functional medicine: the role of nutrition and diet in ovarian cancer survivorship ovarian cancer...
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Functional Medicine:The Role of Nutrition and Diet in
Ovarian Cancer SurvivorshipOvarian Cancer Summit Sharon M. Day, RD, CSO, CNSC
Director of NutritionSeptember 16, 2012
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The objective: to improve understanding of the food choices that support the detoxification process and aide in healthy gut function.
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Known Ovarian Cancer Risk Factors
Other cancers: you or your mother, daughter, or sister had cancer of the ovary, breast, colon, rectum, or uterus
Genes: you have mutations in genes (BRCA1 and BRCA2)
Age: >55
Childbirth: never gave birth
Estrogen: you took estrogen (without progestin) for >10 years.
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Complete Support for Detoxification
Optimal Intestinal Health
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Complete Support for Detoxification
•Liver•Gastrointestinal Tract•Lymphatic System•Lungs and Respiratory System•Skin
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Textbook of Functional Medicine. Gig Harbor, Wash: The Institute for Functional Medicine, 2005, p 278. © 2005 The Institute of Functional Medicine.
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Detox continued..
Phase I – “activation” -- Fat soluble toxins are converted to unstable intermediate molecules
Phase II – “conjugation” -- intermediate molecules are converted into more stable, water soluble molecules
glucuronidation
sulfation
acetylation
glutathione conjugation
amino acid conjugation
methylation
** water soluble molecules can be excreted
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Foods & Nutrients that Up-Regulate Pathways
Fruits and Vegetables
Cruciferous Vegetables
Tumeric
Green Tea
Fibrous Foods
Probiotics
Eggs, Garlic and Onion
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Detoxification Do’s…….
Optimize calories and protein to support detoxification pathways
Eliminate toxic ingredients and harmful cooking methodsreference: www.ewg.org
Remove food allergens and interolances
Focus on Fiber and Fluids
Boost antioxidant and micronutrient defenses
Include detoxicants
Integrate complementary healing modalities
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Optimal Intestinal Health
Avoid alcohol
Avoid processed foods
Increase Plant Foods
Increase fiber from whole food sources-•Binds, aids in excretion of toxins, increases transit, helps to balance microflora
Increase Pre &Probiotics
Increase Water
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National Cancer Institute guidelines for cancer prevention can be used to decrease the chance of a recurrence.
These guidelines include:
Increase intake of fruits, vegetables and whole grains Decrease fat intake to < 30% of calories
Minimize intake of cured, pickled and smoked foods Achieve and maintain a healthy weight
Consume alcoholic beverages in moderation, if at all
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Important Plant Sources for Good Health
Grains: Wheat, rye, oats, quinoa, amaranth, spelt, bulgur, barley
Green leafy vegetables: Lettuce, spinach, swiss chard, endives, beet greens
Cruciferous vegetables: Broccoli, cabbage, turnip, brussels sprouts, cauliflower, kohlorabi, bok choy, watercress, collards, kale, mustard greens, rutabaga
Umbelliferous vegetables: Celery, parsley, fennel, carrots, parsnip
Allium vegetables: Garlic, onion, shallots, chives, leek
Legumes: Soybeans, peas, chickpeas, lima beans, peanut, carob, dried beans (kidney, mung, pinto, black-eyed), lentils
Solanaceous vegetables: Nightshade family: eggplant, tomatoes
Cucurbitaceous vegetables Gourd family: pumpkin, squash, cucumber, muskmelon, watermelon
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Potential Cancer Fighters in Foods-Phytochemicals Isothiocyanates: Cruciferous vegetables, mustard, horseradish
Phenolic compounds: Garlic, green tea, soybeans, cereal grains, cruciferous, umbelliferous, solanaceous, cucurbitaceous vegetables, licorice root, flax seed
Flavanoids: Most fruits and vegetables (cruciferous, umbelliferous, solanaceous, cucurbitaceous), citrus fruits, wine, green tea, onions, cereal grains, soybeans,
flax seed Mono-terpenes: Garlic, citrus fruits, caraway seeds, umbelliferous, solanaceous,
Cucurbitaceous vegetables, sage, camphor, dill, basil, mint
Organo-sulfides: Garlic, onion, leeks, shallots, cruciferous vegetables
Isoflavones: Soybeans, legumes, flax seed
Indoles: Cruciferous vegetables
Carotenoids: Dark yellow/orange/green vegetables and fruits
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Why Phytochemicals?SafeLow ToxicityGeneral AvailabilityMultiple Signaling Pathways
•Cell proliferation•Apoptosis•Angiogenesis•Inflammatory Signaling Pathways
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Research made by the American Cancer Society in July of 2003 explained that women with ovarian cancer who eat a vegetable-rich diet have a greater chance of survival than those who don’t.
Based on the Oregon State University, phytochemicals are associated with reduced cancer risk.
Based on accumulative studies publicized by the Ovarian Cancer National Institute (OCNI) diets rich in soy can also minimize risk of ovarian cancer
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What to do:
More Fruits/Vegetables may improve survival
Drink Tea Daily
Increase Fish – Decrease processed meat
Increase Foods rich in Flavonoids with anti-cancer properties:
Tumeric – potential mechanism: angiogenesis. Clinical trials pending
Anti-inflammatory phytochemicals: inhibit VEGF production
Kaempferol – sources; turnip greens and spinach
Genistein –tofu, soy milk, tempeh, miso
Apigenin – sources; celery, parsley, tomato sauce, red wine
Luteolin – greens, celery, herbs, artichokes
Quercetin – green vegetables, parsley, apples, cherries, onions
• Stay lean. Some studies suggest obesity may increase ovarian cancer risk. Maintain a healthy body weight.• Exercise regularly. Regular aerobic exercise, such as brisk walking, running, swimming, or exercise classes, are one more way
to limit cancer risks and decrease risk of recurrence.
Journal of the American Dietetic Association"; Prediagnosis Food Patterns Are Associated with Length of Survival from Epithelial Ovarian Cancer; T.A. Dolecek et al.; March 2010
Chen SS, Michael A, Butler-Manuel SA. Advances in the treatment of ovarian cancer: a potential role of antiinflammatory phytochemicals. Discov Med. 2012 Jan;13(68):7-17. Review. PubMed PMID: 22284780.
Zhang M, Lee AH, Binns CW, Xie X. Green tea consumption enhances survival of epithelial ovarian cancer. Int J Cancer. 2004 Nov 10;112(3):465-9. PubMed PMID: 15382073.
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Questions?