Alternative Cancer Treatment - Can Diet affect Cancer ?
No sector of oncology is more confusing and controversial than the relationship between cancer and an individual’s diet. Most people would like that think that there exists a diet which can make a significant impact on either the likelihood of cancer, or better yet aid in curing it once it is contracted.
Reputable sources all seem to agree that there is no diet that can cure cancer. There is also no evidence strong enough to support the belief that any diet can prevent an individual from contracting cancer. However, there are many studies that suggest that the occurrence, recurrence, and even survivability rates could potentially be affected by the foods an individual selects.
Though far from certain, many studies examined by researchers at Cornell University were able to correlate lower death rates - an increased five or ten year survivability, with certain dietary choices.
In one study examined (the Nurses Health Study), 1,982 women who had already developed breast cancer were followed for an average of 13 years. Over 1,200 had cancers that had not metastasized (spreading of a primary tumor to other areas producing secondary tumors of the same type). Survival rates of cancer patients whose disease has spread are known to be much lower (21% five-year survival, as contrasted to 86% for those whose cancer has not metastasized).
Some individuals in the first group ate greater amounts of poultry and seafood, which contains protein and omega-3 fatty acids. These individuals had a much lower risk of death than the women in the second group who did not consume as much. In addition, it was discovered that women who ate a greater amount of hydrogenated oils had a much higher death rate.
Another study was carried out by the National Cancer Institute of more than 2,400 individuals. A subset, 975 women, who had contracted breast cancer consumed a low fat diet (33.3g per day) for five years. Another 1,462 consumed 51.3 g per day. The low fat group experienced a 42% reduction in recurrence.
The problem with many of these studies is that they are observing only associations, not causation. It is extremely unclear from the data which has been compiled what data is actually relevant. Do the dietary decisions of these women merely reflect the fact that women who focus on maintaining a healthy diet also tend to make healthier lifestyle choices overall? Or, are the foods these women consume actually helpful or harmful, and to what degree?
As with many studies involving fruits and vegetables, the answer is unclear. Apart from those which contain antioxidants, any beneficial effect is simply not known with confidence. In this case, however, the evidence is strong that foods high in antioxidants do help reduce the chances of contracting breast cancer.
Free radicals within one’s blood stream are ionized atoms that are capable of harming cells. Antioxidants assist in ridding the body of these atoms. They combine with the free radicals causing them to be rendered harmless.
The studies on fat, however, are less clear. The leading theory says that since high estrogen levels are widely known to correlate with a greater risk of breast cancer and fat acts as an efficient storage of estrogen, then lowering fat therefore lowers the risk.
Some individuals believe that eating fat will make you fat, this conclusion is flawed. Consuming fat doesn’t necessarily cause a higher body fat content. Rather, eating more calories than one expends can cause the body to store excess fat. This causes the body to have a higher body fat percentage. Fat also contains more calories per unit weight than other foods. The route is not direct.
Despite difficult to interpret or incomplete evidence, there is one thing all experts can readily agree on: maintaining a healthy diet and lifestyle are wise choices. Whether they lower the risk of contracting breast cancer or not, for the 1 in 12 women who will get it sometime in their life, being in optimal health helps combat it before, during and after.