Cancer News

Source: M. D. Anderson News Release 03/03/08
For most Americans, meals tend to center around meat. To significantly decrease a person’s risks of developing colorectal cancer,

experts at The University of Texas M. D. Anderson Cancer Center suggest a new approach to meal planning that focuses more on fruit and vegetable dishes.

According to recent findings issued by the American Institute for Cancer Research (AICR), consuming more than 18 ounces, or a little over a pound, of

red meat (pork, beef, lamb and goat) each week can significantly increase a person’s risks for developing colorectal cancer. In addition, every ounce and

a half of red meat a person eats over 18 ounces increases their risks by 15 percent.

March is Colorectal Cancer Awareness Month and National Nutrition Month, and nutritionists at M. D. Anderson Cancer Center are encouraging

people to increase portion sizes of the vegetable, fruit, whole grain and/or bean dishes being served and decrease the portion size of meat.

Focus on Fruit and Vegetable Dishes

Instead of asking what goes well with pork chops, ask what goes well with broccoli and sweet potatoes,said Sally Scroggs, senior health education specialist

in M. D. Anderson’s Cancer Prevention Center. That way, your serving of meat becomes more of a side dish and not the center of the meal.
Red meat contains substances linked to colon cancer,Scroggs said.For example, some studies suggest that the heme iron (the compound that gives red meat its color)

may increase the risk of developing colon cancer.

AICR recommends that two-thirds of a meal consist of plant-based foods. Consuming less red meat and more plant-based foods can significantly decrease

a person’s risks of developing colorectal cancer.

Don’t Eliminate Red Meat

Scroggs emphasizes that these recommendations are not meant to encourage people to completely eliminate red meat from their diet. Consuming red meat in modest amounts is a valuable source of nutrients, including protein, iron, zinc and vitamin B12. Moderation is the key,Scroggs said.

According to the United States Department of Agriculture, Americans were eating an average of 36 ounces of red meat every week in 2006, Scroggs said.

Scroggs recommends serving about three ounces (about the size of a deck of cards) of cooked red meat at meals. If you follow this recommended serving size,

you can include red meat in as many as six meals of your weekly diet.

Avoid Processed Meats

AICR also recommends eating very little processed meat (meat preserved by smoking, curing, salting or adding chemical preservatives), such as ham, bacon,

hot dogs, sausages, pastrami and salami. Every ounce and a half of processed meat eaten a day is thought to increase a person’s risks of developing colorectal cancer by 21 percent.

“A good idea to avoid eating processed meats as much as possible,Scroggs said.”Save that hot dog for special occasions, such as a family cookout or the ballpark.”

Colorectal cancer is the third most common cancer found in men and women in this country. The American Cancer Society estimates almost 150,000 new cases of colorectal cancer in the United States for 2008. Colorectal cancer is the second leading cause of cancer death among Americans but is considered a highly preventable disease.

ScienceDaily (Jun. 28, 2007) — They’ve been said to stall aging, ward off disease and wage internal war against the harmful free radicals that pummel our bodies every day. But just how well do antioxidants—those all-powerful compounds often found in richly colored fruits and vegetables, such as blueberries, blackberries and red cabbage—actually perform inside the human body?

Nutritionists with the Agricultural Research Service (ARS), the U.S. Department of Agriculture’s chief scientific research agency, recently tackled this question. Their findings appear in the current issue of the Journal of the American College of Nutrition.

Led by Ronald Prior, an ARS chemist who works at the Arkansas Children’s Nutrition Center in Little Rock, the researchers investigated how the consumption of different fruits affected volunteers’ antioxidant status.

They did this by measuring the plasma (blood) antioxidant capacity (AOC) of volunteers who’d just ingested blueberries, cherries, dried plums, dried-plum juice, grapes, kiwis or strawberries.

The series of ARS studies confirmed what many antioxidant experts have long suspected: that the free-radical-busting compounds found in foods are quite complex, with some apparently being easier to absorb and utilize than others.

For instance, the researchers found that despite their high antioxidant content, plums did not raise plasma AOC levels in volunteers. According to Prior, one of the major phytochemicals in plums is chlorogenic acid, a compound not readily absorbed by humans.

As for the wild blueberry, a larger-than-average serving of this much-heralded antioxidant source was needed to boost plasma AOC levels. A noticeable climb in AOC wasn’t detected until volunteers consumed at least a half-cup serving of the berries.

The volunteers’ consumption of grapes and kiwifruit both led to noticeable spikes in plasma AOC. But it’s not clear yet which compounds were responsible for the increased levels.

Alternatively, when volunteers were asked to consume a shake containing protein, carbohydrates and fat, with no antioxidants, their blood antioxidant levels dropped.

While additional research is needed to determine if elevated plasma AOC levels translate to a lower risk for chronic degenerative disease, the current ARS study is an important first step in efforts to establish recommendations for antioxidants in the diet.

USDA/Agricultural Research Service (2007, June 28). Not All Antioxidants Are Created Equal. ScienceDaily. Retrieved December 4, 2007, from http://www.sciencedaily.com

Fatigue from chemotherapy can range from a mild to extreme feeling of being tired. Many people describe fatigue as feeling weak, weary, worn out, heavy, or slow. Resting does not always help.

Many people say they feel fatigue during chemotherapy and even for weeks or months after treatment is over. Fatigue can be caused by the type of chemotherapy, the effort of making frequent visits to the doctor, or feelings such as stress, anxiety, and depression. If you receive radiation therapy along with chemotherapy, your fatigue may be more severe.

Fatigue can also be caused by

• Anemia
• Pain
• Medications
• Appetite changes
• Trouble sleeping
• Lack of activity
• Trouble breathing
• Infection
• Doing too much at one time
• Other medical problems

Fatigue can happen all at once or little by little. People feel fatigue in different ways. You may feel more or less fatigue than someone else who gets the same type of chemotherapy.

Ways to manage

• Relax. You might want to try meditation, prayer, yoga, guided imagery, visualization, or other ways to relax and decrease stress.
• Eat and drink well. Often, this means 5 to 6 small meals and snacks rather than 3 large meals. Keep foods around that are easy to fix, such as canned soups, frozen meals, yogurt, and cottage cheese. Drink plenty of fluids each day–about 8 cups of water or juice.

Plan time to rest. You may feel better when you rest or take a short nap during the day. Many people say that it helps to rest for just 10 to 15 minutes rather than nap for a long time. If you nap, try to sleep for less than 1 hour. Keeping naps short will help you sleep better at night.

• Be active. Research shows that exercise can ease fatigue and help you sleep better at night. Try going for a 15-minute walk, doing yoga, or riding an exercise bike. Plan to be active when you have the most energy. Talk with your doctor or nurse about ways you can be active while getting chemotherapy.
• Try not to do too much. With fatigue, you may not have enough energy to do all the things you want to do. Choose the activities you want to do and let someone else help with the others. Try quiet activities, such as reading, knitting, or learning a new language on tape.

Sleep at least 8 hours each night. This may be more sleep than you needed before chemotherapy. You are likely to sleep better at night when you are active during the day. You may also find it helpful to relax before going to bed. For instance, you might read a book, work on a jigsaw puzzle, listen to music, or do other quiet hobbies.

• Plan a work schedule that works for you. Fatigue may affect the amount of energy you have for your job. You may feel well enough to work your full schedule. Or you may need to work less–maybe just a few hours a day or a few days each week. If your job allows, you may want to talk with your boss about ways to work from home. Or you may want to go on medical leave (stop working for a while) while getting chemotherapy.
• Let others help. Ask family members and friends to help when you feel fatigue. Perhaps they can help with household chores or drive you to and from doctor’s visits. They might also help by shopping for food and cooking meals for you to eat now or freeze for later.
• Learn from others who have cancer. People who have cancer can help by sharing ways that they manage fatigue. One way to meet others is by joining a support group–either in person or online. Talk with your doctor or nurse to learn more.

• Try not to do too much. With fatigue, you may not have enough energy to do all the things you want to do. Choose the activities you want to do and let someone else help with the others. Try quiet activities, such as reading, knitting, or learning a new language on tape.

• Keep a diary of how you feel each day. This will help you plan how to best use your time. Share your diary with your nurse. Let your doctor or nurse know if you notice changes in your energy level, whether you have lots of energy or are very tired.
• Talk with your doctor or nurse. Your doctor may prescribe medication that can help decrease fatigue, give you a sense of well-being, and increase your appetite. He or she may also suggest treatment if your fatigue is from anemia.