DIETS RICH IN SUGAR INCREASES RISK OF BREAST CANCER TUMORS AND METASTASIS

Cancer Research, demonstrated dietary sugar’s effect on an enzymatic signaling pathway known as 12-LOX (12-lipoxygenase).

“We found that sucrose intake in mice comparable to levels of Western diets led to increased tumor growth and metastasis, when compared to a non-sugar starch diet,” said Peiying Yang, Ph.D., assistant professor of Palliative, Rehabilitation, and Integrative Medicine. “This was due, in part, to increased expression of 12-LOX and a related fatty acid called 12-HETE.”

Previous epidemiological studies have shown that dietary sugar intake has an impact on breast cancer development, with inflammation thought to play a role.
“The current study investigated the impact of dietary sugar on mammary gland tumor development in multiple mouse models, along with mechanisms that may be involved,” said co-author Lorenzo Cohen, Ph.D., professor of Palliative, Rehabilitation, and Integrative Medicine. “We determined that it was specifically fructose, in table sugar and high-fructose corn syrup, ubiquitous within our food system, which was responsible for facilitating lung metastasis and 12-HETE production in breast tumors.”

Cohen added that the data suggested that dietary sugar induces 12-LOX signaling to increase risks for breast cancer development and metastasis.
Identifying risk factors for breast cancer is a public health priority, say the authors. The researchers state that moderate sugar consumption is critical, given that the per capita consumption of sugar in the U.S. has surged to over 100 lbs. per year and an increase in consumption of sugar-sweetened beverages has been identified as a significant contributor to an epidemic of obesity, heart disease and cancer worldwide.
“Prior research has examined the role of sugar, especially glucose, and energy-based metabolic pathways in cancer development,” said Yang. “However, the inflammatory cascade may be an alternative route of studying sugar-driven carcinogenesis that warrants further study.”

No previous studies have investigated the direct effect of sugar consumption on the development of breast cancer using breast cancer animal models or examined specific mechanisms, she added.
The MD Anderson team conducted four different studies in which mice were randomized to different diet groups and fed one of four diets. At six months of age, 30 percent of mice on a starch-control diet had measurable tumors, whereas 50 to 58 percent of the mice on sucrose-enriched diets had developed mammary tumors. The study also showed that numbers of lung metastases were significantly higher in mice on a sucrose- or a fructose-enriched diet, versus mice on a starch-control diet.

“This study suggests that dietary sucrose or fructose induced 12-LOX and 12-HETE production in breast tumor cells in vivo,” said Cohen. “This indicates a possible signaling pathway responsible for sugar-promoted tumor growth in mice. How dietary sucrose and fructose induces 12-HETE and whether it has a direct or indirect effect remains in question.”
The study team believes that the mechanism by which dietary sucrose or fructose affects breast tumor growth and metastasis, especially through the 12-LOX pathways, warrants further investigation.
MD Anderson research team members included Yan Jiang, Yong Pan, Patrea Rhea, and Lin Tan, all of Palliative, Rehabilitation and Integrative Medicine; Mihai Gagea, D.V.M., Ph.D., Veterinary Medicine & Surgery; and Susan Fischer, Epigenetics & Molecular Carcinogenesis.

The study was funded by the National Institutes of Health (P30CA0166672), Mr. and Mrs. H. Leighton Steward and EOG Resources, Inc.

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10 CRITICAL FACTS YOU NEED TO KNOW ABOUT DIABETES

The burden of diabetes is increasing globally, particularly in developing countries. The causes are a complex, but the increase is in large part due to rapid increases in overweight, including obesity and physical inactivity.

Although there is good evidence that a large proportion of cases of diabetes and its complications can be prevented by a healthy diet, regular physical activity, maintaining a normal body weight and avoiding tobacco, this evidence is not widely implemented.

Coordinated international and national policies are needed to reduce exposure to the known risk factors for diabetes and to improve access to and quality of care.

1

About 347 million people worldwide have diabetes

There is an emerging global epidemic of diabetes that can be traced back to rapid increases in overweight, including obesity and physical inactivity.

2.

Diabetes is predicted to become the 7th leading cause of death in the world by the year 2030

Total deaths from diabetes are projected to rise by more than 50% in the next 10 years.

3

There are two major forms of diabetes

Type 1 diabetes is characterized by a lack of insulin production and type 2 diabetes results from the body's ineffective use of insulin.

4

A third type of diabetes is gestational diabetes

This type is characterized by hyperglycaemia, or raised blood sugar, with values above normal but below those diagnostic of diabetes, occurring during pregnancy. Women with gestational diabetes are at an increased risk of complications during pregnancy and at delivery. They are also at increased risk of type 2 diabetes in the future.

5

Type 2 diabetes is much more common than type 1 diabetes

Type 2 accounts for around 90% of all diabetes worldwide. Reports of type 2 diabetes in children – previously rare – have increased worldwide. In some countries, it accounts for almost half of newly diagnosed cases in children and adolescents.

6

Cardiovascular disease is responsible for between 50% and 80% of deaths in people with diabetes

Diabetes has become one of the major causes of premature illness and death in most countries, mainly through the increased risk of cardiovascular disease (CVD).

7

In 2012 diabetes was the direct cause of 1.5 million deaths

8

80% of diabetes deaths occur in low- and middle-income countries

In developed countries most people with diabetes are above the age of retirement, whereas in developing countries those most frequently affected are aged between 35 and 64.

9

Diabetes is a leading cause of blindness, amputation and kidney failure

Lack of awareness about diabetes, combined with insufficient access to health services and essential medicines, can lead to complications such as blindness, amputation and kidney failure.

 

10

Type 2 diabetes can be prevented

Thirty minutes of moderate-intensity physical activity on most days and a healthy diet can drastically reduce the risk of developing type 2 diabetes. Type 1 diabetes cannot be prevented.

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7 FOODS YOU SHOULD EAT TO REDUCE YOUR RISK OF SKIN CANCER

Should we fear the sun? YES. The sun is our worst enemy. No matter where you go this Spring Break, whether it’s a warm beach in Florida or a ski resort in Colorado, you’ll want to wear sunscreen and take care of your skin.
Skin cancer is getting more common and more dangerous by the day. The perfect complement to sunscreen, however, is in your diet. Eat your sunscreen – unless, of course, you plan to stay inside watching Netflix for a week (no judgment).

1. Fish

Full of Omega 3s and healthy fat, if you try having it once a week, fish will help protect your skin from the aftereffects of prolonged sun exposure. (Yes, sushi counts.) Find out how to make your sushi healthy so you’re not packing in the excess calories.

2. Carrots

Rich in beta carotene, carrots help protect the skin against the harmful UV rays of the sun. And while beta-carotene may not improve your eyesight, it will keep your eyesight healthy. Explore these delicious carrot options the next time you feel like having something other than ready-to-eat baby carrots.

3. Avocados

Full of nutrients that protect your skin, they also have vitamin C in them that will keep your skin wrinkle-free. Turn it up and make these amazing dark chocolate avocado truffles, or guacamole that doubles as a face mask for beautiful skin.

4. Mushrooms

Mushrooms contain beta-glucans, which some studies suggest could help fight cancer. They also have selenium, an anti-cancer mineral in them and have long been used by the Chinese for other medicinal purposes. Feeling a bit fancy? Try this mushroom pasta sauce.

5. Raspberries

Full of refreshing taste, raspberries have ellagic acid in them, a potential anti-carcinogen that scientists believe may attack cancer cells. The cool thing about ellagic acid is that it remains active even if you freeze the raspberries. Try these hot weather frozen fruit hacks in your sunny spring break locale.

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NUTRITIONAL TIPS FOR STROKE SURVIVORS

Healthy food habits can help you reduce three risk factors for stroke – poor cholesterol levels, high blood pressure and excess weight. Diets high in saturated fat and trans fat can raise blood cholesterol levels. Diets high in sodium can contribute to increased blood pressure, and high-calorie diets can contribute to obesity. A diet with five or more servings of fruits and vegetables per day may reduce the risk of stroke.

The American Heart Association/American Stroke Association offers three recommendations for a healthy diet:

• Eat a diet rich in vegetables and fruits.
• Choose who-grain, high-fiber foods.
• Eat fish at least twice a week.
• Limit saturated fat and trans fat. Avoiding partially hydrogenated oils will reduce trans fats.
• Choose lean meats and poultry, and prepare them without using saturated or trans fats
• Select low-fat dairy products.
• Cut back on drinks and foods with added sugars.

      The AHA recommends that no more than half of your discretionary calories should come from added sugars. For most American women, the discretionary calorie allowance is no more than 100 calories and no more than 150 calories for men.

·         Choose and prepare foods with little salt (sodium). The AHA recommends consuming less than 1500 mg of sodium a day.

·         If you drink alcohol, do so in moderation. Limit yourself to one drink per day if you’re a non-pregnant woman or two drinks if you’re a man.

To Get the Nutrition You Need

Some stroke survivors have a loss of appetite. For others, eating may be difficult due to swallowing problems or limited hand or arm movement. In any case, talk to your healthcare consultant to make sure you’re getting the nutrition you need. To make eating a little easier again, try these steps;

·         Choose healthy foods with stronger flavours, such as broiled fish and citrus fruits. Also, spices add flavor to food and serve as a good substitute for salt.

• Choose colourful, visually appealing foods, such as salmon, carrots and dark green vegetables.
• Cut foods into small pieces to make them easier to chew.
• Pick softer, easier-to-chew foods, such as yogurt, bananas, whole-grain hot cereals and low sodium soups.

·          If you have trouble swallowing, talk to your speech therapist or doctor. This condition can be treated.

·       If weakness in arms or hands is a problem, you might try adaptive eating utensils. Some types of flatware have thicker handles that are easier to hold, and “rocker knives” make it possible to cut food using one hand.

Making Mealtime Easier

When stroke survivors have lost their appetites, caregivers can help by:

·         Sharing meals with the survivor at regular times during the day.

·         Setting a leisurely pace for the meal.

·         Serving foods that the survivor wants.

·         Encouraging healthy snacks or small meals throughout the day.

·         Reducing distractions during meals.

·         Watching for any problems the survivor may have with chewing or swallowing.

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THE ROLE OF NUTRITION IN THE TREATMENT AND PREVENTION OF STROKE

How can I adjust my diet to reduce my risk of stroke?

 

 A healthy diet can reduce your risk for acquiring medical conditions such as hypertension (high blood pressure), diabetes, high lipid levels, coronary artery disease and obesity. All of these conditions can increase your chance of getting a stroke. Your age, sex, current weight, distribution of body fat, eating habits and fitness level also influence your risk.

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Factors that tend to increase blood pressure

• Being overweight
• Lack of exercise
• Stress
• Smoking
• Low intake of some minerals, such as calcium and potassium
• High intake of sodium

To lower your risk of stroke, follow these guidelines:

• Eat a variety of foods.
• Maintain a healthy weight by balancing the calories you eat with physical activity.
• Choose more whole grains, vegetables and fruits.
• Choose foods low in fat, saturated fat and cholesterol.
• Choose foods with moderate amounts of added sugar.
• Choose foods with moderate amounts of salt and sodium.
• If you drink alcoholic beverages, do so in moderation.

Practical tips for getting started on a healthier diet and lifestyle:

• Be realistic: Make one or two small changes every month and stick to them.
• Be adventurous: Expand your tastes and try a greater variety of foods.
• Be flexible: Balance what you eat and your physical activity over several days.
• Be sensible: Enjoy all foods; just don't overdo it.
• Be active: Walk the dog; don't just watch the dog walk!

Seek assistance from a registered dietitian (R.D.) to help guide you in making these significant lifestyle changes toward healthier eating.

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How stroke can affect eating and nutrition

Stroke can devastate a person's nutritional health because it may limit his or her ability to perform daily activities associated with eating, such as grocery shopping, preparing meals and feeding oneself.
Stroke can also impair a person's ability to swallow. Swallowing problems may result from weakening of the tongue or loss of coordination of tongue movements. Food can become pocketed between the cheek and teeth and drooling may occur because of an inability to seal the lips.
The person may also:

• Choke and cough during and after meals
• Be unable to suck from a straw
• Lack a gag reflex
• Suffer from chronic upper respiratory infection

If calorie and nutritional needs cannot be met, the person may become malnourished, a condition characterized by weight loss and a poor appetite.
Diet modifications need to be individualized according to the type and extent of these impairments. A registered dietitian (R.D.) can develop a plan of care that will provide a satisfying and nutritionally adequate diet.

Tips for eating well with swallowing problems:

• Liquids of thicker consistency are easier to swallow.
• Drink eight cups of liquid each day to meet fluid needs.
• Very warm and well-chilled foods make swallowing easier.
• Eat small meals frequently throughout the day to meet nutrient needs.
• Eat moist foods, such as casseroles and foods with sauces.

References

• Sullivan DH, Johnson LE. Chapter 38. Nutrition and Aging. In: Halter JB, Ouslander JG, Tinetti ME, Studenski S, High KP, Asthana S, eds. Hazzard's Geriatric Medicine and Gerontology. 6th ed. New York: McGraw-Hill; 2009. Accessed 5/30/2013.
• American Heart Association/American Stroke Association. Nutrition Tips for Stroke Survivors. Accessed 5/30/2013.
• Corrigan ML, Escuro AA, Celestin J, Kirby DF. Nutr Clin Pract. 2011;26(3):242-52. Nutrition in the stroke patient. Accessed 5/30/2013.
• NutritionMD. Consumer’s Section: Stroke: Nutritional Considerations. Accessed 5/30/2013.
• Centers for Disease Control and Prevention. What you can do: How to prevent stroke. Accessed 5/30/2013.

© Copyright 1995-2015 The Cleveland Clinic Foundation. All rights reserved.

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