Category Archives: Cancer

Coffee- For Your Health

Sunday September 29th is celebrated as National Coffee Day in the U.S. In recognition of this important day, our post today will cover some interesting research on coffee consumption and various health outcomes.

The largest coffee producer in the world is Brazil, and has been so for over 100 years. Second on the list of producing countries is Vietnam, followed by Columbia. While over 50% of Americans drink coffee daily, the leading coffee consuming country is actually Finland, followed by Norway. There are many bioactive compounds found in coffee, including polyphenols, which are thought to be one of the sources of coffee’s health benefits.

A group of researchers affiliated with the University of Edinburgh as well as the University of Southampton in the UK performed what they termed an “umbrella review”, examining the effects of coffee consumption on several different health conditions. Their review included 201 meta-analyses of observational studies, as well as 17 meta-analyses of interventional research.

After completion of their analysis, the researchers concluded that coffee consumption was associated with a lower risk of cardiovascular mortality, total cancer, and all-cause mortality.

For cancer, coffee consumption was associated with a lower risk of endometrial cancer, melanoma, oral cancer, and prostate cancer.

For the liver, in those with any coffee consumption versus those with none, there was a 39% lower risk for liver cirrhosis, 27% lower risk for liver fibrosis, and 29% lower risk on non-alcoholic fatty liver disease.

In comparing high versus low coffee consumption, high consumption was associated with a lower risk of diabetes type 2, and was also associated with a 9% lower risk of metabolic syndrome.

Other notable findings- coffee consumption was associated with a lower risk of both gallstone disease and Parkinson’s disease. In fact, the only evidence of potential harm seemed to be in those that are pregnant and perhaps women and bone loss.

This was a massive study, spread over multiple countries and with many participants. While studies such as these do not prove cause and effect, they do provide areas where further research may be helpful.

So, on National Coffee Day, consider a cup or two with friends and family. It may be good for your health!

“The morning cup of coffee has an exhilaration about it which the cheering influence of the afternoon or evening cup of tea cannot be expected to reproduce.” – Oliver Wendell Holmes Sr.

(Source-BMJ 2017;359)

This blog is a review of published research and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

 

 

 

Fried Foods Bad for Prostate

September is designated National Prostate Cancer Awareness Month, and September 24th is Prostate Cancer Awareness Day. In recognition of this, today’s post will discuss research which examines the intake of deep fried foods and risk of prostate cancer.

Data from the National Cancer Institute estimates that there will be nearly 175,000 new cases of prostate cancer in the U.S. in 2019, and nearly 32,000 deaths. It is the 2nd most common cancer among men, second only to lung and bronchus cancers. The most common risk factor for prostate cancer is advancing age. Prostate cancer is more common among African-American men, who are twice as likely to die from prostate cancer as white men are.

It has been documented that when immigrants from Asian countries, which generally have low prostate cancer incidence, move to the U.S., their prostate cancer rates increase significantly within one generation, indicating perhaps some dietary or environmental exposure at work.

A group of researchers affiliated with the Fred Hutchinson Cancer Research Center and the School of Public Health at the University of Washington performed an interesting study, examining the relationship between intake of deep fried foods and subsequent risk of prostate cancer. Researchers used data from two population-based case-control studies, comprised of residents of Kings County, Washington. There were slightly over 1500 cases, and nearly as many in the control group. The two groups were similar in age, body mass index, education level, and race.

Participants in the study were given a food frequency questionnaire, which assessed the use of butter, margarine, oil or other fat in cooking. The food frequency questionnaire also queried about intake of doughnuts, french fries, fried chicken, fried fish, and snack chips.

The researchers discovered that compared with the reference intake (less than once per month), intake of doughnuts once per week or more was associated with a 35% increased risk of prostate cancer, while intake of french fries once per week or more was associated with a 37% increased risk of prostate cancer. Similarly, intake of fried chicken once per week or more was associated with a 30% increased risk of prostate cancer, and fried fish had a 32% increased risk.

In addition, the researchers discovered that increased fried food intake was associated with more aggressive prostate cancer. Compared to the reference intake of less than once per month, intake of doughnuts once per week or more was associated with a 38% increased risk of more aggressive prostate cancer, while the intake of french fries weekly or more was associated with a 41% increased risk of aggressive prostate cancer. Similarly, the intake of fried chicken once per week or more was associated with a 30% increased risk of aggressive prostate cancer, while fried fish had a 41% increased risk of aggressive prostate cancer.

Interestingly, there did not appear to be a relationship between intake of snack chips and development of prostate cancer. However, intake of snack chips once a week or more was associated with a 14% increased risk of more aggressive prostate cancer.

It is not entirely clear what is the mechanism between fried foods and prostate cancer. Certainly fried foods are pro-inflammatory, which could be a possible mechanism. Deep fried foods have high levels of advanced glycation endproducts, which are also pro-inflammatory. Another possibility is the substance acrylamide, a known carcinogen, which is found after deep frying common foods. 

It should be no surprise that the foods we eat regularly have an effect on our health, as the old adage “You are what you eat” suggested. This is not a new concept. For instance in traditional Chinese Medicine food is thought to be a form of medicine. So, next time you are reaching for that doughnut, go for something healthy instead.

“Don’t eat fried food, it angries up the blood”– Satchel Paige

(Source- The Prostate, 2013)

This blog is a review of published medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

 

 

Sugary Drinks Increase Risk of Cancer

In a study published three weeks ago, researchers from France looked at the relationship between the consumption of sugary drinks and the risk of cancer.

The average American consumes about 45 gallons of soda each year. An average 12 ounce can of soda contains upwards of 40 grams of total sugar, or about nine teaspoons of sugar.

A population-based prospective cohort study was completed with over 100,000 subjects from the French NutriNet-Sante study. Participants were 18 years of age and older, with a predominance of women (79%) to men (21%). Mean age at baseline was 42 years.

The sugary drink group consisted of energy drinks, fruit drinks, sodas, sports drinks, 100% juice drinks, among others. Consumption of sugary beverages was assessed by 24 hour dietary records. Association of beverage intake and risk of overall, breast, colorectal, and prostate cancer was assessed.

The researchers found that there was a positive association between the amount of sugary drink intake, and risk of overall cancer and breast cancer. Also, when looking specifically at 100% fruit juices these were also positively associated with risk of overall cancer.

Interestingly, the researchers did not find an association between artificially sweetened beverage consumption and the risk of cancer.

The researchers suggest several possible mechanisms by which sugary drinks may increase cancers risks. These include obesity, increased visceral fat, higher glycemic index, and increased pro-inflammatory markers.

This is a solid study, which included nearly 80,000 women. This study demonstrates how a simple dietary intervention, in this case limiting sugary beverages including 100% juices, may potentially have a meaningful impact on our health. Perhaps next time you are reaching for a soda, grab a glass of water instead.

“I can remember a reporter asking me for a quote, and I didn’t know what a quote was. I thought it was some kind of soft drink.” –  Joe DiMaggio

(Source- BMJ 2019; 365:12408)

This blog is a review of published medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

 

 

Tea Lowers Risks of Oral Cancers

April is Oral Cancer Awareness Month, and in recognition of this today’s post will examine recent research on the consumption of tea and risk of oral cancer.

Statistics from the American Cancer Society estimate about 53,000 Americans will develop oral cavity or oropharyngeal cancer in 2019. It is also estimated that nearly 11,000 will die from these types of cancer. The main risk factors appear to be tobacco use, alcohol, and HPV infection.

A recent study was performed by a group of researchers in China. They performed a review and meta-analysis of 14 case-control studies, examining the role between tea consumption and oral cancers. These studies included participants from the Africa, Asia, Europe and the US.

The researchers discovered that increased tea consumption was associated with a decreased risk of oral cancer. A dose-response analysis indicated that the risk of oral cancer was decreased when the dose and duration of tea consumption was increased. For example, with every cup of tea intake increased, the risk of oral cancer dropped by 6.2%.

Tea is known to contain many bioactive compounds, such as catechins. Catechins are flavonoid compounds, and have antioxidant properties. It is thought that catechins have anti-carcinogenic properties as well, and hence may be one of the compounds in tea that work to lower cancer risk.

The 5 year survival rate of oral cancers is about 65%. Early detection is the key to the survivability from many types of cancers, as is avoidance of known risk factors. Given the results of this study, perhaps consider tea as a healthy beverage of choice.

“You can never get a cup of tea large enough or a book long enough to suit me.”– C.S. Lewis

(Source- Medicine (2018) 97:51)

This blog is a review of published medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

Glucosamine May Help Prevent Colorectal Cancer

Glucosamine is a popular supplement, and thought to have anti-inflammatory properties, which may be helpful for osteoarthritis. In our second post in honor of World Cancer Day we will examine a study which looked at the use of glucosamine supplements and the risk of colorectal cancer.

Researchers from the US combined data from the Nurses Health Study (NHS) and the Health Professionals Follow-Up Study (HPFS). They examined the use of glucosamine and chondroitin supplements and subsequent development of colorectal cancer. The NHS is an ongoing prospective cohort study, which began in 1976, and initially included nearly 122,000 RNs. On the other hand, the HPFS is an ongoing prospective cohort study of over 51,000 male health professionals.

This study began in 2002, and included over 68,000 women, and nearly 28,000 men. Data was collected until 2010. Questionnaires were completed at the initiation of the NHS and HPFS studies, and re-assessed every two years afterwards.

What researchers found was that any glucosamine use was associated with a significant 30% reduced risk of colorectal cancer, and any use of chondroitin was associated with a 31% reduced risk, in age-adjusted models. The combined use of glucosamine+chondroitin yielded a 32% reduced risk of colorectal cancer. All of these results were statistically significant. The results did not vary greatly by gender.

Given these profound results, consideration of glucosamine and/or chondroitin supplements would seem a low risk way to prevent colorectal cancer.

(Source- International Journal of Cancer: 139, 2016)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss any health concerns with your personal physician.

 

HIgh Glycemic Index Diet Increases Cancer Risks

In honor of World Cancer Day, today’s post will examine research from Italy published last year, regarding dietary glycemic index, glycemic load, and subsequent cancer risk.

Researchers enrolled nearly 48,000 subjects into this study, from five different clinical centers in Italy. Subjects completed food frequency questionnaires, and were followed for an average of nearly 15 years. The questionnaires were designed to access glycemic Index, as well as glycemic Load, of the diet of each participant.

The Glycemic Index is a measure of the ability of different types of carbohydrate containing foods to raise blood glucose levels within two hours. Pure glucose is given the value of 100. High Glycemic Index foods cause more rapid rise in blood glucose levels. High Glycemic Index foods include white bread, white rice, high fructose corn syrup, and sodas. Low Glycemic Index foods include beans, most vegetables, and nuts such as cashews, peanuts, and walnuts. High Glycemic foods elevate blood glucose as well as insulin levels, and in turn promote fat storage. Low Glycemic Index foods tend not to overly elevate blood glucose levels or insulin levels in the body.

The Glycemic Load on the other hand is a function of the amount of carbohydrate and the Glycemic Index of that particular food. The Glycemic Load is calculated as the Glycemic Index multiplied by the grams of carbohydrate per serving size.

What the Italian researchers found was a high Glycemic Index diet increased risk of colon cancer, bladder cancer, and melanoma, among others. High Glycemic Load diets were related to a high risk of developing colon cancer, liver cancer, cervical cancer, and endometrial cancers, among others.

This study provides evidence that limiting carbohydrates may be a strategy for limiting risk of certain cancers later in life.

(Source- Scientific Reports, 7:9757)

This blog is a review of medical and scientific literature, and should only be used for informational purposes. It does not constitute medical or health advice, nor does it create a physician-patient relationship with anyone. Discuss and health concerns with your personal physician.