Category Archives: Cancer

Soybeans discovered to have anti-cancer properties

FoodFacts.com is always a big fan of information pointing to foods as possible treatments for serious disease. Natural treatments for chronic, sometimes deadly conditions could help millions of people worldwide and save them from traditional, often painful and debilitating treatments that sometimes have limited results.

A recent study from University of Arkansas researchers points to the possibility that soybeans show potential as a treatment for cancer. It appears that proteins found in soybeans may have the ability to block the growth and development of lung, liver and colon cancer tumors. The peptides derived from soybean meal have shown to inhibit cancer cell growth.

Soybean meal is a bi-product from the oil extraction of soybean seeds. Proteins make up about 40 percent of the nutritional components of the seeds and can also contain high amounts of a monounsaturated omega-9 fatty acid.

The researchers looked at the role soybeans could have in the prevention of cancer. They used a variety of soybean lines which were high in oleic acid and protein and monitored the activity between the peptides derived from the soybean meal and various types of human cancer.

The study showed that peptides derived from soybean meal inhibited cell growth by 73% for colon cancer, 70% for liver cancer and 68% for lung cancer cells using human cell lines. This suggests that certain soybean lines could have a potential nutraceutical affect in helping to reduce the growth of several types of cancer cells.

FoodFacts.com will follow this information and keep our community informed of other research done to further these results. These exciting new findings raise hope that those afflicted with these cancers can someday receive treatments that are not only more natural and kind to the body, but also more effective in fighting their disease.

Read more: http://www.sciencedaily.com/releases/2013/03/130320095033.htm

Sugar-sweetened beverages directly linked to deaths all over the world

FoodFacts.com has been keeping up to date on the subject of sugary beverages. The New York City ban on sugary drinks has been in the news consistently and has been responsible for shining a brighter spotlight on the subject. Today we found important new information that we wanted to make sure and share with our community.

New research has revealed that drinking sugary soft drinks is responsible for close to 180,000 deaths worldwide every year. The finding comes from research presented at the American Heart Association’s Epidemiology and Prevention/Nutrition, Physical Activity and Metabolism 2013 Scientific Sessions.

We are already aware that sugary beverages are associated with increased body weight and obesity. These conditions can lead to cardiovascular disease, diabetes and cancer. Using data published in the 2010 Global Burden of Diabetes Study, researchers found an association between the consumption of sugary drinks and 180,000 deaths around the world. 133,000 of those deaths were related to diabetes, 44,000 to cardiovascular disease and 6,000 to cancer. In the United States, data showed that about 25,000 deaths were linked to sugary beverages in 2010.

Countries in Latin America and the Caribbean had the highest number of diabetes deaths due to consumption of sugar-sweetened drinks with 38,000. Mexico had the highest rate of death due to sugary drink consumption at about 318 deaths per million.

Japan, the country that consumes the least amount of sugary drinks in the world only had 10 deaths per million linked to sugary beverage consumption.

Over the past 30 years, global consumption of sugar-sweetened beverages has risen tremendously. The Yale Rudd Center for Food Policy and obesity has stated that sugary drinks are the number one source of calories for American Adolescents.

This study is quite a bit different than those we normally read regarding the consumption of sugar-sweetened beverages. And seeing a direct link between sugary drink intake and death certainly puts things in better perspective. FoodFacts.com hopes that this information receives the attention it deserves and serves as a catalyst for consumers to reconsider their beverage choices for the sake of their health and longevity.

Read more here: http://www.medicalnewstoday.com/articles/257958.php

Vitamin E may help treat and prevent cancer

FoodFacts.com has always kept a close eye on the potential effects of vitamins and supplements on our health. Recently, we introduced our own line of vitamins and supplements that address the need for better-formulated products that are free from the controversial ingredients we are always addressing. You can find them at the FoodFacts TRI Nutritionals website.

Today we read some great information we wanted to share with our community about Vitamin E and its anti-cancer properties. It’s long been presumed that this vitamin could prevent cancer, in fact many animal studies have suggested the idea. However, human clinical trials that were conducted to follow up on those findings did not illustrate the same benefits.

A new study out of Ohio State University and Ohio State’s Comprehensive Cancer Center have now shown that Vitamin E can, in fact, have some benefit in cancer prevention and treatment. Researchers showed that in prostate cancer cells, one form of Vitamin E inhibits the activation of an enzyme (the Akt enzyme) that must be present in order for cancer cells to survive.

The study points out that a readily available Vitamin E supplement won’t do the trick. Affordable Vitamin E supplements are  based on a vitamin form that didn’t fight cancer as effectively in the study. In addition, the human body can’t absorb the high dose of a typical supplement that would be required to achieve the anti-cancer effect demonstrated.

The most commonly known form of Vitamin E is a variety called tocopherols. Researchers were able to show that a specific form of tocopherol is the most potent anti-cancer form of the vitamin. The scientists manipulated the structure of the Vitamin E molecule and found that the new substance created was able to reduce the size of prostate tumors in mice. Effectively it was able to shut off the Akt enzyme. Mice with prostate cancer who were injected with the agent created by the scientists experienced suppressed tumor growth when compared to those mice injected with a placebo which had no effect on tumor growth. Chemical analysis of the treated tumors showed that the Akt enzyme signal was suppressed. The animal study also suggested the experimental agent was not toxic.

These findings suggest that an agent based on the chemical structure of one form of vitamin E could help prevent and treat numerous types of cancer. It was noted that this is a new finding. While other benefits of Vitamin E have been known for years, no one knew about the specific anti-cancer benefits of this specific form of the vitamin. The researchers are continuing to work on the Vitamin E formulation that they have developed.

FoodFacts.com hopes to report further information in the future regarding the work of these researchers. We look forward to the day that Vitamin E may become a treatment for cancer that will present patients with non-toxic, more natural options in fighting their disease.

There’s more information here: http://www.medicalnewstoday.com/releases/257741.php

Eat your asparagus … you might be preventing breast cancer!

FoodFacts.com is always thrilled to learn how natural foods can play an important role in the prevention and treatment of disease. Breast cancer affects so many – not only in our own country where over 200,000 women are diagnosed with the disease each year – but worldwide.

A study out of the Rajiv Gandhi University in Bangalore, Karnatak, India illustrates that compounds known as shatavarins found in the roots of asparagus show the potential for anticancer, particularly activity against human breast cancer cells.
The researchers involved prepared shatavrin IV, the ingredient found in asparagus that is active against cancer and isolated it in a preparation. The prepared shatavrin IV samples were tested in human breast cancer cell lines, colon adenocarcinoma cell lines and human kidney carcinoma cell lines to determine the different cells’ reactions.

The shatavarin IV preparations showed the potential to be effective in fighting cancer cells.

In addition to testing done in this manner, on oral administration of an extract of asparagus was also prepared. It was given in doses of 250 and 500 mg/kg body weight for 10 days. It was discovered that this led to a significant reduction in tumor volume and viable tumor cell count as well as an increase in the non-viable cell count. In addition to these results, the asparagus extracts also restored blood parameters to normal levels.
Based on these findings, researchers concluded that the asparagus preparations show noteworthy anticancer potential.

This promising study could lead to new and natural treatments for breast cancer and provide hope that there are less toxic treatments than the traditional medical approaches to the disease. While we know that such treatments are effective in many cases, they are also incredibly difficult for patients to endure. FoodFacts.com understands that for breast cancer patients and those who love them, a solution that may come from a simple vegetable would offer a far less traumatic path for patients worldwide.

And based on this research, perhaps we should be serving more asparagus with our meals and get used to telling our children “Eat your asparagus,” just as often as we’ve ever told them to eat their broccoli!

Read more about this fascinating study here: http://www.foodconsumer.org/newsite/Nutrition/Phytochemicals/asparagus_breast_cancer_1228120409.html

Middle-aged men might benefit from multivitamins for cancer prevention

FoodFacts.com is always trying to stay up to date with the latest information regarding how vitamins and supplements benefit our healthy lifestyles. With the launch of our latest brand extension, FoodFacts Tri Nutritionals, we staying more vigilant than ever on keeping our community updated on the latest information regarding vitamins and our health.

A study out of Brigham and Women’s Hospital and Harvard Medical School has been completed focusing on the long-term effects of multivitamins in the prevention of chronic diseases.

The main disease focused on in the study was total cancer, but excluded nonmelanoma skin cancer. Among the other cancers included were prostate, colorectal and other site-focused cancers. The mid-point for follow-up was 11.2 years. After this time, 2,669 men had developed cancer. This included over 1300 cases of prostate cancer and over 200 cases of colorectal cancer.

Among the men who took a daily multivitamin, there was a significant reduction in the development of any tye of cancer. In the multivitamin group, only 17 events per 1,000 person-years occurred among the multivitamin group vs. 18.3 events per 1,000 person-years among those not taking multivitamins.

This was a large-scale randomized study involving over 14,000 middle-aged and older men. It illustrated that a daily multivitamin supplement did reduce the risk of cancer over an 11 year period. While the reason most consumers rely on multivitamin supplements is to prevent nutritional deficiencies, the study does show promise for the use of these supplements in the prevention of cancer in middle-aged and older men.

FoodFacts.com knows that our community members look for the most current information to help them make the healthiest choices for their own lives and the lives of their families. This important news for men makes your choice of multivitamin even more important. FoodFactsTri Nutritionals offers a high-quality Men’s Formula that might be worth your consideration. Whatever your choice in multivitamin, we hope that you incorporate this important information into your healthy lifestyle.

http://www.healio.com/hematology-oncology/cancer-prevention/news/online/%7B31D944E2-1044-4375-8AA4-1E5E9E7D5BC0%7D/Multivitamins-show-promise-in-cancer-prevention-in-middle-aged-men

Can consuming processed meats increase your chances of developing thyroid cancer?

FoodFacts.com has always maintained the position that the consumption of processed meats is not the best choice to make while trying to maintain a healthy diet. We know that most in our community feel the same way and try to avoid processed meats as much as possible.

We recently read about some new research published in the International Journal of Cancer that links nitrites used in processed meats to a increased risk of cancer. The study comes out of the Department of Health Studies at the University of Chicago and focused on participants with higher and lower intakes of nitrites.

Over 73,000 females up to the age of 70 were followed through a food frequency questionnaire. They were followed for an 11 year period. During that follow-up period, 164 cases of thyroid cancer developed within this population. While there was no general association made between nitrate intake and risk for thyroid cancer in most of the studied population, that in the highest range of nitrite intake had a 100% increased risk of developing thyroid cancer when compared with those who had the lowest range of nitrite consumption. You read that right – a 100% increased risk!

While the study is suggesting a link, that link may be quite factual because nitrites can be converted into cancer causing N-nitroso compounds. These compounds have already been discovered to cause other types of cancers.

Nitrites are common ingredients in products such as hot dogs, processed deli meats, ham, bacon, sausage, and many boxed or canned products where preservatives are found. FoodFacts.com cannot stress the importance of reading ingredient labels strongly enough. There are times when a consumer picks up a product in which they would never expect to find nitrites and the ingredient is listed clearly on the product.

In addition to the possibility of picked up a processed food product where you wouldn’t expect to find nitrites as an ingredient, FoodFacts.com is also aware that there are many folks who do have a difficult time completely giving up foods like bacon and sausage. For these folks, the research suggests that taking a high dose of a Vitamin C supplement, or drinking a high Vitamin C fruit juice can help prevent the conversion of nitrites into N-nitroso compounds. The study also points out that while a juice product may be labeled as high in Vitamin C, it is a more reliable option to take Vitamin C supplements regularly because you can be sure of the content of the supplement more readily than that of the juice.

When looking for a healthy Vitamin C supplement, keep in mind that FoodFacts TRI Nutritionals offer you pure, natural, real ingredients that are free from most items you may be actively avoiding in your supplements, like sugar, salt, gluten and corn. FoodFacts.com would, of course as always, be an advocate of eliminating nitrites from your diet completely. It’s one of the best, healthiest decisions you can make for your body.

We invite you to read more about this fascinating study:  http://www.foodconsumer.org/newsite/Nutrition/Food/processed_meat_linked_to_thyroid_cancer_1222120314.html

Research links the reoccurrence of colon cancer to high-carb diets

FoodFacts.com wanted to share this research information with our community regarding the reoccurrence of colon cancer and a possible link to eating a diet high in carbs. There’s been plenty of back and forth opinion in the last few years regarding the value of a low-carb diet. So we thought this information was particularly noteworthy.

A new study was conducted on over 1,000 adults 60 and over who had undergone surgery and chemotherapy for Stage 3 colon cancer. In Stage 3, the cancer had already spread to the lymph nodes in the area surrounding the colon but had not moved to other parts of the body. Over a seven year period, the cancer reoccurred in 343 people. 262 of them died (and so did 43 others who did not have their cancer reoccur). Of these people, those who ate the most carb-rich diet were 80 percent more likely to have their colon cancer return. And among those who were overweight, high carb consumption more than doubled their risk for the recurrence of their cancer.

Colorectal cancer affects nearly 144,000 people in the U.S. every year. Most of those are over 50. This cancer ranks second in cancer deaths and affects both men and women.
It’s important to note that the dietary information reviewed in the study came directly from the participants’ responses to questionnaires that they were required to fill out periodically. Because of this the evidence is inconclusive. While the results to suggest a link between cancer recurrence and high-carb diets, it cannot prove that those diets are the cause of the cancer’s return.

So, as with most studies, more research will be required to confirm the association found between high carbohydrate intake and colon cancer reoccurrence. FoodFacts.com, however, is encouraged to learn that we may possibly have an answer in the future to making sure this disease stays in remission for the people who are sadly affected by it every year. Small steps are good steps when it comes to nutritional help for disease.

We invite you to read more:
http://www.washingtonpost.com/national/health-science/a-high-carb-diet-may-increase-odds-of-colon-cancer-recurrence-study-says/2012/11/17/10bd405c-6a25-11e1-acc6-32fefc7ccd67_story.html

Aspartame, cancer and controversy

FoodFacts.com read an interesting new study today that we wanted to make sure to share with you. This long-term research has actually linked aspartame to blood cancers in humans. Cancers like leukemia, non-Hodgkin lymphoma and multiple myeloma are all blood-related and of tremendous concern for the population

The research period lasted 22 years and showed that drinking one or more soft drinks containing aspartame every day increases the risk of the development of several blood-related cancers in men. Coming out of the Channing Division of Network Medicine, Department of Medicine at Brigham and Women’s Hospital and Harvard Medical School in Boston.

It was determined by the end of the study that men who consumed one or more sodas each day that were sweetened with aspartame had an increased risk of non-Hodgkin lymphoma and multiple myeloma compared with men who didn’t drink diet sodas. The women involved in the study showed no increased risk, regardless of whether or not they drank diet soda.

While the study was fairly intensive and certainly long-term, there are many questions surrounding the validity of the results. It appeared that the risk of non-Hodgkin lymphoma was also increased among men who drank higher amounts of soda sweetened with sugar. There are many different ingredients present in all soda – diet or regular – that may be carcinogenic, that and many are saying that this alone weakens the implication of aspartame as the cancer cause. A controversy is brewing over the “questionable” strength of the results.

It’s important to note that this is the longest study to date that has been done on the possible relationship between aspartame and cancer. The longest research before this spanned only four and a half months. While the beverage industry responded to this newest research by reminding us that aspartame has been declared safe by the world’s leading scientists for decades, the studies performed in the past were always short-term. Toxicity may not be apparent from this type of exposure.

Aspartame contains methanol. When methanol is metabolized by the body it becomes formaldehyde which can damage protein and DNA, leading to the risk of cancer and autoimmune disease. While FoodFacts.com understands that the concluding data in this research does hold some questions, we’re also well aware that aspartame is, to say the least, a questionable ingredient in our food supply. We also understand that food and beverage manufacturers using aspartame in their products have a lot to potentially lose from these findings. We’ll be keeping an eye on the controversy that may be forming around this study and keep you posted. In the meanwhile, read more about it:

http://www.digitaljournal.com/article/336384#ixzz2C9HibBYm
http://www.foodconsumer.org/newsite/Safety/chemical/aspartame-leukemia_1107120713.html

More on Aspartame and its Controversy

Brought to you by Foodfacts.com:

It seems that people have always had a “sweet tooth” to some extent.
4392684_1287266_290
So much so, that much of the Caribbean and the American south was covered with sugar plantations throughout the 16th and 17th centuries.

This need for something sweet has carried on to the present-day. Unfortunately, sugar, as sweet and delicious as it is, is also very effective at packing on the pounds.
general_mills_fiber_one
So, when James Schlatter, a drug researcher at G.D. Searle and Co., stumbled upon aspartame in 1965, it was instantly studied as a substitute for sugar.

According to Aspartame.org, which is a member The Calorie Control Council, an international non-profit association representing the low-calorie food and beverage industry, the artificial sweetener is currently “consumed by over 200 million people around the world and is found in more than 6,000 products.”

Controversy over Safety and Toxicity

However, since the artificial sweetener was approved by the FDA in 1974, there has been controversy around its safety and toxicity.

After it hit the market in 1985, several complaints against the artificial sweetener arose. However, the government maintained that aspartame is safe for human consumption. Yet, opponents of the artificial sweetener state that the government’s investigation and subsequent approval were corrupted due to a conflict of interest.

Nevertheless, the Aspartame.org maintains, “The safety of aspartame has been affirmed by the U.S. FDA 26 times in the past 23 years.”

Many people, including some doctors and researchers, are not convinced.
dietsnapplelemon
In article by Dr. John Briffa for The Epoch Times, the link between Aspartame side effects and fibromyalgia is explored. Fibromyalgia is a syndrome usually characterized by fatigue and chronic pain in the muscles and in tissues surrounding the joints.

Two Cases Linking Aspartame to Fibromyalgia

Braiffa cites two cases from Clinical and Experimental Rheumatology journal published in December 2010.

In the first case, a woman suffered from the syndrome for years. While on vacation she discontinued her aspartame consumption and her symptoms ceased. When she returned home, she resumed consuming aspartame and her symptoms returned.

In the second case, a man suffered from fibromyalgia for three years. His doctor removed aspartame from his diet and his symptoms ceased. In reference to these two cases Braiffa states:

“Case studies such as these don’t prove that these individuals’ symptoms were due to aspartame. [snip] Certainly, should I see an individual suffering from generalized pain andfibromyalgia in the future, I’ll be making doubly sure I ask about their consumption of aspartame and will be advising them to stop it as a matter of course.”

Side Effects of Aspartame

In a recent article found at The Gleaner, Dr. Janet Star Hull stated the following were common Aspartame side effects:

• Nervous system: epileptic seizures, headaches, migraine, severe dizziness, unsteadiness, memory loss, drowsiness and sleepiness, numbness of the limbs, slurring of speech, hyperactivity, restless legs, facial pain, tremors, attention-deficit disorder and brain tumors.

• Eyes/Ears: blindness, blurring or decreased vision, bright flashes, and decreased night vision, pain in the eyes, bulges in eyes, ringing or buzzing sounds, hearing loss.

• Psychological/Psychiatric: depression, irritability, aggression, anxiety, personality changes, insomnia, phobias.

• Chest: palpitations, shortness of breath, high blood pressure.

• Intestinal: nausea, diarrhea, abdominal pain.

• Allergies: wheezing, asthma, itching, skin rash.

• Diabetes: Aspartame can precipitate diabetes, worsens blood sugar control, may cause diabetics to have seizures and interact badly with insulin.
equal-sweetener-w200-h200
Aspartame aggregates diabetic retinopathy, damages the optic nerve and promotes blindness. The free methyl alcohol it produces causes neuropathy and increases the risk of diabetics losing limbs.

However, Aspartame.org contends that these allegations are false – proven not only by the FDA, but also by other food safety organizations.

“Recently, several governments and expert scientific committees (including the Scientific Committee on Food of the European Commission, the United Kingdom’s Food Standards Agency, the French Food Safety Agency and Health Canada) carefully evaluated the Internet allegations and found them to be false, reconfirming the safety of aspartame. In addition, leading health authorities, such as the Multiple Sclerosis Foundation, The National Multiple Sclerosis Society, The National Parkinson Foundation, Inc., the Alzheimer’s Association, and the Lupus Foundation of America, have reviewed the claims on the Internet and also concluded that they are false.”

The organization also states the artificial sweetener has received a clean bill of health from the National Cancer Society and the American Diabetes
Association.

This controversy has been going on for nearly three decades and there is no sign of it letting up any time soon.
(Top Secret Writers)

Propyl Gallate. Cancer causing Food Additive?

mmpeanutredbar
Brought to you by Foodfacts.com:

Maybe on Friday night’s you eat popcorn, during the day you’ll pop a few M&M’s, and late one night you may indulge with a slice of Digiorno pizza. As some may already be aware, these aren’t the greatest choices, but some people may consider them as treats every so often. Well all of these products have one ingredient in common, propyl gallate. Sounds very scientific, doesn’t it? Well, it is.

As an anti-oxidation additive, propyl gallate is commonly found in edible fats, oils, mayonnaise, shortening, baked goods, candy, dried meat, fresh pork sausage, and dried milk; but that’s not all. Propyl gallate is also an ingredient in shampoos and conditioners, cosmetics, lubricating oil additives, and transforming oils. In summary, the same additives you put in your hair, car, and some appliances; you put in your mouth. Sounds delicious.

AFTER food companies began to use this additive, studies were done by the National Toxicology Program and the National Institute for Health to determine the carcinogenic properties of propyl gallate. Yes, that’s right, after this additive was already added to our foods. Research including mice and rats were conducted by including propyl gallate into the diet in small amounts. Although these studies did not conclude that propyl gallate directly causes cancers, results did show that it may potentially increase risk of certain cancers. Other side-effects associated with this additive are asthma attacks, stomach and skin irritation, liver damage, and kidney damage.

And still, propyl gallate is added to many foods, such as:
DiGiorno Pizzas
Pop-Secret Popcorn
Johnsonville Sausage
M&M’s
Stove Top stuffing
Stouffer’s prepared frozen products

Keep your eyes on the lookout for propyl gallate!