Diabetes and Cancer: Is There a Connection?

 

What are Diabetes Symptoms?

What are the  Common Symptoms of Diabetes and Cancer?

The most common symptoms of diabetes are fatigue, excessive thirst and appetite, blurred vision, slow healing sores, dry mouth, unusual weight loss or weight gain, nausea and perhaps vomiting, yeast infections, itching in the groin or vagina and increased urination.  Both cancer and diabetes share symptoms of obesity, lack of physical activity, hyperinsulinemia, inflammation and poor diet. 

Is There a Connection Between Diabetes and Cancer?
Diabetes and cancer both share the same risk factors. Researchers are trying to learn more about the link between type 2 diabetes and certain cancers (liver, pancreas, uterus, breast, colon and bladder).  Common risk factors for diabetes and cancer  include: 1) age, 2) gender, 3) race/ethnicity, 4) overweight, 5) smoking, 6) alcohol, 7) inactivity.

Could the Connection be Caused by the Diabetes Medication?
It is possible that the connection between cancer and diabetes is due to the diabetes medication, however more evidence is needed. Research shows that the implication of  a cancer link to the medication is “less persuasive”  however, it is important that research be conducted to rule out this as a contributing factor.  In a consensus Statement by the American Association of Clinical Endocrinologists and the American College of Endocrinology, entitled, “Diabetes and Cancer – An AAE/ACE Consensus Statement,”  Handelsman, Y., LeRoith, D., Bloomgarden, Z., and others concluded:

 

“Epidemiology demonstrated a significant increase of cancer in obesity, insulin-resistant states (i.e., metabolic syndrome and polycystic ovary syndrome), and ultimately diabetes.

Basic science has suggested plausible mechanisms linking these conditions to the development of cancer. Although medications to treat the hyperglycemia of diabetes have been implicated in increasing the risk of cancer, the totality of evidence is less persuasive, and there is a need for current vigilance and future research.”

 

Is There a Connecting Link with Obesity, Diabetes and Cancer?
Yes. The American Association of Cinical Endocrinologists and the American College of Endocrinology stated in there consensus statement, “Diabetes and Cancer,” that it is most likely that obesity is the strongest link between cancer and diabetes.  Research shows that reducing caloric intake lowers the risk of cancer, and therefore, obesity in diabetics can increase the cancer risk.   Handelsman, Y., LeRoith, D., Bloomgarden, Z., and others stated:

“After examining the relative contributions of obesity, insulin, IGF’s and diabetes to cancer development, it would appear that the most compelling scenario for cancer development may include a combination of prolonged obesity due to excess caloric intake plus the resulting increase of circulating insulin, IGF’s cytokines and inflammatory molecules. Compelling research in animals has shown that caloric restriction (>10 to 40% of daily intake) can prevent cancer development with diminished levels of IGF-1 believed to play a central role in mediating this effect.”

What to Do to Reduce Risk of Diabetes or Cancer

• Eat Healthy Foods – The recommended diet for cancer prevention and diabetes prevention and maintenance is the same. A diabetes diet — medically known as medical nutrition therapy (MNT) for diabetes, is basically a diet consisting of a variety of nutritious foods in moderate amounts and eaten at regular mealtimes.

• Keep Weight Down – Studies show that increased weight gain and obesity lead to problems with diabetics and increased risk of cancer. For most people with type 2 diabetes, weight loss also can make it easier to control blood glucose and offers health benefits.According to the American Cancer Society, one out of every three cancer deaths in the United States is linked to excess body weight, poor nutrition, and/or physical inactivity. Body weight appears to have the strongest evidence linking it to cancer. The American Cancer Society  reports that obesity contributes to as many as 1 out of 5 of all cancer-related deaths.

• Exercise and Keep Active –  Exercise several times a day. If you have a sedentary job (one that keeps you sitting for most of the day), take breaks every two hours and do light stretching exercises). Research confirms that inactivity leads to diabetes and cancer.

  The Medical Expenditure Panel Survey (MEPS) is a nationally representative survey of the U.S. population. From 2000 to 2002, detailed social, demographic, and medical information was collected for 68,500 adults. The researchers concluded that “both physical inactivity and obesity seem to be strongly and independently associated with diabetes and diabetes-related diseases cormorbidities.”  Scientists have shown that low levels of physical activity can increase the risk of certain cancers (bowel cancer, breast cancer, womb cancer, and others). A December 2011 study estimated that in about 1% of cancers in the United Kingdom, more than 3,000 cases every year are linked to people doing less than government suggested guidelines for weekly physical exercises and activities.

• Do not smoke cigarettes or other carcinogenic materials.  If you are already smoking, stop. If you haven’t started smoking, don’t begin.  Multiple studies confirm the increased risk of cancer in those who smoke.  However, is the same risk true for diabetes? Research confirms that smoking can cause the development of Type 2 diabetes. According to  research from the American Heart Association, about 22% of adults with diabetes smoke, even though U.S. research indicates that the most harmful effect of smoking is linked to a significantly higher risk of developing Type 2 diabetes.The University of Lausanne in Switzerland, studied more than one million patients and found that smoking creates a 44% higher chance of developing Type 2 diabetes compared with non-smokers, and that the risk increases with the average number of cigarettes smoked daily.

Studies show that diabetes and cancer share the same risk factors. More research is needed to determine if there is a link between the two.

RESOURCES

• American Diabetes Association – “Obesity, Inactivity, and the Prevalence of Diabetes and Diabetes-Related Cardiovascular Comorbidities in the U.S., 2000–2002” 
• American Diabetes Association –  “Diabetes and Cancer”
• Cancer Research UK –  “Physical activity and cancer: stats and evidence” 
• Mayo Clinic – “Diabetes diet: Create your healthy-eating plan”
• Diabetic Care Services and Pharmacy “Diabetes & Smoking: The Health Effects of Smoking with Diabetes” 
• American Cancer Society – “Does body weight affect cancer risk?”

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This article is written by Jean Voice Dart,  M.S. Special Education from Illinois State University.  Jean is a published author and has written hundreds of health articles as well as hosting a local television program, “Making Miracles Happen.”  She is a Registered Music Therapist, Sound Therapist, and Master Level Energetic Teacher, and is the Executive Director, founder and Health and Wellness Educator of the Monterey Bay Holistic Alliance.  The Monterey Bay Holistic Alliance is a registered 501 (c) 3  nonprofit health and wellness education organization.  For more information about  the Monterey Bay Holistic Alliance contact us or visit our website at www.montereybayholistic.com.

Disclaimer:  The Monterey Bay Holistic Alliance is a charitable, independent registered nonprofit 501(c)3 organization and does not endorse any particular products or practices. We exist as an educational organization dedicated to providing free access to health education resources, products and services. Claims and statements herein are for informational purposes only and have not been evaluated by the Food and Drug Administration. The statements about organizations, practitioners, methods of treatment, and products listed on this website are not meant to diagnose, treat, cure, or prevent any disease. This information is intended for educational purposes only. The MBHA strongly recommends that you seek out your trusted medical doctor or practitioner for diagnosis and treatment of any existing health condition.

 

Food Dyes – A Rainbow of Risks

Are food dyes, or artificial colorings dangerous? What is being done?

Are Food Dyes or Artificial Coloring Dangerous?

Children are eating food dye in candy and cereal.

Yes. Watch out. You know them as food coloring, food dyes, or artificial coloring, but Yellow 5, Yellow 6, Red 40, Blue 1, Blue 2, Citris Red 2, Red 3, and Red Green 3, are made from petroleum and pose a “rainbow of risks.”

Graphic Source: Familygonehealthy.com

What Are Some of the Risks? According to the latest research, those risks include hyperactivity in children, cancer (in animal studies), immune system tumors, brain gliomas, adrenal tumors, bladder tumors, and allergic reactions. In 2008, because of the problem of hyperactivity, the Center for Science in the Public Interest (CSPI) petitioned the Food and Drug Administration to ban the use of these dyes. A letter was sent to the Honorable Rosa L. DeLauro, US House of Representatives, Washington, DC on June 3, 2008, and to other members of Congress, stating that “The undersigned “physicians and researchers are concerned about the effects of food ingredients, especially food dyes, on children’s behavior, including children with hyperactivity and attention-deficit/hyperactivity disorder (ADHD), and are troubled by federal inaction.” The Food and Drug Administration (FDA) did not take action. The letter can be viewed here: Letter to House of Representative and Congress.  The petition can be viewed here:  Citizen Petition to the FDA.

The food dye content in Twizzler twists.

In August 2010, the U.S. Environmental Protection Agency announced it planned to initiate rulemaking to regulate 48 benzidene-based dyes under the Toxic Substances Control Act. The act has authority for nonfood uses of these dyes in products such as textiles and inks. The Action Plan from the U.S. Environmental Protection Agency can be viewed here. Do Other Countries Also Allow Food Dyes? The British government and European Union have taken actions that are virtually ending the use of dyes throughout Europe. In 2010, CSPI released an extremely comprehensive collection of scientific data discussing metabolism and toxic effects of artificial dyes in their report “Food Dyes: A Rainbow of Risks.” A summary can be found here: CSPI Food Dyes Report.

 

A comparison between USA and UK Kraft Macaroni and Cheese

Kraft Macaroni and Cheese in the United States has totally different ingredients than it’s cousin, Kraft Cheesey Pasta in the United Kingdom.   Kraft Cheesey Pasta is made with natural food colorings and no GMO products, whereas the USA produced product is made with petroleum chemical food dyes and GMO foods.

Kraft Macaroni and Cheese is being microwaved and served in restaurants. It is listed as an item choice on children’s menus.

Food dyes are found in cheese puffs, colored sugary cereals, and even foods advertised as “healthy,” such as strawberry Nutri-Grain bars, for example, which continue to have:  Natural and Artificial Flavors, Red 40.  However, Nutri-Grain bars in Britain DO NOT contain the dyes and artificial food colorings. Why is this?

Why Does Britain Use Natural Ingredients and the United States Does Not? This photo of Nutrigrain bars was taken in 2010, when Nutri-Grain bars were strikingly different in U.S. compared to Britain.

Why does Britain use natural ingredients and US uses food dyes?

Let’s take a look at strawberry Nutri-Grain Cereal Bars.  As you can see, two different packages are used and different ingredients.  Although, yellow #6 and blue #1 is no longer listed in the United States strawberry flavored Nutri-Grain bars, Nutri-Grain bars (advertised as healthy) in the United States continue to use the RED 40 food dye. Red 40 was listed in the study by CSPI as one of the dyes that has produced harmful and very serious side effects in mice including tumors. You can find the current ingredients here:  Nutri-Grain Product Details.  Today, food dyes are found in many products in the United States. Nutri-Grain and Kraft are not alone.  

Food dye can be found in breakfast cereals, packaged pastries, cupcake frosting, fruit juice drinks, candies, ice cream and much more.

Statement by the American Academy of Pediatrics The American Academy of Pediatrics (AAP)  issued a statement in 2008 in response to the Lancet study:

“For many of the assessments there were small but statistically significant differences of measured behaviors in children who consumed the food additives compared with those who did not. In each case increased hyperactive behaviors were associated with consuming the additives. For those comparisons in which no statistically significant differences were found, there was a trend for more hyperactive behaviors associated with the food additive drink in virtually every assessment. Thus, the overall findings of the study are clear and require that even we skeptics, who have long doubted parental claims of the effects of various foods on the behavior of their children, admit we might have been wrong.”

Candy store in the United States displaying candies, all containing food dyes.

What Can We Do to Protect Ourselves? It’s important for everyone to take responsibility by checking labels to make sure there is no food dye or food coloring in the product.  We are responsible for making healthy choices.  What do you think about the FDA and food colorings? Do you think food dyes should be banned?

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Resources
Artificial Food Dyes May Cause Cancer, ADHD, Whole Foods Magazine, September 2010 Bateman, B.J.O. Warner, et al (2004) The effect of a double blind, placebo controlled, artifical food colourings and benzoate preservative challenge on hyperactivity in a general population sample of preschool children, Archives of Disease in Childhood 89:506=511

Borzelleca JF, Goldenthal EI, Wazeter FX, Schardein JL, Evaluation of the potential tertogenicity of FD & C Blue No. 2 in rats and rabbits, Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association [1987, 25(7):495-497]

CSPI Says Food Dyes Pose Rainbow of Risks, Cancer Hyperactivity, Allergic Reactions, Center for Science in the Public Interest, June 29, 2010 Curran, Laurel, Food Dyes Linked to Cancer, ADHD, Allergies, Food Safety News, July 8, 2010 Food Standards Agency.

Compulsory Warnings on Colours in Food and Drink, London: Food Standards Agency; Jul 22, 2010.

Freeman, DW, Food Dyes Linked to Allergies, ADHD and Cancer: Group Calls on US to Outlaw Their Use, CBS News, June 29, 2010

Kobylewsk, S, Jacobson, MF, Food Dyes: A Rainbow of Risks, Center for Science in the Public Interest, June 2010, Washington DC, (pdf)

Lancaster FE, Lawrence JF. Determination of benzidine in the food colours tartrazine and sunset yellow FCF, by reduction and derivatization followed by high-performance liquid chromatography. Food Additives Contaminants,. 1999;16(9):381–390. doi: 10.1080/026520399283867.

Mercola, Dr. Joseph, Are You or Your Family Eating Toxic Food Dyes? February 24, 2011, Mercola.com

Opinion on Risk of cancer caused by textiles and leather goods coloured with azo-dyes expressed at the 7th CSTEE plenary meeting, Brussels, 18 January 1999, Health and Consumers Scientific Committees, European Commission

Peiperl MD, et al. Determination of combined benzidine in FD&C Yellow No. 6 (Sunset Yellow FCF).Food Chem Toxicol. 1995;33(10):829–839. doi: 10.1016/0278-6915(95)00051-3. 

Potera, C, Diet and Nutrition: The Artificial Food Dye Blues, Environ Health Perspectives, Oct 2010, 118(10): A426, PMC2957945

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This article is written by Jean Voice Dart, M.S. Special Education from Illinois State University. Jean is a published author and has written hundreds of health articles as well as hosting a local television program, “Making Miracles Happen.” She is a Registered Music Therapist, Sound Therapist, and Master Level Energetic Teacher, and is the Executive Director, founder and Health and Wellness Educator of the Monterey Bay Holistic Alliance. The Monterey Bay Holistic Alliance is a registered 501 (c) 3 nonprofit health and wellness education organization. For more information about the Monterey Bay Holistic Alliance contact us or visit our website at www.montereybayholistic.com.

Disclaimer: The Monterey Bay Holistic Alliance is a charitable, independent registered nonprofit 501(c)3 organization and does not endorse any particular products or practices. We exist as an educational organization dedicated to providing free access to health education resources, products and services. Claims and statements herein are for informational purposes only and have not been evaluated by the Food and Drug Administration. The statements about organizations, practitioners, methods of treatment, and products listed on this website are not meant to diagnose, treat, cure, or prevent any disease. This information is intended for educational purposes only. The MBHA strongly recommends that you seek out your trusted medical doctor or practitioner for diagnosis and treatment of any existing health condition.

20 Cancer-Fighting Foods

Kia ora, health and wellness friends!

FOOD IS A POWERFUL MEDICINE
Cancer research has recently focused on cancer-fighting foods.

Research has recently shown these foods to be effective in fighting cancer. Fill at least two-thirds of your plate with vegetables, fruit, whole grains and beans.

According to the American Institute for Cancer Research (AICR), a change in diet is helpful in reducing cancer risk, yet  no single food or food component can protect you against cancer by itself.  Strong evidence does show that a diet filled with a wide variety of healthy vegetables, fruits, whole grains and beans helps lower risk for many cancers.

AICR recommends filling at least two-thirds of your plate with vegetables, fruit, whole grains and beans.  Always check with your doctor or trusted health care provider or practitioner before making a change in your diet.

WHAT ARE THE MOST POWERFUL CANCER-FIGHTING FOODS?

ORANGES and LEMONS can be helpful in fighting cancer cells.  Citrus fruits, help protect against DNA-damaging free radicals that can cause cellular damage, alter the DNA and  increase the risk of cancer.  Citrus fruits contain hundreds of bioactive compounds with anti-cancer properties. Citrus fruits contain flavonoids and monoterpenes.  Foods high in vitamin C, can protect against cancer of the esophagus, and foods high in fiber can help to decrease  colorectal cancer risk.

BLUEBERRIES and STRAWBERRIES have been shown to have cancer-fighting properties. Blueberries are among the highest antioxidant fruits, having many phytochemicals.  Strawberries also contain a wide variety of phytochemicals, called flavonoids. AICR has evidence that berries high in vitamin C and fiber protect against cancer. Laboratory studies show that phytochemicals seem to have have anti-cancer properties and that they are effective in preventing cancers of the bladder, lung, breast, skin, and esophagus.

GRAPES contain a plant chemical called resveratrol, an antioxidant and anti-inflammatory, hidden in grape skins – especially purple and red ones.  Studies from the AICR have shown that resveratrol keep cancer cells from growing and inhibit tumors. Laboratory research has shown resveratrol’s ability to slow cancer cell growth and the forming of tumors in stomach, liver, breast and lymph cells. Resveratrol has also shown to be effective in destroying colon and leukemic cancer tumors.

KALE, SWISS CHARD, other dark green leafy vegetables, such as spinach, mustard greens, collard greens, leaf lettuce, romaine lettuce,  and chicory  are high in fiber, folate and carotenoidssuch as lutein and zeaxanthin, and also saponins and flavonoids.AICR’s s report, Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, stated that foods containing carotenoids probably protect against cancers of the larynx, pharynx and mouth.

BROCCOLI is probably the best known cruciferous vegetable. Broccoli, CABBAGE (green),  cauliflower, brussels sprouts, rapini,  and turnips (white), it forms a “head.” Others known as the “headless crucifers” are the dark green leafy vegetables like kale and collard greens. Research has shown that cruciferous vegetables can aid in preventing cancers.

GARLIC can be effective in stopping the growth of cancer tumors.  According to AICR’s report, garlic and others belonging to the family of vegetables called Allium (which also includes scallions, onions, , chives and leeks) can protect against stomach cancer and colorectal cancer and to slow or stop the growth of tumors in bladder, stomach, prostate, and colon.

GREEN TEA contains polyphenols and flavonoids, which are strong antioxidants. Tea is the best source of catechins in the human diet, and green tea contains about three times the amount of catechins found in black tea.  Catechins have been recently studied for their anti-cancer properties.  Green tea has been shown to slow and/or prevent the development of cancer cells in liver, breast, prostate, and colon in laboratory studies.

TOMATOES can be powerful cancer-fighting foods. The red color comes primarily from lycopene.  AICR’s report shows convincing evidence that foods containing the phytochemical lycopene probably protect against prostate cancer.  Lycopene and its related compounds tend to concentrate in tissues of the prostate. Researcher’s have been studying the tomato in the laboratory, and tomato components have stopped the forming of cancer cells including endometrial, breast,and  lung.

LENTILS and beans are legumes. They are also an excellent source of folate, a B vitamin. Foods containing folate most likely help reduce the risk of pancreatic cancer because of folate’s role in healthy cell division and repair of damaged cells.

CHILI PEPPERS contain a plant compound known as capsaicin. Recent research with laboratory animals suggests that capsaicin may represent a potential treatment for colon cancer.  A study in Taiwan in Taiwan exposed human colon cancer cells to capsaicin and suggested that capsaicin may effectively block tumor growth in colon cancer patients. The results of this research appeared in the December 2010 issue of the “Journal of Agricultural and Food Chemistry.”

AVOCADOS may be helpful in stopping cell growth in prostate cancer. Avocados contain the highest amount of the carotenoid luteinutein of all common fruit. They also contain related carotenoids, including zeaxanthin, alpha-carotene, and beta-carotene, and significant amounts of vitamin E.   A very recent study showed that an extract of avocado containing these carotenoids and tocopherols inhibited the growth of prostate cancer cells.

GINGER has been shown to halt cancer cell growth. Scientists at the University of Michigan Comprehensive Cancer Center studied the effect of ginger in ovarian cancer cells. Ginger selectively killed the ovarian cancer cells that resisted standard cancer therapy treatment.

TURMERIC is a spice produced from the rhizomes Curcuma longa. Curcumin gives turmeric most of its medicinal benefits. Researchers at the University of California-San Francisco and  Jane Higdon, a cancer researcher at Oregon State University examined the possible reasons why turmeric provides protection against cancer and aids in apoptosis, the process where the body removes genetically damaged cells and unwanted cells.

FLAXSEED and its oil have been promoted since the 1950s as a food and dietary supplement with anti-cancer properties. Most of the evidence of its ability to prevent the growth or spread of cancer has come from studies in animals. Recently there has been some clinical evidence suggesting that flaxseed supplements may be useful in men with early-stage prostate cancer.

More research is being conducted every day. Always check with your trusted, chosen health practitioner and health-care provider when choosing a new diet or plan of treatment.

RESOURCES
American Cancer Society – “The Color of Prevention,”
American Cancer Society  – “ACS Guidelines on Nutrition and Physical Activity for Cancer Prevention,”
American Institute for Cancer Research – “AICR’s Foods that Fight Cancer” 
American Institute for Cancer Research – “Carotenoids and Breast Cancer Prevention”
American Institute for Cancer Research – “Tomatoes Plus Soy May Reduce Risk of Prostate Cancer”
American Institute for Cancer Research – “The Spices of Cancer Prevention”
Oncology Nutrition, Academy of Nutrition and Dietetics, “Cancer Fighting Foods”
Dyer, Diana. A Dietitian’s Cancer Story, www.cancerrd.com

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This article is written by Jean Voice Dart, M.S. Special Education from Illinois State University. Jean is a published author and has written hundreds of health articles as well as hosting a local television program, “Making Miracles Happen.” She is a Registered Music Therapist, Sound Therapist, and Master Level Energetic Teacher, and is the Executive Director, founder and Health and Wellness Educator of the Monterey Bay Holistic Alliance. The Monterey Bay Holistic Alliance is a registered 501 (c) 3 nonprofit health and wellness education organization. For more information about the Monterey Bay Holistic Alliance contact us or visit our website at www.montereybayholistic.com.

Disclaimer:  The Monterey Bay Holistic Alliance is a charitable, independent registered nonprofit 501(c)3 organization and does not endorse any particular products or practices. We exist as an educational organization dedicated to providing free access to health education resources, products and services. Claims and statements herein are for informational purposes only and have not been evaluated by the Food and Drug Administration. The statements about organizations, practitioners, methods of treatment, and products listed on this website are not meant to diagnose, treat, cure, or prevent any disease. This information is intended for educational purposes only. The MBHA strongly recommends that you seek out your trusted medical doctor or practitioner for diagnosis and treatment of any existing health condition.