Common cancer nutrition myths
Sugar feeds cancer
More info here
Juicing
No evidence to support it’s use
Can lead to deficiency in valuable nutrients, weight loss, protein energy malnutrition
Antioxidant load can be potentially detrimental during radiotherapy and certain chemotherapy regimens. More information here.
Alkaline diet
More info here
Organic
- Studies on the foods themselves in terms of nutritional content, levels of chemicals and resistant bacteria
- Studies on the health of humans long term
- When we look at organic vs non-organic there may be slightly higher concentrations of antioxidants in organic produce. This is only in general, as organic milk has been found to have lower mineral content, and varies depending on the source.
- When we look at chemicals and pesticide residues, organic produce may reduce exposure to these but important to note that the levels of toxins in non-organic produce is generally well below safe limits
- When we look at health overall, in particular long term health of individuals that eat organic vs non organic produce, the benefits are far less clear.
- No difference in cancer risk (studies of >600,000 women)
- Huge systematic reviews show no difference
- Some studies that report a difference need to be careful of other confounding factors. If we think about the profile of someone who may eat organic - they have chosen to and have the means to do so. In general,this often means they are more likely to be of a higher SES/income, better living environments, higher education level, health conscious therefore choose more fresh produce overall, get regular health check ups and screen for chronic diseases. It’s really difficult to attribute health benefits to the organic produce when there’s a whole bunch of other health-promoting behaviours, environmental and lifestyle factors contributing.
- Bottom line: if you’ve got the means and it’s a priority for you - by all means! If you don’t - just keep aiming for your 5 serves of veggies and wash them well.
Soy
- Legume - soybeans or edamame - eaten whole or processed in numerous ways - fermented to produce tofu, tempeh, miso, natto.
- Rich - rich in phytooestrogen ‘Isoflavens - which act like a weak oestrogen in the body.
- Since many breast cancers need oestrogen to grow, it would stand to reason that soy could increase breast cancer risk. However, this isn’t the case in most studies.
- Most studies linking soy consumption to an increased risk of breast and other forms of cancer are
- done in laboratory animals. But because humans metabolize soy differently than rodents, these findings might not apply to people.
- Most observational studies indicate that consumption of soy products may reduce the risk of hormonally driven cancers such as breast, prostate, or endometrial (lining of the uterus), and there is some evidence it may lower the risk of certain other cancers. This might be because the isoflavones can actually block the more potent natural oestrogens in the blood.
- Exposure early in life is beneficial and a change in soy intake in either direction, may be responsible for change in risk
- Additionally, soy has been linked to a longer lifespan after breast cancer diagnosis.
- In a review of five long-term studies, women who ate soy after diagnosis were 21% less likely to have a recurrence of cancer and 15% less likely to die than women who avoided soy.
Dairy
- Dairy has been associated with reduced risk of colorectal cancer, but an increased risk of prostate cancer. Individualised advised, tailored to you, is key,
Fasting
ESPEN Nutrition guidelines
Anti-cancer diets
There is no diet or food that has been proven to prevent or cure cancer
ESPEN Nutrition guidelines
Other resources
https://www.wcrf-uk.org/uk/recipes/diet-cancer-myths-debunked
http://www.espen.info/wp/wordpress/wp-content/uploads/2016/11/ESPEN-cancer-guidelines-2016-final-published.pdf
