supplements is not the
best way to get what the body needs. In fact, it's possible that some of these supplements
could be harmful. “Fortunately, research is also increasingly showing that you can reap
the potential health benefits of antioxidant intake by eating a diet rich in antioxidantcontaining foods.”29 One reason foods appear to be a better choice than supplements is
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that foods contain an unmatchable array of antioxidant substances. A supplement may
contain a single type of antioxidant — or even several types. However, foods contain
thousands of types of antioxidants — vitamin A alone has several hundred forms — and
it's not known which of these substances are able to confer benefits. In fact, many
researchers theorize that antioxidants in food form chemical networks that then interact
with our own cellular and genetic intricacies.30
Cooking food can destroy some of these nutrients essential for fighting cancer.
Research shows that different ways of preparing, storing and processing vegetables can
drastically affect how good they are for you. Two studies appeared in the November
2003 issue of the Journal of the Science of Food and Agriculture. The studies report that
different processing procedures and cooking can reduce antioxidants up to 97%.31
Another study in the same journal issue looked at the effects of blanching and freezing on
20 common vegetables. The study showed just by merely blanching vegetables,
“significant losses (20–30%) of antioxidant activity and total phenolics were detected in
many vegetables.” Also up to one-third of vitamin C contents and more than half of the
Folic acid vitamin were lost during blanching.32 The problem with cooked food is that
much of its nutritive value is destroyed in the heating process. All enzymes are destroyed,
about 83% of the vitamins, plus the heat changes many of the protein structures into a
form that is very difficult to assimilate.33
Cooking does not allow you to get as many nutrients out of most foods, and some
enzymes die as low as 105 Fᵒ, but most die by 118 Fᵒ. Eating cooked food prevents the
immune system from working on what is really important. Some cooked foods contain
chemically based supplements, pesticides, herbicides, fungicides, hormones (in meats,
11
poultry, fish and dairy) and numerous other toxins. These “toxins” are ingested; others
are absorbed through epithelial tissue and create extra work for the immune system,
which then lacks the strength to defend the body properly.34
It is possible to get most, if not all, the benefits that raw-food confers if one eats a
predominantly raw rather than all-raw diet, without suffering from the inconveniences
and potential nutritional downsides. Raw fruits and vegetables are beneficial for cancer
prevention; however an individual should use caution when undertaking a new diet
regimen and seek guidance from a medical professional. Research provides some risks
and disadvantages associated with undergoing a strict raw foods diet. A reason why allraw diets can be impractical to implement is bioavailability concerns can necessitate
higher, unsustainable levels of intake.33 Since nutrients in some cooked foods have better
bioavailability or edibility than the raw version (some root vegetables, tubers, grains,
etc.), if one avoids such foods just because they are not so palatable raw, one can become
forced into eating huge quantities of lower-bioavailable raw foods, which ends up making
one's life revolve around food in an unbalanced way.34
A study done in 2005 has shown that a strict low calorie and low protein raw food
diet can lead to low bone mass. In the study on 18 individuals eating a strict raw food
vegetarian diet, they we found significantly lower BMC and BMD at the lumbar spine
and hip sites compared with age and sex matched individuals eating a typical American
diet.35
Another study conducted in 2005 of 201”Adherents to a Raw Food Diet” indicated
that consumption of a strict raw food diet lowers plasma, total cholesterol and triglyceride
concentrations, but also lowers serum HDL cholesterol and increases total homocysteine
12
(concentrations due to vitamin B-12 deficiency.36 “As a result, vegetarian, and especially
vegan, diets provide little EPA and DHA directly. A recent study reviewed the varying
dietary fat intake across vegetarians, vegans, omnivores, and semi-omnivores and its
impact on essential omega-3 fatty acid availability in tissues. It concluded that
vegetarians were left with reduced levels of omega-3 and recommended that they
consume additional direct sources of EPA and DHA, regardless of age or gender, for
physical, mental and neurological health benefits.”37
The National Institutes of Health cautions that “Strict vegetarians and vegans are at
greater risk than lacto-ovo vegetarians and nonvegetarians of developing vitamin B12
deficiency,” because natural food sources of vitamin B12 are limited to animal foods.
One of the few sources of vitamin B12 from plants is fortified breakfast cereals which
can be used as a dietary source of vitamin B12 for strict vegetarians and vegans.38
Balance and variety are important factors in adherence to a primarily raw food
vegetarian diet with the intention of disease prevention and treatment of different types of
cancer. A case–control study conducted between 1992 and 1997 in Switzerland support
the hypothesis that a diet rich in refined grains and red meat increases the risk of
colorectal cancer; they therefore support the recommendation that a primarily vegetarian
diet with substation of whole grains for refined grain, limited meat intake, and increased
fruit and vegetable consumption, is effective in reducing an individual’s risk for an onset
of cancer.39
The American Institute for Cancer Research advises that whole grains are rich in
fiber, vitamins, minerals and hundreds of natural plant compounds, called
phytochemicals, which protect cells from the types of damage that may lead to cancer. In
13
addition research points to specific substances in whole grains that have been linked to
lower cancer risk, including antioxidants, phenols, lignans and saponins.40
Whole grains consist of three parts of the grain kernel: germ, bran and endosperm.
Refined grains are missing their germ and bran layers, because they have been milled,
leaving only the endosperm –- the starchy carbohydrate inside the bran husk. The bran is
the outer protective layer of the grain kernels, and it has fiber, antioxidants, and B
vitamins. The germ is the smallest part of each kernel, loaded with B vitamins, healthy
fats, minerals, and a bit of protein.41
A study on whole-grain intake and cancer was conducted by the School of Public
Health at the University of Minnesota, their conclusion after a review of 40 case-control
studies of colorectal, gastric, and endometrial cancers, found consistently lower risk in
those with high whole-grain intake than in those with low whole-grain intake.42
The American Institute for Cancer Research second expert report, Nutrition,
Physical Activity, and the Prevention of Cancer: A Global Perspective, found probable
evidence that foods containing dietary fiber, like whole grains, can decrease one’s risk of
developing colorectal cancer.43
The National Cancer Institute published a study in the American Journal of
Clinical Nutrition in 2007, which showed that whole grain fiber, and not fiber from other
food sources, is associated with lower risk of colorectal cancer.44 At the University of
Utah, a team led by Martha Slattery found that high intakes of vegetables, fruits and
whole grains reduced the risk of rectal cancer by 28%, 27% and 31% respectively. A
high-fiber diet (more than 34 grams of fiber per day) reduced rectal cancer by an
impressive 66%, in this study of over 2000 people. 45
14
Pancreatic cancer is the most fatal cancer in the U.S., but eating two servings or
more of whole grains daily may cut the risk of this swift and deadly killer by up to 40%.
That was the finding of researchers at UC San Francisco led by June Chan, who
compared diets of 532 pancreatic cancer patients with 1,701 people not suffering from the
disease.46
Research on nutrition, specifically our diet’s effects on the body, is still relatively
undiscovered and future information from research will help shape new dietary
guidelines. The current evidence based research demonstrates that positive biological
effects can occur, at any age, with a change in diet and exercise patterns. Numerous
research papers examining antioxidants and free radical interaction support a change to
vegetarian and raw foods to aid the body's defense against cancer. Nutritional therapy,
along with the intake of whole fresh foods, play an important role in keeping a body
healthy, and are imperative in treating and preventing diseases, specifically cancer.
15
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