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CANCER

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CANCER

Post by pmmutiti on Thu Jul 03, 2008 8:37 pm

Several major epidemiologic studies have found a clear association between a high dietary fat intake and the risk of developing breast and colon cancer. The correlation is particularly strong in the case of animal fats. One study found that a high fish or fish oil consumption is protective against later stage colon cancer in men, but has no effect on mortality from breast cancer. British medical researchers now report that fish and fish oils not only protect against colon cancer in men, but also against colon and breast cancer in women. This protective effect, however, is only apparent in countries where the intake of animal fats is high. In other words, a high intake of fish or fish oils counteracts the detrimental effects of a high animal fat consumption.

The study compared cancer mortality rates in 24 European countries, Canada and the USA with fish consumption and the intake of animal fats. In countries where the animal fat intake was high the researchers found a clear inverse correlation between the ratio of fish fat to animal fat and the risk of developing breast cancer in women and colon cancer in both men and women. A similar correlation was found between cancer risk and the ratio of fish fat to total fat intake.

The researchers conclude that a 15% decrease in animal fat intake combined with a 3-fold increase in fish oil intake could possibly reduce male colon cancer risk by as much as 30% in countries with a high animal fat intake. A 3-fold increase in fish oil intake could be achieved by eating fish three times a week or by taking two standard fish oil capsules daily.

Studies indicate the following:

A.Feeding omega 3 has slowed the growth of the tumour and made it less likely that the cancer would spread. (Galli, Claudia, Butrum, Simopoulos et al, eds 1991, Karger, Basel, p462-476)

B.A study of 12, 866 American men determined that those eating high amounts of omega 3 and low amounts of omega 6 had a 33% lower risk of dying from cancer.
(Dolecek, There and Grandits, World Review Nutr. Diet, Karger, 1991, 66: 205-216)

C.Tissues taken from 100 skin cancer patients were compared with skin from 100 healthy individuals and it was found that the more omega 6 found in a person’s tissues, the more likely they were to have cancer.
(MacKie, MacKie and Bourne, Nutr and Cancer, 1987 9, 205-216)

D.A comparison of cancerous brain tumours with healthy tissue revealed that omega 6 was 4x more prevalent in the cancerous tissues. (Martin, Robbins and Hussy, Lipids, 1996, 31: 1238-1288)

E.Incidence of breast cancer increased as Greenland and Icelandic women abandoned their traditional diets of marine life (mainly seal which is very high in omega 3) (Bjarnason, Int. J., Cancer, 1974, 13: 689-696)

F.In a 8 year study of 846 men, those given a diet high in omega 6 were twice as likely to die of cancer as those eating a diet low in omega 6. (Pearce and Dayton, The Lancet, 1971, 464-467.)

G."For breast cancer, omega 6 fatty acids appear to have the greater cancer promoting effects and omega 3 fatty acids are the most protective."
(C.L. Williams, M., Bollella, Laura Boccia and Arlene Spark, “Dietary Fat and Children” Nutrition today, vol 33, no 4: July/Aug 1998)

H.In animal experiments, dietary corn oil very high in omega 6 has been shown to stimulate lung cancer of the adenocarcinoma type. (Okuyama, Kobayashi and Watanabe. p.415)

How does Omega 3 Work to Reduce The Risk Of Cancer?

Research indicates the following:

I. Consuming more omega 3 makes the omega 6 linolenic acid that promote tumour growth less available.
II. Omega 3 makes the cancer cells more vulnerable to free-radical attack by rendering the membranes less saturated.
III. Omega 3 seems to promote the self-destruction of cancer cells thereby slowing tumour growth.


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Peter Mwaura Mutiti : Teaching old blood cells new tricks:
When you hear someone mention circulation you probably think of the heart and major arteries—and for good reason. Circulatory disorders such as hypertension (high blood pressure) and atherosclerosis (hardening of the arteries) are major risk factors for heart disease, heart attacks, and stroke.

But there’s more to it than that. With all the attention on the heart and arteries, it’s easy to overlook serious health problems affecting the smallest components of the circulatory system—microscopic blood vessels called microcapillaries, where the critical exchange of oxygen and nutrients actually takes place. If blood isn’t flowing through this web properly, it can trigger all sorts of health problems, many of which may not seem related to circulation at all.

A number of factors contribute to poor circulation as we age. Arteries and veins become stiff and congested as cholesterol and calcium plaques accumulate and restrict blood flow. Spasms in the smooth muscles surrounding the circulatory arteries and veins can also choke off circulation. These same processes also occur in our microcapillaries, reducing microcirculation and impairing the critical exchange of nutrients and gases in tissues and major organs.

This problem only gets worse as we get older because of changes in the composition and structure of blood cells. As you reach middle age, the blood starts to thicken and congeal as platelets and blood proteins make cells sticky. Plus, the spleen—the organ that removes old, damaged blood cells from circulation—begins to slow down with age, which means new, healthy blood cells are replaced at a sharply reduced rate. And to make matters even worse, as blood cells age, they become stiff and no longer appear round and evenly shaped. This makes it harder for them to pass smoothly through the capillaries. In fact, the angular, jagged shape of the old cells can damage the fragile microcapillaries even further.

Eventually, these age-related changes take their toll on the microcapillaries, reducing circulation to the tissues and blocking the flow of nutrients and oxygen. Removal of carbon dioxide and other metabolic waste products is also hindered. This leads to a slow buildup of metabolic garbage that can gradually bury the cells in their own waste products. In time, the cells, poisoned by their own metabolic byproducts, begin to waste away and ultimately cease to function altogether.

The combined effect of poor circulation and old blood contributes to a host of symptoms, including deep fatigue, fuzzy thinking, frequent infections, and lowered sex drive—all conditions usually considered just “normal parts of aging.”

If circulation doesn’t improve, it can lead to more serious conditions, such as high blood pressure, heart attack, stroke, diabetes, and arthritis. But giving your body a fresh supply of healthy blood may target all of these problems and more.
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