You’ve heard us say many times that not all fats are created equal. And while it’s important that cancer patients limit their overall intake of fat, they should also watch the kind of fat they eat. So, which fats are “good fats” and which fats are “bad fats?” We’ll start with one of the bad fats, trans fats.
Though certainly true for cancer patients, we should all steer clear of cancer-promoting trans fats. These are found in partially hydrogenated oils, including margarine, most commercial baked goods, processed foods such as packaged crackers and imitation cheese products, french fries, potato chips, vegetable shortening and many instant foods such as cake or biscuit mixes.
We’ve all heard the warnings about saturated fats, which are found in animal products such as meat and dairy, and are notorious for increasing the risk of cardiovascular disease. But did you know they can also suppress immune function, slow down the body’s ability to detoxify and increase levels of oxidation? And there are studies that show reduced survival of several cancers with patients who consumed the highest levels of saturated fat. We recommend all our patients keep their saturated fat intake to a minimum. For anyone with aggressive or advanced cancer, that recommendation is no more than 5% of total calories from saturated fat.
Which foods have which fats?
Omega-3s are found in fish and in walnut and flaxseed oils. Omega-9s include monounsaturated fatty acids such as those in olive oil. Omega-6s, including linoleic acid and arachidonic acid, are found in corn oil and animal fats, respectively. Dr. Block believes that a ratio of 1:1 or 1:2 omega-3s to omega-6s is appropriate for most people with cancer. Unfortunately, a standard American diet has twenty times as much omega-6s as omega-3s! To bring that ratio into a healthier balance, eliminate unhealthy fats by avoiding (please refer to Life Over Cancer and “The Anti Cancer Diet” chapter for a more complete list): deep-fried foods, processed meats, bacon, pepperoni, batter-coated foods and sausage, mayonnaise, salad dressings, milk shakes, corn oil, safflower oil, corn oil and safflower oil and sunflower oil. Minimize or completely eliminate beef, milk, cheese pork, whole eggs and poultry, which are rich sources of the omega-6 arachidonic acid. For a source of animal protein, you are better off with fish, which is high in omega-3s. You can also get omega-3s from canola, flaxseed, and walnut oils; healthy seeds such as pumpkin or sesame; and nuts, especially walnuts. Egg whites are fine, but if you are going to eat an occasional yolk, be sure it is from omega-3 fed chickens. Some leafy vegetables and many algae and sea vegetables contain omega 3s. Omega 9 fats are found in olive and canola oils, almonds, avocados and Brazil nuts.
You don’t want to overdo even healthful fats, since fat quantity can override fat quality regardless of the source. All fats are high in calories and will contribute to weight gain if eaten in excess.
For more information on the Block Center for Integrative Cancer Treatment, visit BlockMD.com.
What about coconut oil? Some are now saying that is a better fat than canola oil --in fact never use canola only coconut oil for high heat.
Posted by: Mary Suarez | 02/06/2013 at 10:54 AM