Eat Meat Seared, Not Charred Well-Done Meats Increase Bladder Cancer Risk

By Denny Watkins

A summer cookout can raise your risk of bladder cancer if you like your meat well done, say University of Texas researchers.

In the study, scientists used a questionnaire to gather information about the eating habits of 884 patients with bladder cancer and 878 cancer-free people. The researchers discovered that people who ate meat cooked well-done had a 94 percent higher risk of developing bladder cancer, while people who ate meat cooked medium-well saw a 46 percent higher risk when compared to eating rare meat.

"Cooking meat at high temperatures and for longer periods of the time creates carcinogens," explains study author Dr. Jie Lin, assistant professor of epidemiology at the University of Texas M.D. Anderson Cancer Center.

The carcinogens in well-done meat are called heterocyclic amines, or HCAs. After the compounds enter your body, they interact with digestive enzymes and take a form that can react with DNA. When enough reactive HCAs have accumulated in a cell, they create errors in the DNA that leads to runaway cell growth and cancer.

High amounts of HCA consumption have been linked in other studies to higher risk of stomach, breast, pancreatic and colorectal cancer.

The University of Texas study further determined a genetic component to the bladder cancer-HCA link. Patients with certain genes can better eliminate HCAs from their body, leading to a marked drop in their risk of developing cancer. The researchers hope to eventually develop a genetic test that can determine whether people can safely eat a well-done steak or pork barbeque.

The study also found a high correlation between eating red meat, including pork and beef, and developing bladder cancer, although eating chicken and fish also elevated the risk of the disease.

"Most people cook red meat at high temperatures, which is what creates the harmful HCAs," says study co-author Dr. Xifeng Wu. "If you eat fried fish or fried chicken, you will also see a higher risk of cancer."

Scientists consider food cooked above 392 degrees Fahrenheit to be "high-temperature" cooking. Meat that has been boiled or poached in boiling water at 212 degrees F produces almost no harmful HCAs.

Unfortunately, undercooking pork or chicken can increase your risk of getting sick from food-borne pathogens such as salmonella or trichinella. But a tuna or beef steak seared quickly, the fresh raw fish in sushi or fish prepared ceviche style in acidic citrus juice are safer to consume. However, be aware that there's always a danger of food-borne illness whenever you consume raw or undercooked meat or fish.

Source: AOL Health

5 Foods that Fight Cancer

Cancer rates in this country are declining, and numerous studies show that a healthy diet helps.  On the way to Healthy Nutrition, here are 5 cancer-fighting foods to put on the shopping list:

• BERRIES: Blackberries, relatives of roses, may protect against colon , esophageal, liver, and lung cancers.  Known for their high levels of antioxidants, blueberries contain anthocyanins and ellagic acid that help inhibit cancer.  Popping up now in the produce section, cranberries fight breast cancer, colon, lung, and other forms of cancer.  Raspberries are a good source of fiber, vitamin C, and cancer-protective phytochemicals.  Strawberries are nutritious superstars that may ward off estrogen-dependent breast cancer.  Out of season, buy frozen berries to toss into smoothies for a power breakfast.
• BROCCOLI:  Along with other cabbage family veggies it’s rich in antioxidants (especially vitamins A and C) and other cancer-fighting compounds.  Raw broccoli sprouts and raw cruciferous vegetables appear particularly protective against bladder cancer.  To cook, steam broccoli and cabbage, and season with lemon juice.
• GARLIC:  Numerous studies attest to the cancer-preventive effects of this flavorful herb.  Peeling, crushing, and cutting raw garlic activates its healing compounds; wait 15 minutes before cooking.  And brown garlic gently as it burns easily.
• KIWI:  Brown, round, and fuzzy like the famous New Zealand bird, kiwifruit has more antioxidant vitamin C than any other fruit, along with plenty of vitamin E, fiber, and lutein, a phytochemical that reduces the risk of cataracts, heart disease, and cancer.  Eating a kiwi a day helps protect--and repair—DNA damage linked to cancer.  Simply cut one in half and scoop out the fruit with a spoon.
• WALNUTS:  Higher than any other nuts in omega-3 fats(an important part of the Mediterranean diet,) walnuts are a good source of B vitamins and minerals.  They also contain melatonin, which prevents oxidative damage and aids in sound sleep, and high levels of a form of antioxidant vitamin E, which may protect against breast, colon, and prostate tumors.  Snack on a handful or chop walnuts and add to muffins or pancakes.

 

Selected Sources:

101 Foods that Could Save Your life by David Grotto, RD, LDN * “Diet and Cancer in Mediterranean Countries” by C. Bosetti et al. Public Health Nutrition,09/09 * “Diet and Cancer Prevention: New Evidence for the Protective Effects of Fruits and Veggies,” Science Daily 12/07/07 * “The Effect of Strict Adherence to a High-Fiber, High-Fruit and Vegetable, and Low-Fat eating Pattern on Adenoma Recurrence” by L.B. Sansbury et al. Am J Epidemiology,9/1/09 * Roon Frost

Healthy Recommendations to Fight-Off Cancer with Food

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

Along with the American Cancer Society, here are some healthy recommendations to fight -off cancer with food:

• Choose most of the foods we eat from plant sources.
• Limit intake of high-fat foods, particularly from animal sources
• Be physically active
• If alcohol is consumed, do so in moderation

Recently, I was asked for a healthy recipe version for Buffalo Chicken Wings/Legs.  Here’s my recipe, which illustrates how a recipe can be modified, still taste good, be simple, as well as be healthy, too.  Enjoy!

© Healthy Buffalo Chicken Wings/Legs

Developed and reprinted with permission from Anthony J. Sepe

Buffalo Chicken Wings/Legs

Ingredients:

1. 1/2 cup red hot sauce
2. 2 T vinegar
3. 1/2 cup of fat-free  chicken broth
4. 2 T Molly McButter or Smart Balance
5. 10-20 skinless chicken legs

Preparation Method:

1. Mix all ingredients for sauce and heat over low heat for 10 minutes.
2. Pour over chicken legs on baking sheet.
3. Bake 350 degrees until brown; approximately 20-25 minutes

Suggestion: Serve with cut-up raw vegetables and low-fat or fat-free ranch dressing.  Garnish with lemon wedges.

Busting Cancer Myths: Acidic Foods and Cancer Risks

The Claim:  Acidic foods can alter the body’s pH balance and promote cancer.

The Facts:  That unsubstantiated theory is based upon lab studies suggesting that cancer cells thrive in an acidic (low pH) environment, but cannot survive the alkaline (high pH) surroundings.  While these findings are accurate, they apply only to cells in an isolated lab setting.  Altering the cell environment of the human body to create a less-acidic environment is virtually impossible.

While proponents of this myth argue that avoiding certain foods and others can change the body’s pH level, these claims stand in stark contrast to everything we know about the chemistry of the human body.  Acid/base balance is tightly regulated by several mechanisms, among them kidney and respiratory functions.  Even slight changes to the body’s pH are life-threatening.  Patients with kidney disease and pulmonary dysfunction, for example, often rely on dialysis machines and mechanical ventilators to avoid even the smallest disruption of the acid/base balance.

In addition, home test kits that measure the pH of urine do not relay information about the body’s pH level.  It’s true that foods, drinks, and supplements will affect the acidity or alkalinity of urine, but only the urine is affected.  In fact, excess acid or base is excreted in the urine to help maintain  proper pH balance in the body.

What is consumed can and often does have a profound effect on cancer risk, but the acidity or alkalinity of foods is not important.  Instead, focus on healthy nutrition and making healthy dietary choices, that can ultimately affect our risk.  Eat wide varieties of vegetable, fruits, whole grains, and beans;limit consumption of read meat, processes meats; and consume alcoholic beverages, in moderation, if at all.

With the ease and availability of the Internet, superhighway, or whatever you wish to name it, many myths regarding cancer are easily spread to consumers and it can be difficult to expose fact from fiction.  A brochure by the American Institute for Cancer Research title “Everything Doesn’t Cause Cancer,” is a great way to dispel some myths or concerns about our own risk of cancer.

Source: American Institute for Cancer Research