28. Stomach Drugs, Cancer and Lifestyle

Stomach Drugs, Cancer and Lifestyle

    

     An association between proton pump inhibitor drugs, (PPIs) and stomach cancer has finally been positively identified. A study by the University of Hong Kong and University College London published in Gut, a leading international journal in gastroenterology and herpetology, has shown that long term use of PPIs presents a 2.4 times higher risk of developing stomach cancer.

     A link between PPIs and a higher stomach cancer risk has previously been identified by academics – but never in a study that first eliminates Helicobacter pylori (HP), a bacterium suspected of fuelling the illness’s development.

    The PPI study found that after HP was removed, the risk of developing the disease still rose in line with the dose and duration of PPI treatment.  However patients on H2 blockers, another class of drugs that are prescribed to reduce stomach acid production, had no increase in cancer prevalence compared to those on PPIs.  

     More than 50m prescriptions for PPIs are handed out every year in UK for stomach ulcers and their causes. PPIs are also prescribed for acid reflux causing heartburn and inflammation of the gullet, (which can itself lead to oesophageal cancer).

    As always, prevention is better than cure. Acid reflux and consequent heartburn and inflammation of the gullet, can be caused by obesity, smoking or alcohol excess. Any of these can lead to a number of life-threatening cancers. Combined together, obesity, tobacco and alcohol excess are a lethal cocktail that will certainly ensure a shortened life, if not from one of a number of consequent cancers such as cancer of the colon, rectum, liver, gallbladder, pancreas, kidney, gullet or postmenopausal breast.

Ian MacWatt

Further Reading

Gut MBJ   PPIs and gastric cancer risk study

Patient Platform Proton Pump Inhibitors

Healthline  H2 Blockers

National Cancer Institute   Obesity and Cancer

New England Journal ofMedicine  Body Fatness and Cancer

NHS Choice  Indigestion

27. Cancer Prevention and Obesity

     

           With the passing of each month the importance of healthy diet, lifestyle and         exercise in Cancer Prevention becomes more evident.  Recent studies in USA           have shown that unhealthy lifestyle factors are responsible for over 70% of a           number of different Cancers diagnosed; cancers that could well have been                 prevented by an improved Stop Cancer diet, a healthy lifestyle and adequate             exercise.   

     We all know the danger of lung cancer from smoking, but most are ignorant of the risk of throat cancer from alcohol excess, or obesity .

     Recent World Health Organisation statistics for the EU show that 40-50% of men and 25-35% of women are overweight thanks to poor diet and sedentary habits, and some 50% of these are obese. In USA the figures are worse: 68% of adults are overweight and 33.8% obese.   In UK, one in five children aged 10 are now considered obese   Obesity is now a major causation factor or risk elevation for a considerable number of cancers. Indeed obesity looks set to overtake smoking as the major cause of cancer.                                                       

    The list of cancers that can be caused from obesity is daunting: cervical; colorectal; endometrial, (lining of the uterus); oesophagus, (gullet); hepatocellular, (subtype of liver cancer); gallbladder; kidney; malignant melanoma; post-menopausal breast cancer; non-Hodgkinson’s Lymphom, thyroid cancer.                      The present parlous state of the NHS in the UK, together with the US President’s desire to slash federal funding for Medicare, Medicaid and the US Institute of National Health, make the reduction of obesity ever more crucial in primary cancer prevention as well as in cancerous growth and metastasis, (development of secondary malignant tumour growths at a distance from a primary cancer site).         

     In addition to essential weight loss and a healthy lifestyle in cancer prevention, there are a number of plant-based foods that have nutrients, which appear in studies to have cancer-preventive properties as well as inhibiting cancer growth and metastasis. Unlike sugar, which feeds sucrose-loving cancer tumours, they help to starve and eliminate cancer cells and the growth of blood cells that tumours feed on. Their phytochemical interferes with the cellular communication that triggers inflammation and stimulates the emergence and progression of cancer tumours in the body.  In effect they become biological response modifiers, changing the way the body works.          

      While all the nutrients shown below can be taken as (sometimes expensive) supplements, they are present in the sort of fresh organic vegetables, fruits, fish and dairy products that can be found in healthy eating such as the Mediterranean Diet.

 Ursolic Acid.   Present in apples, basil, bilberries, cranberries, elderflower, peppermint, rosemary, lavender, oregano, thyme, hawthorn, prunes.

        Vitamin D.   Present in wild caught, (as opposed to farmed)  fatty fish   like salmon,             free range eggs, whole milk, Sunlight. Cooking reduces vitamin D by 30%.

        Curcumin.     Present in turmeric root.

           Sulforaphane.  Present in many cruciferous vegetables such as  cauliflower, brussels            sprouts, cabbage, kale, kohlrabi, turnip, radish, watercress.

           Quercentin.   Present in onions, capers, blackberries, dark cherries, cocoa, kale,              apples.

           Apigenin.   Present in fresh grapefruit, onions, oranges, parsley, chamomile tea.

           Luteolin. Present in green peppers, celery, chamomile tea.

           Anthraquinones.  Present in rhubarb,

                                                                                                   Ian MacWatt                        

Further Reading

          The Association between obesity and cancer

          Frugal Chemoprevention

                                                                              

26. Turmeric and Cancer Prevention

     Turmeric root is one of the most important 'Stop Cancer' nutrients thanks to Curcumin, the root’s distinctive yellow pigment.

     Clinical trials have shown it to combat breast, prostate, liver, colon, lung and pancreas cancer among others. It actually stops cancer cells from multiplying by division and also triggers programmed cell death, the body’s natural and necessary way of ridding itself from damaged cells.  Curcumin has the ability to kill cancer cells while leaving healthy cells unharmed. It is still not widely prescribed in cancer prevention or therapy as there is little financial incentive to do so.  Drug companies cannot patent natural substances, and without a patent there is no profit.

     You will receive many of the cancer prevention benefits of Curcumin however, by using turmeric root in your cooking. It has a light flavour and can be grated or chopped and added to recipes. 

     The possibilities are endless with this diverse spice.  Add to curries or to vegetables like rice or cauliflower, for both colour and flavour. Combine with a little black pepper and/or olive oil or coconut oil, to significantly increase the body’s absorption of Curcumin. 

     To make a healing tea, finely slice or grate fresh turmeric root. Add along with some grated or sliced ginger root to a teapot and steep in hot water. Sweeten your tea if desired with local honey or green leaf stevia. The longer you steep, the more intense the colour and flavour of your tea.  I make a batch each week and refrigerate it, to drink first thing each morning with a little added lemon juice.

Further Reading

Jnl of Experimental & Clinical Cancer Research

Curcumin and Breast Cancer