Hi Guys,
Here is the latest AICR update and once again they support the view that eating fruit and vegetables DO prevent cancer.

http://www.aicr.org/site/News2?page=NewsAr...ws_iv_ctrl=2302

Cheers

Hmm it doesn't matter that how much we eat the matter is that what we eat. We should take balance diet in which we got every nutrition and protein. Worthy tips here i got about a healthy diet.

hello guys ...


its really nice and informative post....


i just liked it....


i totally agree with your thought dude .......


thanks for your information guys ...........

Hi Guys,

People who were eating a good healthy diet before being diagnosed with ovarian cancer live longer than people not eating as much fruit and vegetables. Red meat and processed/preserved meats in their diets shortened their survival rates. This is proof, in my opinion, that eating fruit and vegetables offer a protective role against cancer.


U.S. National Library of Medicine
National Institutes of Health


J Am Diet Assoc. 2010 Mar;110(3):369-82.
Prediagnosis food patterns are associated with length of survival from epithelial ovarian cancer.

Dolecek TA, McCarthy BJ, Joslin CE, Peterson CE, Kim S, Freels SA, Davis FG.

Division of Epidemiology and Biostatistics, School of Public Health, University of Illinois at Chicago, Chicago, IL 60612, USA. tdolecek@uic.edu

BACKGROUND: Dietary factors have been the focus of many studies on the etiology of ovarian cancer and may potentially affect survival. Indeed, three recent studies outside the United States have suggested that diet plays a role in ovarian cancer survival. OBJECTIVE: The study purpose was to evaluate the hypothesis that women diagnosed with ovarian cancer whose reported prediagnosis food patterns more closely reflect recommendations for optimal health experience a survival advantage compared with those reporting poorer diets. DESIGN: A longitudinal follow-up study design was used to examine prediagnosis usual diet effects on survival among 341 Cook County, Illinois, residents diagnosed with epithelial ovarian cancer during 1994-1998. These women participated in a previous case-control study where diet was assessed using a validated food frequency questionnaire. This diet information was categorized utilizing the Dietary Guidelines for Americans 2005. Deaths through 2005 were ascertained using a national death index search. STATISTICAL ANALYSIS: Hazard ratios (HR) and 95% confidence intervals (CI) adjusting for important covariables were obtained from proportional hazards regression models to evaluate diet effects on survival from ovarian cancer. RESULTS: Comparisons of high to low food group or subgroup intakes demonstrated statistically significant prediagnosis food pattern associations with survival time. Longer survival was associated with total fruits and vegetables (HR 0.61, 95% CI 0.38 to 0.98, P for trend=0.10) and vegetables separately (HR 0.66, 95% CI 0.43 to 1.01, P for trend <0.05). Subgroup analyses showed only yellow and cruciferous vegetables to significantly favor survival. Conversely, a survival disadvantage was shown for meats, not generally recommended (HR 2.28, 95% CI 1.34 to 3.89, P for trend <0.01), and specifically the red and cured/processed meats subgroups. An increased HR was also observed for the milk (all types) subgroup (HR 2.15, 95% CI 1.20 to 3.84, P for trend <0.05). CONCLUSIONS: Prediagnosis adherence to diets that reflect recommendations for optimal nutrition and cancer prevention may have benefits that continue even after an ovarian cancer diagnosis. Copyright 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.

Or as the American Institute of Cancer Research put it....................

female reproductive organsHealthy Diets Helping Ovarian Cancer Survivors

Ovarian cancer survivors who were eating healthy diets before diagnosis may have longer survival times than those with poor diets, a new study suggests. The study is published in this month’s issue of the Journal of the American Dietetic Association. Because ovarian cancer has few symptoms, it is often diagnosed in the late stages. This is one of the first studies to evaluate overall diet with ovarian cancer survivorship.

The study evaluated the diets of 351 women diagnosed with ovarian cancer. Each participant reported their usual dietary intake over the three to five years prior to their diagnosis.

Overall, a plant-based diet recommended for cancer prevention was linked with improved survival. Higher total fruit and vegetable consumption, and higher vegetable consumption alone led to a survival advantage. Likewise, a statistically significant improvement in survival was observed for the healthier grains. Consuming higher intake of less-healthy meats (including hot dogs, hamburgers, and bacon) was associated with a shorter survival time.

Cheers

Hi Guys,
I don't know about you but I find this a very contentious subject, with a lot more evidence to be tabled before a final verdict is reached. Because my life is ruled by science and not opinion I find a compelling urge to table all of the cards so here is the latest evidence from a European study of 478,000 people.

Do not forget omission/commission - what you omit might be just as important as what you commit, in other words by eating a lot more fruit and vegetables you may leave out of your diet known cancer causing foods such as red meat and Delhi meats.



Eat your fruit and veggies, but they might not prevent cancer
KATE BENSON HEALTH
April 7, 2010

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AN INTERNATIONAL study of almost half a million people has confirmed that eating fruit and vegetables does not ward off cancer.

The conclusion debunks a 20-year-old edict by the World Health Organisation and casts a shadow over the federal government's $4.8 million advertising campaign, launched five years ago, to encourage people to eat two pieces of fruit and five servings of vegetables each day.

But yesterday, experts urged people not to disregard the original message, saying a high intake of fruit and vegetables was beneficial against heart disease, and some cancers, such as bowel and breast, were linked to obesity.

''We are still not clear why fresh fruits and vegetables would reduce cancer but we do know that some cancers are related to obesity, so regardless of these findings, people should be staying within a normal weight range,'' the chief executive of the Cancer Council of Australia, Ian Olver, said

The eight-year study by researchers in Europe analysed 478,000 people and found that eating about 400 grams of fruit and vegetables a day offered only modest protection against developing cancer.

Published in the Journal of the National Cancer Institute and carried out between 1992 and 2000, it found there was ''no conclusive evidence'' of a link between cancer and fruit and vegetables, despite a systematic review in 1997 by the World Cancer Research Fund which claimed to have found convincing evidence.

But Bruce Armstrong, professor of public health at the University of Sydney, said the study, which did not focus on a particular cancer, masked the results for some varieties, which were linked to diet. ''Fruit and vegetables definitely do have a protective effect against some cancers. The evidence for bowel and oesophageal cancers remains strong, so we have not been giving people the wrong message,'' he said.

The results confirm an Australian study in 2007 which found that staying within a healthy weight range was more important in cancer prevention than following nutritional guidelines.

I think this should be viewed in balance with other material so here is a bit more reading.

http://www.cancure.org/cancer_fighting_foods.htm

Cheers

Hi Guys,
This is better news for fruit and veggie eaters. It looks like fruit and vegetables can protect against cancer, whether its omission or commission we will have to wait and see but do not count them out yet.

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AICR's Cancer Research Update

Issue 41 — April 21, 2010


Source: Food, Nutrition, Physical Activity,
and the Prevention of Cancer:
a global perspective (WCRF/AICR, 2007)
Science in the Spotlight:
Fruits and Vegetables for Cancer Protection: Supporting a Link

New results from the European Prospective Investigation into Cancer (EPIC) study, which involves nearly half a million subjects in ten different European countries, suggest that fruit and vegetable intake does seem protective against cancer.

Although the overall effect on cancer was modest, the findings support the conclusions in the 2007 AICR expert report of a probable causal link between higher fruit and vegetable consumption and lower risk of cancers of the mouth, pharynx and larynx, stomach, esophagus and lung (fruits only).

EPIC is the largest study of diet, lifestyle and cancer risk ever undertaken. The study recruited 520,000 healthy people from 10 European countries and has tracked their diet and health over the years. When participants joined the study, between 1993 and 1999, researchers gathered information on diet and lifestyle by questionnaire, and took anthropometric measurements and blood samples; participants fill out repeat surveys. Read more about EPIC and its key findings.

In the EPIC study, every two portions of vegetables and fruit consumed per day were associated with a 2.5 percent lower risk of cancer. The more that people ate, the lower their risk. The study was published online in the Journal of the National Cancer Institute on April 6.

The study made headlines because of that 2.5 percent figure, which has been dubbed “relatively weak” protection. But according to Susan Higginbotham, RD, PhD, Director of Research at the American Institute for Cancer Research, no one should greet this news as an excuse to return to the meat-and-potatoes mindset their parents and grandparents embraced.

“We’ve known for some time that fruit and vegetable intake is probably protective against some, but not all cancers,” she said. “So when you look at its effect against all cancers, as this study does, those overall numbers are going to look low.”

Higginbotham pointed out that those study participants who were eating the most fruits and vegetables – 6 or more servings per day – had an 11 percent lower risk of all cancers than those who ate the least. “At the end of the day, that’s a significant decrease associated with eating the recommended amount of vegetables and fruits,” she said.
With your gernerous support, AICR funds reserach in diet, physical activity and weight management. Please donate now.Key Points

1. The Overall Cancer Protection is Higher for the Specific Cancers Where There Is an Effect
If even the modest strength of the protection observed in this study holds true in the US population, the potential benefits remain impressive: If everyone ate just 2 more portions of fruits and vegetables every day, we’d experience 2.5 percent fewer cancers – that’s about 37,000 US cases every year.

The study’s authors conclude that the observed protective effect, though small, is real: “Our study supports the notion of a modest cancer preventive effect of high intake of fruits and vegetables and we can exclude chance as a likely factor.”

2. Not All Cancers Are Alike
The AICR/WCRF expert report found probable evidence linking fruits and vegetable consumption to cancers of the mouth, pharynx and larynx, stomach, esophagus and lung (fruits only). The strength of protection that diets high in fruits and vegetables provide against these cancers is likely much higher than 2.5 percent.

3. Fruits and Vegetables Belong at the Center of the Plate
People who eat plenty of fruits and vegetables are less likely to become overweight. Scientists now say that, after not smoking, maintaining a healthy weight is the most important thing you can do for cancer prevention.

Cheers

What about vegetables from the sea?


Fucoidan in seaweed may prevent cancer by interfering with epidermal growth factor binding

Last updated: April 11, 2010
News type:
Breast cancer study
Conference:
AACR International Conference on Frontiers in Basic Cancer Research, October 2009
Topic:
Fucoidan from Laminaria cichorioides inhibits AP-1 transactivation and cell transformation in mouse epidermal JB6 cells
A study presented at the American Association for Cancer Research International Conference on Frontiers in Basic Cancer Research has elucidated a mechanism of action by which fucoidan, a sulfated polysaccaride extracted from brown seaweeds, exerts chemopreventive effects. Fucoidan has been reported to exhibit anticancer activities. In the study, fucoidan from Laminaria cichorioides, a type of brown algae, was shown to inhibit neoplastic cell transformation induced by epidermal growth factor or 12-O-tetradecanoylphorbol-13-acetate (a tumor promoter), but had less cytotoxic effect on JB6 mouse epidermal cells. Extensive testing demonstrated that fucoidan directly interacted with epidermal growth factor, apparently preventing the binding of epidermal growth factor to its cell surface receptor. This could explain fucoidan's anticarcinogenic effect. The authors affirm that the study findings are the first to reveal a molecular basis for the anticancer action of fucoidan, which may partially account for the reported chemopreventive effects of brown seaweeds.

Other ways in which seaweed might help prevent breast cancer

While this most recent study suggests that seaweed consumption could reduce the risk of breast cancer through its fucoidan content (and that fucoidan's anticancer activity occurs as a result of interfering with the binding of epidermal growth factor to its receptor in cancer cells), other explanations have been proposed:
Fucoidan has been shown to induce apoptosis (cell death) in hormone receptor positive (ER+/PR+) breast cancer cells. This is a different mechanism of anticancer action than the one outlined in the study above
Consumption of brown seaweed has been shown to favorably alter estrogen metabolism in women. Kelp extract has been shown to inhibit the binding of estradiol to estrogen receptors and progesterone to the progesterone receptor. Bladderwrack, edible brown kelp, has been found to exert anti-estrogenic effects in pre-menopausal women
Mekabu (wakame root) extract has been shown to induce cell death in human hormone receptor negative (ER-/PR-) breast cancer cells
Specific unique components (fucoidan, fucoxanthin, alginic acid, laminarin) of brown seaweeds have been shown to inhibit cancer cell proliferation. However, red seaweeds, which lack these compounds, also inhibit proliferation, suggesting that other compounds found in seaweed may also be important
Seaweed in the Asian diet may enhance intestinal conversion of phytoestrogens, in particular the production of equol, which could explain some of the breast cancer protective effects of dietary seaweed and soy
The brown seaweed wakame (a type of kelp) has been shown to contain the omega-3 fatty acids eicosapentaenoic acid and stearidonic acid, which may favorably increase the omega-3/omega-6 polyunsaturated fatty acid ratio (which in turn is thought to reduce breast cancer risk). Some other types of seaweed have been found to contain docosahexaenoic acid, another marine omega-3 fatty acid
The relatively high iodine content of seaweed may contribute to reduction in risk of breast cancer. Supplementation with iodine (I2) has been shown to have a suppressive effect on the development and size of both benign and invasive neoplasias
The relatively high levels of calcium found in seaweed are also thought to contribute to seaweed's chemopreventive effects.

We suggest consuming seaweed as food rather than fucoidan supplements since (1) as outlined above, various components of seaweed in addition to fucoidan may be responsible for seaweed's apparent anti-carcinogenic effects; (2) the compounds, minerals and fiber found in seaweed may act synergistically to reduce cancer risk; (3) safe and effective levels of fucoidan have not been established; (4) supplementation may result in increased blood thinning, depending on the formulation.

Cheers

Thank you for sharing such useful information.

Raw vegetables and vegetable juices, fruit (fresh and dried but rehydrated—avoid sulphurated), whole grains, lightly cooked vegetables, sweet potatoes, white potatoes, beans, yogurt and kefir, small amounts of organically raised meat, small amounts of poached fish, nuts and/or nut milks, herb teas, vegetable soup, and cruciferous vegetables. Cancer experts recommend a 70% raw food diet (uncooked), however, others seem to feel that 50% is recommended. Check with your own nutritionist.

Another reason for eating organic foods is of special interest to women wanting to prevent or fight breast cancer. Pesticides mimic the action of estrogen in your body in that they can lock onto receptors in the your breasts and stimulate cell division. Even small amounts of pesticides can be dangerous to women, because they tend to concentrate to high levels in fat cells, and breasts are comprised mostly of fat cells. Top

Hi Robinhoods,

I have never tried to grow yogurt and kefir, small amounts of organically raised meat, small amounts of poached fish, nuts and/or nut milks, but if you can grow these vegetables/fruit then I am sure I could. You do know of course that organically grown red meat , as well as any other red meat causes bowel cancer don't you, so it does have to be very small amounts, but this post was about whether fruit and vegetables can protect against cancer and so far the large research trials that have been conducted have all shown that we get no protection against cancer.
http://www.diet-blog.com/10/fruits_and_veg...inst_cancer.php

You obviously didn't read my signature robinhoods or you would have noticed I have a Diploma of Nutritional Science so I am my own nutritionist, and after consultation with myself I agree with this research...

http://cebp.aacrjournals.org/content/13/9/1422.full

The results are too inconsistent to say either cooked or raw is superior to the other.

One other comment is worthy of mention and that is most nutritionist agree that you are better off eating the fruit rather than juicing it because of the number of pieces of fruit you can put into juice and consume, you could never consume that number of pieces in whole form, so you are better off with water (no calories).

http://www.smh.com.au/world/science/pestic...00518-v9ub.html

You did say organically grown { see how carefully I read your post} so this would not apply to organic veggies but you can not always get organic veggies, and they are more expensive and research has shown that organic growing doesn't increase the nutrients in them.

http://www.ajcn.org/cgi/content/abstract/ajcn.2009.28041v1

Pesticides can apparently cause ADHD in kids in America because of the residue left on fruit and vegetables so I would consider that another good reason why people should peel and cook their vegetables.

Cheers

Hi Guys,

Combining fruit/vegetables with a animal source of the same vitamins, in this case B vitamins, may enhance their effect, it certainly can't do any harm.

Science in the Spotlight:
B Vitamins May Lower Lung Cancer Risk

Lung cancer is the leading cause of cancer death in the United States and by far, the best way to prevent lung cancer is not to smoke. Diet also plays a role in lung cancer prevention, AICR’s expert report found. Now, a study funded by an AICR affiliate, World Cancer Research Fund in the United Kingdom, suggests that people with high levels of B-vitamins in their blood may be at reduced risk of lung cancer. The study, published today in the Journal of the American Medical Association, could have implications for cancer prevention.

"This is an intriguing study, " said AICR Director of Research Susan Higginbotham, RD, PhD. "We know that smoking is the largest risk factor when it comes to preventing lung cancer, but this study provides more evidence that diet may play a role in cancer prevention."

Cancer Site Preventable %
Endometrium
(lining of the uterus) 70

Esophagus 69

Mouth, pharynx and larynx 63

Stomach 47

Colon 45

Pancreas 39

Breast 38

Lung 36


Kidney 24

Gallbladder 21

Liver 15

Prostate 11

These 12
cancers combined 34

AICR’s expert report found that high amounts of fruits and foods containing carotenoids decrease the risk of lung cancer.

Chart: Percentage of cancers in the US that could be prevented via healthy diet, regular physical activity and healthy weight.
The Many B Vitamins

B vitamins play a key role in DNA synthesis and repair and laboratory studies have linked them with cancer prevention. For the study, researchers focused on four B vitamins, including folate (vitamin B9), and two related nutrients. The scientists looked at 899 people who had donated blood as part of European Prospective Investigation into Cancer and Nutrition (EPIC) - a larger population cohort of more than 500,000 participants from 10 European countries - and then later went on to develop lung cancer, as well as 1,770 people who had donated blood and did not develop the disease.

After analysis, the authors found that people with above average levels of vitamin B6 and methionine – an amino acid – were half as likely to develop lung cancer. Results were similar for smokers, non-smokers and ex-smokers. And for those people with high levels of vitamins B6 and folate as well high levels of methionine, there was a two-thirds lower risk of lung cancer.

Dietary sources of vitamin B6 are varied and include beans, grains, meats, poultry, fish and some fruits and vegetables. Methionine is found in some nuts and vegetable seeds, as well as animal proteins.

The findings are significant, say the authors, but more research is needed before scientists can be confident that increasing levels of B-vitamins in the diet can reduce risk of lung cancer and also to understand how this works.

“If further research does confirm our findings then the next step would be to identify the optimum B-vitamin levels for reducing future cancer risk,” said lead author Paul Brennan, PhD, with The International Agency for Research on Cancer in France.
With your gernerous support, AICR funds reserach in diet, physical activity and weight management. Please donate now.Translating the Evidence

Given that the study population was European, there may also be differences in how this finding translates to Americans. In the United States, many foods are fortified with folic acid, the synthetic form of folate. Other countries do not have the same U.S. fortification policies.

It is also important to understand that increasing intake of B-vitamins is not and never will be a substitute for not smoking, says Higginbotham. For overall cancer prevention, AICR’s policy report found that about a third of the most common cancers in the U.S. could be prevented by eating a healthy diet, being physically active and maintaining a healthy weight.

Cheers

Hi Guys,

Proof of protection against cancers must be just around the corner, emerging evidence would strongly suggest.

Research Roundup
BroccoliBroccoli for Bladder Cancer Survivors

Consuming just one or more servings of raw broccoli per month is associated with lengthened survival time for bladder cancer survivors, according to a new study published in the journal Cancer Epidemiology, Biomarkers & Prevention.

Although bladder cancer is highly treatable, survivors face relatively high recurrence rates. Earlier laboratory research found that the large family of compounds called isothiocyanates have anti-cancer properties and concentrate at relatively higher levels in the bladder’s urine. Cruciferous vegetables contain a wide variety of isothiocyanates and each can form a unique phytochemical, such as the sulforaphane found in broccoli.

In the study, researchers looked at the fruit and vegetable intake of 239 bladder cancer patients who answered questions about their diet when they were diagnosed. Raw and cooked vegetable consumption was analyzed separately as cooking reduces levels of isothiocyanates. After tracking the patients for an average of 8 years, the study found that patients who consumed the highest amount of raw cruciferous vegetables had the lowest risk of death during the study, whether dying from bladder cancer or any other cause. The strongest link was found between participants who consumed one or more servings of raw broccoli per month and longer survival time from bladder cancer. (The average was almost 4 servings per month.)

There was no link between total fruits, vegetables, or cruciferous vegetables and survival. It is unclear whether the results were due to specific types of isothiocyanates or the amount of isothiocyanates in each vegetable, note the researchers.

Cheers