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LMU – 03 Reducing Colorectal Cancer Risk: Embracing a Wellness Lifestyle

LMU-03

LMU 03 - Reducing Colorectal Cancer Risk: Embracing a Wellness Lifestyle

Source: Journal – Clinics in Colon and Rectal Surgery, Nov., 2009

Lifestyle Medicine Update (March 16, 2016)

Introduction:

Colorectal cancer is the second leading cause of cancer-related deaths in North America and most developed countries. While a small percentage of cases are linked to inherited genetic mutations, diet, and lifestyle choices are the predominant factors contributing to this type of cancer. This article highlights recent findings from a study published in the Journal Clinics in Colon and Rectal Surgery, suggesting that specific dietary changes may reduce the risk of colorectal cancer by up to 70%. Dr. Robin P. Boushey, M.D., Ph.D., guest editor, and Fatima A. Haggar, M.P.H., co-author, explore the impact of diet, exercise, smoking, and alcohol consumption on colorectal cancer incidence and mortality.

The Role of Diet in Colorectal Cancer

Diet plays a significant role in colorectal cancer risk, particularly in consuming animal fats. Studies have shown that animal fat alters the bacterial composition of the large bowel, leading to unhealthy gut flora. These harmful gut bacteria metabolize bile salts into cancer-causing agents, contributing to the development of colon cancer.

High red meat consumption has been linked to an increased risk of colon cancer. Heme iron in red meat further exacerbates this risk, as excess iron generates cancer-causing free radicals in the colon. Cooking meats at high temperatures produces heterocyclic amines and polycyclic aromatic hydrocarbons associated with cancerous mutations.

On the other hand, diets low in fruits and vegetables have also been linked to a higher risk of colorectal cancer. Conversely, higher dietary fiber intake has shown a decreased risk of developing this type of cancer. Fiber attracts water, bulks fecal matter, and moves it through the digestive tract more efficiently. This process dilutes carcinogens and speeds up the removal of any cancer-causing agents present in the bowel. Foods like beans, peas, and whole grains are particularly effective in promoting a healthy colon.

Impact of Lifestyle Choices on Colorectal Cancer Risk

Several lifestyle factors contribute to the risk of developing colorectal cancer. Regular physical exercise has been found to reduce this risk by speeding up the movement of waste through the bowel and lowering insulin levels. Maintaining healthy body weight is crucial, as being overweight is associated with higher insulin and estrogen levels, which can be risk factors for both males and females.

Cigarette smoking is responsible for approximately 12% of colorectal cancer cases. The carcinogens present in tobacco can accelerate cancer growth in the colon and rectum, making quitting smoking an essential step in reducing the risk of this deadly disease. Furthermore, alcohol consumption has been linked to an increased risk of colorectal cancer. Some studies indicate that regular alcohol consumption, even as little as two drinks per day, may double the risk of colon cancer.

Prevention and Screening

Encouragingly, up to 90% of colon cancer cases are believed to be preventable through lifestyle modifications. This includes adopting a healthy diet, engaging in regular physical activity, avoiding smoking, maintaining an ideal weight, and limiting alcohol consumption.

Regular screening is one of the most crucial aspects of preventing colorectal cancer, especially for individuals aged 50 and above. Polyps, potentially developing into cancer, often take 5-10 years to become malignant. Regular screenings allow for the early detection and removal of suspicious growths, significantly reducing the risk of cancer development.

Conclusion

Colorectal cancer remains a primary health concern, but significant progress can be made in reducing its incidence and mortality. By focusing on a wellness lifestyle that includes a balanced diet, regular exercise, avoidance of smoking, and moderate alcohol consumption, individuals can substantially lower their risk of developing this deadly disease. Taking proactive steps, such as participating in regular screenings, protects against colorectal cancer. Embracing these practices promotes a healthy colon and contributes to overall well-being and longevity. Let us collectively work towards a future with fewer cases of colorectal cancer, making a difference in our lives and those of our loved ones.

References

Haggar, F.A., Boushey, R.P., Colorectal cancer epidemiology: Incidence, mortality, survival and risk factors. Clinical Colon-Rectal Surg., 2009 Nov; 22(4): 191–197. 

http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2796096

Eat Smart, Live Well, Look Great!

Dr. James Meschino

Dr. James Meschino

Dr. James Meschino

ABOUT THE AUTHOR

Dr. James Meschino, DC, MS, ROHP, is an educator, author, and researcher having lectured to thousands of healthcare professionals across North America. He holds a Master’s Degree in Science with specialties in human nutrition and biology and is recognized as an expert in the field of nutrition, anti-aging, fitness, and wellness as well as the author of numerous books.

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LMU – 02 Artichoke Extracts: Lowering Glucose and Cholesterol with Antioxidant Effects to Prevent Atherosclerosis

LMU-02

LMU 02 - Artichoke Extracts: Lowering Glucose and Cholesterol with Antioxidant Effects to Prevent Atherosclerosis

Source: Journal of Food and Nutrition Research, Vol. 4, No.1, 2016. p.60-68

Lifestyle Medicine Update (March 2016)

Introduction:

Artichokes (Cynara scolymus L.) are a Mediterranean vegetable that has recently gained attention for its potential health benefits. A study published in the Journal of Food and Nutrition Research in 2016 explored the effects of artichoke extracts on glucose and cholesterol levels in rats. The results indicated that artichoke extracts, particularly from the Green Globe variety, showed hypoglycemic and hypocholesterolemic properties. This article delves deeper into the mechanisms behind these effects, highlighting the major phenolic compounds in artichoke extracts and their potential impact on human health.

Artichoke Extracts and Their Active Phenolic Compounds

The study utilized two varieties of artichokes, Green Globe (G) and Violet (V), to extract active phenolic compounds from the leaves and heads. The researchers identified five significant compounds in the aqueous methanolic extracts. These compounds are known for their potential health benefits, such as antioxidant and anti-inflammatory properties.

Hypoglycemic and Hypocholesterolemic Effects

The researchers conducted experiments on albino rats to investigate artichoke extracts’ hypoglycemic and hypocholesterolemic effects. The artichoke leaf extract (ALE) and head extract (AHE) were administered orally to the rats at different concentrations. The results demonstrated that the Green Globe artichoke leaf extract (LEG) had the most hypoglycemic effect. Additionally, artichoke extracts positively impacted total cholesterol levels, reduced LDL (low-density lipoprotein) and triglyceride levels, increased glutathione peroxides, and lowered malondialdehyde (MDA) levels in the rat serum.

Mechanisms of Action

Artichoke leaf extract has been proposed to be antiatherogenic, which means it may help prevent atherosclerosis, a condition characterized by plaque buildup in the arteries. The extract’s lipid-reducing and antioxidant effects play a vital role. Studies suggest that artichoke leaf extract inhibits cholesterol biosynthesis in hepatocytes and decreases the oxidation of LDL. Moreover, ALE enhances the biliary excretion of cholesterol and increases its conversion to bile acids, reducing cholesterol levels. Furthermore, the extract disrupts the intestinal microflora, affecting the absorption of various compounds, including cholesterol. This dual mechanism of action contributes to its hypocholesterolemic activity.

Luteolin, one of the major phenolic compounds in artichoke extracts, modulates the activity of HMG-CoA reductase, a key enzyme in the cholesterol biosynthesis pathway. This, along with the antioxidant properties of chlorogenic acid and luteolin, contributes to inhibiting LDL oxidation. These effects further support the hypocholesterolemic activity of artichoke extracts, making them a potential preventive treatment for mild hypercholesterolemia.

Health Benefits and Recommendations

The findings of the study underscore the potential health benefits of artichoke extracts. Regularly consuming artichoke heads, hearts, or leaves can help lower cholesterol and blood sugar levels, support liver health, and boost antioxidant defenses due to their rich antioxidant content. Artichokes are also a great source of dietary fiber, making them a healthy addition to any diet.

Conclusion

In conclusion, artichoke extracts have demonstrated significant hypoglycemic and hypocholesterolemic effects in rats, particularly those from the Green Globe variety. Active phenolic compounds contribute to these beneficial effects. The antioxidant properties of artichoke extracts may also help prevent atherosclerosis by reducing LDL oxidation. Considering these findings, incorporating artichoke heads, hearts, or leaves into the diet may be a wise choice for individuals seeking to improve their cholesterol and glucose levels while enjoying artichokes’ additional health benefits. However, further research is warranted to validate these effects in humans and establish appropriate dosages for supplementation.

References

  1. Study Abstract
  2. Artichoke is a superfood

Eat Smart, Live Well, Look Great!

Dr. James Meschino

Introduction:

Artichokes (Cynara scolymus L.) are a Mediterranean vegetable that has recently gained attention for its potential health benefits. A study published in the Journal of Food and Nutrition Research in 2016 explored the effects of artichoke extracts on glucose and cholesterol levels in rats. The results indicated that artichoke extracts, particularly from the Green Globe variety, showed hypoglycemic and hypocholesterolemic properties. This article delves deeper into the mechanisms behind these effects, highlighting the major phenolic compounds in artichoke extracts and their potential impact on human health.

Artichoke Extracts and Their Active Phenolic Compounds

The study utilized two varieties of artichokes, Green Globe (G) and Violet (V), to extract active phenolic compounds from the leaves and heads. The researchers identified five significant compounds in the aqueous methanolic extracts. These compounds are known for their potential health benefits, such as antioxidant and anti-inflammatory properties.

Hypoglycemic and Hypocholesterolemic Effects

The researchers conducted experiments on albino rats to investigate artichoke extracts’ hypoglycemic and hypocholesterolemic effects. The artichoke leaf extract (ALE) and head extract (AHE) were administered orally to the rats at different concentrations. The results demonstrated that the Green Globe artichoke leaf extract (LEG) had the most hypoglycemic effect. Additionally, artichoke extracts positively impacted total cholesterol levels, reduced LDL (low-density lipoprotein) and triglyceride levels, increased glutathione peroxides, and lowered malondialdehyde (MDA) levels in the rat serum.

Mechanisms of Action

Artichoke leaf extract has been proposed to be antiatherogenic, which means it may help prevent atherosclerosis, a condition characterized by plaque buildup in the arteries. The extract’s lipid-reducing and antioxidant effects play a vital role. Studies suggest that artichoke leaf extract inhibits cholesterol biosynthesis in hepatocytes and decreases the oxidation of LDL. Moreover, ALE enhances the biliary excretion of cholesterol and increases its conversion to bile acids, reducing cholesterol levels. Furthermore, the extract disrupts the intestinal microflora, affecting the absorption of various compounds, including cholesterol. This dual mechanism of action contributes to its hypocholesterolemic activity.

Luteolin, one of the major phenolic compounds in artichoke extracts, modulates the activity of HMG-CoA reductase, a key enzyme in the cholesterol biosynthesis pathway. This, along with the antioxidant properties of chlorogenic acid and luteolin, contributes to inhibiting LDL oxidation. These effects further support the hypocholesterolemic activity of artichoke extracts, making them a potential preventive treatment for mild hypercholesterolemia.

Health Benefits and Recommendations

The findings of the study underscore the potential health benefits of artichoke extracts. Regularly consuming artichoke heads, hearts, or leaves can help lower cholesterol and blood sugar levels, support liver health, and boost antioxidant defenses due to their rich antioxidant content. Artichokes are also a great source of dietary fiber, making them a healthy addition to any diet.

Conclusion

In conclusion, artichoke extracts have demonstrated significant hypoglycemic and hypocholesterolemic effects in rats, particularly those from the Green Globe variety. Active phenolic compounds contribute to these beneficial effects. The antioxidant properties of artichoke extracts may also help prevent atherosclerosis by reducing LDL oxidation. Considering these findings, incorporating artichoke heads, hearts, or leaves into the diet may be a wise choice for individuals seeking to improve their cholesterol and glucose levels while enjoying artichokes’ additional health benefits. However, further research is warranted to validate these effects in humans and establish appropriate dosages for supplementation.

References

  1. Study Abstract
  2. Artichoke is a superfood

Eat Smart, Live Well, Look Great!

Dr. James Meschino

Dr. James Meschino

Dr. James Meschino

ABOUT THE AUTHOR

Dr. James Meschino, DC, MS, ROHP, is an educator, author, and researcher having lectured to thousands of healthcare professionals across North America. He holds a Master’s Degree in Science with specialties in human nutrition and biology and is recognized as an expert in the field of nutrition, anti-aging, fitness, and wellness as well as the author of numerous books.

Adeeva Supplements
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LMU – 01 The Protective Effect of Vegetarianism Against Prostate Cancer

LMU-01

LMU 01 - The Protective Effect of Vegetarianism Against Prostate Cancer

Source: American Journal of Clinical Nutrition (January, 2016)

Nutrition / Natural Medicine Update (February , 2016)

Introduction:

Prostate cancer remains a significant health concern for men worldwide, accounting for 27% of all male cancers and the second most common cancer among men (excluding skin cancers). In January 2016, the American Journal of Clinical Nutrition published a groundbreaking study that explored the association between vegetarianism and prostate cancer risk. This large-scale study, conducted on over 26,000 men as part of the Adventists Health Study-2, revealed compelling evidence suggesting that a vegan diet could confer considerable protection against prostate cancer. This article aims to delve into the study’s key findings, the potential mechanisms behind this protective effect, and the phytonutrients found in plant-based foods that may be crucial in inhibiting prostate cancer development.

The Study’s Key Findings:

The research conducted by Tantamango-Bartley et al. involved a comprehensive analysis of a large cohort of men, with 1079 cases of prostate cancer identified during the study period. Of particular interest were the findings related to vegan men, who exhibited an impressive 35% lower risk of developing prostate cancer than their non-vegan counterparts. This observation suggests a protective association between vegan diets and prostate cancer risk. The study also noted that this protective effect was particularly pronounced among white male vegans, with a similar, albeit slightly weaker, trend observed in black male vegans.

Mechanisms Behind the Protective Effect:

The reduced risk of prostate cancer observed among vegan men can be attributed, at least in part, to the presence of various phytonutrients abundant in plant-based foods. These bioactive compounds have been shown to possess potent anti-cancer properties, particularly for prostate cancer. Some of the critical mechanisms include:

  1. Cruciferous Vegetables: Cruciferous vegetables, such as broccoli, Brussels sprouts, cabbage, cauliflower, bok choy, and turnips, contain indole-3 carbinol and sulforaphane. These compounds have demonstrated powerful anti-cancer effects, including inhibiting prostate cancer cell growth and the induction of cancer cell death.
  2. Cooked Tomatoes: Tomatoes are a rich source of lycopene, a carotenoid pigment with potent antioxidant properties. Numerous studies have linked lycopene consumption to a reduced risk of prostate cancer.
  3. Soy Products: Soybeans and soy-based products are abundant in isoflavones and protease inhibitors, which have shown promise in preventing prostate cancer or improving outcomes in prostate cancer patients.
  4. Legumes: Peas and beans are excellent sources of lignans and protease inhibitors, compounds that may play a role in reducing prostate cancer risk.
  5. Green Tea: Green tea contains catechins, a type of polyphenol with potent antioxidant and anti-cancer properties. Studies suggest that regular green tea consumption may lower the risk of developing prostate cancer.
  6. Pomegranate Juice: Pomegranate juice is rich in ellagic acid, a compound with potential anti-cancer effects, inhibiting prostate cancer cell growth.
  7. Ground Flaxseed: Flaxseed is a source of enterolactone and enterodiol, associated with preventing pre-cancerous prostate cells from progressing into full-blown cancer.

Supporting Studies:

The findings from this study align with a growing body of evidence from various research endeavors. Numerous studies have independently validated the protective effects of these plant-based nutrients against prostate cancer. Consistent consumption of foods rich in these compounds has been associated with a lower risk of prostate cancer in diverse populations. Furthermore, scientists have synthesized some of these beneficial nutrients into supplements, showing promising results as adjunctive interventions for prostate cancer patients or preventive measures.

Conclusion

The study’s results published in the American Journal of Clinical Nutrition present compelling evidence supporting the association between vegan diets and a lower risk of prostate cancer. Although not everyone may adopt a strict vegan lifestyle, incorporating more plant-based foods with proven anti-cancer properties represents a prudent approach to reducing the risk of prostate cancer.

Additionally, it is essential to recognize that many of the same plant-based foods and phytonutrients shown to lower prostate cancer risk have also demonstrated protective effects against breast cancer in various studies. Therefore, these dietary recommendations may extend to women as well.

As with any health-related advice, individuals should consult with their healthcare providers before significantly changing their diets or lifestyles.

Reference

Tantamango-Bartley Y, Knutsen SF et al. Are strict vegetarians protected against prostate cancer? American Journal of Clinical Nutrition, vol 103, issue 1. 2016. (Link: http://ajcn.nutrition.org/content/103/1/153.abstract).


Eat Smart, Live Well, Look Great!

Dr. James Meschino

Introduction:

Prostate cancer remains a significant health concern for men worldwide, accounting for 27% of all male cancers and the second most common cancer among men (excluding skin cancers). In January 2016, the American Journal of Clinical Nutrition published a groundbreaking study that explored the association between vegetarianism and prostate cancer risk. This large-scale study, conducted on over 26,000 men as part of the Adventists Health Study-2, revealed compelling evidence suggesting that a vegan diet could confer considerable protection against prostate cancer. This article aims to delve into the study’s key findings, the potential mechanisms behind this protective effect, and the phytonutrients found in plant-based foods that may be crucial in inhibiting prostate cancer development.

The Study’s Key Findings:

The research conducted by Tantamango-Bartley et al. involved a comprehensive analysis of a large cohort of men, with 1079 cases of prostate cancer identified during the study period. Of particular interest were the findings related to vegan men, who exhibited an impressive 35% lower risk of developing prostate cancer than their non-vegan counterparts. This observation suggests a protective association between vegan diets and prostate cancer risk. The study also noted that this protective effect was particularly pronounced among white male vegans, with a similar, albeit slightly weaker, trend observed in black male vegans.

Mechanisms Behind the Protective Effect:

The reduced risk of prostate cancer observed among vegan men can be attributed, at least in part, to the presence of various phytonutrients abundant in plant-based foods. These bioactive compounds have been shown to possess potent anti-cancer properties, particularly for prostate cancer. Some of the critical mechanisms include:

  1. Cruciferous Vegetables:  Cruciferous vegetables, such as broccoli, Brussels sprouts, cabbage, cauliflower, bok choy, and turnips, contain indole-3 carbinol and sulforaphane. These compounds have demonstrated powerful anti-cancer effects, including inhibiting prostate cancer cell growth and the induction of cancer cell death.
  2. Cooked Tomatoes: Tomatoes are a rich source of lycopene, a carotenoid pigment with potent antioxidant properties. Numerous studies have linked lycopene consumption to a reduced risk of prostate cancer.
  3. Soy Products:  Soybeans and soy-based products are abundant in isoflavones and protease inhibitors, which have shown promise in preventing prostate cancer or improving outcomes in prostate cancer patients.
  4. Legumes: Peas and beans are excellent sources of lignans and protease inhibitors, compounds that may play a role in reducing prostate cancer risk.
  5. Green Tea: Green tea contains catechins, a type of polyphenol with potent antioxidant and anti-cancer properties. Studies suggest that regular green tea consumption may lower the risk of developing prostate cancer.
  6. Pomegranate Juice: Pomegranate juice is rich in ellagic acid, a compound with potential anti-cancer effects, inhibiting prostate cancer cell growth.
  7. Ground Flaxseed: Flaxseed is a source of enterolactone and enterodiol, associated with preventing pre-cancerous prostate cells from progressing into full-blown cancer.

Supporting Studies:

The findings from this study align with a growing body of evidence from various research endeavors. Numerous studies have independently validated the protective effects of these plant-based nutrients against prostate cancer. Consistent consumption of foods rich in these compounds has been associated with a lower risk of prostate cancer in diverse populations. Furthermore, scientists have synthesized some of these beneficial nutrients into supplements, showing promising results as adjunctive interventions for prostate cancer patients or preventive measures.

Conclusion

The study’s results published in the American Journal of Clinical Nutrition present compelling evidence supporting the association between vegan diets and a lower risk of prostate cancer. Although not everyone may adopt a strict vegan lifestyle, incorporating more plant-based foods with proven anti-cancer properties represents a prudent approach to reducing the risk of prostate cancer.

Additionally, it is essential to recognize that many of the same plant-based foods and phytonutrients shown to lower prostate cancer risk have also demonstrated protective effects against breast cancer in various studies. Therefore, these dietary recommendations may extend to women as well.

As with any health-related advice, individuals should consult with their healthcare providers before significantly changing their diets or lifestyles.

Reference

Tantamango-Bartley Y, Knutsen SF et al. Are strict vegetarians protected against prostate cancer? American Journal of Clinical Nutrition, vol 103, issue 1. 2016. (Link: http://ajcn.nutrition.org/content/103/1/153.abstract).

Eat Smart, Live Well, Look Great!

Dr. James Meschino

Dr. James Meschino

Dr. James Meschino

ABOUT THE AUTHOR

Dr. James Meschino, DC, MS, ROHP, is an educator, author, and researcher having lectured to thousands of healthcare professionals across North America. He holds a Master’s Degree in Science with specialties in human nutrition and biology and is recognized as an expert in the field of nutrition, anti-aging, fitness, and wellness as well as the author of numerous books.

Adeeva Supplements