Vitamin D may lower colon cancer risk

BY LENA HUANG | JANUARY 28, 2010

People with higher levels of vitamin D in their blood may have a reduced risk of developing colorectal cancer, says research published this week online from the British Medical Journal.

The study, part of the European Prospective Investigation into Cancer and Nutrition (EPIC), followed 1248 patients who developed colorectal cancer and compared them to 1248 patients who did not develop the cancer. Researchers found that patients who had the highest pre-cancer concentrations of vitamin D in their blood had about a 40 percent lower risk of developing colorectal cancer.

In an interview with Reuters, EPIC investigator Mazda Jenab, PhD, said although the findings showed lower risk, "... this has to be balanced with caution regarding the potential toxic effects of too much vitamin D and the fact that very little is known about the association of vitamin D with either increased or reduced risk of other cancers."

Jenab added, "the key take home message for colorectal cancer prevention is: stop smoking, increase physical activity, reduce obesity and abdominal fatness, and limit intakes of alcohol and red and processed meats."

The EPIC study is one of the largest studies on how diet and health can impact the incidence of cancer. From 1992 to 1999, the EPIC study recruited over a half a million people in ten European countries to participate. Many findings have emerged from the study including research showing an increased risk of breast cancer in obese adults and research showing an increased risk of colon cancer in people who consume larger quantities of red and/or processed meats. For more information on the EPIC study, click here.

Help for New Year's resolutions

BY LENA HUANG | JANUARY 7, 2010

Did you make any New Year's resolutions? I polled some of my friends and most of their resolutions involved eating better and/or exercise. I'm in there as well, always trying to focus more on nutrition and sticking to my exercise routine.

But not even two weeks into the year, and I'm already whining. It's been colder than usual here in Dallas, so in the morning the last thing I want to do is leave my warm bed for a freezing cold drive to an overcrowded gym.

So in looking for some inspiration, I noticed our federal government sponsors many online tools and offers information that can help toward the goal of a healthier lifestyle. And to top it off, they are all free. Here are some:

At www.fitness.gov, you can read about the President's Council on Physical Fitness and Sports, learn about the Council's guidelines on physical activity, and find tools and programs to help you start your own exercise routine.

The www.mypyramid.gov website covers the new food pyramid and can create a personalized nutrition plan. The MyPyramid Tracker helps you to track your nutrition and fitness goals. And parents, this website also has information on nutrition for children.

To increase our intake of fruits and vegetables, government organizations along with many nonprofits created www.fruitsandveggiesmatter.gov. This website has a tool to tell you how much fruit and vegetables you need based on your weight and exercise level. It also has recipes and nutritional information.

I'm supposed to eat two cups of fruit and two and a half cups of vegetables a day. One way to do that is to get into the locavore movement. Locavores are people who eat foods grown locally for a variety of reasons, such as having fresher food with better nutritional value, not supporting shipped and processed foods which burn fuel in production and transportation, and helping local farmers as well as sustaining local economies. You can find out more about your local farmer at this government website. You can also search for a farmer's market close to you with this tool.

The www.nutrition.gov website aggregates nutrition and food information across federal agencies, so there is a range of information from nutrition and weight management to the latest government nutrition news (like did you know January 4-10 is folic acid awareness week?).

Happy New Year and I hope these tools and information help you on the path of a healthier you, resolution or not!

Curry and cancer

BY LENA HUANG | NOVEMBER 2, 2009

I often get calls or e-mails from friends wondering about natural cures for cancer that they have read in the news or heard about from other friends or family. And while some are hoaxes, there are also some that are backed by exciting research. Many natural ingredients are the basis for chemotherapies that we use today.

The call I got recently was about curry, more specifically turmeric, a spice in curry that provides that vibrant yellow color. Last week the British Journal of Cancer published a study that showed curcumin (a molecule in turmeric) began to kill esophageal cancer cells within 24 hours after exposure in lab tests.

Although these findings are based only on laboratory results and not human trials, they are part of a growing body of research on curcumin's effect on cancer cells. Other in vitro and animal studies have shown similar cancer-fighting properties, including effects on colon cancer and promyelocytic leukemia cells. Currently, there are over a dozen clinical trials examining curcumin as a treatment alone or combined with other therapies.

However, like other antioxidants, turmeric seems to counteract the effects of some chemotherapies. Patients on Cytoxan (cyclophosphamide) are advised to limit their intake of turmeric due to the possibility of interference. Also, there are questions regarding the dosage of curcumin, as well as its weakened effect after ingestion.

So before you load up on curry, ask your doctor or nurse if it hinders any medications you are on. And if you get a green light, enjoy this tasty, versatile spice, and hopefully we'll hear more about its cancer-fighting abilities through these latest clinical trials. It may not be a cure for cancer, but it is certainly a wonderful addition to any pantry.

I'll have pineapple with that

BY LENA HUANG | OCTOBER 1, 2009

A couple of months ago, I wrote a blog about the importance of drinking water, especially for cancer patients. One of our readers asked a question that I thought was important as it could help people increase their water intake. "Adrienne" asked if adding fresh mint, ginger or honey to purified water makes a difference.

This is a question I've wanted to know the answer to so I contacted Milton Stokes, MPH, CDN, who is a registered dietitian and owner of One Source Nutrition, a nutritional consulting and counseling firm. Milton also sits on the board of CURE magazine.

Here's what Milton said if you missed it: "As a Registered Dietitian, I always counsel my clients to tweak/alter beverages (and foods) to fit their individual preferences. So if you like mint and ginger in your water--I certainly do!--then go for it. Whatever gets you to your goal. And your add-ins may help digestion, which is another bonus! If you need some sweetness, honey is fine. Just hone in on what "a little" really means. Is it a lengthy squirt from the bear-shaped container? Or are we talking a teaspoon? While honey provides antioxidants, it also delivers calories. So if you're trying to lose weight, you may wish to minimize or skip the honey. Another option: sliced oranges or berries in the water. That's your call. Just glad you're focused on hydration."

I've put citrus in my water before, but I hadn't tried berries so I sliced up a few strawberries today in my water, and it was yummy! Thanks, Milton, for the great input. I'm sure other fruits can be just as tasty. I think I'll try pineapple tonight.

Water works

BY LENA HUANG | AUGUST 25, 2009

Here in Dallas, the dog days of summer seem to last longer than any man or canine wishes. With temperatures hovering around 100 degrees, you break a sweat just walking to the car or picking up the paper.

In this heat, it is important to remember to stay hydrated, especially for cancer patients. Dehydration happens when you lose more water than you take in, and the body needs fluid to function. Water has many functions in the body, including transporting oxygen and nutrients to cells, regulating body temperature, and flushing out waste from the kidney and liver, to name a few.

Some symptoms of dehydration are: dry mouth, tiredness, headache, dizziness, and decreased urination. Seek medical attention for severe dehydration, which has symptoms of sunken eyes, low blood pressure, no urination or dark urine, no sweating, and unconsciousness.

Side effects of chemotherapy, such as diarrhea, vomiting, and fever, can cause dehydration. In hot or humid weather, you lose water through sweating so it is even more important to drink enough water. For more details on hydrating during therapy, see CURE's article "Drink Up."

I have to admit that I'm guilty of not drinking my required eight glasses a day. I have to make a conscious effort to drink water because there's just something about water's taste, or lack there of, that just doesn't do it for me. I mean, doesn't a tall, quenching glass of lemonade sound so much better than some water?

Although lemonade does provide fluid, it also provides a lot of sugar. Other drinks, such as sodas with caffeine, tea, and coffee, make you urinate more and reduce the fluid in your body. Bottom line is plain old water is the best. However if you are losing too much water, oral rehydration solutions, such as Pedialyte, may be recommended to restore fluids and electrolytes to your body.

I start every morning with a glass of water, and I always have a cup on my desk to remind me to drink throughout the day. Water is vital, especially for cancer patients. So keep yourself hydrated, and let me know if you have any tips on making water work for you.

Food fight

BY LENA HUANG | JULY 25, 2009

This seems to be the week to sue food companies for nutritional subterfuge.

On Wednesday, the nonprofit organization Cancer Project filed a lawsuit on behalf of three plaintiffs against Oscar Mayer, Nathan's Famous, Hebrew National, and other food companies that sell hot dogs. The lawsuit alleges that regular consumption of processed meats increases the risk of colorectal and other cancers and that hot dog packages should have cancer-risk warning labels placed on them.

And Thursday, Denny's was slapped with a lawsuit filed by a plaintiff with the support of the nonprofit organization Center for Science in the Public Interest. The lawsuit alleges that the restaurant's heavy use of salt puts customers "at a greater risk of high blood pressure, heart attack and stroke" and asks the court to require Denny's to list sodium contents of its food on the menu.

I am not going to debate the pros and cons of these two lawsuits, but they do bring up the important issue of food labeling. This issue was raised on the federal level just this year with the Labeling Education and Nutrition Act of 2009.

The Act would require restaurants with 20 or more locations to list calories on the menu or on a menu board and to provide other nutritional information to patrons upon request. While some states and cities currently have laws that require nutritional labeling at restaurants, this act would make it a national requirement.

The Act was initiated by U.S. Senator Tom Carper (D-Del.) because of concern for the rising numbers of obese adults and children in our country. The Act is receiving widespread support from nonprofit organizations, such as the American Heart Association and the American Diabetes Association, and from companies, such as McDonald's, Burger King, and Dunkin' Donuts.

In 2003, the American Cancer Society released results of a landmark study relating 90,000 cancer deaths a year to weight. Obesity is linked to higher risks of many cancers, including breast, colon, and prostate. And we know that obesity is directly linked to an increased risk for other diseases, such as diabetes and heart disease.

Will food labeling make us a less obese nation? I don't know the answer, but my hope is it will. Information gives us the power to make decisions, hopefully better ones, and in this case, nutritional labeling should help us make better food choices. That combined with other governmental and educational initiatives could have an impact on obesity, and ultimately, on the number of people who die of cancer each year.

Food for your bones

BY LENA HUANG | JULY 14, 2009

After writing my last blog on exercises for weak bones, I received a note from a reader wanting to know about nutrition for weak bones.

Bones are living tissues that need nutrients, just as the heart and other organs in the body, for development and function. Many things can cause bone loss, including certain chemotherapies and age, so keeping bones strong through exercise and a healthy diet are ways to fight back.

The mineral calcium is a builder of bones, and vitamin D is needed to help the body absorb calcium. Dairy products, such as milk, yogurt, and cheese, are good sources for calcium. For those who are lactose-intolerant, try tofu, broccoli, kale, figs, and sardines. Also, look for calcium-fortified products, such as orange juice, cereal, and bread, which can also pack a good amount of calcium.

Vitamin D is sometimes added, as in milk, but other food sources are oily fish, such as salmon and sardines, eggs, and liver. Your body also makes vitamin D with UV sun exposure, but the amount of time varies per individual based on many factors, including skin color, time of year, and geographic location. Because of the risk of skin cancer, the American Cancer Society recommends getting your vitamin D through food and supplements instead of sun exposure.

Supplements are another way to get calcium and vitamin D. A blood test can reveal if you are low in these substances, and your health care provider can advise you on the amount of supplements you should take for your individual case. Also, diarrhea from cancer treatments may affect your absorption of calcium and vitamin D, so it important to discuss these issues with your health care provider.

Many cancer centers have registered dietitians on staff to help you with diet questions. You can also search for a registered dietitian in your area through the American Dietetic Association. You can specify an expertise in oncology in the ADA's search engine, as well.

I love to cook, and one resource for healthy bone recipes I use is on the International Osteoporosis Foundation's website that has a database of recipes from around the world that you can search by variables, such as course, ingredients, or if it is kid-friendly. I made the steamed fish with ginger and soy the other night, and it was yummy!

Another resource I use is EatingWell, which has healthy bone recipes on its website. The twice-baked potatoes recipe is perfect comfort food for me!

Let me know if you have a healthy bone recipe, so we can share it with others. And as the International Osteoporosis Foundation, says "Bone Appétit!"