Sorry to hear your news
You previously indicated interest in diet as a treatment adjunct.
Omega threes and sixes were one of the subjects discussed and you gave some indication of your diet.
You mentioned ground almonds as a paste on bread etc. I am not sure if you are aware nuts generally are high to very high in omega sixes. You aslo did not specify the oil you used in bread. Non virgin refined olive oil 50% of fats can be omega six.
http://www.nutritiondata.com/facts-B00001-01c20np.html
There is a book called "Smart Fats" by M Schmidt which looks generally at the brain and fat intake particularly omega three and six - one of the trials it quotes suggests that tumours compared with normal tissue are high in sixes and low in threes.
It is reported in mice that if the body is short of omega threes it substitutes similar omega sixes 22:5 n6 into the brain membranes. It is reported that these in some respects do not appear to be as effective as DHA which I presume they are replacing.
Carlson is a high DHA EPA Icelandic fish oil.
I am afraid there are no easy answers, - and it is enormously complex - as the trials have not been done, but you might want to do some further reading and discuss it with your advisors as part of a possible add on strategy for potential risk reduction.
http://www.ncbi.nlm.nih.gov/entrez/q...ition+of+human
ABSTRACT
1: Lipids. 1996 Dec;31(12):1283-8. Related Articles, Links
The fatty acid composition of human gliomas differs from that found in nonmalignant brain tissue.
Martin DD, Robbins ME, Spector AA, Wen BC, Hussey DH.
Department of Radiology, University of Iowa Hospitals and Clinics, Iowa City 52242, USA.
To compare the fatty acid composition of tumor tissue from glioma patients with that of normal brain tissue, tissue samples were obtained from 13 glioma patients and from 3 nonmalignant patients. Following lipid extraction, total fatty acid composition was measured using gas-liquid chromatography. samples were further separated into phospholipids and neutral lipids. Representative samples were then separated into phospholipid classes by thin-layer chromatography and the fatty acid composition assayed. Levels of the polyunsaturated fatty acid (PUFA) docosahexaenoic acid (DHA), were significantly reduced (P = 0.029) in the glioma samples compared with normal brain samples; mean values were 4.8 +/- 2.9% and 9.2 +/- 1.0%, respectively. This reduction in glioma DHA content was also observed in terms of phospholipids (4.6 +/- 2.1% vs. 9.6 +/- 0.8%, P = 0.002). The phosphatidylserine and phosphatidylethanolamine phospholipid classes were reduced in the glioma samples. Differences were also noted in the n-6 PUFA content between glioma and normal brain samples. The glioma content of the n-6 PUFA linoleic acid was significantly greater (P < 0.05) than that observed in the control samples in terms of total lipids. Thus, the fatty acid composition of human gliomas differs from that found in nonmalignant brain tissue.
PMID: 8972462 [PubMed - indexed for MEDLINE]