Cancer Cure Now

There are a number of problems with the fats present in the standard American diet. First of all, the balance between inflammation-producing omega-6 fats and inflammation-suppressing essential omega-3 fats has tilted drastically toward the former.

Secondly, unnatural trans-fats are widely used in deep-frying and in the manufacture of commercial baked goods such as crackers.

Avoid polyunsaturated food oils with a high omega-6 content, such as corn, safflower, sunflower or soybean oil. These oils promote tumor growth in animal tests, 1,2 This may be because of their high content of omega-6 fatty acids, which cause the body to product prostaglandins which stimulate tumor growth.

Also, polyunsaturated fat is prone to oxidation, which generates free radicals. Polyunsaturated fats are so immunosuppressive that one researcher has even used them as immunosuppressive therapy to stop rejection of organ transplants. Saturated fats were not found to have this effect .

6 This is the last thing any cancer patient needs! Avoid corn, safflower, soy and sunflower oils. Avoid all synthetic trans fats in any quantity. These are toxic, altered fats made by processing polyunsaturated oil with hydrogen, changing the chemical structure and creating substances with chemical bonds in positions not found in nature.

They cannot be processed properly by the human body, and they incorporate into cell membranes causing changes in cell function. Trans fats are a major cause of heart disease and place a further burden on the already weakened body of a cancer patient.

It is easy to spot them on a food label : they are listed as "hydrogenated" or "partly hydrogenated." Even a few grams per day create noticeable physiological effects. The use of trans fats has been outlawed in restaurants in New York City. However, across the nation, many restaurants still use them for deep-frying.

Epidemiologist Walter Willett at Harvard University found a correlation with dietary fat consumption and both heart disease and cancer.

In the analysis of the massive Harvard Nurses Study, Willett's research group separated out the trans-fat component from total fat intake, and found higher rates of cancer in those consuming margarine and vegetable shortenings - but not butter, eggs, cheese and meat .3

This link between trans fat consumption and cancer was never published, but was reported at the Baltimore Data Bank Conference in 1992. A recent study found an increased risk of prostate cancer linked to trans-fat consumption.4

In 2000, researchers in Toronto and Vancouver, Canada, reported the results of a study of 263 men with prostate cancer. After adjustment for clinical stage, tumor grade, and other factors, prostate cancer patients who ate the most monounsaturated fat (found in olive and canola oils) survived longest.

Their risk of dying was 70 percent lower, compared to subjects with the lowest intake of monounsaturates. The study also found a slightly higher risk associated with saturated fat intake and animal fat, although this was not large enough to be clinically significant.5

Use monounsaturated oils such as extra-virgin olive oil or canola oil in salads or as dressing for vegetables, and natural saturated oils such as butter and unrefined coconut oils for cooking.  Frying damages oils and is not recommended for cancer patients.

Fish oil supplements, which contain essential omega-3 fats, are highly recommended at the dose of one gram EPA/DHA per day. Eat fatty fish such as sardines or mackerel at least twice a week for a natural source of omega-3 fat. Flaxseed oil can be metabolized by the body into omega 3 fatty acid, but this metabolic process works poorly in many people, so is not recommended as a first choice.

Horrobin and Seely also suggested that animal fat in diet may be a cause of breast cancer. In The Lancet in the March 19, 1977, issue Dr. Eric Newsholme, Department of Biochemistry at the University of Oxford, had a report telling of how greatly immunosuppressive are the polyunsaturated fats. He said that these vegetable fats are greatly immunosuppressive whereas the saturated animal fats are not in the least immunosuppressive.

The vegetable oils and the solid margarines made from them came on the market in large amounts after 1930 as the new and huge oil seed industry was being established. These new fats such as sunflower seed oil and the margarines made from them sold for about half the price of the animal fats, butter and lard and they quickly replaced butter and lard in the diet in the Western World.

Then in 1955 the medical establishment come out saying that these new vegetable fats were good and and the saturated animal fats, butter and lard were bad. What with the low cost of these new vegetable fats and with the medical establishment telling us that they were the good fats, butter and lard were greatly reduced in the diet in favor of the new polyunsaturated vegetable fats,

Newsholme said that the high degree of immunosuppression of these polyunsaturated fats made them ideal for the treatment of autoimmune diseases as well as to immunosuppress renal transplant patients to prevent rejection. He referred to a report in the August 31, 1974 issue of The Lancet by P.R. Urdall et al. of the Royal Victoria Infirmary. It was concluded that sunflower seed oil did work well to cause the immunosuppression needed following a renal transplant.

------------------------------------------------------------------------------------------------------------------------------------------------------------------ (1). Welsch CW Relationship between dietary fat and experimental mammary tumorigenesis: a review and critique Cancer Res 1992;52(suppl 7):2040-8S (2). National Research Council Committee on Diet and Health.  Diet and health: implications for reducing chronic disease risk. Washington, DC: National Academy Press 1989 (3). W C Willett, et al, Consumption of Trans-Fatty Acids in Relation to Risk of Coronary Heart Disease Among Women, Society for Epidemiology Research, June 1992, Annual Meeting, Abstract 249 (4). Chavarro et al., A prospective study of blood trans fatty acid levels and risk of prostate cancer, Proc. Amer. Assoc. Cancer Res., Volume 47, 2006 (5). Kim DJ, Gallagher RP, Hislop TG, et al. Premorbid diet in relation to survival from prostate cancer (Canada). Cancer Causes and Control 2000;11:65-77.