Re: Black Raspberries and Strawberries fight tumors, isothiocyanates prevent the

[Guest guest]

Well, Stoner got published in the Journal Carcinogensis twice in 2001,

so they must have liked what he was having to " sell " .

Spicy foods have long been implicated in esophageal cancer. The

putative mechanism is through the generation of inflammation at the

esophageal mucosa. This inflammation promotes cellular proliferation

associated with the response to injury. Additionally, there is DNA

strand breaks have been associated with the mucosal insult. These

phenomena are thought to also impact the rest of the upper GI mucosa,

including the gastric mucosa

Persronally, I am not entirely certain what to think, but the research

community it seems is transfixed by their suscipicions that the

spiciness of the diets of many South and East Asian countries is

contributing to an increased prevalence of esophageal.

Here are some more studies concering GI cancer and food spiciness:

J Appl Toxicol 1998 Jan-Feb;18(1):3-13 Related Articles, Links

Stress, diet and alcohol-induced oxidative gastrointestinal mucosal

injury in rats and protection by bismuth subsalicylate.

Bagchi D, Carryl OR, Tran MX, Krohn RL, Bagchi DJ, Garg A, Bagchi M,

Mitra S, Stohs SJ.

Creighton University Health Sciences Center, Omaha, NE, USA.

Oxygen free radicals are implicated in the pathogenesis of stress and

food/alcohol-induced gastrointestinal injury. We have investigated the

effects of restraint stress, spicy food diet, high-fat diet and 40%

ethanol on the enhanced production of reactive oxygen species,

including superoxide anion and hydroxyl radicals, and on DNA

fragmentation, lipid peroxidation and membrane microviscosity (indices

of oxidative tissue damage) in gastric and intestinal mucosa of

Sprague-Dawley rats. Furthermore, the protective ability of bismuth

subsalicylate (BSS; 15 mg kg(-1) was determined against the

gastrointestinal mucosal injury induced by these stressors. Animals on

the high-fat diet consumed 31% more food as compared to other animals.

Animals on the spicy food diet consumed ca. 23% more water as compared

to control animals, and the high-fat diet animals consumed 17% less

water. Restraint stress provided greater injury to both gastric and

intestinal mucosa as compared to other stressors. Restraint stress,

spicy food diet, high-fat diet and ethanol increased superoxide anion

production by 10.0-, 4.3-, 5.7- and 4.8-fold, respectively, in the

gastric mucosa, and by 10.4-, 5.3-, 7.0- and 5.5-fold in the

intestinal mucosa. Exposure to restraint stress, spicy food diet,

high-fat diet and 40% ethanol also increased hydroxyl radical

production by ca. 14.3-, 4.5-, 3.5- and 4.8-fold, respectively, in the

gastric mucosa, and by 17.0-, 4.8-, 3.5- and 4.7-fold in the

intestinal mucosa. Bismuth subsalicylate administration to the animals

provided significant protection against superoxide anion and hydroxyl

radical production. Restraint stress, spicy food diet, high-fat diet

and ethanol increased lipid peroxidation by 3.6-, 2.4-, 2.6- and

2.0-fold, respectively, in the gastric mucosa, and by 4.1-, 3.5-, 3.6-

and 2.7-fold in intestinal mucosa. Administration of BSS decreased

restraint stress, spicy food diet, high-fat diet and ethanol-induced

gastric mucosal lipid peroxidation by ca. 26%, 36%, 45% and 18%, and

intestinal mucosa lipid peroxidation by 20%, 21%, 46% and 42%,

respectively. Approximately 4.0-, 2.0-, 2.4- and 2.0-fold increases in

DNA fragmentation were observed in the gastric mucosa of rats exposed

to restraint stress, spicy food diet, high-fat diet and 40% ethanol,

respectively, and similar increases in the intestinal mucosa. These

same four stressors increased membrane microviscosity by 11.6-, 6.1-,

7.3- and 5.4-fold, respectively, in the gastric mucosa, and by 16.2-,

7.9-, 9.5- and 7.8-fold in the intestinal mucosa. Bismuth

subsalicylate exerted significant protection against DNA damage and

changes in membrane microviscosity induced by the four stressors.

Excellent correlations existed between the production of reactive

oxygen species and the tissue damaging effects in both gastric and

intestinal mucosa. In summary, the results demonstrate that physical

and chemical stressors can induce gastrointestinal oxidative stress

and mucosal injury through enhanced production of reactive oxygen

species, and that BSS can significantly attenuate gastrointestinal

injury by scavenging these reactive oxygen species.

PMID: 9526828 [PubMed - indexed for MEDLINE]

-----------------------------------------

Nutr Cancer 2001;39(2):204-9 Related Articles, Links

Role of dietary habits in the development of esophageal cancer in

Assam, the north-eastern region of India.

Phukan RK, Chetia CK, Ali MS, Mahanta J.

Regional Medical Research Centre, Indian Council of Medical Research,

North-Eastern Region, Dibrugarh, Assam, India.

The etiology of esophageal cancer remains largely unknown. In recent

years, the role of dietary habits in the development of esophageal

cancer has received much attention. Prevalence of esophageal cancer in

Assam is highest among all the states of India. To identify the

possible risk factors, a hospital-based case-control study was

conducted with 502 cases and 1,004 controls. " Kalakhar, " a unique and

locally made food item, has emerged as a significant risk factor (odds

ratio = 8.0, 95% confidence interval = 5.1-11.5, p < 0.001).

Consumption of very spicy foods, hot foods and beverages, a diet

containing high amounts of chili, and leftover food was positively

associated with the risk of esophageal cancer. Green leafy vegetables

and fruits were protective for esophageal cancer. The risk factors

associated with consumption of locally prepared food items, e.g.,

kalakhar, and some dietary practices did not decrease, even after

adjustments with different confounding factors. However, further

studies are required to conclusively implicate these factors in

causation of esophageal cancer.

PMID: 11759281 [PubMed - indexed for MEDLINE]

----------------------------------------

Eur J Cancer Prev 2000 Apr;9(2):89-97 Related Articles, Links

Diet and stomach cancer: a case-control study in South India.

Mathew A, Gangadharan P, Varghese C, Nair MK.

Division of Epidemiology and Clinical Research, Regional Cancer

Centre, Medical College PO, Trivandrum, Kerala, India.

rajanrcc@...

A prospective case-control study was conducted in Trivandrum, India,

to evaluate the dietary risk factors for stomach cancer. One hundred

and ninety-four patients with stomach cancer registered at the

Regional Cancer Centre (RCC), Trivandrum, Kerala, India, during the

period 1988-1991 were considered as cases. A minimum of one control (n

= 305), matched for age (+/- 5 years), sex, religion and residential

area was selected from the visitors to RCC during the same period.

Interviews were carried out using a predetermined structured food

frequency questionnaire. The information collected also included

socio-demographic/economic background, tobacco chewing, tobacco

smoking and alcohol habits. Data were analysed using a multiple

logistic regression model. Odds ratios for all dietary variables were

estimated. Increased risks were observed with higher consumption of

rice (OR 3.9; 95% CI 1.6-10.0). Risk was high for those consuming

spicy food (OR 2.3; 95% CI 1.1-5.0), high consumption of chilli (OR

7.4; 95% CI 4.0-13.5) and consumption of high-temperature food (OR

7.0; 95% CI 3.7-12.9). On multivariate analysis, high consumption of

rice, high consumption of chilli and consumption of high-temperature

food were found to be independent risk factors.

Publication Types:

Multicenter Study

PMID: 10830575 [PubMed - indexed for MEDLINE]

------------------------------------------------------

> Interesting. Where is Stoner's work published. I am surprised at the

reference to " spicy " foods being associated with esophageal cancer. I

can find no other reference to such a link and would be very

interested to see the evidence that led to this conclusion. If you

have the study reference, I would very much like to read this date.

Thanks Dave

> ----- Original Message -----

> From: crdude35768

> @y...

> Sent: Wednesday, September 04, 2002 5:02 PM

> Subject: [ ] Black Raspberries and Strawberries fight

tumors, isothiocyanates prevent them

>

>

> Stoner's most recent work was published in 2001, where he is busy

> trying to whip up freeze-dried berry extracts he can take to China

> where they have alarming rates of esophageal cancer from too much

> spicy stuff and nitrosamines (just say no to packaged meats!)

>

> By the way, the article mentions that broccoli and wasabi, with their

> isothiocyanate payload, is the best way to prevent tumore development

> in the first place, with the berry extracts working their " magic "

> mostly after the tumor is established.

>

>

>

> crdude35768@y...

>

>

> Strawberries, Raspberries Halt Cancer in Rats

> Mon Sep 2, 5:30 PM ET

>

> By Anne Harding

>

> BOSTON (Reuters Health) - If animal studies are correct, black

> raspberries and strawberries may be " very, very powerful " inhibitors

> of cancer growth, an Ohio researcher reported here this month at the

> American Chemical Society's annual meeting.

>

> People should make berries one of their daily fruit servings, or at

> least try to eat berries two or three times a week, Dr. D.

> Stoner of Ohio State University told Reuters Health.

>

> Animal studies by Stoner and his colleagues found the berries were

> potent inhibitors of cancer development in rodents given cancer-

> promoting chemicals. The team is now planning studies in people to

> investigate the effect of berries on both esophageal and colon cancer.

>

> Stoner and his team are studying squamous cell carcinoma (SCC) of the

> esophagus, which makes up 95% of cases of esophageal cancer worldwide.

> Overall, survival is very poor, with 10% of patients living 5 years

> after diagnosis.

>

> Esophageal SCC is particularly common in China, Japan, the Transkei

> region of South Africa, Iran, France and Puerto Rico. Men are more

> likely than women to develop the disease, and African Americans also

> face an increased risk compared with whites.

>

> Smoking, alcohol, salt, and hot and spicy foods are known to promote

> the development of esophageal SCC. Fungal toxins and chemicals called

> nitrosamines--both found in the Chinese diet--and vitamin and mineral

> deficiencies have also been implicated.

>

> To investigate strategies for blocking esophageal SCC growth, Stoner

> and his team fed rats two types of cancer-promoting nitrosamine

> chemicals. While chemicals called isothiocyanates proved to be the

> best way to stop tumors from forming in the first place, strawberries

> and black raspberries from an Ohio farm worked best for preventing

> tumors from growing.

>

> Isothiocyanates are found in many foods, including cruciferous

> vegetables like broccoli and wasabi, a pungent Japanese condiment.

>

> Rats that consumed 5% to 10% of their diet as freeze-dried black

> raspberries and strawberries showed dramatic reductions in the growth

> of precancerous cells and tumor progression, the researchers found.

> And in other animal tests, Stoner told Reuters Health, the berries

> reduced colon cancer growth by 80%.

>

> The Ohio Department of Agriculture supported the research Stoner

> presented at the meeting.

>

> Eating berries could be a way to help people at risk of esophageal SCC

> protect themselves from the disease, Stoner said.

>

> But there are obstacles. For one, he pointed out, berries are a

> seasonal food in most of the world, which has also made it difficult

> to conduct epidemiological studies of their effects on cancer. And in

> some countries where esophageal SCC is a major problem--like China--

> people rarely eat berries. Finally, berries are expensive.

>

> One way to get around these problems, Stoner said, might be to use

> extracts of the freeze-dried berries. He and his colleagues have been

> able to develop some potent berry extracts, he added.

>

> Stoner and his team have completed Phase I trials to investigate the

> toxicity of the berries and whether berry components reach the

> bloodstream. People who ate two large bowls of berries a day showed

> no toxic effects, and many fruit components were absorbed into the

> blood, according to Stoner.

>

> The researchers, in partnership with a food company, are now

> launching Phase II clinical trials to investigate whether berries

> have a cancer-protecting effect on esophageal cancer among people in

> China and the US. They also plan to investigate the effect of berries

> on colon cancer.

>

> ------

> Website: http://www.calorierestriction.org/

>

>

>

>

>

[Guest guest]

Should we be surprised? Think of how many things are now being

attributed to inflammation.

Iris

> Well, Stoner got published in the Journal Carcinogensis twice in

2001,

> so they must have liked what he was having to " sell " .

>

> Spicy foods have long been implicated in esophageal cancer. The

> putative mechanism is through the generation of inflammation at the

> esophageal mucosa. This inflammation promotes cellular

proliferation

> associated with the response to injury.