Dietary Fruits and Vegetables Reduce Colon Cancer Risk

Health-minded individuals arewell aware that a diet high in natural fruits and vegetables equate to vibranthealth and dramatically lowered risk of many chronic diseases. The result of anew studypublished in the Journal of the American Dietetic Association provides details on how specific fruit andvegetable consumption lowers the incidence of many types of colon cancer, thethird most prevalent form of the disease.

Foods such as apples, broccoli and cauliflower each lower the risk of cancerinitiation in different parts of the colon while high sugar, fiber-void fruitjuices are shown to increase risk of the illness. Nutrition scientists fromAustralia provide important documentation to confirm the importance of eating acolorful selection of fruits and vegetables to lower colon cancer risk.

Diet Packed With Vegetables and Fruits Shown to Lower Multiple ColonCancer Risk Factors

Nutrition researchers havedesigned studies to examine the effect of healthy diet on colon cancer risk inthe past, but the protective effect has been debatable as they do not providespecific results for different foods on the key regions or subsites of thecolon. Professor Lin Fritschi, PhD, head of the Epidemiology Group at theWestern Australian Institute for Medical Research and her research team set outto investigatethe link between fruit and vegetables and three cancers in different parts ofthe bowel: proximal colon cancer, distal colon cancer and rectal cancer.

The controlled study included 918participants with a confirmed colon cancer diagnosis and compared them with1021 individuals with no history of the digestive disease. All participantscompleted extensive nutritional and demographic questionnaires to account forpotential conflicts such as socioeconomic status. Analysis of the data showedthat specific fruit and vegetables from similar varietal families affect riskfor colon cancer in different portions of the digestive tract.

Broccoli, Cabbage and Sprouts Lower Most Common Type of Colon Cancer

With respect to different fruitand vegetable consumption, the researchersfound a reduced rate of proximal colon cancer was linked to eating brassicaslike broccoli, cabbage, cauliflower and Brussels sprouts. In addition, bothtotal vegetable intake and total vegetable and fruit intake were linked to alower risk of distal colon cancer. And finally a significant reduction indistal colon cancer risk was linked to dark yellow vegetables and apples.

There should be no doubt thatnatural fruits and vegetables consumed raw or minimally cooked to retain theactive enzymes is a critical factor in digestive health to dramatically lowerthe risk of colon cancer and other chronic conditions as well. This studyconveys the important nature of eating a wide variety of different coloredfruits and vegetables, high in phytonutrient content to provide a protectiveshield at different colon subsites and throughout the body.

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Posted in: Broccoli,Cancer,Diet and Nutrition

Broccoli and Cruciferous Vegetable Compound Targets Cancer Cells for Destruction

Research details published in the Molecular Nutrition and Food Research journal explains the potent mechanism exhibited by cruciferous vegetables such as broccoli and cauliflower to ameliorate developing cancer cells. The active photochemical known as sulforaphane targets prostate and other hormone dependent cancer lines and leaves normal healthy cells unaffected.

Cruciferous vegetables have long been associated with a lowered risk of prostate cancer, but this is the first study to demonstrate the `search and attack` capability of the natural chemical compound. Consuming small amounts of crucifers several times each week can help to significantly lower your risk of developing many types of potentially deadly cancer lines.

Sulforaphane from Broccoli and Crucifers Targets Cancer Cells for Destruction

The study was led by Dr. Emily Ho, associate professor from the Linus Pauling Institute at Oregon State University. Tissue from cruciferous vegetables such as broccoli, cabbage and cauliflower contain high levels of the powerful natural compound chemically known as glucosinolates. In the body glucosinolates are broken down into sulforaphane that exert protective anti-cancer characteristics.

Based on prior research to indicate that crucifers and sulforaphane specifically kill cancer cells, researchers designed a trial study using mouse models to demonstrate that sulforaphane selectively targets hormone dependent cancers such as breast and prostate. Dr. Ho commented “It is well documented that sulforaphane can target cancer cells through multiple chemopreventive mechanisms” and  continued “Here we show for the first time that sulforaphane selectively targets benign hyperplasia cells and cancerous prostate cells while leaving the normal prostate cells unaffected.”

Natural Food Inhibits Enzymes Necessary for Cancer Development

The study demonstrated that sulforaphane is an inhibitor of histone deacetylase, or HDAC enzymes. HDAC enzymes are theorized to develop in the body as a result of metabolic inefficiency resulting from systemic inflammation and low antioxidant status. HDAC enzymes provide fuel to the cancer initiation and progression processes when they occur in excess and their action runs unabated. HDAC inhibition is currently an important research area targeted by Big Pharma and synthesized drugs that can be addressed with natural nutrients from food and lifestyle modifications.

Scientists clearly demonstrated the specific mechanism to explain how sulforaphane targets breast and prostate cancer cells. Many existing studies show that nutrients present in cruciferous vegetables can halt all cancer cell lines by inhibiting the fuel necessary for the cells to multiply out of control. Researchers concluded the data collected “provide(s) further support for the relevance of sulforaphane as a dietary HDAC inhibitor and chemopreventive agent.” Nutritional experts recommend several three to four ounce servings of lightly steamed crucifers each week to prevent cancer development.

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Posted in: Breast Cancer,Broccoli