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It has been known for quite some time that a high fiber diet reduces the likelihood of developing cancer of the gastrointestinal tract. New studies indicate that fragments of pectin, a water soluble fiber found in fruits and vegetables used widely in food processing, have an anti-cancer effect.
A team led by Professor Vic Morris at the Institute of Food Research in Norwich, Britain took pectin, a carbohydrate, and broke it down by heat into small non-branched chains of simple sugar known as modified citrus pectin.
One of these fragments has been shown to induce apoptosis (cell death) in multiple Myeloma cells which were resistant to other treatments. It does this by binding to and inhibiting galectin 3, a protein known to play a role in all stages of cancer progression.
By binding to receptors on cancer cells, some fragments prevent the cells from penetrating nearby healthy tissue, causing the cancer cells to circulate in the blood stream until they die. This inhibits the spread of the disease. Tests were performed on rats injected with melanoma and human prostate cancer cells.
It is not known, but suspected by studies, that unmodified pectin found naturally in unprocessed fruits and vegetables can fight cancer. Natural sources of pectin include citrus fruits, blackcurrants, apples, plums, carrots, and potatoes. Most processed pectin comes from citrus peels and apple pulp.
Wei-Zen Wei, Ph.D., a professor in the Department of Immunology and Microbiology at Wayne State University has been searching to find a non-toxic breast cancer vaccine. She may have succeeded.
The new vaccine would bolster a patients immune system to the point where their own body can kill the cancer cells, even in tumors resistant to current therapies.
According to Wei the vaccine could eliminate the need for other therapies.
Aggressive HER2 positive tumors, which were the focus of the study, constitute about 25% of all breast cancer occurrences.
HER2 receptors are found in low numbers on normal breast cells. Their function is to regulate normal cell growth. HER2 positive breast cells have many more receptors than usual, promoting growth of the tumors.
The vaccine was tested on mice, but is expected to be effective on humans. It is the second such vaccine developed by Wei. The first is currently in clinical trials on humans. The vaccines may be useful in prevention as well as treatment of HR2 breast cancer and other types of solid tumors.
Heterocyclic amines (HAs), formed when meat and fish are cooked at high temperatures, have been linked to mammary gland cancer in rats, and some studies indicate increased breast cancer risk by consumption of well-done meat.
The evidence linking HAs to breast cancer is sparse, especially from prospective studies. Moreover, high-fat diets rich in omega-6 polyunsaturated fatty acids (PUFAs) have produced higher frequencies of HA-induced mammary gland tumors in rats compared to those fed low-fat diets.
The aim of a study led by Dr. Emily Sonestedt of The Department of Clinical Studies at Lund University, Malmo was to evaluate prospectively if intake of HAs is associated with breast cancer incidence, and if the association is independent of omega-6 PUFA intakes.
Among women 50 years or older, from the population-based prospective, 430 women were diagnosed with incident invasive breast cancer during a follow-up of 10.4 years. Information on dietary habits was collected by a modified diet history method.
Other facors taken into account, a 95% confidence interval was developed comparing breast cancer with energy-adjusted intakes of HAs and omega-6 PUFA. Various levels of intakes of HAs were not associated with breast cancer incidence.
However, in individuals with low HA intakes, a significant increased risk was observed among those with high intakes of omega-6 PUFAs.
In conclusion, intakes of HAs are not associated with breast cancer incidence in this Swedish study, but dietary patterns very high in omega-6 PUFA may promote breast cancer development.
Information found on this site has been culled from articles dealing with cancer and its treatment. I research the information back to the abstracts or papers from which it originates, usually written by doctors at a university or other research facility. It is my intent to disseminate as much information as widely as is possible. My interest in cancer comes from losing several family members, including my wife, to the disease and its subsequent treatment. I hope that the information provided proves to be of some value to those reading it.
fiber diet reduces the likelihood of developing cancer of the gastrointestinal tract. New studies indicate that fragments of pectin, a water soluble fiber found in fruits and vegetables used widely in food processing, have an anti-cancer effect.
are cooked at high temperatures, have been linked to mammary gland cancer in rats, and some studies indicate increased breast cancer risk by consumption of well-done meat.