Functional Foods in Cancer

Functional Foods in Cancer

As it is Cancer Awareness week at the end of this month, we would like to introduce you to foods that may have beneficial effects in reducing your cancer risk.

Today, food can be seen as a route to optimal wellness. The American Dietetics Association (ADA) states that all foods are functional at some level as they ensure energy, maintenance, growth and repair within the body. It can then be added that functional foods, by definition, move beyond essential requirements to provide additional health benefits that promote optimal health, nutritional status and reduce disease risks.

All functional foods contain a bio-active component, the part of the food that is actively involved in the reduction of disease risk. These components work in different ways to combat cancer:

·        Antioxidant protection of DNA which may be damaged by free radicals and may increase the risk of cancer.

·         Killing of cancer cells in the body

·         Increasing DNA repair with the help of folic acid

·         Decreasing time for transit of intestinal bulk, avoiding cancer cell formation (fibre)

·         Killing of tumour cells and slowing down the growth of tumour cells

It is important to note that these foods are not just important for those who have or are at risk of getting cancer, but for all individuals as part of a healthy lifestyle

The table below suggests foods that have been studied and shown to aid in possible reduction of the risk of cancer

BIOACTIVE COMPONENT	BENEFITS	FOOD PRODUCT
Insoluble fiber	↓ risk of colon and breast cancer	Wheat bran, Fruit and vegetables.
Catechins	↓ risk of cancer	Green tea
Lycopene	↓ risk of prostate cancer	Tomatoes and tomato products
Cacao polyphenols	Inhibit carcinogen-binding to DNA	Cacao, cacao butter and chocolate
Curcuminoids	Inhibit cancer cells binding to DNA, and helps in DNA repair	Turmeric
Tannic acid	Inhibit carcinogenesis through iron-chelating activities	Plants
Calcium	Decreased risk of cancer;	Milk and milk products
Zoochemicals ; conjugated linoleic acid (CLA)	Decreased body fat and cancer protection properties	Red meat, dairy products
Lignans	Decreased Cancer Risks	Flax oil, rye products, vegetables

References:

1.     Position of the American Dietetic Association: Functional foods. Journal of the American Dietetic Association. 2009 April. 109: 4.

2.      Ferrari CKB. Functional foods, herbs and nutraceuticals: towards biochemical mechanisms of healthy aging. 2004