The traditional diet of Greece and cancer.

[R.B.]

If you have questions check the manufacturers web site these trials are general and not specific and buy reputable brands I guess.

These trials below would suggest that as far as mercury etc goes that fish oils are low risk - possibly lower levels than whole fish which is comforting but no reason not to eat the original food source as well.

Little fish in general terms don't live as long and so have lower contaminates.

Big fish shark swordfish are reported as having "higher" levels, so are possibly not the best everyday menu item.

There are also other pollutants eg dioxins etc but the solution is to stop putting them into the environment. They will also be concentrated in land animals etc. However the trial below would suggest that the risks of organochlorines in fish oil are lower that those in fish.

As to species bottom feeders particularly, but other fish as well that come from potentially polluted inland waters or industrial outlet areas to the sea (e.g. Baltic) are reported as containing on average more pollutants.

Many of the heavy metals also have natural sources volcanoes etc but we are adding to them significantly industrial pollution, incineration, fossil fuels, metal production etc. So do amalgam fillings etc - dentists are reported as having higher mercury levels etc. so whilst not good the risk of pollutants has to be kept in perspective in balancing risks and benefits.

So one less thing to worry about may be fish oil.

RB


http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

1: Z Ernahrungswiss. 1989 Mar;28(1):76-83. Related Articles, Links

[Contaminating substances in 22 over-the-counter fish oil and cod liver oil preparations: cholesterol, heavy metals and vitamin A]

[Article in German]

Koller H, Luley C, Klein B, Baum H, Biesalski HK.

Institut fur Physiologische Chemie II, Johannes-Gutenberg-Universitat, Mainz.

Fish oil capsules are increasingly used by self-medicating patients. We studied 22 commercial fish oil and menhaden oil preparations in respect to accompanying substances that could be harmful. The substances measured were: cholesterol as determined by gas liquid chromatography, heavy metals measured by atomic absorption, and vitamin A as determined by high-performance liquid chromatography (HPLC). The contents of cholesterol and heavy metals were in ranges which can be regarded as negligible; the content of vitamin A in menhaden oils, however, was found in amounts which warrant that pregnant women do not exceed the dosage as recommended by the manufacturers.

PMID: 2718527 [PubMed - indexed for MEDLINE]



http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


1: Arch Pathol Lab Med. 2003 Dec;127(12):1603-5. Related Articles, Links
Click here to read
Measurement of mercury levels in concentrated over-the-counter fish oil preparations: is fish oil healthier than fish?

Foran SE, Flood JG, Lewandrowski KB.

Division of Laboratory Medicine, Department of Pathology, Massachusetts General Hospital and Harvard Medical School, Boston, Mass 02114, USA.

CONTEXT: Fish consumption has been associated with a decreased risk of coronary artery disease. Recent studies have illustrated that the high mercury content in cold-water fish may negate the cardiovascular benefits of fish meals. Fish oils have similar antiatherogenic properties to fish, and similar studies should be performed to determine the level of mercury in fish oils. OBJECTIVE: To determine the concentration of mercury in 5 over-the-counter brands of fish oil. RESULTS: The levels of mercury in the 5 different brands of fish oil ranged from nondetectable (<6 microg/L) to negligible (10-12 microg/L). The mercury content of fish oil was similar to the basal concentration normally found in human blood. CONCLUSIONS: Fish are rich in omega-3 fatty acids, and their consumption is recommended to decrease the risk of coronary artery disease. However, fish such as swordfish and shark are also a source of exposure to the heavy metal toxin, mercury. The fish oil brands examined in this manuscript have negligible amounts of mercury and may provide a safer alternative to fish consumption.

PMID: 14632570 [PubMed - indexed for MEDLINE]


http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


1: Arch Pathol Lab Med. 2005 Jan;129(1):74-7. Related Articles, Links
Click here to read
Measurement of organochlorines in commercial over-the-counter fish oil preparations: implications for dietary and therapeutic recommendations for omega-3 fatty acids and a review of the literature.

Melanson SF, Lewandrowski EL, Flood JG, Lewandrowski KB.

Clinical Laboratories Division, Department of Pathology, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA.

CONTEXT: The consumption of fish high in omega-3 fatty acids is advocated by the American Heart Association to decrease the risk of coronary artery disease. However, fish contain environmental toxins such as mercury, polychlorinated biphenyls, and organochlorine pesticides, which may negate the beneficial cardiovascular effects of fish meals. Toxin levels vary depending on both the fish source and the specific toxin, and neither farm-raised nor wild fish are toxin free. Fish oil supplements also prevent the progression of coronary artery disease and reduce cardiovascular mortality. However, only sparse data exist on the level of toxins in fish oil. In a previous study we showed that the amount of mercury in 5 over-the-counter brands of fish oil was negligible. OBJECTIVE: To determine the concentrations of polychlorinated biphenyls and other organochlorines in 5 over-the-counter preparations of fish oil. DESIGN: The contents of 5 commercial fish oil brands were sent for organochlorine analysis. RESULTS: The levels of polychlorinated biphenyls and organochlorines were all below the detectable limit. CONCLUSIONS: Fish oil supplements are more healthful than the consumption of fish high in organochlorines. Fish oils provide the benefits of omega-3 fatty acids without the risk of toxicity. In addition, fish oil supplements have been helpful in a variety of diseases, including bipolar disorder and depression.

PMID: 15628911 [PubMed - indexed for MEDLINE]

[R.B.]

"Farmed salmon had greater levels of total lipid (average 16.6%) than wild salmon (average 6.4%). The n-3 to n-6 ratio was about 10 in wild salmon and 3-4 in farmed salmon."

IN WILD FISH omega three to six 10:1
IN FARMED FISH omega three to six 3-4:1

as independently reflected on the nutritional data site

http://www.nutritiondata.com/facts-B00001-01c216F.html

http://www.nutritiondata.com/facts-B00001-01c216g.html

http://www.nutritiondata.com/facts-B00001-01c216F.html

So still a good source of omega three but less useful in balancing the threes and sixes.




http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum


1: Environ Sci Technol. 2005 Nov 15;39(22):8622-9. Related Articles, Links

Lipid composition and contaminants in farmed and wild salmon.

Hamilton MC, Hites RA, Schwager SJ, Foran JA, Knuth BA, Carpenter DO.

AXYS Analytical Services, Sidney, British Columbia, Canada, School of Public and Environmental Affairs, Indiana University, Bloomington, Indiana 47405, USA.

Levels of omega-3 (n-3) and omega-6 (n-6) fatty acids and lipid-adjusted concentrations of polychlorinated biphenyls (PCBs), dioxins, toxaphene, and dieldrin were determined in 459 farmed Atlantic salmon, 135 wild Pacific salmon, and 144 supermarket farmed Atlantic salmon fillets purchased in 16 cities in North America and Europe. These were the same fish previously used for measurement of organohalogen contaminants. Farmed salmon had greater levels of total lipid (average 16.6%) than wild salmon (average 6.4%). The n-3 to n-6 ratio was about 10 in wild salmon and 3-4 in farmed salmon. The supermarket samples were similar to the farmed salmon from the same region. Lipid-adjusted contaminant levels were significantly higher in farmed Atlantic salmon than those in wild Pacific salmon (F = 7.27, P = 0.0089 for toxaphene; F = 15.39, P = 0.0002 for dioxin; F > or = 21.31, P < 0.0001 for dieldrin and PCBs, with df = (1.64) for all). Levels of total lipid were in the range of 30-40% in the fish oil/fish meal that is fed to farmed salmon. Salmon, especially farmed salmon, are a good source of healthy n-3 fatty acids, but they also contain high concentrations of organochlorine compounds such as PCBs, dioxins, and chlorinated pesticides. The presence of these contaminants may reduce the net health benefits derived from the consumption of farmed salmon, despite the presence of the high level of n-3 fatty acids in these fish.

PMID: 16323755 [PubMed - indexed for MEDLINE]

[AlaskaAngel]

RB,

My sincere appreciation for this unbiased distinction you provided.

An Alaskan Angel

[R.B.]

The basis of many margarines and used in processed food to varying degrees.

Note potential inflammatory link.

RB


ABSTRACT

"Consumption of trans fatty acids (TFA) predicts higher risk of coronary heart disease, sudden death, and possibly diabetes mellitus. These associations are greater than would be predicted by effects of TFA on serum lipoproteins alone. Systemic inflammation and endothelial dysfunction may be involved in the pathogenesis of atherosclerosis, acute coronary syndromes, sudden death, insulin resistance, dyslipidemia, and heart failure. Evidence from both observational and experimental studies indicates that TFA are pro-inflammatory. Limited evidence suggests that pro-inflammatory effects may be stronger for trans isomers of linoleic acid (trans-C18:2) and oleic acid (trans-C18:1),"

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_DocSum

1: Atheroscler Suppl. 2006 May;7(2):29-32. Epub 2006 May 18.Click here to read Links

Trans fatty acids - Effects on systemic inflammation and endothelial function.

* Mozaffarian D.

The Channing Laboratory, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA; Departments of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA, USA.

Consumption of trans fatty acids (TFA) predicts higher risk of coronary heart disease, sudden death, and possibly diabetes mellitus. These associations are greater than would be predicted by effects of TFA on serum lipoproteins alone. Systemic inflammation and endothelial dysfunction may be involved in the pathogenesis of atherosclerosis, acute coronary syndromes, sudden death, insulin resistance, dyslipidemia, and heart failure. Evidence from both observational and experimental studies indicates that TFA are pro-inflammatory. Limited evidence suggests that pro-inflammatory effects may be stronger for trans isomers of linoleic acid (trans-C18:2) and oleic acid (trans-C18:1), rather than of palmitoleic acid (trans-C16:1), but further study of potential isomer-specific effects is needed. TFA also appear to induce endothelial dysfunction. The mechanisms underlying these effects are not well-established, but may involve TFA incorporation into endothelial cell, monocyte/macrophage, or adipocyte cell membranes (affecting membrane signaling pathway relating to inflammation) or ligand-dependent effects on peroxisome proliferator-activated receptor (PPAR) or retinoid X receptor (RXR) pathways. Activation of inflammatory responses and endothelial dysfunction may represent important mediating pathways between TFA consumption and risk of coronary heart disease, sudden death, and diabetes. Further study is indicated to define these effects of TFA and the implications of such effects for cardiovascular health.

PMID: 16713393 [PubMed - in process]

[RobinP]

Recent investigations with growing rats given butter fat and supplements of CLA demonstrated an increased rate of bone formation and reduced ex vivo bone PGE2 production, respectively...............This taken with your above post on margarines certainly promotes butter over margarine and the trans fa. Of course, lets not forget to balance butter with the omega 3s and do butter in moderation.

Rhonda ,

Thanks for the links on fatty acids.Could you please clarify why walnuts and soybeans are one of the best omega 3 sources on your first link and why soybean and walnut oil are referred to as omega 6 on the second link. It seems a little contradictory. What do you think?

Thanks!

[R.B.]

Walnuts and soy are identified as they have some omega three which is you will see from the chart below is unusual. { there are many more rarefied members of these fat families but they are not commonly discussed and it starts getting very complicated - the subs bench might be a description.}

Many of the trials on omega three and six have only got as far as omega three and take no account of omega six intake as a factor. Omega six is not yet on the wider radar.


Hence they will look at say the impact of walnuts on a diet - so the subject is getting more three which is an improvement BUT misses the real point that six is the key and omega three the essential partner. Fred Aistaire without Ginger Rogers. This also can lead to suggestions that three has no impact, which may in fact be simply because the relatively low additional intake is being swamped by the impact of excess omega six already in the diet.

It is the mother fat linolenic acid 18:3 n3 soy and walnut etc contain which if your body is working ok, pathways not hindered by medication, not compromised by excess six....can be made into the longer and more flexible and influential children DHA and EPA.

BUT walnuts soy etc do not provide DHA or EPA which is even harder to find high level food sources for - there is only basically fish and meat with offal and particular fish providing higher levels - which is why scavengers etc prize the offal as a food source and it is first choice on the carnivore menu, why
bears like salmon etc. I guess.

In general terms the animals have collected the mother fat it from green things and made it into the children, and collected it and the children fats from littler living things, and we are making use of that.

There are vegetarian options but they are limited, which I guess makes balancing the threes and sixes and low level sources of the mother fat greens etc even more important for some. There are some algae products as well.

http://www.benbest.com/health/fpercent.gif

http://www.benbest.com/health/fcontent.gif

This site is useful to look up particular foods
http://www.nutritiondata.com/facts-B00001-01c20oc.html
http://www.nutritiondata.com/facts-B00001-01c20ob.html
http://www.nutritiondata.com/facts-B00001-01c20ob.html

So in the absence of any other omega three sources some walnut and soy is better than none. In a three six diet they would be included for variety and width of diet but factored into the omega six intake (and soy is a personal chioce given the issues that surround it for BC reasons).

AND they also have high levels of six, which as a nomad who fished so omega threes were no problem was good news too ( except soy is reported not to have been on the menu until the chinese found out how to cook it or ferment it to make it more digestible).

AND walnuts have lots of antioxidants and other things - soy products have lots of facets which are the subject of much ongoing discussion for BC sufferers good or bad is still under debate as noted above.

BUT whilst having more three than most things which is good news if you are short of sources of three, they are high sources of omega six which is an issue if you are trying to balance the threes and sixes.

HENCE the general observation if the three six is of interest to keep in mind that nut consumption is high six source in many instances, and nuts and seeds should be consumed in strict moderation. AGAIN CHECK ON NUTRITION DATA as some nuts like macademia and to a lesser extent cashew are much lower in Omega 6s, and some like sunflower are very high.

Levels of intake must be an individual choice but there are suggestion that low sensible is the most effective option keeping the three six balance in mind.

Flax perillia etc are some of the few high three vegetable seed source exceptions - but they too have some six but less six than three see above table.

I hope this helps.

Thanks for the comments. It is a pleasure to feel of some use hopefully, and questions / posts make me check and think about things from different perspective, and force a better understanding which is very helpful in my wanders.

RB

[StephN]

Living in the glorious great Northwest, we are blessed to have an abundance of healthy fresh fish. Much comes from Alaskan waters.

With a diabetic husband, fresh fish is a menu staple. We spend the extra money on the lovely fish and thoroughly enjoy our dinner meals. Had some fresh Ling Cod last night after the baseball game.

Now that the "cat is out" about the farmed salmon not having the right levels of the omega 3, as these fish do not develop the muscle tissue from swimming upstream, we have avoided this type. Also, the doubts I have about the feeding and living conditions of farmed fish, including shrimp from Asia, keep me away from these.

Since we eat fish more than once a week, I have not taken the fish oil separately. Not sure if I should anyway, but do get plenty of high quality olive oil, some grape seed and seasame oil in cooking.

Thanks a lot RB!

[R.B.]

FARMED FISH

They do have omega three just not in the same proportions, and a trial raised questions as to levels of certain chemicals etc. But if you cant get wild fish or too expensive probably better than no fish.


VEGETABLE SEED OILS AND NUT OILS(with very limited exception)

***************THEY ARE HIGH IN OMEGA SIX*****************

http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_DocSum

in 218 grams of oil GRAPESEED

Total omega-3 fats (est) 218 mg
Total omega-6 fats (est) 151,700 mg

IN 218 grams SESAME

http://www.nutritiondata.com/facts-B00001-01c208F.html

Total omega-3 fats (est) 654 mg
Total omega-6 fats (est) 90040 mg

IN 216 grams OLIVE ( this will be a virgin oil in cheap olis as much as 50% is omega six)

http://www.nutritiondata.com/facts-B00001-01c208D.html


Total omega-3 fats (est) 1644 mg
Total omega-6 fats (est) 21090 mg


THIS IS THE POINT I AM TRYING TO MAKE

NOT A LOT OF MOST VEGETABLE AND SEED OILS IS A LOT OF OMEGA SIX.- and it is everywhere in process foods, olives in oil (sunflower etc)

You need to check on fish to as you may be surprised how the amounts of omega three differ.

MY GUESS is that you would need fish oil to balance your omega threes.

MY SUGGESTION if omega three six is now on your radar is spend a week actually checking how much omega six and three you are getting - no need to be too fussy but in broad terms, and then consider the dietary iimplications.

Sorry to shout but I have been down this path of diet discovery too - a year a ago being pleased with my self for consuming lots of high polyunsaturated veg oils, cutting down, and then realising with a shock when I checked how far out my three six balance was.

Two Brazil nuts balance a teaspoon of fish oil in very approximate terms.

Essentially in balancing the threes and sixes vegetable oils are very high on the NO list - with the exception of flax (no good for cooking) and olive virgin (and virgin olive still has about 10% omega six).

I hope this helps.

RB

[R.B.]

Whilst going back through Smart Fats ( latest version called Brain Building Nutrition) I noted the following comment in relation to fatty acids and brain tumour tissue.

I have not managed to find the original research.

" Indeed, intravenously administered fatty acids were more rapidly incorporated into the implanted tumour cells than the normal brain tissue." This was in respect of intralcerebrally implanted brain tissue.

The book suggests that brain tumours have higher omega six and lower omega three than healthy brain tissue.

The book asks the question could balancing the fats and oils prevent or treat brain tumours.

Very much on the edge and an area that is unresearched, but maybe a subject to discuss with advisers for those with brain tumours whose options are otherwise limited.

Trials referred in book to as to the composition of normal and tumorous brain tissue are copied below. I have been unable to find two.

RB

http://www.ncbi.nlm.nih.gov/entrez/q...+human+gliomas

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]


1: Acta Physiol Hung. 1992;79(4):381-7. Related Articles, Links

Phospholipids and fatty acids in human brain tumors.

Ledwozyw A, Lutnicki K.

Department of Pathophysiology, Veterinary Faculty of Agricultural Academy, Lublin, Poland.

Phospholipid and fatty acid composition of human brain tumors is presented. The white matter contains a greater amount of phosphatidylinositol and a very low level of lysophosphoglycerides, as compared to the grey matter. Glioma and meningioma tumors contain a greater amount of phosphatidylinositol, sphingomyelin, and lysophosphoglycerides, as compared to normal cortex tissue. A significant rise in oleic, linoleic and arachidonic acid content in tumor tissue was observed. It is suggested, that changes in lipid composition, may play a role in structural and functional membrane perturbations in neoplastic cells.

PMID: 1343190 [PubMed - indexed for MEDLINE]

[Mary Anne in TX]

My husband has made vast improvements in his "heart health" after a heart attack 10 years ago. I have watched him exercise, eat "amazing things", and take a handful of supplements.

Now, I am working hard to eat right, exercise everyday, and take some vitamins and fish oil.

But I must confess that I don't have a clue whether it will help with my cancer. I just know when I eat those veggies and fruit and drink my tons of water, I feel better to fight the next fight!

I'm so glad that I have access to so many who are learning so much and are willing to share. Thanks a million!
ma

[kat in the delta]

Help me Robbie,
So is olive oil good or NOT good for you..Can you tell me some common foods and oils that ARE GOOD for you...Then, tell me those that are NOT as good for you
I would appreciate your help.........this has been alot for me to absorb as I just started from the top of this thread...thanks,
KAT

[R.B.]

Well done for making the effort to try and understand this huge subject.

It is as usual complicated, but I will try and deal with the basics.

Olive oil is a complex mix of a lot of fats and chemicals.

This link gives an idea as to the mix of fats it contains. http://www.nutritiondata.com/facts-C00001-01c208D.html
18:1 is likely to be mainly oleic, 18:2 linoleic (omega six) 18:3 linolenic (omega three). So in olive oil you are getting a mix of fats, and mainly mono saturates (1 double bond eg 18:1 - 18 the number of carbons - 1 the number of double bonds.)

Mono saturates are better to cook with as they oxidise less, but add what you need for taste etc at end,

But if you use a lot it is important to rember 10% - 15% of a virgin oil and up to 50% of a processed oil is omega six.

There are also other chemicals in olive oil that are reported to have a benificial effect.

http://www.her2support.org/vbulletin...ight=olive+oil


So in general terms,
- moderation - less is probably more in general terms
- be very aware to add in the omega six it contains in working out approx your three six intake.
- use only quality virgin oils
- remember the body can make omega nines but it is complex and your body may appreciate a helping hand with provision of a little

Every body is different and will metabolise fats differently. If it is a choice becuase you do not tolerate fat or some other reason I would put fish oil first, and include a little olive oil now and then.


This thread may help too

http://www.her2support.org/vbulletin...ight=olive+oil


And this one.

http://www.her2support.org/vbulletin...ight=olive+oil



In general diet terms on diet - there are lots of books many of which cover more or less the same ground. Here are some thoughts but best check out some book at the library if you get time.

- as wide a variety as possible (a green food supplement is a way of getting some things you would not usually include in your diet Green Frog as a make is quite good)
- Green things and lots of them, frozen if fresh is not available spinach, broccoli etc. highly coloured fruit and veg, some dried seaweed.
- Some nuts mixed as much as will fit on your palm.
- Some pulses if your digestion will tolerate them
- Whole grain but in strict moderation and better pre germinated as reportedly easier to digest.
- a little occasional grass fed meat, farm raised chicken, offal etc if you are not vegitarian - corn fed animals have higher level of omega six
- fish including oily - small quick growing are less likely to be polluted sardines, mackerel - but again variety - all fish is good but wild is better.
- a variety of herbs and spices, ginger, curcumin, .....
- cut out vegetable oils except a little flaxseed (do not cook), maybe canola, perillia etc but you must watch the six content and strictly in moderation
- some fish oil to bring your intake of DHA up to about 2 grams a day.

Avoid "processed food" as in manifiactures prepreapred etc as far as is practicable - just because they usually contain vegetable oils etc. or at least read the label first, and regretabl they end up sadly going back on the shelf most times.

Sugar, sugar subsitutes, high salt levels, are very definate avoids.

So between sugars and vegetable oils most processed food is out.

Rhonda's "Cancer Diet" posted on this site is thought provoking.

Some suggest dairy and some say no. For those that tolerate it maybe a tiny bit of butter, maybe yogourt, maybe goats cheese, but small quantities.

You will find your taste changes and previous treats like crisps etc strangely end up tasting less desireable.

Getting ones digestion sorted out is key, which may mean no sugar, avoiding grains which can be difficult to digest for some, (Breaking the Vicious Cycle Elaine Gotterschall - is an interesting book on digestion - but may not be ideal receipies in respect of balancing omega threes and sixes, (high omega six in almonds) and I would have concern about too much honey....) for a bit etc.

Etc.

Do talk to your doctor about significant dietary change.

I hope the above helps. I am afraid beyond the basics you will have to find what suits you.

RB

[R.B.]

More straws in the wind.

Melanoma this time.

Another wild thought on the edge - As a short term measure? - Boost threes, NSAIDS to block six and force body to use up six reserves and at the same time cut down omega six intake ???

All significant changes to diet should be discussed with your medical advisor.

RB


Department of Biology, The Chinese University of Hong Kong, Shatin, China. chimingchiu@graduate.hku.hk

Recent studies have suggested the inhibition of cyclooxygenase-2 (COX-2) as strategy to prevent colorectal cancer. In this study, the cytostatic and cytotoxic effects of different non-steroidal anti-inflammatory drugs (NSAIDs), all of them are reported COX inhibitors, were investigated in human skin melanoma A-375 cells. Using BrdU-cell proliferation assay, we showed that 50 and 100 microM of celecoxib (CEL) reduced proliferation of the melanoma cells at 72-h incubations by 34.0% and 82.7%, respectively. As determined by Toxilight-cytotoxicity assay, the drug was only toxic to the cancer cells at 100 microM. Indomethacin (IND) also inhibited the cell proliferation by about 40% at 240 and 480 pM and was only slightly toxic to the melanoma. Neither aspirin (ASP) nor piroxicam (PIR) exhibited cytostatic or cytotoxic effect on the cancer cells. Combinatory effects of the above NSAIDs with dietary docosahexaenoic acid (DHA) on inhibiting growth of the melanoma cells were further elucidated. Each of the NSAIDs, at doses 10-480 pM, was incubated simultaneously with the melanoma cells and 160 pM of DHA for 72 h. Results from MTT assay showed that both CEL and IND, starting from 20 microM. exhibited additive effects on the DHA-induced growth inhibition. ASP also enhanced the DHA-induced growth inhibition by 42.8% at 480 microM. To our surprise, although PRX did not suppress the melanoma growth, the drug at 40-240 microM enhanced the DHA-induced growth inhibition by 15.9-66.4%, respectively. Results from these studies suggest that the anticancer effects of NSAIDs may not be explained solely by their COX-inhibitory activities. Further studies are therefore required to understand their modes of action, before they could be used alone or in combinations with other agents for cancer chemoprevention.

PMID: 16507396 [PubMed - indexed for MEDLINE]

[R.B.]

The same principle DHA plus NSAID shows possibility in Prostate Cancer.

RB


http://www.ncbi.nlm.nih.gov/entrez/q..._uids=15703837

Department of Environmental Medicine, New York University School of Medicine, Tuxedo, NY 10987, USA. nnarayan@env.med.nyu.edu

Epidemiological studies have provided evidence that high intake of saturated fat and/or animal fat increases the risk of prostate cancer, but on the other hand, diets rich in omega-3 polyunsaturated fatty acids (n-3 PUFAs), present in fish oils were found to reduce the risk. There are indications of an increased expression of immunoreactive PPARgamma in prostatic intraepithelial neoplasia (PIN) and prostate cancer, suggesting that PPARgamma ligands may exert their own potent anti-proliferative effect against prostate cancer. The experimental evidence for the role of cyclooxygenase-2 (COX-2) in prostate carcinogenesis is well established through several investigations. It clearly suggests the need for development of strategies to inhibit COX-2 mediated prostate carcinogenesis. However, administration of high doses of COX-2 inhibitors, such as celecoxib, over longer periods may not be devoid of side effects. We assessed the efficacy of DHA and celecoxib individually and in combination at low doses in three prostate cancer cell lines (LNCaP, DU145 and PC-3) measuring cell growth inhibition and apoptosis, and on the levels of expression of COX-2, nuclear factor-kappaB (NF-kappaBp65), and nuclear receptors, such as PPARgamma and retinoid X receptors (RXR), all of which presumably participate in prostate carcinogenesis. A 48-h incubation of prostate cancer cells with 5 microM each of DHA or celecoxib induced cell growth inhibition and apoptosis, and altered the expression of the above molecular parameters. Interestingly, the modulation of these cellular and molecular parameters was more pronounced in cells treated with low doses of DHA and celecoxib (2.5 microM each) in combination than in cells treated with the higher doses of individual agents. In conclusion, the present study demonstrates for the first time that a combination of lower doses of the n-3 PUFA, and DHA with the selective COX-2 inhibitor celecoxib effectively modulates the above cellular and molecular parameters that are relevant to prostate cancer. This raises the intriguing prospect that the use of low doses of a COX-2 inhibitor in combination with an n-3 PUFA could be a highly promising strategy for prostate cancer chemoprevention while minimizing undesired side effects.

PMID: 15703837 [PubMed - indexed for MEDLINE]

[R.B.]

And Colon Cancer...

A subject for for your oncs?

RB


Chemoprevention and Nutritional Carcinogenesis Program, Institute for Cancer Prevention, American Health Foundation-Cancer Center, Valhalla, NY, USA.

To develop efficient synergistic or additive combinations of chemopreventive and nutritional agents to reduce the risk of colon cancer, experiments were designed to test the application of a selective cyclooxygenase-2 (COX-2) inhibitor together with dietary omega-3 polyunsaturated fatty acids (PUFAs), such as decosahexaenoic acid (DHA). Thus, individual application of celecoxib, a COX-2 inhibitor, DHA, a omega-3 PUFA, and combinations of both were tested for their effectiveness using cell proliferation, apoptosis, and COX-2 expression as markers in the human colon cancer HCA-7 cell line. HCA-7 cells exposed to various subtoxic doses of celecoxib, DHA, or combinations of both were analyzed for inhibition of cell proliferation by trypan blue exclusion and proliferating cell nuclear antigen methods, induction of apoptosis by 4',6-diamidino-2-phenylindole method, and COX-2 by reverse transcription-PCR and Western blot analysis. In addition, we examined the inhibitory potential of celecoxib and DHA on (14)C-arachidonic acid metabolism mediated by COX-2 in the HCA-7 cell line. We found that treatment with celecoxib (50-150 micro M) or DHA (150-225 micro M) individually induces apoptosis and inhibits cell proliferation only at high concentrations in HCA-7 cell lines. A synergistic effect was observed on induction of apoptosis and inhibition of proliferation when cells were exposed to low doses of celecoxib (50-100 micro M) together with DHA (75 micro M). At high concentrations, celecoxib and DHA blocked the increase in COX-2 protein and mRNA expression in HCA-7 cells. Importantly, the inhibition of COX-2 expression was more pronounced in cells treated with low-dose combinations than with individual agents at high concentrations. In addition, celecoxib and DHA at low-dose levels inhibited (14)C-arachidonic acid metabolism (50-85%, P < 0.0001) leading to very low levels of type 2 series prostaglandin formation. These findings provide the basis for the development of combinations of low-dose regimens of a COX-2 inhibitor and omega-3 PUFAs such as DHA for the prevention and treatment of colon cancer. We are currently testing this concept in preclinical models.

PMID: 14985462 [PubMed - indexed for MEDLINE]

[R.B.]

Combined with the above I think this might even merit a smiley.


Would omega three plus low dose COX blocker yield even better result.


Maybe deliver as intravenous lipid feed plus cox blocker ?


As ever changes to diet should be discussed with your medical advisor.

RB


http://www.ncbi.nlm.nih.gov/entrez/q...=pubmed_docsum

Department of Comparative Biomedical Sciences, School of Veterinary Medicine, Louisiana State University, Baton Rouge, LA 70803, USA. ydenkins@vetmed.lsu.edu

Cyclooxygenase-2 (COX-2) is important in the progression of epithelial tumors. Evidence indicates that omega-6 PUFAs such as arachidonic acid (AA) promote the growth of tumor cells; however, omega-3 fatty acids [eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA)] inhibit tumor cell proliferation. We investigated the effects of omega-3 PUFA on the expression and function of COX-2 in 70W, a human melanoma cell line that metastasizes to the brain in nude mice. We show that 1) tumor necrosis factor-alpha upregulates the expression of both COX-2 mRNA and prostaglandin E2 (PGE2) production, and 2) omega-3 and omega-6 PUFA regulate COX-2 mRNA expression and PGE2 production. AA increased COX-2 mRNA expression and prostaglandin production in omega-6-stimulated 70W cells. Conversely, COX-2 mRNA expression decreased in cells incubated with EPA or DHA. AA increased Matrigel invasion 2.4-fold, whereas EPA or DHA did not. Additionally, PGE2 increased in vitro invasion 2.5-fold, whereas exposure to PGE3 significantly decreased invasion. Our results demonstrate that incubation of 70W cells with either AA or PGE2 increased invasiveness, whereas incubation with EPA or DHA downregulated both COX-2 mRNA and protein expression, with a subsequent decrease in Matrigel invasion. Taken together, these results indicate that omega-3 PUFA regulate COX-2-mediated invasion in brain-metastatic melanoma.

PMID: 15772428 [PubMed - indexed for MEDLINE]

[R.B.]

Busy little things these n-3s ?

RB




http://www.ncbi.nlm.nih.gov/entrez/q..._uids=15358633

Institute of General Pathology, Catholic University, L.go F. Vito, 1, 00168 Rome, Italy. g.calviello@rm.unicatt.it

n-3 Polyunsaturated fatty acids (PUFAs) inhibit the development of microvessels in mammary tumors growing in mice. Human colorectal tumors produce vascular endothelial growth factor (VEGF) whose expression is up-regulated in tumor cells by both cyclooxygenase-2 (COX-2) and PGE(2) and directly correlated to neoangiogenesis and clinical outcome. The goal of this study was to examine the capability of n-3 PUFAs to regulate VEGF expression in HT-29 human colorectal cells in vitro and in vivo. Constitutive VEGF expression was augmented in cultured HT-29 cells by serum starvation and the effects of eicosapentaenoic (EPA) or docosahexaenoic acid (DHA) on VEGF, COX-2, phosphorylated extracellular signal-regulated kinase (ERK)-1 and -2 and hypoxia-inducible-factor 1-alpha (HIF-1alpha) expression and PGE(2) levels were assessed. Tumor growth, VEGF, COX and PGE(2) analysis were carried out in tumors derived from HT-29 cells transplanted in nude mice fed with either EPA or DHA. Both EPA and DHA reduced VEGF and COX-2 expression and PGE(2) levels in HT-29 cells cultured in vitro. Moreover, they inhibited ERK-1 and -2 phosphorylation and HIF-1alpha protein over-expression, critical steps in the PGE(2)-induced signaling pathway leading to the augmented expression of VEGF in colon cancer cells. EPA always showed higher efficacy than DHA in vitro. Both fatty acids decreased the growth of the tumors obtained by inoculating HT-29 cells in nude mice, microvessel formation and the levels of VEGF, COX-2 and PGE(2) in tumors. The data provide evidence that these n-3 PUFAs are able to inhibit VEGF expression in colon cancer cells and suggest that one possible mechanism involved may be the negative regulation of the COX-2/PGE(2) pathway. Their potential clinical application as anti-angiogenic compounds in colon cancer therapy is proposed.

PMID: 15358633 [PubMed - indexed for MEDLINE]

[kat in the delta]

All I know is that Cancer seems to GROW in an ACIDIC BODY. WE need to find out ALL the foods that NEUTRALIZE the acid to make our bodies MORE ALKALINE. You would not believe Which foods they are--example apples and oranges...Who will make the list ? gotta get off --kat in the delta

[kat in the delta]

1. Eat food to make our bodies more alkaline.

2. get rid of the magnetic chaos around us

3. Detox our bodies--colon, liver,,,,,etc

4. Learn to deal or get rid of stress

Really all of these can make our bodies acidic which we want to REVERSE-kat in the delta

rsvp what do YOU ALL think ??????????