Archive for August, 2014
Aider l’ACCCC vous aider et lever des fonds importants. Il ne vous coûtera pas un sou. www.plaisirslaitiers.ca/consommezassez/app
Les Producteurs laitiers du Canada (PLC) ont mis au point une grande campagne de collecte de fonds pour aider l’Association canadienne du cancer colorectal, la Fondation des maladies du cœur et de l’AVC et Ostéoporose Canada. Ils ont développé une application pour promouvoir des modes de vie sains et des portions alimentaires recommandées par le Guide alimentaire canadien, tout en ayant une façon amusante de suivre ses propres habitudes alimentaires.Chaque jour que vous rentrez et sauvegardez vos portions alimentaires quotidiennes des quatre groupes alimentaires, les PLC feront un don de 1$ à l’organisme de choix. Alors s’il vous plaît, choisissez l’ACCC! Votre participation se fait en sélectionnant l’ACCC en tant que partenaire, ce qui pourrait nous permettre de gagner jusqu’à 50 000$ pour nous aider à la sensibilisation du cancer du côlon, l’éducation de la maladie et des programmes de soutien. Cette initiative est un excellent moyen de non seulement veiller à une alimentation équilibrée et saine, mais aussi pour nous aider à soutenir les milliers de Canadiens touchés par la deuxième cause de mortalité parmi les cancers dans le pays.
Alors s’il vous plaît, téléchargez l’application Consommez Assez pour les appareils Apple et Android dans la boutique d’applications et choisissez l’ACCC pour votre organisme de charité. Aidez-nous à vous aider, et ensemble, nous pouvons sauver des vies!
The Dairy Farmers of Canada (DFC) have come up with a great fundraising campaign to help the Colorectal Cancer Association of Canada, Heart & Stroke and Osteoporosis. They have developed an App to promote healthy lifestyles and healthy food portions in accordance with the Canada Food Guide, with a fun way to track your own eating habits. elEach day you input and save your daily food servings from the 4 food groups the DFC will donate $1 to the charity of choice. So please choose the CCAC! With your participation by selecting the CCAC as a partner we can earn up to $50,000 to assist us in Colon Cancer Awareness, Education and Support programs. It’s a great way not only to ensure you are eating healthy, but to help us help the thousands of Canadians touched by the second biggest cancer killer in the country.
So please down load the Get Enough Helper for Apple and Android apps in the App Store and choose the CCAC as your charity. Help us help you and together we can save lives!
Consuming Resistant Starch Reduces Risk of Colorectal Cancer From Red-Meat Consumption
Aug 04, 2014 04:23 AM EDT
A new study found that eating a type of resistant starch can help reduce the risk of colorectal cancer associated with red meat consumption.
Studies from around the world have suggested that high consumption of meat is linked to an increased risk of colon cancer. In all cases the worry is confined to red meat. A new study by researchers from Flinders University in Adelaide found that eating a type of resistant starch can help reduce the risk of colorectal cancer associated with red meat consumption.”Red meat and resistant starch have opposite effects on the colorectal cancer-promoting miRNAs, the miR-17-92 cluster,” said Karen J. Humphreys, a research associate at the Flinders Center for Innovation in Cancer at Flinders University, in a press release. “This finding supports consumption of resistant starch as a means of reducing the risk associated with a high red meat diet. Total meat consumption in the USA, European Union, and the developed world has continued to increase from the 1960s, and in some cases has nearly doubled.”
The study was conducted on 17 healthy males and six healthy females. All participants were aged between 50 and 75 years. They were put on a red meat or a red meat plus butyrate resistant starch diet for four weeks. After a four-week interval, the participants were made to switch diets. Researchers found that the participants that ate 300 g of lean meat daily for four weeks had a 30 percent increase in the levels of certain genetic molecules called miR-17-92 in their rectal tissue, and an associated increase in cell proliferation. However, those that ate 40 g of butyrate resistant starch per day along with red meat saw their miR-17-92 levels go down to baseline levels.
Resistant starch, unlike other starches, goes all the way through the small intestine without being digested at all. In this way, it is more like fiber, and in some cases is classified and labeled as fiber. Also, it is readily fermented by gut microbes to produce beneficial molecules called short-chain fatty acids, such as butyrate.
“Good examples of natural sources of resistant starch include bananas that are still slightly green, cooked and cooled potatoes [such as potato salad], whole grains, beans, chickpeas, and lentils. Scientists have also been working to modify grains such as maize so they contain higher levels of resistant starch,” said Humphreys.
Scientists have offered a number of explanations for the link between red meat and colon cancer. One theory blames heterocyclic amines (HCAs), chemicals produced when meat is cooked at high temperatures. HCAs may play a role, but since high levels can also be present in cooked chicken, this is unlikely to be the whole explanation. Preservatives have also been implicated in the case of processed meats; nitrates are a particular worry, since the body converts them to nitrosamines, which are carcinogenic.
Scientists from England have offered another explanation. Their investigation recruited healthy volunteers. The volunteers ate one of three test diets for a period of 15 to 21 days. The first diet contained about 14 ounces of red meat a day, always prepared to minimize HCA formation. The second diet was strictly vegetarian, and the third contained large amounts of both red meat and dietary fiber. Stool specimens from the 21 volunteers who consumed the high-meat diet contained high levels of N-nitroso compounds (NOCs), which are potentially cancer-causing chemicals. The 12 volunteers who ate vegetarian food excreted low levels of NOCs, and the 13 who ate meat and high-fiber diets produced intermediate amounts.
A recent study also highlighted that consuming chilli peppers can reduce the risk of tumors associated with colorectal cancer. Colorectal cancer is a malignant tumor arising from the inner wall of the large intestine. It is the third leading cause of cancer in males and fourth in females in the U.S. Risk factors for this disease include heredity, colon polyps, and long-standing ulcerative colitis. Most colorectal cancers develop from polyps. Colon polyps and early cancer can have no symptoms. Therefore, regular screening is important.
The current study was published online in Cancer Prevention Research, a journal of the American Association for Cancer Research. The project was funded by the National Health and Medical Research Council of Australia, the Commonwealth Scientific and Industrial Research Organization (Preventative Health Flagship), and the Flinders Medical Center Foundation.
Gut Bacteria May Reveal Colon Cancer, Study Finds
By Robert Preidt
THURSDAY, Aug. 7, 2014 (HealthDay News) — Analyzing the composition of people’s collection of gut bacteria — also called the gut microbiome — can help improve identification of those who are at risk for, or already have, colon cancer, according to a new study.
Researchers collected stool samples from 30 healthy people, 30 people with precancerous intestinal polyps and 30 people with advanced colon or rectal cancerin order to assess the composition of their gut microbiomes.
“If our results are confirmed in larger groups of people, adding gut microbiome analysis to other fecal tests may provide an improved, noninvasive way to screen for colorectal cancer,” study author Patrick Schloss, associate professor in the department of microbiology and immunology at the University of Michigan, said in a journal news release.
Adding analysis of gut microbiomes to assessment of age and race — known risk factors for precancerous polyps — led to a 4.5-fold improved prediction of precancerous polyps, the investigators found. Adding analysis of gut microbiomes to assessment of age, race and body mass index — known risk factors for invasive colorectal cancer — led to more than a fivefold improved prediction of the disease.
The researchers also found that analysis of gut microbiomes was better than fecal occult blood testing (a type of stool sample test) at distinguishing people with precancerous polyps from those with invasive cancer.
Assessing body mass index (a measurement based on height and weight), fecal occult blood test results and gut microbiomes together was even more effective at distinguishing patients with precancerous polyps from those with invasive colon and rectal cancer, the study revealed.
“Our data show that gut microbiome analysis has the potential to be a new tool to noninvasively screen for colorectal cancer,” Schloss said. “We don’t think that this would ever replace other colorectal cancer screening approaches, rather we see it as complementary.”
Cancer should be classified by genetic and molecular type, say scientists
Researchers found that different types of cancerous tumors were molecularly and genetically similar, prompting them to challenge the existing system of classifying cancers.
Writing about their findings in the journal Cell, researchers from The Cancer Genome Atlas (TCGA) describe how they analyzed more than 3,500 tumors on multiple genomic technology platforms.
There have already been studies that suggestcancer should be defined by features at the genetic and molecular level. For example, Medical News Today recently reported another TCGA study that found four distinct molecular subtypes of stomach cancer.
But in this latest study – the largest genomic study of cancer – the researchers found even across tissue types (for instance, breast, bladder and kidney), what we currently regard as different cancers have tumors that are more similar at the molecular and genetic level than at the tissue level.
‘Disruptive’ study challenges existing system of classifying cancers
In explaining the impact of the findings, co-corresponding author Chris Benz, a professor at the Buck Institute for Research on Aging in Novato, CA, points out most of our tissues comprise many different types of epithelial and non-epithelial cells (epithelial cells being those that line cavities in the body and cover flat surfaces, while non-epithelial cells form other tissue types such as connective, muscle and nervous tissue), and:
“This disruptive genomic study not only challenges our existing system of classifying cancers based on tissue type, but also provides a massive new data resource for further exploration as well as a comprehensive list of the molecular features distinguishing each of the newly described cancer classes.”
He cites the example of bladder cancer, which they propose should be reclassified into several different types, each with distinct and different outcomes, to explain why patients can expect quite different results when treated with the same systemic therapy.
For the study, the scientists compared the DNA, RNA and proteins of 3,527 specimens of 12 different tumortypes by analyzing them with six different “platform technologies.” The results showed tumors were more likely to be molecularly and genetically similar based on their cell type of origin as opposed to their tissue type of origin.
One subtype of bladder cancer virtually identical to lung adenocarcinoma
For example, the study suggests there are at least three different subtypes of bladder cancer, one of which is almost identical to lung adenocarcinoma, and another that is similar to squamous cell cancers found in the head-and-neck and lungs.
The study also confirms known differences in subtypes of breast cancer but reveals a surprising finding in that basal-like breast cancers – also known as triple-negative breast cancer – are actually a class of their own. These cancers are very aggressive and more common in African-American and younger women.
Even though these basal-like cancers may arise in the breast, the study shows that at the molecular level they are more like ovarian cancers and cancers of squamous cell origin than other breast cancer subtypes.
The team says the findings suggest at least 1 in 10 cancer patients would receive a different classification of their cancer type under the new system. However, Prof. Benz believes this proportion will grow after the next round of analysis, which will look at more samples and tumor types.
He anticipates this will show over 20 types of tumor, based on classification by molecular and genetic features at the cell level:
“We’re just appreciating the tip of the iceberg when considering the potential of this multi-platform type of genomic analysis. It could be that as many as 30 or 50% of cancers need to be reclassified.”
He believes this study and future repeats will improve design of clinical trials by helping to identify patients more likely to respond to new treatments based on the genomic reclassification of their tumors. He notes:
“Although follow-up studies are needed to validate and refine this newly proposed cancer classification system, it will ultimately provide the biologic foundation for that era of personalized cancer treatment that patients and clinicians eagerly await.”
Written by Catharine Paddock PhD