Skin Cancer: Green leafy vegetables decreases risk; dairy increases risk
Roman Bystrianyk
Roman Bystrianyk, "Skin Cancer: Green leafy vegetables decreases risk;
dairy increases risk", Health Sentinel, June 4, 2006,
According to the Centers for Disease Control (CDC) the number of skin
cancer cases has increased in the United States with more than 1
million cases of basal cell or squamous cell cancer being diagnosed
annually. This number has greatly increased from 400,000 in 1980 and
600,000 in 1990. Squamous cell carcinoma (SCC) is the most common skin
cancer in white-skinned people and accounts for 20% of all deaths from
skin cancer.
Exposure to the ultraviolet (UV) rays from the sun is widely considered
to be the most important environmental factor in developing skin
cancer. UV radiation causes direct damage to the DNA and to the immune
system. UV radiation also causes indirect damage through the formation
of free radicals.
There has been evidence that diet could modify the risk SCC and other
cancers of the skin. Animal studies have shown that amount and type of
dietary fats promote skin cancer by altering the body's immune system
response to UV radiation. Other studies have shown that intake of
antioxidants such as selenium, vitamin C, vitamin E, and B-carotene may
provide protection against oxidative damage in the skin by neutralizing
free radicals formed by UV radiation.
Green leafy vegetables such as kale, spinach, and collard greens, are
known to contain a variety of vitamins and minerals and other bioactive
substances that may protect against cancer. These substances include
lutein, vitamins C and E, flavonoids, folic acid, and fiber. Dark green
leafy vegetables are rich in folic acid, which plays a key role in DNA
synthesis and repair.
A recent study in the International Journal of Cancer, examined the
association between food intake and the risk of SCC. The authors
studied over 1,000 adults living in Australia over an 11-year period.
Study participants were followed from February 1992 until December of
2002. Participants were provided full-body skin examinations as well as
detailed dietary food frequency questionnaire.
After adjusting for a variety of factors the authors found that
increasing intakes of green leafy vegetables were associated with a
significant decrease risk of SCC. "The highest tertile [one third of
a study participants] of intake of green leafy vegetables was
associated with a 41% decreased risk." However, intake of
"unmodified" dairy (for example, full-cream milk and cheese) was
associated with an 84% increased risk for SCC, although the results
were considered non-significant.
The authors also examined diet if any participant previously had skin
cancer. They found an even more substantial relationship. People who
previously had skin cancer had a 55% decrease in SCC with increasing
intakes of green leafy vegetables. Conversely, dairy showed a
significant 153% increased SCC risk. "Increased intake of unmodified
dairy products increased SCC risk by more than 2-fold."
The authors also found a non-significant protective effect in drinkers
of black tea in people who had no previous skin cancer. A previous
study had shown a significant protective effect of black tea
consumption on SCC risk. "Black tea contains theaflavins that have
been shown to scavenge oxygen species and inhibit UV-induced oxidative
DNA damage."
The authors conclude, "our findings show that higher intakes of green
leafy vegetables may help prevent SCC tumours among people who have
prior skin cancers, and that a high intake of unmodified dairy, such as
whole milk, cheese, and yogurt, may increase SCC risk in susceptible
individuals."
SOUCRCE: International Journal of Cancer, May 2006
centit...@gmail.com
chemotherapy and the effect of benzene on the thymus. Dairy has also
been shown to be saturated with parasites.
Be well,
Leah Favreau
madiba
> After adjusting for a variety of factors the authors found that
> increasing intakes of green leafy vegetables were associated with a
> significant decrease risk of SCC. "The highest tertile [one third of
> a study participants] of intake of green leafy vegetables was
> associated with a 41% decreased risk." However, intake of
> "unmodified" dairy (for example, full-cream milk and cheese) was
> associated with an 84% increased risk for SCC, although the results
> were considered non-significant.
The greens eaters are the ones who are more concerned with healthy
living, they eat low-fat stuf and have less unprotected sun exposure,
less skin cancer..
BUT this doesnt explain the effects of diet changes after cancer.
--
madiba
Milan James
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