Disease heterogeneity: does it impact our ability to detect dietary associations with breast cancer?

Chemomodulatory Effect of Trigonella foenum graecum (L.) Seed Extract on Two Stage Mouse Skin Carcinogenesis

Cancer is not a single disease but a group of complex genetic diseases of aged cells. Chemoprevention of cancer is the attempt to use natural and synthetic compounds to intervene in the early stages of cancer, before invasive disease begins. Consuming a diet rich in plant foods can provide a milieu of phytochemicals and non-nutritive plant substances that possess health-protective effects. Some phytochemicals derived in spices and herbs as well as other plants possess substantial cancer preventive properties. Thus the cancer chemo preventive potential of naturally occurring phytochemicals is of great interest because of their preventive role and as they are not perceived as "medicine". During the course of present study Trigonella foenum graecum (L.) seed- TFGS (commonly called fenugreek) extract was given at pre-initiational, post-initiational, promotional and throughout the experiment along with 7,12-dimethylbenz [a] anthracene DMBA and 12-O-tetradecanoylphorbol-13-acetate TPA treatment in Swiss albino mice. A significant reduction of papillomas in DMBA + TPA + TFGS (400 mg/kg. body wt.) treated group was found to be effective in decreasing the rate of tumor incidence in comparison to control. Furthermore, cumulative number of papillomas, tumor yield and tumor burden were also found to be reduced. The TFGS extract treatment before DMBA and TPA application (i.e. Pre initiation) were more effective than that of treatment during, and /or after DMBA treatment, however TFGS extract treatment was most effective when treated throughout all the stages of tumorigenesis. The TFGS treatment also showed a modulatory influence on mouse hepatic antioxidant defense system (GSH and LPO level).

Treatment of mcf-7 breast cancer cells with a red grape wine polyphenol fraction results in disruption of calcium homeostasis and cell cycle arrest causing selective cytotoxicity

Food components influence the physiology by modulating gene expression and biochemical pathways within the human body. The disease-preventive roles of several fruit and vegetable components have been related to such properties. Polyphenolic components such as flavonoids are strong antioxidants and induce the expression of several xenobiotic-detoxifying enzymes. The mechanism of selective cytotoxicity induced by red grape wine polyphenols against MCF-7 breast cancer cells was investigated in relation to their interference with calcium homeostasis. MCF-7 cells showed an increase in cytosolic calcium levels within 10 min of treatment with the polyphenols. Immunohistochemical localization of calmodulin with secondary gold-labeled antibodies showed similar levels of gold labeling in both MCF-7 cells and the spontaneously immortalized, normal MCF-10A cell line. MCF-7 cells treated with the red wine polyphenol fraction (RWPF) showed swelling of endoplasmic reticulum, dissolution of the nucleus, and loss of plasma membrane integrity as well as reduced mitochondrial membrane potential. These cells were arrested at the G2/M interphase. By contrast, MCF-10A cells did not show such changes after RWPF treatment. The results suggest that polyphenol-induced calcium release may disrupt mitochondrial function and cause membrane damage, resulting in selective cytotoxicity toward MCF-7 cells. This property could further be developed toward breast cancer prevention strategies either independently or in conjunction with conventional prevention therapies where a positive drug-nutrient interaction can be demonstrated.

Dietary calcium intake and breast cancer risk among Chinese women in Shanghai

Limited epidemiological evidence suggests that calcium intake may be related to breast cancer risk. Data from a large, population-based, case-control study (n = 1,459 cases, 1,556 controls) conducted in Shanghai, China, between 1996 and 1998 were used to investigate the association between calcium intake and risk for breast cancer. Diet was assessed using a quantitative food-frequency questionnaire. The multivariate-adjusted odds ratio (OR) comparing all women combined in the highest to lowest deciles of total calcium intake was 0.74 (95% confidence interval [CI] = 0.46-1.20). Whereas calcium primarily derived from poultry was inversely associated with risk for breast cancer (comparing the highest to lowest quintile OR = 0.71, 95% CI = 0.55-0.93) with a statistically significant test for trend, calcium derived from milk, seafood, fruit, and vegetables was not associated with risk of breast cancer. Given that breast cancer is one of the top contributors to cancer incidence worldwide, even a moderate inverse association between calcium and breast cancer risk, if confirmed, could have important public health implications in breast cancer prevention.

Diet and cancer prevention

Research from several sources provides strong evidence that vegetables, fruits, and whole grains, dietary fibre, certain micronutrients, some fatty acids and physical activity protect against some cancers. In contrast, other factors, such as obesity, alcohol, some fatty acids and food preparation methods may increase risks. Unravelling the multitude of plausible mechanisms for the effects of dietary factors on cancer risk will likely necessitate that nutrition research moves beyond traditional epidemiological and metabolic studies. Nutritional sciences must build on recent advances in molecular biology and genetics to move the discipline from being largely 'observational' to focusing on 'cause and effect'. Such basic research is fundamental to cancer prevention strategies that incorporate effective dietary interventions for target populations.

Use of archival tissue in epidemiologic studies: collection procedures and assessment of potential sources of bias

Collection and analyses of archival tumor tissue as a means to increase our understanding of disease pathways is becoming an important avenue of epidemiologic research. In this paper, we present methods of collection and processing of archival tissue and assess the population characteristics of those for whom we were able to and unable to obtain tumor DNA. Cases of colon cancer diagnosed between September, 1991 and October, 1994 living in Utah, Northern California, or the Twin Cities Metropolitan area of Minnesota were targeted for this study. Of the 2477 people for whom we had permission to obtain tumor blocks, we were able to collect blocks and extract DNA for 2117 (85.5%). There were no differences in age, tumor site, or diet and lifestyle characteristics between those with and without DNA extracted. However, we were less likely to be able to extract DNA if the case was diagnosed at a more advanced disease stage or at the earliest disease. Potential bias from exclusion of those with the most advanced disease stage is discussed.

Breast cancer: weighing the evidence for a promoting role of dietary fat

It has been hypothesized that a high-fat diet promotes the development of postmenopausal breast cancer. This contention is supported by data showing high international correlations between fat intake and breast cancer rates, modest positive associations with a high-fat diet in case-control studies, and animal model studies that have consistently demonstrated that dietary fat influences mammary cancer development at several stages in the carcinogenic process. A number of plausible biologic mechanisms have been suggested that may explain such promotional effects. In contrast, dietary fat intake is unrelated to the risk of breast cancer in cohort studies. The conflicting findings from cohort studies have created uncertainty regarding nutritional recommendations and breast cancer prevention. After reviewing key scientific findings that are relevant to this issue, the following conclusion is drawn: In the absence of data from dietary intervention trials, the weight of available evidence suggests that the type and amount of fat in the diet is related to postmenopausal breast cancer and that the inability to detect associations within populations (cohort studies) is because of measurement error and the relative homogeneity of diets measured. It is expected that the results from intervention trials will clarify this issue.

Dietary Fat, Fatty Acids and Breast Cancer

Results from some, but not all, epidemiological studies, and experimental investigations using animal models indicate that the level of fat in the diet, and more importantly the nature of the constituent fatty acids, influence both breast cancer risk and the progression of the established disease. High-fat diets rich in polyunsaturated omega-6 fatty acids stimulate mammary carcinogenesis and tumor progression; the long-chain omega-3 fatty acids present at high concentration in some fish oils exert inhibitory effects. Prominent among the biochemical mechanisms involved is the regulation of eicosanoid biosynthesis from dietary linoleic acid; both prostaglandins resulting from cyclooxygenase activity, and the leukotrienes and hydroxy-fatty acids produced under the influence of the lipoxygenases are involved in mammary carcinogenesis, tumor cell growth and apoptosis, angiogenesis, invasion and metastasis. A shift towards the typical high-fat Western diet, rich in omega-6 and poor in omega-3 fatty acids, may be a major factor in the increasing breast cancer incidence and mortality rates in Japanese women. Moreover, the results of the preclinical studies, together with supporting epidemiological data, suggest that a nutritional intervention comprising dietary omega-3 fatty acid supplementation and, in populations consuming a high fat diet a reduction in total fat and omega-6 fatty acid intake, may have a place not only in breast caner prevention, but as an adjunct to the surgical treatment of the breast cancer patient.

Cancer Prevention: The Roles of Diet and Chemoprevention

BACKGROUND: Reduction of cancer risk by either preventing carcinogenesis or stopping carcinogenesis in its early stages is a logical approach for reducing the cancer burden, both for high-risk individuals and for the general population. The areas of dietary modification and chemoprevention show considerable promise as effective approaches for cancer prevention and are a focus of research efforts. RESULTS: Diet and cancer studies show that, generally, vegetables and fruits, dietary fiber, and certain nutrients seem to be protective against cancer, whereas fat, excessive calories, and alcohol seem to increase cancer risk. Chemoprevention research is closely linked to diet and cancer research and represents a logical research progression. CONCLUSIONS: Dietary epidemiologic studies have helped to identify many naturally occurring chemopreventive agents. Currently, randomized clinical prevention trials sponsored by the NCI include dietary interventions (eg, low-fat and/or high-fiber vegetables and fruits) targeting breast and colorectal cancer, chemoprevention trials using micronutrients (eg, vitamin E, calcium, vitamin D) aimed at lung and colorectal cancer, and chemoprevention trials testing the effectiveness of pharmaceutical agents (eg, tamoxifen, finasteride, aspirin) for breast, prostate, and colorectal cancer.