Life Over Cancer Blog

Breast Cancer and Cholesterol

One of the most important strategies for treating women with estrogen-positive breast cancer is to block the action of estrogen. In estrogen positive (ER+) breast cancers, the natural estrogen in the body attaches to the estrogen receptors on cancer cells and stimulates them to divide, which makes breast tumors grow. 

Once the initial treatment of breast cancer is completed, (surgery, chemotherapy, radiation), it is usually recommended that patients with ER+ tumors undergo long-term treatment with drugs like tamoxifen, which blocks estrogen activity, and aromatase inhibitors – Aromasin, Arimidex and Femara – which block the synthesis of estrogen in fat tissue in the body. These estrogen-blocking drugs work well for most women, but unfortunately, not all women respond to them, and it is not unusual for tumors to develop resistance to these drugs. 

We are now learning more about why estrogen-blocking drugs may not work all the time, and one of the mechanisms comes from a surprising source:  cholesterol! Like most molecules in the body, cholesterol gets metabolically transformed into other molecules by various enzymes in our body. One of the molecules that is derived from cholesterol, and which is present in fairly high levels in the body, is 27-hydroxycholesterol (27-HC). This interesting molecule can attach to and actually stimulate estrogen receptors in the body. Patients with ER+ breast cancer have higher amounts of 27-HC in the normal tissue in their breasts than women who have not been diagnosed with ER+ breast cancer. And the amount of 27-HC in breast tumors is even higher. This is because the enzyme that converts cholesterol to 27-HC is found in high levels in some breast cancer cells, especially in higher-grade tumors (higher grade tumors tend to grow rapidly and spread faster than lower grade tumors), and also in immune cells called macrophages, that sometimes infiltrate breast tumors. 

Risk Factors for Male Breast Cancer

Recently the Sunday Evening Post published Life Over Cancer follower David Sumner's personal breast cancer story. In it, Sumner points out a key hole in October's Breast Cancer Awareness efforts: most people are still unaware that men can, and do, get breast cancer. 

Among the risk factors for men:

Breast Cancer Awareness Month — Boosting Survival

We are often asked if there are specific foods that can boost cancer survival. For Breast Cancer Awareness Month, we thought we’d address this question as it relates to breast cancer. 

Existing research doesn’t support the notion that specific foods that can increase survival. However, there is considerable evidence that dietary patterns can make a significant difference for women fighting breast cancer. Let’s take a look at some of these dietary patterns.  

10 Foods to Help Prevent Breast Cancer

Cruciferous Vegetables:  These include broccoli, cauliflower, brussel sprouts, bok choy, mustard greens. They contain sulforaphane and indole-3-carbinol (antioxidants) and helps to covert unhealthy estrogens into healthy ones. No other group of foods currently has more scientific support suggesting it can help prevent breast cancer. For example, a study in China found cruciferous vegetable consumption was linked to better survival in breast cancer patients. Crucifers also help in the prevention of other cancers.

Cherries:  Contain perillyl alcohol, a powerful inhibitor of many kinds of cancer. Cherries are rich in anthocyanins, which are potent natural anti-inflammatories and antioxidants.  One large study demonstrated that a high intake of cherries and related fruits was linked to low breast cancer risk. 

Facebook Question: Fish Oil & Prostate Cancer

We received the question below following our recent series discussing fish oil and prostate cancer.

Question: 

Thank you for addressing this sensationalized issue. But I am still confused. The study only revealed a correlation with DHA and not with EPA. Yet the amount DHA in the bloodstream can be elevated just by following a low-fat diet - without eating any fish or taking any fish oil supplements at all. Reference here (Raatz, SK et al.  Total fat intake modifies plasma fatty acid composition in humans.  Journal of Nutrition 2001; 131:231-234).

Our Response: 

The Impact of Diet and Lifestyle on the Risk of Aggressive Prostate Cancer

This week’s 3-part blog detailed a recent, widely publicized study that suggested that fish and fish oil consumption caused aggressive prostate cancer. We pointed out several flaws in the study’s methodology that undermined this conclusion, and Dr. Block provided his recommendations for fish/fish oil, not only in light of this study, but in the context of other relevant research.  

Today’s blog will discuss a new prostate cancer study that shows a very different diet/lifestyle connection to aggressive prostate cancer than the study we reference above suggested.  The results may surprise you! (although they didn’t surprise us here at the Block Center!) 

A Closer Look at Fish Oil and Prostate Cancer – Part 3

In two previous blog posts I reviewed the current controversy about the study by Thomas Brasky and colleagues, who found that men with high-grade prostate cancer had slightly higher levels of the fish-based omega-3s, EPA and DHA.  As I noted, this is a study with many flaws and limitations, which restricts its credibility.  In addition, I’ve detailed other variables that may explain the study’s findings – cooking the fish at very high temperatures, which can generate mutagenic compounds, the tendency of both DHA and EPA to get oxidized (go rancid), and the potential that the fish/fish oil had mercury contamination. 

So, what can men concerned about preventing prostate cancer do based on the results of these studies? And what do these studies say to men who already have prostate cancer?

Cell Phones & Cancer

Research showing a link between cell phone use and cancer continues to mount. Though preliminary, it is of some concern, particularly in light of how many of us use cell phones and how often we use them. Most recently, researchers at Tel Aviv University (read the press release announcing the study here) compared what they defined as heavy cell phone users – those who used their cell phone a minimum of 8 hours per month – to non-users (how many of you only use your cell phone 8 hours per month?!?). Compared to the non-users, the heavy cell phone users had a significant increase in all salivary oxidative stress measurements studied. Damage caused by oxidative stress is linked to both genetic and cellular mutations, which can cause the development of tumors. Since it isn’t likely that any of us are going to ditch our cell phones, what can we do? Dr. Block has the following suggestions:

Sun Safety, Sunscreens, & Cancer

As we reach the peak season of the summer sun, wisdom suggests that we should pay greater attention to protecting our skin. Yet, there are questions about the best way to do this.  Should we avoid the sun? Is all sun exposure bad for us? Are all sunscreens created equal? Does clothing afford any protection? This blog post will answer some of your most frequently asked questions about how to stay safe in the sun.

On one hand, we’ve all been warned of the dangers that lurk behind those healthy-looking tans; most notably, an increased risk of skin cancer and premature wrinkles. On the other hand, there is also reasonable evidence that sun exposure does not induce melanoma, the deadliest form of skin cancer. In fact, there are several studies that demonstrate sun exposure can actually protect us from cancer! To be specific, the exposure to UVB sun radiation has been shown to reduce the risk of 19 major types of cancer through the production of vitamin D!

Light drinking & cancer risk

We’ve all heard that heavy alcohol use increases the risk of cancer, and that even moderate drinking – up to 2 drinks a day – can increase the risk of breast cancer. But now there’s a 2012 study out of Italy that suggests that as little as 1 drink per day may increase cancer risk!   

Alcohol—including beer, wine, and “hard liquor”—is a known risk factor for several cancers. These include cancers of the colon, breast, larynx, liver, esophagus, mouth and pharynx (throat). Alcohol promotes cancer in several ways: It’s broken down in the body to an organic chemical called acetaldehyde, which not only triggers hangover symptoms, but has the ability to damage our DNA. Alcohol also increases the levels of hormones such as estrogen in the body, can damage the liver, causes free radicals in the body, and makes it easier for harmful chemicals in tobacco to enter the tissues of the mouth and throat.    

Previous work has shown us that people drinking 4 or more drinks a day are at higher risk for mouth and throat cancers. With breast cancer, for every additional 10 grams of alcohol daily (a little less than one drink), breast cancer risk goes up 7-10%.  According to one study, smaller amounts of alcohol may also contribute to colon cancer: for each additional 16 grams of alcohol (the amount in a pint of premium beer or large glass of wine), risk increased by 9%.