Deep Fried Foods Increase Aggressive Prostate Cancer Risk by One-Third

Prostate cancer will affect one in six men during the course of their lifetime, as nearly a quarter of a million new cases are diagnosed in the US each year. While many cases of the disease remain localized as a growing number of patients adopt a wait and see attitude toward the traditional slash, burn and poison treatment options, aggressive forms of prostate cancer are on the rise, threatening the lives of thousands of men annually.

Carcinogens Formed When Foods are Fried Dramatically Boost Prostate Cancer Risk

Despite ever-increasing awareness that diet and cooking methods plays a direct role in disease prevention and progression, consumption of overcooked and fried foods continues to increase at an alarming rate. A new research study conducted at the Fred Hutchinson Cancer Research Center in Seattle, WA has found that regular consumption of deep-fried foods is associated with an increased risk of prostate cancer. Publishing in The Prostate, scientists determined the effect appears to be slightly stronger with regard to more aggressive forms of the disease.

Past studies have shown that high heat cooking methods greatly increase the risk of developing not only prostate cancer, but digestive cancers as well. This is the first study to examine how eating fried foods increases the risk of prostate cancer. Study scientists analyzed data from two prior population-based case-control studies involving a total of 1,549 men diagnosed with prostate cancer and 1,492 age-matched healthy controls. Food questionnaires were used to determine consumption of foods including French fries, fried chicken, fried fish and doughnuts. Frequency of eating fried foods was also assessed as part of the overall evaluation.

Eliminate Fried Foods and Replace with Natural Vegetables and Fruits to Slash Cancer Risk

Researchers found that men who ate one or more of these foods at least weekly had an increased risk of prostate cancer that ranged from 30 to 37 percent. The lead study author, Dr. Janet Stanford commented “The link between prostate cancer and select deep-fried foods appeared to be limited to the highest level of consumption, defined in our study as more than once a week, which suggests that regular consumption of deep-fried foods confers particular risk for developing prostate cancer.”

The team determined that frying dramatically increases the formation of advanced glycation end products (AGE’s) on the surface of foods that triggers the formation of carcinogens such as acrylamides (found in carbohydrate-rich foods such as French fries), heterocyclic amines and polycyclic aromatic hydrocarbons (chemicals formed when meat is cooked at high temperatures), aldehydes and acrolein. Complete avoidance of foods cooked at high temperatures or fried will dramatically lower the risk of developing prostate cancer and other digestive cancers as well.

Vitamin D Important Factor in Aggressive Breast Cancer Prevention and Treatment

Breast cancer strikes more than one-quarter of a million women in the US each year, taking the lives of nearly 40,000 annually. While age, lifestyle, diet and physical activity all play a significant role in development of the disease, an estimated fifteen percent of women fall victim due to genetic susceptibility. Current treatment options include surgery, chemotherapy, radiation therapy, immunotherapy, and vaccine therapy, though extensive research clearly demonstrates that natural compounds, including vitamin D may play an effective role in the prevention and even treatment of breast cancer.

Researchers from Saint Louis University have discovered a molecular pathway that contributes to triple-negative breast cancer, an often deadly and treatment resistant form of cancer that tends to strike younger women. Publishing in The Journal of Cell Biology, scientists identified vitamin D and some protease inhibitors as possible new therapies. Additionally, the study team discovered a set of three biomarkers that can help to identify patients who could benefit from the treatment.

Vitamin D alters gene expression to prevent deadly mutations and lower breast cancer risk

Scientists know that women who are born with BRCA1 gene mutation are at increased risk for developing breast and ovarian cancers within their lifetime and the tumors that arise are frequently the triple-negative type. Genetic expression has been identified as the primary pathway that allows tumor cells to grow unchecked. The study team identified how vitamin D plays a role in turning off this pathway, providing a safe and effective strategy to fight these types of tumors.

The researchers sought to identify specific genes that either express of suppress the production of proteins that ultimately protect or promote the development of cancer cells. Each cell contains an extensive array of mechanisms designed to protect DNA integrity and prevent passing potentially damaging mutations to the next generation of daughter cells. BRCA1 is a well known tumor suppressor gene, as it helps repair DNA double-strand breaks, helping to prevent the initial phase of breast cancer lines. Loss of the BRCA1 gene repair ability greatly increases the risk of developing cancer.

Supplement Daily with Vitamin D to Ensure Maximum Cellular Saturation and Protection

The study team identified a critical DNA repair factor known as 53BP1 that becomes impaired with BRCA1 gene degradation, and determined that treatment of BRCA1-deficient tumor cells with vitamin D restores high levels of 53BP1, which results in increased genomic instability and reduced proliferation. The team determined that treatment with a combination of vitamin D and PARP inhibitors could represent a novel therapeutic strategy for breast cancers with poor prognosis.

Extensive research over the past decade has clearly shown that sub-optimal levels of vitamin D greatly increase the risk of many forms of cancer, as the prohormone unlocks the necessary blueprint to accurate cellular replication and elimination of mutations. This important study is among the first to identify vitamin D as a key to prevention and even treatment in the most resistant cases of triple-negative breast cancer lines. Most women will want to ensure they maintain optimal vitamin D blood levels between 50 and 70 ng/mL (higher for those fighting the disease) for protection against this deadly form of breast cancer.

Grape Seed Extract May be a Viable Treatment Option for Colorectal Cancer

Colorectal cancer cases continue to grow among men and women in the US, largely fueled by a diet of processed convenience foods and a sedentary lifestyle void of regular exercise. Colorectal cancer is the second most common cause of cancer death in the United States, with more than 100,000 new diagnoses and 52,000 deaths attributed to the disease each year. Natural compounds including curcumin and resveratrol have proven effective in the prevention of colon cancer, and now scientists have determined that grape seed extract (GSE) specifically targets damaged cells in the digestive tract to provide an effective treatment for colorectal cancer.

Grape Seed Extract Promotes Programmed Cancer Cell Death to Prevent Colon Cancer Progression

A research team from the University of Colorado Cancer Center have published the results of a study in the journal, Cancer Letters demonstrating that the more advanced colorectal cancer cells are, the more GSE inhibits their growth and survival. Conversely, GSE does not affect healthy cells and is shown to specifically target only cancerous cells. The authors note that this is an important finding in light of the increased number of late stage colon cancer cases currently being diagnosed.

Lead study author and doctoral candidate Molly Derry commented “We've known for quite a while that the bioactive compounds in grape seed extract selectively target many types of cancer cells. This study shows that many of the same mutations that allow colorectal cancer cells to metastasize and survive traditional therapies make them especially sensitive to treatment with GSE.” This research could provide a critical starting point to encourage the use of natural therapies to treat colon cancer, rather than the traditional slash, burn and poison methods that cause more harm than good for many who suffer from the disease.

Supplement with Grape Seed Extract to Reduce Cellular Oxidation Associated with Cancer Proliferation

Scientists studied the effect of GSE on various stages of colon cancer cell lines, ranging from Stage 1 to Stage IV. They found that similar concentrations of GSE exerted a more profound effect in eradicating more advanced stages of colon cancer, indicating that the natural compound may provide an effective treatment option for more advanced forms of the disease. The Ms. Derry noted “It required less than half the concentration of GSE to suppress cell growth and kill 50 percent of stage IV cells than it did to achieve similar results in the stage II cells.”

The study team discovered that GSE targets colorectal cancer through inducing oxidative stress that leads to the programmed cell death known as apoptosis. Ms. Derry concluded “the many bioactive compounds of GSE are able to target multiple mutations. The more mutations a cancer presents, the more effective GSE is in targeting them.” Nutrition experts recommend supplementing with a standardized whole grape seed extract (150 to 250 mg) daily to provide a protective shield against colon and digestive cancers.

Resveratrol Protects against Blood Sugar Surges to Prevent Diabetes and Improve Cardiovascular Health

Allopathic practitioners and the pharmaceutical giants enjoy promoting natural compounds including resveratrol as worthless, akin to snake oil and frequently attempt to convince the public that they are wasting their money by using these supplements. Naturally, the big medical concerns make huge profits by selling a host of prescription drugs that account for more than 100,000 deaths every year, even when taken as prescribed. Not a single death has been recorded from using resveratrol, yet the health benefits are profoundly significant and repeatedly documented in peer reviewed scientific studies.

Scientists Detail how Resveratrol Prevents Damage from High Blood Glucose to Maintain Vascular Function

Researchers from China have published the results of a study in the journal, Genes and Nutrition, showing how resveratrol protects against common damage to the arteries that leads to atherosclerosis and cardiovascular dysfunction. While the scientists specifically detailed how the natural compound helps prevent complications in diabetics where fasting and post meal blood glucose can surge from three to five times normal, many health-conscious individuals can benefit from this information to protect them from arterial deterioration frequently associated with cardiovascular disease and increased heart attack risk.

Our arteries are lined with a delicate, single cell layer of tissue called the endothelium that is essential to maintain proper blood pressure and volume, and acts as a barrier to protect against metabolic byproducts floating in circulation. The endothelium is very sensitive to excess levels of glucose in the bloodstream and can become damaged and tear when sugar crystals remain in circulation for extended periods, such as occurs after a meal high in sugars and refined carbohydrates. When the endothelium is breached, micro cracks occur that accumulate foamy plaque leading to future coronary artery disease.

Supplement Daily with Resveratrol to Preserve Vascular Health and Halt AGE Formation

Scientists found that blood sugar surges caused the endothelium to become permeable, allowing oxidized LDL cholesterol, calcium and other circulating materials to become lodged inside the arterial wall. The study team determined that resveratrol stopped endothelial leaking and helped maintain proper vascular structure even under stressful conditions experienced with high blood sugar levels. Further, the researchers detailed the precise mechanism exerted by the compound to maintain the structural integrity of the arterial wall.

The team concluded that resveratrol helped prevent the most common type of arterial damage caused by poor diet and advanced aging. Advanced glycation end products (AGE’s) are formed when blood sugars and protein become bound to form useless structures that can adhere to and damage our arteries. Resveratrol (nutritionists recommend 400 mg of a standardized formulation per day) was shown to halt this damage and provides a critical nutritional intervention to prevent complications and maintain cardiovascular health in both diabetics and healthy individuals.

Strawberry and Blueberry Flavonoids Cut Heart Attack Risk in Women by One-Third

Thousands of research studies over the past decade have heralded the critical importance of eating a diet filled with flavonoids from a variety of brightly colored vegetables and fruits to help prevent and even treat many chronic illnesses. Most plants and fruits rely on flavonoid compounds for protection against the environment and to propagate and flourish. These same properties support human health by altering genetic expression and specifically targeting essential metabolic processes to ward off diseases such as cancer, dementia and the most prevalent killer of men and women, cardiovascular disease.

Anthocyanins from Eating Berries Dramatically Lowers Heart Attack Risk in a Large Sampling of Women

Researchers from the Harvard School of Public Health developed a study to analyze a specific sub-class of flavonoids, called anthocyanins, that has been shown to help dilate arteries, counter the buildup of plaque and provide other cardiovascular benefits. Publishing in the journal Circulation, the scientists found that women who ate at least three servings of blueberries and strawberries per week had significantly fewer heart attacks. Blueberries and strawberries contain high levels of anthocyanins that have shown cardiovascular benefits in past research studies.

Lead study author, Dr. Eric Rimm noted “Blueberries and strawberries can easily be incorporated into what women eat every week… this simple dietary change could have a significant impact on prevention efforts." The researchers developed a cohort of 93,600 women nurses, aged between 25 and 42 who completed dietary questionnaires every four years for a period of 18 years.

Eat Three to Five Servings of Fresh Mixed Berries Each Week to Lower Cardiovascular Disease Risk

Over the course of the study review period, 405 women experienced a heart attack. The study team found that women who consumed the most blueberries and strawberries had a 32-percent reduction in their risk of heart attack as compared to women who ate the berries once a month or less. Interestingly, the results did not change in women who otherwise ate a diet rich in other fruits and vegetables, providing solid proof that the flavonoids provided by the berries were responsible for the heart attack risk reduction benefits.

The study authors concluded “We have shown that even at an early age, eating more of these fruits may reduce risk of a heart attack later in life.” The study results were independent of other risk factors, such as age, high blood pressure, family history of heart attack, body mass, exercise, smoking, caffeine or alcohol intake. While this study was conducting using a large sampling of women, eating between 3 and 5 servings of fresh berries each week can dramatically lower heart attack risk for men and women alike.