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Meat, saturated fats and protein & Breast Cancer
Some of the largest studies on breast cancer in medical history have been conducted by Dr Takeshi Hirayama, at the National Cancer Research Institute in Tokyo. Monitoring over 122,000 women over decades, Dr Hirayama discovered that women who eat meat daily have four times the risk of developing breast cancer than those women who eat little or no meat (5). Those women who eat eggs daily also have 286% more cancers than those women who eat one or less a week. A similar finding was discovered in respect to consumption of butter and cheese.

Dr Hirayama also found that girls who ate meat tended to have an earlier onset of menstruation than girls who were vegetarian. Those girls who did have an earlier menstruation (below 13 years of age) had four times the incidence of breast cancer than those girls whose periods began later (6).

The latest study from the Department of Public Health, School of Medicine, University of Tokushima, Japan (7), monitored the effects of various dietary and nutritional factors on regional differences in breast cancer mortality in Japan over a 14 year period (1966-1980). The analysis between food or nutrient intake and breast cancer mortality revealed that dietary factors including milk, meats, animal fat, animal protein, total fat, saturated fatty acid (SF) and monounsaturated fatty acid (MUF) were all highly positively correlated (after age adjustment) with breast cancer mortality.

The findings suggested that the dietary factors due to intake of Westernised meals, especially saturated fats had a significant effect on breast cancer mortality in Japan.

Studies from other countries including Israel (8), Northern Italy & France (9), and the USA (10)(11) to name but a few have all reported similar findings to Dr Hirayama’s work. Remarkably, the Cancer Research Campaign’s (CRC) current literature sent to enquirer’s is over five years out-of-date and only mentions consumption of fat as a risk factor ‘still unproven’. Curiously, the CRC ‘s literature does acknowledge the fact that late menopause and early menstruation are causative factors, but fails to explore the factors that can cause these phenomena, one of which is the dietary intake of fat and protein. A report in the British Medical Journal (12) back in 1964 first revealed that women whose diets are high in fat and protein reach menopause at an average age of 50 whereas women whose diets were low in fat and protein reach the menopause at an average age of 46. In 1972 it was demonstrated that the risk of breast cancer increases the later the menopause occurs (13). More recently, re-searchers from Germany, after reviewing the current medical data, also concluded that a vegetarian diet significantly reduces the risks of breast cancer (14).

The same conclusions came from a further German epidemiological study (15). Researchers at the University of Munich found that there was a high correlation between high levels of fat and mammary carcinomas. Conversely, it was found that a high fibre diet (i.e. containing fresh fruits, vegetables and wholegrains) seems to reduce the risk of breast cancer. The WHO now advise that "correlation studies provide evidence of a direct association between breast cancer mortality and the intake of energy, fats and specific sources of dietary fats, such as milk and beef.

Anti- oxidant, A.C.E. selenium and Co-enzyme Q1O & Breast Cancer

The link between a high intake of fresh fruits and vegetables in cancer and cancer prevention is also now well established. Epidemiological studies (16) arotene, vitamins A, C, E and selenium as the active compounds, which inhibit the formation of N-nitrosamine formation or cell-to-cell interactions.

Researchers at the University Department of Surgery, Queen Elizabeth II Medical Centre, Western Australia~^16~ found that increased consumption of vitamin A (in the form of beta-carotene) and vitamin C can prolong the life of women who have developed breast cancer. Monitoring women with breast cancers over a period of six years, the researchers found that these two anti-oxidant nutrients are significantly associated with improved survival rates. Only one death occurred in the group with the highest consumption of beta-carotene, while there were 8 and 12 deaths in the intermediate and lowest groups of consumption respectively.

In a small clinical trial in Denmark (17), 32 patients having "high-risk"-breast cancer were treated with anti oxidants, fatty acids, and 90 mg. of Co-enzyme Q10. Six of the 32 patients showed partial tumour regression (when statistically the researchers would have expected only one or two patients to have survived). The dosage of Coenzyme Q10 was increased to 390 mg for one patient, and after one month, that patient’s tumour was no longer palpable. And another month later, a mammography confirmed the complete absence of tumour. Encouraged by this result, another patient having a verified breast tumour (after non-radical surgery and with verified residual tumour in the tumour bed) was then given 300 mg. Co-enzyme Q10 daily. After 3 months, that patient was observed to be in excellent clinical condition and there was no residual tumour tissue.

Whilst this was only a small scale study, it does give some firm evidence suggesting that Co-enzyme Q10 may play an important role in helping in both the prevention and treatment of breast cancer.

Increased dietary fibre & Breast Cancer

Fibres in foods are known as complex carbohydrates. There are various types of fibre, but, for the purpose of evaluating the protective action in the prevention of cancers, researchers at the American Health Foundation, Valhalla, New York, USA (18) classified dietary fibre into two broad types - soluble and insoluble. Soluble fibres are present in fruits, vegetables, and certain grains like oats and undergoes metabolism in the small intestine and especially in the large intestine through bacterial enzymes, which convert it to products that increase stool size only moderately. But, they have appreciable effects in modifying the metabolism of colon carcinogens (e.g. azoxymethane) and producing detoxified by-products, which is responsible for reducing colon cancer. In contrast, insoluble fibres, which are present in bran cereals (e.g. wheat and rice), are not significantly metabolized by enzymes in the intestinal flora. Insoluble fibres increase stool size substantially through several mechanisms, including higher water retention. The larger bulk dilutes carcinogens, especially tumour promoters such as secondary bile acids, resulting in lower risk of colon cancer.

More interestingly, the researchers found that the available data indicated fibre may lower the risk of breast cancer, possibly via an endocrine mechanism. Based on these concepts, the researchers stated that an increased intake of total fibre (especially of wheat bran cereal fibre) to yield a daily stool in adults of about 200 grams can significantly reduce the risk of colon cancer and, to a lesser but definite extent, of breast cancer. Thus, the study concluded, "adequate fibre intake from cereals, fruits, and vegetables can help prevent important types of human cancer.

Excessive weight & Breast Cancer

Research (19) has also shown that excessive weight gain in women at he time of intense hormonal change can result in metabolic dysfunction and increase the risk of breast cancer. The metabolic/endocrine effect of puberty, pregnancy, or menopause on breast tissue ‘aging’ is, according to researchers at the Oncology Department, St. Thomas’ Hospital, London, likely to be more relevant to a woman’s breast cancer risk than her degree of obesity at any other time during her life, including the time when the cancer presents itself.

The researchers reported that the susceptibility of mammary tissue to carcinogenesis is greatest in early adult life, and multiple studies show that a history of weight gain in early adult life is associated with increased breast cancer risk in Western women.

Formula-fed babies & Breast Cancer

Scientists believe that early childhood nutrition in the form of formula, bottle-feeding may lead to a higher subsequent risk of breast cancer in adult-hood. A study conducted at the Department of Social and Preventive Medicine, State University of New York in Buffalo, USA (20) revealed that there is a definite association of having been breast fed in infancy with a reduced risk of breast cancer. In a case-control study of 1130 women age 40-85 years in western New York, 528 women who had been newly diagnosed as having primary, pathologically confirmed breast cancer were matched against 602 healthy women who had been randomly selected from the same community and were matched on age.

The data revealed that there was a strong association between having been breast fed in infancy and a decreased risk of breast cancer. The researchers concluded that their findings indicate that bottle-feeding and early introduction of solids into an infant’s diet may relate to breast cancer development in adulthood. Other studies have suggested that not only will breast feeding help to protect the child from future breast cancer, but that it may also protect the mother. Researchers believe that breast feeding an infant may reduce the mother’s risk of developing breast cancer by up to 33% (21).

The Pill & Breast Cancer

Evidence is mounting to suggest that there is a strong association between prolonged use of oral contraceptive pills (i.e. more than eight years) and breast cancer. In May 1989 a major British study (21) revealed that young women who had used a contraceptive pill for eight years or more had a 75% increased risk of breast cancer. The research, which was jointly funded by the Cancer Research Campaign, the Imperial Cancer Research Fund and the Medical Research Council reviewed 755 young women with breast cancer (all under the age of 36) and compared them to a similar group of women who did not have breast cancer. The study found that there was "a highly significant trend in risk of breast cancer with total duration of oral contraceptive use". However, the report did specify that those pills containing less than 5omcg of oestrogen represented a lower risk than those pills that had a higher oestrogen content.

References:

(1) 17/4/92
(2) Doll.R. Peto R. The causes of cancer. Oxford Medical Publications 1981.
(3) Higson J, Muir CS. Environmental carcingenesis. Journal of the National Cancer Institute. 1979, 63,pp1291-8
(4) Hirayama T. Paper presented at conference on breast cancer and diet, US-Japan Co-operative Cancer Research Program, Fred Hutchinson Cancer Centre, Seattle WA Mar 14-15 1977.
(5) Kagawa Y. ‘Impact of westernisation on nutrition in Japan: Changes in physique, Cancer... Preventative Medicine 7:205. 1978.
(6) Ishimoto H; Nakamura H; Miyoshi T Epidemic-logical study on relationship between breast cancer mortality and dietary factors. Tokushima I Exp Med (JAPAN) Dec 1994,41(3-4) p103-14
(7) Nutritional risk factors and breast cancer in Jewish and Arab women. Department of Oncology, Assaf Harofeh Medical Center, Zerifin, Israel. Cancer Nurs (UNITED STATES) Aug 1994,17(4) p326-33
(8) Ferraroni M; Gerber M; Decarli A; Richardson 5; Marubini E; Crastes de Paulet P; Crastes de Paulet A; Pujol HHDL-cholesterol and breast cancer: a joint study in northern Italy and southern France. Istitu-to di Statistica Medica e Biometria, University of Milan, Italy. Int J Epidemiol (ENGLAND) Oct 1993, 22 (5) p772-80
(9) Wynder E. The dietary environment and cancer. Journal of American Dieticians Assoc. 71:385. 1977
(10) Wysburger 1. Nutrition and cancer - on mechanisms bearing on causes of cancer of the colon, breast, prostate and stomach. Bulletin of New York Academy of Medicine 56: 673.1980
(11) Frommer D. Changing Age of the Menopause. BMJ 2:349,1964.
(12) Armstrong B. Diet & reproductive hormones, A study of vegetarian and non-vegetarian post menopausal women. Journal of the National Cancer Institute 67:761, 1981.
(13) Ritter MM; Richter WO. [Effects of a vegetarian life style on health] Gesundheitliche Auswirkungeneiner vegetarischen Lebensweise. Medizinische Klinik II, Klinikum Grosshadern der Universitat Munchen. Fortschr Med (GERMANY) Jun 10 1995, 113 (16) p239-42.
(14) Otto C; Richter WO. [Nutrition and cancer. Nutrition-associated risk for the development of various malignaociesl Ernahnmg urd Kzebs. Emahnmgsassoz-iiertes Risiko fur die Entstehung verschiedener Malignome. Medizinische Klinik II, Klinikum Grosshadern Universitat Munchen. Fortschr Med (GERMANY) Jun20 1995,113(17) p267-71
(15) Stahelin HB. Critical reappraisal of vitamins and trace minerals in nutritional support of cancer patients. Geriatric University Clinic, Kantonsspital, Basel, Switzerland. Support Care Cancer (GERMANY) Nov 1993, 1 (6) p295-7
(16) Ingram D. Diet and subsequent survival in women with breast cancer. Br J Cancer (ENGLAND) Mar 1994, 69 (3) p592-S
(17) Lockwood K; Moesgaard 5; Folkers K. Partial and complete regression of breast cancer in patients in relation to dosage of coenzyme Q10.Pharma Nord, Vejle, Denmark. Biochem Biophys Res Comniun (UNITED STATES) Mar30 1994, 199 (3) p1504-8
(18) Weisburger JH; Reddy BS; Rose Dl’; Cohen LA; Kendall ME; Wynder EL. Protective mechanisms of dietary fibres in nutritional carcinogenesis. Basic Life Sci (UNITED STATES) 1993, 61 p45-63
(19) Stoll BA. Timing of weight gain in relation to breast cancer risk. Oncology Department, St. Thomas Hospital, London, U.K. Ann Oncol (NETHERLANDS) Mar 1995, 6 (3) p245-8,
(20) Freudenheim J L; Marshall JR; Graham 5; Laughlin R; Vena JE; Bandera E; Muti P; Swanson M; Nemoto T. Exposure to breast milk in infancy and the risk of breast cancer. Epidemiology (UNITED STATES) May 1994, 5 (3) p324-31
(21) The Doctors people Newsletter July 1989 2:7:p6(3)

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Dietary Fibre & Breast Cancer

Researchers in Uruguay have demonstrated that increased amounts of dietary fibre in the diet leads to a reduction in breast cancers.

De Stefani et al. Dietary fibre and risk of breast cancer: a case controlled study in Uruguay. Nutri Cancer 1997: 28;1, 14-19.

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Vitamin E & Breast Cancer

Two studies from North America have come to the same conclusion - vitamin E is clinically proven to help in the treatment of breast cancer.

In the first study (1), researchers at the Department of Biochemistry, University of Western Ontario, Canada investigated the effect of vitamin E supplementation in combination with tamoxifen (the widely used synthetic antioestrogen).

The results revealed that vitamin E (in the form of tocotrienols) is an effective inhibitor of oestrogen receptor-negative and positive cells and that combining it with tamoxifen ‘may be considered as a potential improvement to breast cancer therapy’.

The second study conducted at the National Cancer Institute in Maryland, USA looked at the effect of vitamin E (succinate) on breast cancer cells.

The results showed that vitamin E inhibited growth and induced apoptosis in oestrogen receptor-negative human breast cancer cells. The researchers suggest that vitamin E succinate may be of ‘clinical benefit in the treatment of aggressive human breast cancers, particularly those refractory to antioestrogen therapy’.

Turley JM et Al. Vitamin E succinate induces Fas-mediated apoptosis in oestrogen receptor-negative human breast cancer cells. Cancer 57(5) March 1 1997. 881-90.