Eating healthy is one of the best things you can do for cancer prevention, according to a dietitian. © Anastasiia Krivenok/Getty Images

More young people are being diagnosed with cancer.

3 lifestyle changes could reduce your risk, according to a cancer dietitian.

Story by skenny@businessinsider.com (Serafina Kenny)

Rates of cancer in younger adults are rising.
A dietitian specializing in cancer treatment shared tips to reduce the risk of cancer.
Her advice included eating a plant-based diet and not eating a lot of ultra-processed food.

I’m a cancer dietician and these are 10 things I don’t ever eat or drink (msn.com)

A dietitian specializing in cancer prevention told Business Insider that simple lifestyle changes can be powerful when it comes to reducing the risk of developing cancer.

The rates of younger adults being diagnosed with cancer have been rising since the ’90s, according to the American Cancer Society, with colorectal, breast, and stomach cancers a particular concern. One in three people will develop some form of the disease in their lifetime, according to the US Centers for Disease Control and Prevention.

But certain lifestyle choices can help to prevent cancer, Tejal Parekh, a registered and licensed dietitian who specializes in helping mesothelioma patients reduce cancer symptoms through diet at Asbestos.com, told Business Insider.

Eat a plant-based diet

Individual herbs and foods — such as apples, cherries, walnuts, lentils, blueberries, green tea, tomatoes, soy, and grapefruit — are thought to help prevent cancer because they contain certain phytochemicals, antioxidants, and fiber, Parekh said.

Phytochemicals and antioxidants are thought to play a role in preventing cancer from developing by repairing DNA damage, while fiber helps with maintaining a healthy weight.

“But experts agree it is overall diet and teamwork from a combination of plant foods that seems to offer the strongest cancer protection,” she said. Parekh recommends filling at least two-thirds of your plate with plants at each meal. That includes fruits, vegetables, whole grains (such as barley and quinoa), herbs and spices, beans, and legumes.

Adding different herbs and spices is an easy way to increase the number of plants on your plate, as can trying out recipes from vegetarian cookbooks, Parekh said. Or try adding dark, leafy greens such as spinach and romaine lettuce to salads in addition to the usual iceberg lettuce.

Adding dark leafy greens to your salad can help diversify your diet. fca foto digital/Getty Images © fca photodigital/Getty Images

Limit processed foods, red meat, alcohol, and salt

Parekh recommended eating as few ultra-processed foods — such as sodas and sweetened breakfast cereals — as possible. UPFs, which tend to be made from chemically modified ingredients using industrial methods, have been linked with many other health issues, such as cancer, as well as early death, heart disease, obesity, and type 2 diabetes.

One 2023 study suggested that the more UPFs someone eats, the higher their chances of dying of cancer. Parekh it’s also best to avoid red meat, which the International Agency for Research on Cancer classifies as “probably carcinogenic,” meaning that based on current research, it could be linked to an increased risk of developing the disease.

Cutting down on salt is also wise, Parekh said. Research suggests that diets high in salt are linked to an increased risk of stomach cancer.

If you have to drink, women and men should limit that to one or two servings per day, respectively, she said. This is the amount that the CDC considers moderate, where one drink is equal to five ounces of wine, 12 ounces of beer, or one shot.

The World Health Organization states that no level of alcohol consumption is safe for our health.

Exercise regularly and maintain a healthy weight

Being physically active for at least 30 minutes daily can help prevent cancer, Parekh said. Exercising has a huge range of health benefits, and according to the National Cancer Institute, it improves the functioning of the immune system and reduces inflammation.

Exercise also helps with maintaining a healthy weight — according to the NCI, people with higher levels of body fat are more likely to develop several cancers, although researchers aren’t sure why. If you enjoyed this story, be sure to follow Business Insider on Microsoft Start.

If 30 minutes a day sounds like a lot, one study found that even doing 4.5 minutes a day of vigorous activity during your day-to-day activities could help reduce the chances of developing certain cancers by 32%.

Food allergens and cancer – Search (bing.com)

There is conflicting information available on the impact that food intolerances or allergies have on your risk of cancer 1 2. Some research has shown an inverse relationship between allergies and cancer, meaning allergies actually inhibit cancer growth rates, while other studies have shown the exact opposite of this 1. Several other diseases share symptoms with food allergies, including ulcers and digestive system cancers 3.

1 Allergies and Cancer: A Connection? | Achoo! Bl… achooallergy.com

2 The Relationship Between Allergens, Foo… mhe.ltd

3 Food Allergy and Food Intolerance – Causes, Sy… webmd.com

Navigating food allergies while dealing with cancer can be quite challenging. Here are some key points to consider:

Nutritional Challenges: Cancer treatments often cause side effects like nausea and vomiting, making it difficult to maintain proper nutrition. For those with food allergies, this challenge is even greater as they must avoid certain foods while ensuring they get enough nutrients 1.
Dietary Recommendations: It’s crucial to find safe and nutritious alternatives. Protein shakes and smoothies can be beneficial, especially if they are free from common allergens like gluten, wheat, eggs, and nuts. Making homemade shakes allows for control over ingredients, ensuring they are safe for consumption 1.
Research on Food and Cancer: Studies have shown that certain dietary choices can impact cancer risk and treatment outcomes. For example, high-fiber diets have been linked to better survival rates in melanoma patients undergoing immunotherapy 2. Conversely, sugary drinks have been associated with an increased risk of colorectal cancer 2.
Food Safety: People with cancer often have compromised immune systems, so it’s important to avoid foods that carry a risk of foodborne illnesses, such as raw fish, soft-cooked eggs, unpasteurized dairy products, and unwashed fruits and vegetables 3.
Allergies and Cancer Risk: Interestingly, some research suggests that having certain allergies might be associated with a lower risk of developing certain types of cancer, such as breast and skin cancers 4.

If you have specific dietary restrictions or concerns, consulting with a dietitian who specializes in oncology can provide personalized guidance. How are you managing your diet currently?

Learn more 1mdanderson.org 2mdanderson.org

3hopkinsmedicine.org 4healthland.time.com 5mhe.ltd

Common Food Allergies

by Kristi Winkels, RDN, LD

Food Sensitivity Testing Does it Work?

What is the IgG Reaction – Saskatoon (truepotentialhealth.com)

In the US, the most common food allergies are dairy, eggs, soy, peanuts, tree nuts, wheat, sesame, fish, and shellfish. In this post, we’ll take a look at the most common allergens, why they’re important when it comes to food labels, and tips for managing them.Jump to:

What Are Food Allergies?
Top 9 common food allergens
Other food allergies
Navigating Food Labels
According to Food Allergy Research and education (FARE), an estimated 32 million people in the US have food allergies. This includes about 1 in 10 adults and 1 in 12 children. Food allergy symptoms can range from mild (hives or tingling in the mouth) to anaphylaxis which is life-threatening. But the impact of food allergies goes far beyond dealing with these symptoms. Cooking with food allergies

To avoid symptoms, people with food allergies have to strictly avoid the foods that they’re allergic to. This brings up challenges every single day. From grocery shopping and preparing food to dining out and traveling. Anywhere there is food is a potential pitfall for people with food allergies.

In this post, we’ll focus on the most common food allergens in the United States. We will also take a look at common allergens in other countries around the world.

What Are Food Allergies?

A food allergy occurs when the immune system overreacts to a certain protein in a food (an allergen). Allergic reactions usually happen within minutes to up to a couple of hours. It’s important to know that even a tiny amount of food can cause an allergic reaction.

Some immune system responses can cause delayed reactions.

Following are two of these conditions.

Food protein Induced Enterocolitis Syndrome (FPIES)

FPIES is a type of food allergy that causes more of a delayed reaction but can still be life-threatening. A person with FPIES who is exposed to a food allergen can experience vomiting and diarrhea which can lead to severe dehydration and even shock.

Eosinophilic Esophagitis (EoE)

Another allergic condition that causes a more delayed reaction is Eosinophilic Esophagitis (EoE). In EoE, there is a buildup of cells called eosinophils in the lining of the esophagus. These can cause inflammation and make it difficult for food to pass through it. This can lead to symptoms like trouble swallowing, chest pain, and feeling like food gets stuck.

It is crucial for individuals with these conditions to strictly avoid even trace amounts of the allergen that triggers the reaction.

Food allergies vs food intolerances

When it comes to adverse reactions to certain foods, it is important to understand the difference between food allergies and food intolerances.

Food allergies occur when the immune system overreacts to proteins in foods, causing symptoms like hives and even life-threatening reactions. The only treatment is to avoid trigger foods. Even a tiny amount of an allergen can lead to a serious reaction.

Food intolerances, on the other hand, involve trouble digesting certain foods, leading to symptoms like bloating, gas, and diarrhea. Intolerances are not an immune system response and are not life-threatening like allergies can be.

Unlike food allergies, people with food intolerances can sometimes eat small amounts of the food they don’t tolerate without having symptoms. It’s important to see a health professional to diagnose these conditions and create a treatment plan for you.

Top 9 common food allergens

Even though a person can be allergic to any food, there are nine allergens that are the most common in the U.S. About 90% of food allergies are to these “Top 9” allergens. To read more about each of the top 9 allergens including label reading tips and substitutes to use in cooking, baking, and more, check out the following posts about each allergen:

Dairy allergy Egg allergy Soy allergy Wheat allergy

Peanut allergy Tree nut allergy Fish allergy Shellfish allergy

Sesame allergy

Other food allergies: Barley, cranberry, eggs, hemp seed, black and white pepper, tomato, yeast.

Common allergens throughout the world vary by region. You can see all of the common allergens for each region on this interesting chart from the University of Nebraska-Lincoln. For example, in Canada, the most common allergens are known as “priority allergens” and include:

Eggs
Milk
Mustard
Peanuts
Crustacean and molluscan shellfish
Fish
Sesame seeds
Soy
Sulfites
Tree Nuts (almonds, Brazil nuts, cashews, hazelnuts, macadamia nuts, pecans, pine nuts, pistachios and walnuts)
Wheat and triticale

The European Union recognizes 14 common allergens including:

Milk
Eggs
Soy
Wheat
Peanuts
Tree nuts
Fish
Crustacean shellfish
Sesame
Celery/celeriac
Mustard
Lupin
Mollusks
Sulfur dioxide

The European Food Safety Authority (EFSA) and the European Commission

enforce the food label laws for these allergens.

Corn Allergy

Corn allergy is not a common food allergy, so, unfortunately, there isn’t a lot of helpful information available to manage it. The tricky part about managing an allergy to corn is that it is used in foods and products and it’s not always clear what ingredients are derived from corn when reading food labels.

Read more in this post about corn allergy.

Navigating Food Labels

Knowing how to read food labels is one of the most important skills for managing food allergies. In this section, we will explore allergen labeling laws in the United States and tips for reading food labels to enable you to make safer and more informed choices in managing your food allergies.

Food allergen labeling laws

The Food Allergen Labeling Consumer Protection Act of 2004 (FALCPA) requires foods regulated by the U.S. Food and Drug Administration to clearly state if a product contains any of the most common allergens. This includes flavorings, colorings, and other additives.

Food companies can do this in a couple of ways. First, the label can include the allergen within the ingredient list like this:

Ingredients: Enriched flour (wheat flour, malted barley, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, partially hydrogenated soybean oil, and/or cottonseed oil, high fructose corn syrup, whey (milk), eggs, vanilla, natural and artificial flavoring) salt, leavening (sodium acid pyrophosphate, monocalcium phosphate), lecithin (soy), mono-and diglycerides (emulsifier).

The other way is to list the allergens at the end of the ingredient list like this:

Contains Wheat, Milk, Egg, and Soy

Ingredient lists should list specific types of tree nuts (i.e. almonds, cashews, etc.), fish (i.e. flounder, cod, etc.), and crustacean shellfish (i.e. shrimp, crab, etc.) These labeling requirements apply to packaged foods, including conventional foods, dietary supplements, infant formula, and medical foods.

Some Foods Are Exempt from FALCPA including:

Raw agricultural commodities (such as fresh fruits and vegetables)
Highly refined oils derived from the top food allergens
Any ingredient derived from highly refined oil

Note that expeller-pressed and cold-pressed oils are not exempt as they could still contain allergen proteins. Food companies can request an exemption from FALCPA if they prove that the ingredient in question does not contain large enough proteins that can cause a reaction. The FDA makes these public on their website.

Food labeling for cross-contact

Cross-contact can happen at any stage of a food’s life cycle, from production to preparation, cooking, serving, and even during packing and storage. Any time two foods can possibly come into contact with each other, cross-contact can happen.

Precautionary allergy labeling (PAL), also known as “advisory statements”, warns you about potential cross-contact in manufacturing. These statements are not required by law and are written in different ways on labels. Some examples include:

“May contain traces of (allergen)”
“Made in a facility that also processes (allergen)”.
“Made in a facility that uses (allergen)”
“Made on shared equipment with (allergen)”
“Not suitable for people with a (allergen) allergy”

It’s important to know that different wording of PAL does not mean there is a higher or lower risk of cross-contact. They all mean the same thing. Read more about cross-contact and how to prevent it in this post.

Read Labels Every Time!

It might seem like a lot of trouble to read food labels every single time but it is so important! Here’s why: Ingredients can change without warning. Don’t assume that because you buy a product every week that it’s going to be safe forever.

Ingredients and manufacturing practices can be different from region to region. In other words, if I buy a product in Minnesota it may be produced in a facility that is free from our allergens. But if I buy the same product in California, it may be produced in a different plant where there is potential cross-contact.

Packaging of “safe” and “unsafe” foods is often very similar. I learned this the hard way when I mistakenly bought a low carb tortilla instead of a gluten-free one. The package looked almost identical! Reading the label takes a minute and can prevent spending time dealing with a reaction in the long run.

Again, I know reading food labels every time is tedious but I can’t say enough how important it is! If you’re a parent of a child with food allergies, encourage them to read food labels, too.

Cooking with food allergies

As outlined above, one of the most important aspects of managing food allergies is avoiding the allergens. And this is done through careful label reading and being aware of places where crosscontact can occur.

But avoiding allergens is just one part of living well with food allergies. Being able to prepare nutritious foods that you enjoy is equally important!

If you’re just starting out you’ll want to check out the following resources: The allergy free foods post links you to substitute ideas for each of the most common allergens. With substitute ideas, you can begin to alter your favorite recipes to be “allergy free”!

If you’d rather not have to experiment but prefer to make tried and true recipes, then be sure to check out the recipe index. There you’ll find recipes free from the top 9 allergens. Finally, check out my tips for meal planning with food allergies so you can save time, money, and stress!

A Conversation with Stefano Luccioli, M.D. – Search (bing.com)

Dr. Stefano Luccioli is a well-regarded allergist and immunologist based in Washington, D.C. He is affiliated with MedStar Georgetown University Hospital and has over 20 years of experience in his field 1 2. Dr. Luccioli specializes in treating various allergies and immune system disorders, including food allergies, asthma, and eczema 2.

In a recent conversation, Dr. Luccioli discussed the complexities of food allergies and the importance of proper labeling to protect consumers. He emphasized the need for vigilance among those with food allergies, as even small amounts of allergens can cause severe reactions 3. Dr. Luccioli’s work at the FDA’s Center for Food Safety and Applied Nutrition focuses on identifying and controlling allergen hazards in the food supply to improve the quality of life for allergic consumers 3.

Dr. Stefano Luccioli’s research primarily focuses on food allergies and the safety of the food supply. At the FDA’s Center for Food Safety and Applied Nutrition, he works on identifying and mitigating allergen hazards in foods. His efforts aim to improve labeling practices and ensure that food products are safe for individuals with allergies.

One of his notable research areas includes studying the prevalence and impact of food allergens in various food products. He also investigates the effectiveness of different allergen detection methods and the development of new technologies to enhance food safety. Dr. Luccioli’s work is crucial in shaping policies and regulations that protect consumers from allergen exposure.

Is there something specific you would like to know about Dr. Luccioli or his work?

Learn more: 1.medstarhealth.org 2health.usnews.com 3fda.gov 4bing.com

5bing.com 6bing.com 7healthgrades.com 8sharecare.com 9bing.com

Would you like to know more about a specific aspect of his research or any recent findings?

There have been several exciting breakthroughs in allergy research recently:

Omalizumab for Food Allergies: A study led by Stanford Medicine found that the drug omalizumab, originally used for allergic asthma and chronic hives, can protect children from severe allergic reactions to foods. This drug binds to and inactivates the antibodies that cause allergic reactions, providing a layer of protection against accidental exposures 1.
Peanut Patch for Toddlers: Researchers at Northwestern University developed a “peanut patch” that can desensitize toddlers to peanut protein. This patch, worn daily, helps reduce the severity of allergic reactions due to accidental exposure 2.
New Memory B Cells: Scientists at McMaster University discovered a new type of memory B cell that remembers allergies. This discovery could lead to new treatments targeting these cells to better manage or even prevent allergic reactions 3.
Gene Immunotherapy: Innovative approaches like chimeric antigen receptor (CAR) cell therapy and gene immunotherapy using adeno-associated virus (AAV) vectors are showing promise. These methods aim to induce true immunologic tolerance and reduce allergen-specific antibodies 4.

These advancements are paving the way for more effective treatments and better management of allergies.

Is there a specific breakthrough you’d like to learn more about?

Learn more: 9 Foods That May Help Reduce Your Risk of Cancer (msn.com)

1med.stanford.edu 2news.feinberg.northwestern.edu 3sciencedaily.com 4news-medical.net 5healthsci.mcmaster.ca— See Less

A Conversation with Stefano Luccioli, M.D. – Search (bing.com)

For a recent CSHL Cancer Center study, Adjunct Professor Mikala Egeblad (now a Bloomberg Distinguished Professor with Johns Hopkins University) and postdoc Xue-Yan He (now Assistant Professor of Cell Biology & Physiology at Washington University School of Medicine in St. Louis) teamed with CSHL Professor Linda Van Aelst. Above: lung cancer metastasis in a mouse that underwent experiments designed to simulate the stress that cancer patients experience. Credit: Egeblad lab/Cold Spring Harbor Laboratory© Provided by Medical Xpress

How chronic stress spreads cancer

Story by Science X staff

• 5mo • 2 min read

Stress is inevitable. But too much of it can be terrible for our health. Chronic stress can increase our risk for heart disease and strokes. It may also help cancer spread. How this works has remained a mystery—a challenge for cancer care.

Xue-Yan He, a former postdoc in Cold Spring Harbor Laboratory (CSHL) Adjunct Professor Mikala Egeblad’s lab, says, “Stress is something we cannot really avoid in cancer patients. You can imagine if you are diagnosed, you cannot stop thinking about the disease or insurance or family. So it is very important to understand how stress works on us.”

Cancer spread faster and more furiously in stressed mice (middle column) than in a control group (left column). By comparison, cancer cells in stressed mice treated with an enzyme called DNase I (right column) were largely non-proliferating, and the treatment caused a significant reduction in stress-induced metastasis. Credit: Egeblad lab/Cold Spring Harbor Laboratory © Provided by Medical Xpress

CANCER COMPATIBILITY WITH CANCER | Watch (msn.com)

Now, He and Egeblad may have reached a breakthrough in understanding exactly that. The work has been published in Cancer Cell.

Working with CSHL Professor Linda Van Aelst, they discovered that stress causes certain white blood cells called neutrophils to form sticky web-like structures that make body tissues more susceptible to metastasis. The finding could point to new treatment strategies that stop cancer’s spread before it starts.

The team arrived at their discovery by mimicking chronic stress in mice with cancer. They first removed tumors that had been growing in mice’s breasts and spreading cancer cells to their lungs. Next, they exposed the mice to stress. What He observed was shocking.

“She saw this scary increase in metastatic lesions in these animals. It was up to a fourfold increase in metastasis,” Egeblad recalls.

The team found that stress hormones called glucocorticoids acted on the neutrophils. These “stressed” neutrophils formed spider-web-like structures called NETs (neutrophil extracellular traps). NETs form when neutrophils expel DNA. Normally, they can defend us against invading microorganisms. However, in cancer, NETs create a metastasis-friendly environment.

Dr Anil Sharma Dishes Facts And How It Can Aid Patients (The Times of India) – Search (bing.com)

To confirm that stress triggers NET formation, leading to increased metastasis, He performed three tests. First, she removed neutrophils from the mice using antibodies. Next, she injected a NET-destroying drug into the animals. Lastly, she used mice whose neutrophils couldn’t respond to glucocorticoids. Each test achieved similar results. “The stressed mice no longer developed more metastasis,” He says.

Notably, the team found that chronic stress caused NET formation to modify lung tissue even in mice without cancer. “It’s almost preparing your tissue for getting cancer,” Egeblad explains. To Van Aelst, the implication, though startling, is clear. “Reducing stress should be a component of cancer treatment and prevention,” she says.

The team also speculates that future drugs preventing NET formation could benefit patients whose cancer hasn’t yet metastasized. Such new treatments could slow or stop cancer’s spread, offering much-needed relief.

More information: Chronic stress increases metastasis via neutrophil-mediated changes to the microenvironment, Cancer Cell (2024). DOI: 10.1016/j.ccell.2024.01.013. www.cell.com/cancer-cell/fullt … 1535-6108(24)00037-0

This story was originally published on Medical Xpress. Subscribe to our newsletter for the latest sci-tech news updates.

How chronic stress spreads cancer (msn.com)

Provided by Cold Spring Harbor Laboratory

Younger People Getting Cancer