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The pectin from apple peels and extracts of apple juice appear to increase the production of a chemical associated with protection from colon cancer, according to a new study conducted by German researchers and published in the journal Nutrition.

The researchers fermented fecal slurry from healthy volunteers with either apple pectin, apple juice extract, or a combination of the two. They found that the concentrations of a short chain fatty acid (SCFA) known as butyrate were higher in the samples that had been fermented with apple pectin. Concentrations of other SCFAs were also elevated.

"Butyrate not only serves as a major nutrient for the colon epithelia [lining] but is also thought to play an important role in the protective effect of natural fiber against colorectal cancer," the researchers wrote.

Butyrate appeared to inhibit the production of histone deacetylases (HDAC), which have been linked to the development of precancerous cells and tumors. When the researchers tested the fermented fecal slurries on both healthy and cancerous colon cells, they found that the production of HDAC was significantly inhibited.

The slurries fermented with apple juice did not have butyrate levels as high as those fermented with pectin, but they inhibited HDAC production just as effectively. A combination of pectin and apple juice, however, was no more effective than pectin alone. This led the researchers to hypothesize that while apple juice contains still-unknown HDAC inhibitors other than butyrate, butyrate is the most significant inhibitor for the human body.

The study is part of a growing interest in the cancer-suppressing qualities of fruits and vegetables. Another recent study found that freeze-dried grape powder appears to hamper the development of colorectal cancer cells. This effect is believed to arise from the chemical resveratrol, rather than from pectin. But researchers have noted that the cancer-fighting properties of fruits and vegetables often arise from complex interactions between different ingredients.

Sources for this story include: www.foodnavigator-usa.com.

Like to eat meat? Consider this unappetizing truth: When you gulp down a nice juicy steak or hamburger, you are contributing to tumor-fueling inflammation in your body.In fact, eating a diet rich in red meat has long been linked to a host of ills including an increased risk of several types of cancer. But what is it about meat consumption that could impact cancer growth? Now scientists at the University of California, San Diego School of Medicine, have found a mechanism that explains how eating red meat, as well as milk, could spur the growth of malignancies. The new study, headed by Ajit Varki, M.D., suggests that inflammation resulting from a molecule introduced through eating these foods could make cancer grow. The research is set for upcoming publication in the Proceedings of the National Academy of Sciences (PNAS).Dr.Varki, UC San Diego School of Medicine distinguished professor of medicine and cellular and molecular medicine and co-director of the UCSD Glycobiology Research and Training Center, and his research team studied a non-human glycan, or sugar molecule, known as N-glycolylneuraminic acid (Neu5Gc). Although this molecule is not produced naturally in the human body, it’s incorporated into human tissues if you eat red meat. The body then develops antibodies against Neu5Gc – and this immune response could potentially trigger a low-grade chronic inflammation, spurring the growth of cancer. In a statement prepared for the media, Dr. Varki explained it has been recognized by scientists for some time that chronic inflammation can stimulate cancer progression."We've shown that tumor tissues contain much more Neu5Gc than is usually found in normal human tissues. We therefore surmised that Neu5Gc must somehow benefit tumors,” Dr. Varki said in the press statement. So the scientists came up with this hypothesis: The fact that Neu5Gc accumulates in human tumors despite circulating anti-Neu5Gc antibodies suggests a low-grade, chronic inflammation has developed, and caused the tumor to grow. To test this idea, the researchers worked with specially bred mice. The animals lacked the Neu5Gc molecule , just as humans do before they eat red meat and the molecule is absorbed into their bodies, and they had tumors.Anti-Neu5Gc antibodies were given to half of the mice . In those animals, the antibodies induced inflammation and their cancers started growing faster. In the control group comprised of mice that were not treated with antibodies, their tumor growth was far less aggressive.Building on previous research that has shown that humans who take non-steroidal anti-inflammatory drugs (commonly known as NSAIDs) have a reduced risk of cancer, the researchers tried giving NSAIDs to the mice with cancerous tumors fueled by anti-Neu5Gc antibodies. The result? The anti-inflammatory treatment blocked the effect of the Neu5Gc antibodies and the tumors became smaller."Taken together, our data indicate that chronic inflammation results from interaction of Neu5Gc accumulated in our bodies from eating red meat with the antibodies that circulate as an immune response to this non-human molecule – and this may contribute to cancer risk," Varki said in the media statement.For anyone interested in reducing inflammation through natural, non-drug methods, here are seven top strategies to incorporate into your lifestyle:1. Stop eating meat and dairy products.2. Concentrate on a Mediterranean flavored style of eating with lots of fruits, vegetables, whole grains , olive oils and nuts. Research has shown these foods lower inflammation levels.3. Don’t smoke and avoid those who do – second hand smoke can contribute to inflammation.4. Know your oils. Avoid all inflammation-causing trans-fats, hydrogenated and partially hydrogenated oils as well as saturated animal fats. Instead, add inflammation-fighting omega-3 oils like flaxseed, canola and walnut oil to your diet.5. Lose weight if you need to. Research has shown that a waist that measures over 40 inches in a man or over 35 inches in a woman is a sign of probable high inflammation.6. Don’t skimp on sleep. Previous studies have concluded less than six hours of sleep can result in inflammation .7. De-stress. Try yoga, meditation, walking and other forms of exercise. Staying continually stressed out means your body is releasing excess, inflammation-promoting stress hormones . Schedule a minimum of 20 minutes a day to let your worries go.

Cancer Research UK scientists have discovered for the first time that stem cells could be the root cause of bowel cancer, according to a study published in Nature* today (Wednesday).
Scientists at Cancer Research UK's Beatson Institute for Cancer Research in Glasgow, Cardiff University and the Hubrecht Institute in the Netherlands – isolated stem cells in the bowels of mice and 'knocked out' a gene called APC from them. These damaged stem cells then rapidly started to multiply out of control and to form tumours.
Bowel cancer** is the third most common cancer in the UK affecting more than 36,500 people each year. This research could pave the way for new treatments to target damaged stem cells and quench their ‘ignition’ of the disease.
A stem cell is one that, when it divides, produces two 'daughter' cells. One remains a stem cell, while the other multiplies into the sorts of cells required by its organ to keep it functioning. Previously scientists could not be sure if the cancer causing faults occurred directly to stem cells, or whether ‘daughter’ cells were the route cause of the tumour. This study provides extremely strong evidence to suggest that most bowel cancers start from stem cells.
Study author Dr Owen Sansom, from Cancer Research UK's Beatson Institute, said: "When we studied the effect of blocking the APC gene in the 'parents' – or stem cells – the results were striking and the cells started to transform within days. It was clear the 'ignition point' for the disease was to be found in the stem cells. Using the same experiment, the daughter cells also developed into tumours, but not nearly as often as the stem cells changed. We are now looking to understand how we can use these results to seek out and destroy stem cells that are lacking the APC gene."
Lead author Professor Hans Clevers, from the Hubrecht Institute said: "We are very excited by these findings but we need to establish whether the stem cells behave the same way in human cancers as they do in mice – and this will form the basis of the next stage of our research. We only looked at the APC gene to understand its onset of bowel cancer – it’s likely that other genes also play a role in the progression of the disease."
Dr Lesley Walker, Cancer Research UK's director of cancer information said: "As in most cancers, the cell that the cancer originates from has remained elusive in bowel cancer. So this work is a big leap forward in our understanding of the origins of the disease.
"Bowel cancer is one of the most common forms of cancer so anything that adds to our understanding of the disease is very important work."

New research shows just how powerful the phytochemicals in green tea are turning out to be: they are now known to prevent breast cancer, pancreatic cancer, colon cancer, lung cancer and other forms of cancer.
In fact, if green tea were a prescription drug, it would be called a "miracle cancer cure" drug, no doubt. (And it would be sold for $200 a pill, if not more.) But it's not a drug, and it's available to you right now for mere pennies. Green tea is simply one of the most powerful medicinal herbs known. It is especially useful for preventing cancer, and the research keeps on coming.
Every person suffering from cancer (or at risk of being diagnosed with cancer) should be taking green tea nutritional supplements. It has zero negative side effects, and yet delivers powerful anti-cancer compounds

A study published in the Jan. 17 issue of the Journal of the National Cancer Institute suggests that people can protect themselves from a type of polyp that leads to cancer -- recurrent colorectal adenomas -- for up to five years after discontinuing a daily calcium supplement regiment maintained for four years.
A previous study had shown a link between daily calcium supplementation and reduced colorectal adenoma risk, and the recent follow-up study showed that the supplements continue to offer protection after patients discontinue use.
Data from 587 patients who previously had at least one colonoscopy was analyzed for seven years after the conclusion of the previous study. At the five-year-mark, the former calcium users showed a 31.5 percent rate of adenoma formation, while the group who never used calcium supplements showed 43.2 percent growth, but no apparent effect on either group was noted after that time. The study also showed that the prior use of calcium supplements reduced advanced adenoma risk, but not in a way that was statistically significant.
In an interview with Reuters, study co-author Dr. John A. Baron of Dartmouth Medical School in Lebanon, New Hampshire, said he would like to see future researchers duplicate the results of his study, but noted it was too early to say calcium supplements were a viable way to prevent colorectal cancer. He added that the study turned up evidence that prostate cancer risk might be increased by calcium supplementation.
"I would urge consumers to supplement only with high-grade calcium sources, and avoid products like Tums which actually reduce stomach acid, interfering with the assimilation of minerals like calcium," said Mike Adams, author of "The 7 Laws of Nutrition" and a consumer health advocate. Adams said that calcium carbonate is a poor source of calcium, and that calcium citrate is better. The best sources, he said, include things like calcium malate, and he recommended consumers visit WellnessResources.com for "very high-grade calcium."
"The best way to take calcium is with acidic natural foods such as citrus or strawberries," he said. "A little vinegar, taken with calcium supplements, can also boost absorption and assimilation."

A compound found in blueberries shows promise of preventing colon cancer, according to a new study. Scientists at Rutgers University and the U.S. Department of Agriculture conducted a joint study on animals, and found that the compound -- called pterostilbene -- lessened pre-cancerous lesions and inhibited genes involved in inflammation. Researchers presented the study at the American Chemical Society's annual meeting in March. "This study underscores the need to include more berries in the diet, especially blueberries," said study leader Bandaru Reddy, Ph.D., a professor in the chemical biology department at Rutgers. Although the blueberry compound won't cure colon cancer, it represents a strategy for preventing the disease naturally, said Reddy, who specializes in studying the relationship between nutrition and colon cancer.The researchers studied 18 rats in which colon cancer had been induced in a manner similar to human colon cancer development. All of the animals were placed on a balanced diet, with half of the animals' diets supplemented with pterostilbene. After eight weeks, the rats fed pterostilbene had 57 percent fewer pre-cancerous colon lesions compared to the control group. The researchers also noted that pterostilbene inhibited certain genes involved in inflammation, considered a colon cancer risk factor. Colon cancer is the second leading cause of cancer death in the U.S. It has been linked to a high intake of saturated fats and calories common in Western diets. Pterostilbene may be able to reverse this process, possibly by lowering lipids, Reddy said. Reddy cited a recent study by co-author Agnes Rimando of the Department of Agriculture. Rimando demonstrated that blueberries, particularly their skins, can lower cholesterol when fed to animals. Some thirty different species of blueberries are native to North America. The berries are rich in anthocyanins, widely recognized for their antioxidant qualities. Blueberries are also a good source of ellagic acid, which blocks metabolic pathways that can lead to cancer

The rates of recurrence or death from colon cancer were nearly 3.5 times higher among patients who ate a typical Western diet than among those who followed it least closely, in a study published in the Journal of the American Medical Association.Researchers collected data on 1,009 people who had undergone surgery and chemotherapy for colon cancer in the two years between April 1999 and May 2001. In all cases, the cancer had metastasized to the lymph nodes but had not spread to other organs. The participants filled out standardized surveys about their dietary preferences and habits during chemotherapy and the six months following. They were then tracked for five years.Of the 1,009 patients who began the study, 324 experienced cancer recurrence during those five years, and 223 of those died. Only 28 of the people who did not experienced recurrence died in the same period.The dietary habits of the cancer patients fell into two basic patterns: The "Western" diet was characterized by the consumption of large amounts of red and processed meats, refined grains and sugars; the "prudent" diet was characterized by consumption of large amounts of fruits, vegetables and relatively higher amounts of poultry and fish relative to red meat.The researchers found that cancer recurrence and death were almost 3.5 times more common among people who adhered most closely to the Western diet than among those who ate the lowest amounts of red and processed meats, refined grains and sugars."Doctors who treat colon cancer patients need to have the conversation about diet," said researcher Jeffrey Meyerhardt. "From my own experience I know that patients ask about this a lot. They want to know what they should be eating and whether they should be exercising."The researchers warned that the study only demonstrates a correlation, and not causality between diet and colon cancer. According to Michael Thun, a spokesperson for the American Cancer Society, however, there are already many other health reasons for eating higher amounts of fruits and vegetables and avoiding the foods associated with the "Western" diet.But consumer health advocate Mike Adams has no doubt about the causes of colorectal cancer. "There's no question that eating dead, processed and chemically-treated foods promotes the development of colon cancer," he said. "Preventing colon cancer is as simple as adopting a diet primarily based on raw plants and living foods. Colon cancer simply disappears, and cancer risk throughout the body plummets on a raw foods diet

Fish Oil Protects Against Colon Cancer

Higher consumption of fish oil may lead to a significant reduction in the risk of colorectal cancer, according to a meta-analysis conducted by researchers from Wageningen University in the Netherlands and published in the American Journal of Epidemiology.In a review of 14 prior studies examining the connection between fish consumption and rates of colorectal cancer, the researchers determined that those with the highest consumption of fish oil had a 12 percent lower risk of contracting colorectal cancer than those with the lowest consumption. Every extra 100 grams (10 ounces, or three-quarters of a serving) of fish consumed each week reduced the cancer risk by 3 percent.Women appeared to derive a greater benefit from fish oil than men did, but the researchers said that the studies did not allow them to draw any firm conclusions about a sex difference.According to the World Health Organization, approximately 655,000 people die from colorectal cancer each year.Fish oil is high in omega-3 fatty acids, which are becoming more popular as research suggests that such fats provide a number of health benefits, such as reducing cancer risk, protecting against cardiovascular disease and improving cognitive function. The study authors noted that a recent study published in the journal Carcinogenesis found that supplementation with omega-3s led to a reduction in colorectal inflammation that could be associated with up to a 15 percent reduction in tumor formation.Omega-3 fatty acids primarily occur in fish, which acquire them from algae. Other dietary sources include flaxseeds and certain other oilseeds, and a number of companies have begun synthesizing omega-3s from other sources in order to supplement foods with them.The European market in omega-3s was estimated at approximately €160 million ($230 million) in 2004. It is expected to grow by approximately 8 percent yearly until at least 2010.

Colon Cancer: Experts Debunk the Myths


12 myths about colon cancerU-M experts debunk fears, misconceptions about this diseaseANN ARBOR, Mich-Colon cancer is the second leading cause of cancer death in the United States, and the No. 1 cause of cancer death among non-smokers. More than 150,000 Americans will be diagnosed with colon cancer this year, and 52,000 will die from the disease. It doesn't have to be that way."Most colorectal cancers are predictable by early diagnosis and screening. If colonoscopy can identify a problem early, we could completely prevent colorectal cancer," says D. Kim Turgeon, M.D., clinical associate professor of gastroenterology at the University of Michigan Medical School.In fact, colorectal cancer screening prevents more deaths due to early detection than breast or prostate cancer screening. Here, experts from the University of Michigan Comprehensive Cancer Center address some of the common myths and misconceptions about colorectal cancer.Myth 1: Colon cancer is a white man's disease. Truth: Colon cancer affects both men and women equally, and it affects people of all races. In 2007, the American Cancer Society estimates, 55,290 men and 57,050 women will be diagnosed with colon cancer. About equal numbers will die from the disease: 52,000 Americans altogether. The No. 1 risk factor for colon cancer is age.Myth 2: I don't have any symptoms, so I must not have colon cancer. Truth: "One of the most common misconceptions is that symptoms will be evident if a person has colorectal cancer. In fact, the most common symptom is no symptoms at all," says Emina Huang, M.D., assistant professor of surgery at the U-M Medical School. More than half of people diagnosed with colon cancer have no symptoms. Symptoms such as a change in stool, rectal bleeding, abdominal pain and unexplained weight loss can all signal colon cancer. But once these symptoms begin to develop, it may be a sign of more advanced disease. Half of people diagnosed after symptoms develop will die from colon cancer. Myth 3: Colonoscopy is difficult to prepare for.Truth: Preparing for a colonoscopy involves cleaning the colon with the help of prescription and over-the-counter medications. Typically these are liquid drinks that must be consumed a day or two before the procedure. "People shouldn*t be afraid of it because they don't want to drink the laxative. There are many more options so you can find something that is tolerable," Turgeon says. Ask your doctor or pharmacist about your options.Myth 4: Colonoscopy is unpleasant and uncomfortable.Truth: It's not as bad as you think. Most people agree the prep is the worst part (see Myth 3). During the actual procedure, patients are sedated to eliminate discomfort. The procedure itself takes 15-30 minutes and you can resume normal activities the next day.Myth 5: I saw Katie Couric get a colonoscopy on the Today Show, so I should get one too.Truth: Colonoscopy screening is recommended for men and women beginning at age 50, unless other risk factors exist. If you're 50 or older, talk to your doctor about screening. If you are younger than 50 but have other risk factors * such as family history, obesity, smoking, ulcerative colitis or Crohn's disease * talk to your doctor about your screening needs. But remember, age is the most significant risk factor for colon cancer.Myth 6: Colonoscopy is the only way to screen for colon cancer.Truth: There are several screening options for colorectal cancer, including flexible sigmoidoscopy, fecal occult blood test and double-contrast barium enema. But colonoscopy is considered the gold standard. It detects more cancers, examines the entire colon, and can be used for screening, diagnosis and removing polyps in one visit.Myth 7: A polyp means I have cancer.Truth: Polyps are benign growths that, if left unchecked, have the potential to develop into cancer. Polyps can be easily removed during colonoscopy. Not all polyps are pre-cancerous.Myth 8: Colonoscopy is just a screening technique. Truth: Colonoscopy is an all-in-one tool. It can find and remove polyps and small cancers all during one procedure. If your colonoscopy reveals a polyp, your doctor will remove it immediately. By removing the polyp at this stage, it prevents it from becoming cancerous. If colonoscopy reveals cancerous lesions, further treatments may be necessary.Myth 9: If I have colon cancer, it means I am dying.Truth: When colon cancer is caught early, it has a 95 percent survival rate. That's why screening is so important. Once colon cancer has spread to the liver, it's usually deadly, with only a 9 percent survival rate. But even then, treatments are improving. Radiation oncologists at U-Mhave developed a method to shrink tumors that spread to the liver, in some cases allowing them to be removed with surgery. This has led to higher survival rates even in the most advanced cases.Myth 10: Surgery will be disfiguring and recovery painful.Truth: New surgical advances allow for minimally invasive procedures that leave only a small scar. Patients undergoing laparoscopic surgery may have an easier recovery than patients who have open surgery. Some evidence suggests cancer control is better with a minimally invasiveapproach. Myth 11: If I have colon surgery, I'll need a colostomy bag.Truth: A colostomy, in which surgeons create an artificial, external method to collect excrement, is rarely done anymore. Surgical techniques have improved so that the cancer can be effectively removed while sparing the rectum. In the past, cancers within 4 inches of the anus routinely required removing the anus for effective surgical control. Now, 80 percent of these cancers may be effectively removed whilesparing the anus.Myth 12: Few research advances focus on colon cancer.Truth: Much exciting research is occurring in colon cancer. At U-M, research has focused on improving radiation techniques, including using radiation to shrink tumors that have spread to the liver. Researchers are also working with colon cancer stem cells, the small number of cellswithin a tumor that fuel its growth. It's believed that identifying the cancer stem cells will allow more effective drugs to be developed. Other research is looking at multiple genes involved in colon cancer and at improving screening techniques so more cancers can be detected early.This includes searching for markers in blood, stool or urine that might provide an easier screening tool to early signs of colon cancer. In the area of prevention, researchers are looking at the effects of curcumin (found in curry), resveratrol (found in red wine), ginger and the Mediterranean diet on the growth and development of colon cancer.

Colon Cancer: Research Investigates the Role of Combined Surgery for Colon and Liver Involvement


WASHINGTON, D.C. – A single surgery to remove cancer from both the colon and the liver to which it has spread may be better in some cases than the current standard treatment of two separate surgeries with chemotherapy in between, according to a study led by Duke University Medical Center researchers. Simultaneous surgeries on the colon and liver may reduce the length of a patient's stay in the hospital and potentially lessen the risk of surgical complications without compromising long-term survival, according to the study. "In about a third of patients who are newly diagnosed with colorectal cancer, the cancer has already spread to the liver," said Bryan Clary, M.D., a surgical oncologist at Duke and senior investigator on the study. "The standard approach for these patients has been to remove the colorectal cancer and give them chemotherapy afterwards, waiting to remove liver tumors later if patients do not appear to be developing disease elsewhere in the body. These findings suggest there might be an alternative that is as safe and may even lead to better outcomes." Colorectal cancer is the third most common cancer in both men and women in the United States, and it is the second-leading cause of cancer-related deaths in this country. The researchers presented their findings on Saturday, March 17, in a plenary session at the annual meeting of the Society of Surgical Oncology in Washington, D.C. The study was funded by the National Institutes of Health and Duke's Department of Surgery. The researchers looked at outcomes for 610 patients who had undergone either simultaneous or separate surgeries for removal of colorectal cancer from the colon or rectum and from the liver, where it had spread. The patients were treated at three academic medical centers -- Duke, the Sidney Kimmel Comprehensive Cancer Center at Johns Hopkins University and the University of Texas M.D. Anderson Cancer Center -- between 1985 and 2006. "We looked at factors including surgical complications and survival data among the groups and found that in certain patient groups, simultaneous surgery was as safe as separate surgeries, could shorten the length of hospital stay and might lead to fewer surgery-related complications," said Srinevas Reddy, M.D., a general surgery resident at Duke and the study's lead author. Chemotherapy is used in addition to cancer surgery to kill cancer cells that may reside undetected in other parts of the body. Patients having separate surgeries commonly receive chemotherapy both after their initial colon surgery and then again after their liver surgery, Clary said. But the powerful drugs used in chemotherapy can have a toxic effect on other organs, including the liver, that may increase the risk of liver surgery, he said. The researchers also discovered that chemotherapy administered after surgical removal of cancerous liver segments favorably affected survival rates, whether or not that surgery was done alone or in conjunction with colorectal surgery. Chemotherapy administered before liver surgery showed no benefits, Clary said. The researchers found that simultaneous surgery was only as safe as standard treatment among patients who required a minimal amount of liver to be removed. But for those whose cancer was more extensive requiring larger amounts of liver to be removed, separate surgeries remain the better treatment choice. "For patients who require a great deal of liver to be removed, the complication risks associated with such extensive surgery outweigh the benefits of doing it all at once," Clary said. About half of patients with colorectal and liver tumors could be eligible for the simultaneous surgery, which could translate to about 25,000 patients per year, he said. "This study is important because it shows that patients with liver metastases at the time of their original colorectal cancer diagnosis might benefit from evaluation at a multidisciplinary center that includes not only medical oncologists and surgical oncologists skilled in colorectal surgery, but also surgeons capable of performing liver surgery," Clary said. Other Duke researchers involved in this study include Andrew Barbas, Kirk Ludwig, Michael Morse and Christopher Mantyh. Timothy Pawlik, Ana Gleisner, Lia Assumpcao and Michael Choti of Johns Hopkins and Dario Ribero, Daria Zorzi, Eddie Abdalla and Jean-Nicolas Vauthey of M.D. Anderson also participated in the research.