Preventing cancer: dietary lifestyle or clinical intervention?

Photochemistry, Functional Properties, Food Applications, and Health Prospective of Black Rice

This review investigates black rice’s photochemistry, functional properties, food applications, and health prospects. There are different varieties of black rice available in the world. The origins of this product can be traced back to Asian countries. This rice is also known as prohibited rice, emperor’s rice, and royal’s rice. Black rice is composed of different nutrients including fiber, protein, carbohydrates, potassium, and vitamin B complex. It contains an antioxidant called anthocyanin and tocopherols. Antioxidants are found mostly in foods that are black or dark purple. Due to its nutritious density, high fiber level, and high antioxidant content, black rice is a good alternative to white and brown rice. Utilizing black rice in various foods can enhance the nutritional value of food and be transformed into functional food items. Many noncommunicable diseases (NCDs) can be prevented by eating black rice daily, including cancer cells, atherosclerosis, hypertension, diabetes, osteoporosis, asthma, digestive health, and stroke risk. This review aim was to discuss the role of nutritional and functional properties of black rice in the formation of functional food against different noncommunicable diseases.

Curcumin from Turmeric Rhizome: A Potential Modulator of DNA Methylation Machinery in Breast Cancer Inhibition

One of the most systematically studied bioactive nutraceuticals for its benefits in the management of various diseases is the turmeric-derived compounds: curcumin. Turmeric obtained from the rhizome of a perennial herb Curcuma longa L. is a condiment commonly used in our diet. Curcumin is well known for its potential role in inhibiting cancer by targeting epigenetic machinery, with DNA methylation at the forefront. The dynamic DNA methylation processes serve as an adaptive mechanism to a wide variety of environmental factors, including diet. Every healthy tissue has a precise DNA methylation pattern that changes during cancer development, forming a cancer-specific design. Hypermethylation of tumor suppressor genes, global DNA demethylation, and promoter hypomethylation of oncogenes and prometastatic genes are hallmarks of nearly all types of cancer, including breast cancer. Curcumin has been shown to modulate epigenetic events that are dysregulated in cancer cells and possess the potential to prevent cancer or enhance the effects of conventional anti-cancer therapy. Although mechanisms underlying curcumin-mediated changes in the epigenome remain to be fully elucidated, the mode of action targeting both hypermethylated and hypomethylated genes in cancer is promising for cancer chemoprevention. This review provides a comprehensive discussion of potential epigenetic mechanisms of curcumin in reversing altered patterns of DNA methylation in breast cancer that is the most commonly diagnosed cancer and the leading cause of cancer death among females worldwide. Insight into the other bioactive components of turmeric rhizome as potential epigenetic modifiers has been indicated as well.

Increase in dietary protein content exacerbates colonic inflammation and tumorigenesis in azoxymethane-induced mouse colon carcinogenesis

BACKGROUND/OBJECTIVE

The incidence of colorectal cancer (CRC) has been attributed to higher intake of fat and protein. However, reports on the relationship between protein intake and CRC are inconsistent, possibly due to the complexity of diet composition. In this study, we addressed a question whether alteration of protein intake is independently associated with colonic inflammation and colon carcinogenesis.

MATERIALS/METHODS

Balb/c mice were randomly divided into 4 experimental groups: 20% protein (control, 20P, 20% casein/kg diet), 10% protein (10P, 10% casein/kg diet), 30% protein (30P, 30% casein/kg diet), and 50% protein (50P, 50% casein/kg diet) diet groups and were subjected to azoxymethane-dextran sodium sulfate induced colon carcinogenesis.

RESULTS

As the protein content of the diet increased, clinical signs of colitis including loss of body weight, rectal bleeding, change in stool consistency, and shortening of the colon were worsened. This was associated with a significant decrease in the survival rate of the mice, an increase in proinflammatory protein expression in the colon, and an increase in mucosal cell proliferation. Further, colon tumor multiplicity was dramatically increased in the 30P (318%) and 50P (438%) groups compared with the control (20P) group.

CONCLUSIONS

These results suggest that a high protein diet stimulates colon tumor formation by increasing colonic inflammation and proliferation.

Role of diets rich in omega-3 and omega-6 in the development of cancer

Over the past decade, some studies have addressed the therapeutic effects of omega-3 polyunsaturated fatty acids (ω-3 PUFAs) and the opposite effects of omega-6 (ω-6) PUFAs on several diseases, including cardiovascular disorders, diabetes, neurodegenerative diseases, and cancer. Research demonstrates the safety of these naturally occurring ingredients. Of particular interest, several studies have shown that ω-3 PUFAs possess a therapeutic role against certain types of cancer. It is also known that ω-3 PUFAs can improve the efficacy and tolerability of chemotherapy. Previous reports have indicated that suppression of nuclear factor-κB, activation of AMPK/SIRT1, modulation of cyclooxygenase (COX) activity, and up-regulation of novel anti-inflammatory lipid mediators such as protectins, maresins, and resolvins, are the main mechanisms of the antineoplastic effect of ω-3 PUFAs. In contrast, several studies have demonstrated that ω-6 PUFAs induce progression in certain types of cancer. In this review, we discuss epidemiological and experimental studies addressing the relationship between the development of some types of cancer, including colon and colorectal carcinoma, breast cancer, prostate cancer, lung cancer and neuroblastoma, and the ingestion to ω-3 and ω-6 (PUFAs). We also discuss the clinical data, addressing the therapeutic role of omega-3 PUFA against different types of cancer.

Social and Dietary Changes Associated with Obesity and Breast Cancer Risk

Women’s dietary behaviour and physical activity have changed as they have entered the workplace in developed and developing countries around the world. Women now manage dual roles, one at work and one at home, resulting in less time for traditional meal preparation and housekeeping, and hence less physical activity. Technological innovations such as kitchen gadgets and other labour-saving devices have also eliminated much of the strenuous physical activity associated with performing household chores. As a result of these social changes, there has been a transition in dietary behaviour and physical activity. Specifically, many women now lead more sedentary lifestyles and eat higher calorie diets than ever before, which in turn is fuelling the obesity epidemic—one of the risk factors for many diseases, such as diabetes and probably breast cancer, now one of the most prevalent cancers among women. This paper describes the epidemiology of breast cancer and the probable role of physical inactivity, diet and obesity in its development.

Probiotics in dairy foods: a review

Purpose

– There is need for exhaustive studies to be undertaken to identify various probiotic strains and to understand the actual mechanism of action by which these probiotics exert their health benefits in order to exploit its fullest health benefits expressed by various kinds of the probiotic strains. The paper aims to discuss these issues.

Design/methodology/approach

– The health effects of the probiotics can be accessed by in vivo as well as the in vitro studies of live microorganisms and their biological active compounds on various disease-causing organisms and their harmful metabolites.

Findings

– The paper is a brief review of recent findings about the health benefits of probiotic strains of microorganisms. The health effects of fermented food items were known since the time immemorial, but the actual cause of this was a mystery. Recent discoveries led to the author's knowledge about the mechanism through which they exert these curative effects which is either by competitive inhibition of harmful microbes in gut or by production of biological active compounds against disease-causing organisms and their harmful metabolites.

Originality/value

– Probiotics are commonly consumed as part of fermented foods which are produced with active live cultures, so various new types of these probiotic cultures can be introduced which can act as food as well as curative agents for treating and preventing various types of diseases at nominal costs.

Evaluation of the Impact of Nurses' Healthy Lifestyle Behaviors on Utilization from Breast Cancer Early Diagnosis Methods

OBJECTIVE

This descriptive study was designed to determine the impact of nurses' healthy lifestyle behaviors on utilization from breast cancer early diagnosis methods.

MATERIALS AND METHODS

The study was carried out with 236 (41.7%) nurses who agreed to participate out of 565 nurses who work in a university hospital from February 12th to February 15th 2011. Healthy Lifestyle Behaviors Scale was collected by using a questionnaire consisting of 41 questions. The Healthy Lifestyle Behaviors Scale was improved by Walker, Sechrist and Pender (1987) and was adapted to Turkish by Esin (1997). The data was evaluated by percentage calculation, one -way ANOVA, t-test and Tukey's test.

RESULTS

The mean Healthy Lifestyle Behaviors Scale score was 129.09±19.82, the mean scores subscale scores of self-actualization, health responsibility, exercise, nutrition, interpersonal support and stress management were 38.52±6.28, 24.95±5.39, 9.41±3.24, 16.99±3.29, 21.22±3.39 and 17.99±3.66 respectively. It was found that Healthy Lifestyle Behaviors Scale total score was higher in nurses with sufficient level of breast cancer knowledge (F=13.115, p=0.000), who perform regular BSE (t=3.191, p=0.002) and who attended training on breast cancer (t=3030, p=0.003).

CONCLUSION

It was determined that although the mean total score of nurse's Healthy Lifestyle Behaviors Scale and their information on breast cancer prevention were above average, the utilization of breast cancer early detection services was not at the expected levels.

Bioactivity of Grape Chemicals for Human Health

Grapevine ( Vitis vinifera) products, grape and grape juice, represent a valuable source of bioactive phytochemicals, synthesized by three secondary metabolic pathways (phenylpropanoid, isoprenoid and alkaloid biosynthetic routes) and stored in different plant tissues. In the last decades, compelling evidence suggested that regular consumption of these products may contribute to reducing the incidence of chronic illnesses, such as cancer, cardiovascular diseases, ischemic stroke, neurodegenerative disorders and aging, in a context of the Mediterranean dietary tradition. The health benefits arising from grape product intake can be ascribed to the potpourri of biologically active chemicals occurring in grapes. Among them, the recently discovered presence of melatonin adds a new element to the already complex grape chemistry. Melatonin, and its possible synergistic action with the great variety of polyphenols, contributes to further explaining the observed health benefits associated with regular grape product consumption.

Dietary supplementation of resveratrol suppresses colonic tumour incidence in 1,2-dimethylhydrazine-treated rats by modulating biotransforming enzymes and aberrant crypt foci development

Diet-induced changes in the activities of bacterial enzymes are known to play a role in colon cancer development. Resveratrol has been implicated as a protective agent in carcinogenesis. In the present study, the effect of resveratrol on the activities of faecal and colonic biotransforming enzymes such as beta-glucuronidase, beta-glucosidase, beta-galactosidase, mucinase, nitroreductase and faecal sulfatase activity was assessed. The total number of aberrant crypt foci and their distribution in the proximal, medial and distal colon were observed in 1,2-dimethylhydrazine (DMH)-induced rats (group 3) and other treatment groups (groups 4-6). DMH (0.02 g/kg body weight) was given subcutaneously once a week for 15 consecutive weeks, and the experiment was terminated at 30 weeks. DMH-treated rats showed elevated levels of cancer-associated bacterial enzyme activities, whereas on resveratrol supplementation in three different regimens, rats showed lowered activities. Resveratrol supplementation throughout the experimental period (group 6) exerted a more pronounced effect (P < 0.01) by modulating the development of aberrant crypt foci and the activities of bacterial enzymes than did the other treatment regimens (groups 4 and 5). Thus, the present results demonstrate the inhibitory effect of resveratrol on DMH-induced colon carcinogenesis in rats.

Whey proteins protect more than red meat against azoxymethane induced ACF in Wistar rats

Protein type and density have been shown to influence colon cancer risk using a carcinogen-induced rat model. It is suggested that red meat may promote colon cancer risk more than whey proteins. The aim of this study was to evaluate the influence of red meat, whey protein and their density in the diet on the number of aberrant crypt foci (ACF), preneoplastic markers in Wistar rats. The sources of protein, red meat as barbecued kangaroo muscle meat, and whey protein concentrate were fed to rats to provide 8, 16 and 32% protein by weight in a modified AIN-93 diet with low fiber, low calcium and high polyunsaturated fat. Adult Wistar rats (13 weeks of age) were fed these diets for 4 weeks and then two s.c. injections of azoxymethane, 15 mg/kg BW, were administered 1 week apart. Diets were fed for a further 8 weeks, rats were then killed, their colons fixed in formalin saline and stained with methylene blue to quantify ACF number. Fecal samples were collected and the fecal water was isolated for quantification of heme and thiobarbituric acid reactive substances. Increasing red meat density correlated positively, while increasing dairy protein density correlated negatively with rate of weight gain (p<0.05). Dietary intake was not significantly affected by protein type or density. The 32% whey protein group had significantly less ACF in the proximal colon in comparison to the 16 and 32% red meat groups (p<0.05). This reduction in ACF number in the whey protein group may be caused by hormones associated with the reduction in weight gain, and/or by components of whey protein concentrate such as cysteine, lactose and conjugated linoleic acid which have been shown to have anti-cancer effects. Using ACF number as an index, whey protein appeared to be more protective than red meat.