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No other sector of oncology is considered more controversial and complex than the relationship between cancer and one’s diet. Everyone wants to believe that there is some miracle diet which can dramatically affect the likelihood of cancer, or better yet, a diet that can actually cure cancer once it has been contracted. But as of right now, there is no conclusive evidence of the effect diet can have on cancer.
All reputable sources are in agreement that no diet can cure cancer. There also is no evidence strong enough to support the idea that any diet in particular can prevent an individual from contracting it. However, there have been many studies conduct that strongly suggest that the occurrence, recurrence, and even one’s survivability rate might be affected by the foods that they consume.
Though far from certain, many studies examined by researchers at Cornell University were able to correlate lower death rates - an increased five or ten year survivability, with certain dietary choices.
The Nurses Health Study which examined 1,982 women who had already developed breast cancer. These women were followed for an average of 13 years. Of those women 1200 had breast cancers that had not yet metastasized (spreading of a primary tumor to other areas of the body thus producing a secondary tumor of the same type). If an individual’s cancer has spread then typically their survival rates are known to be much lower.
Some of the women studied ate fish and poultry in higher quantities. These items contain protein and omega-3 fatty acids. These women had a much lower risk of death than women in the group who did not consume similar quantities. It was also determined that women who ate greater amounts of hydrogenated oils had a much higher rate of death.
Another study was carried out by the National Cancer Institute of more than 2,400 individuals. A subset, 975 women, who had contracted breast cancer consumed a low fat diet (33.3g per day) for five years. Another 1,462 consumed 51.3 g per day. The low fat group experienced a 42% reduction in recurrence.
The difficulty with all these studies is they are looking only at associations, not causation. It’s unclear from the data what is relevant. Do these dietary choices reflect only the fact that women who focus on maintaining a healthy diet are making healthier lifestyle choices overall? Or, are the foods themselves actually helpful or harmful, and to what degree?
As with many studies that involve fruits and vegetables the answer remains unclear. Aside from those foods which contain antioxidants, and effects deemed beneficial are not done so with confidence. In this case however, the evidence is strong. Foods high in antioxidants can and do aid in reducing the chances of contracting breast cancer.
Free radicals within one’s blood stream are ionized atoms that are capable of harming cells. Antioxidants assist in ridding the body of these atoms. They combine with the free radicals causing them to be rendered harmless.
Fat studies, however, are less clear. The leading theory states that since high estrogen levels are known to highly correlate with a greater risk of breast caner, and since fat efficiently stores estrogen, then reducing your fat intake lowers the risk.
Some individuals believe that eating fat will make you fat, this conclusion is flawed. Consuming fat doesn’t necessarily cause a higher body fat content. Rather, eating more calories than one expends can cause the body to store excess fat. This causes the body to have a higher body fat percentage. Fat also contains more calories per unit weight than other foods. The route is not direct.
The evidence is not conclusive, but experts do agree on one thing: maintaining a healthy lifestyle and diet is an excellent decision. Whether these items lower the risk of contracting breast cancer or not for the 1 in 12 women who will contract it at some stage in their life, being in optimal health will aid in combating the disease before, during and after.
