As meat and fat consumption increase the rates of stomach cancer decrease

This study was published in Cancer Research 1975 Nov;35(11 Pt. 2):3460-3

Study title and author:

Epidemiology of cancer of the stomach with special reference to its recent decrease in Japan.

Hirayama T.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1192411

Hirayama notes that in Japan death rates for stomach cancer have been declining. The study investigated the connection between the decreased death rates and stomach cancer.

Over an 18 year period male stomach cancer death rate have fallen by:
25%  in the age group 40 to 44
34% in the age group 45 to 49,
35% in the age group 50 t0 54
30% in the age group 55 to 59
30% in the age group 60 to 64
19% in the age group 65 to 69

Over the same period female death rates have also fallen. Their rates are:
25%  in the age group 40 to 44
22% in the age group 45 to 49,
30% in the age group 50 t0 54
31% in the age group 55 to 59
28% in the age group 60 to 64
30% in the age group 65 to 69

Hiramaya found the following changes in food consumption:
(a) Carbohydrate consumption decreased by 14%.
(b) Rice consumption decreased by 19%.
(c) Potato consumption decreased by 56%.
(d) Fat consumption increased by 126%.
(e) Egg consumption increased by 1191%
(f) Meat consumption increased by 1269%.

This study found that as carbohydrate consumption declined and meat and fat consumption increased the rates of stomach cancer decreased.

Links to other studies:
Eating red meat helps to reduce the risk of colon cancer by 29%
Women who eat high quantities of meat have less incidence of breast cancer
High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

Eating red meat cuts the rate of stomach cancer

This study was published in the International Journal of Cancer 1998 May 29;76(5):659-64

Study title and authors:
Dietary habits and stomach cancer in Shanghai, China.

Ji BT, Chow WH, Yang G, McLaughlin JK, Zheng W, Shu XO, Jin F, Gao RN, Gao YT, Fraumeni JF Jr.
Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD, USA. jib@epndce.nci.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9610722

This study examined the connection between various types of food and stomach cancer. Included in the study were 1,124 stomach cancer patients (age 20-69) and 1,451 controls without stomach cancer.

The study found with regard to carbohydrate type food:

• Men with the highest carbohydrate consumption had a 50% increased risk of stomach cancer compared to men with the lowest carbohydrate consumption.
• Women with the highest carbohydrate consumption had a 90% increased risk of stomach cancer compared to women with the lowest carbohydrate consumption.
• Men eating the most noodles and bread had a 10% increase in stomach cancer risk compared to men who ate the least noodles and bread.
• Women eating the most noodles and bread had a 20% increase in stomach cancer risk compared to women who ate the least noodles and bread.

The study found with regard to meat and fat:

• Men eating the most fresh red meat had a 10% decreased risk of stomach cancer compared to men eating the least fresh red meat.
• Women eating the most fresh red meat had a 20% decreased risk of stomach cancer compared to women eating the least fresh red meat.
• Men consuming the most eggs had a 40% reduction in stomach cancer risk compared to the men eating the least eggs.
• Women consuming the most eggs had a 50% reduction in stomach cancer risk compared to the women eating the least eggs.
• Men with the highest fat consumption had 30% less incidence of stomach cancer compared to men with the lowest consumption of fat.
• Women with the highest fat consumption had 40% less incidence of stomach cancer compared to women with the lowest consumption of fat.

This study shows that a high carbohydrate diet increases the risk of stomach cancer whereas a diet high in fat, red meat and eggs lowers the risk of stomach cancer.

High carbohydrate and fibre consumption is linked to an increase in endometrial cancer

This study was published in the American  Journal of Epidemiology 2007 Oct 15;166(8):912-23

Study title and authors:
Dietary carbohydrates, glycemic index, glycemic load, and endometrial cancer risk within the European Prospective Investigation into Cancer and Nutrition cohort.

Cust AE, Slimani N, Kaaks R, van Bakel M, Biessy C, Ferrari P, Laville M, Tjønneland A, Olsen A, Overvad K.
Nutrition and Hormones Unit, International Agency for Research on Cancer, Lyon, France. annec@health.usyd.edu.au

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17670911

The associations of dietary carbohydrates, dietary glycemic load, and dietary fiber with endometrial cancer risk were analyzed among 288,428 women over a 6.4 year period with a total of 1,842, 995 person years of follow up.

The study found:

• For every 100 grams per day rise in carbohydrate consumption there is a 61% increased risk of endometrial cancer.
• For every 50 units per day rise in glycemic load there is a 40% increased risk of endometrial cancer.
• For every 10 gram per day rise in fibre consumption there is a 27% increased risk of endometrial cancer.

This study shows that a higher carbohydrate and fibre consumption is linked to an increase in endometrial cancer.

Higher carbohydrate and fibre consumption leads to increased rates of breast cancer

This study was published in the American Journal of Clinical Nutrition 2009 Jan;89(1):283-9

Study title and author:

Dietary carbohydrates, fiber, and breast cancer risk in Chinese women.

Wen W, Shu XO, Li H, Yang G, Ji BT, Cai H, Gao YT, Zheng W.

Vanderbilt Epidemiology Center, Vanderbilt University Medical Center, Nashville, TN 37203-1738, USA. wanqing.wen@vanderbilt.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19056583

The objective of the study was to evaluate the association of carbohydrates and dietary fibre with breast cancer risk. A total of 74,942 women aged 40-70 were involved in the study which lasted over 7 years.

The study found:

• Women who ate the most carbohydrate had a 22% increased rate of breast cancer compared to the women who ate the least carbohydrate.
• Women who ate the most fibre had a 9% increased rate  of breast cancer compared to the women who ate the least fibre.

This study found that increased dietary carbohydrate and fibre leads to higher rates of breast cancer.

Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat

This study was published in the Journal of the National Cancer Institute 1998 Nov 18;90(22):1710-9

Study title and authors:

Dietary and nutritional factors and pancreatic cancer: a case-control study based on direct interviews.

Silverman DT, Swanson CA, Gridley G, Wacholder S, Greenberg RS, Brown LM, Hayes RB, Swanson GM, Schoenberg JB, Pottern LM, Schwartz AG, Fraumeni JF Jr, Hoover RN.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. silvermd@EPNDCE.NCI.NIH.GOV

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9827525

This study investigated the relationship between diet and pancreatic cancer in 436 patients and 2003 general-population control subjects aged 30-79 years.

The study found:

• Those who had the lowest consumption of bread, grains and cereals had an 8% decreased rate of pancreatic cancer compared to those who had the highest consumption of bread, grains and cereals.
• Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates.
• Those who ate the most fat had a 34% decreased rate of pancreatic cancer compared to those who ate the least fat.
• Those who ate the most saturated fat had a 28% decreased rate of pancreatic cancer compared to those who ate the least saturated fat.
• Those who ate the most red meat had an 18% decreased rate of pancreatic cancer compared to those who ate the least red meat.

This study shows that diets high in saturated fat and red meat offer protection from pancreatic cancer.

High carbohydrate diet linked to a 122% increase in breast cancer

This study was published in Cancer Epidemiology Biomarkers and Prevention 2004 Aug;13(8):1283-9

Study title and authors:
Carbohydrates and the risk of breast cancer among Mexican women.

Romieu I, Lazcano-Ponce E, Sanchez-Zamorano LM, Willett W, Hernandez-Avila M.
Instituto Nacional de Salud Publica, Avenida Universidad 655, Colonia Santa Maria Ahuacatitlan, Cuernavaca, Morelos 62508, Mexico. iromieu@correo.insp.mx

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15298947

The object of the study was to ascertain if a high carbohydrate intake is a risk factor for breast cancer. The diets of 475 women aged 20 - 75 with breast cancer were compared with 1,391 women without breast cancer.

The study found that compared with women that consumed the least carbohydrates, the women that consumed the most carbohydrates had a 122% increased risk of breast cancer. This was similar for both premenopausal and postmenopausal women.

Reducing carbohydrate consumption may help to prevent cancer

This paper was published in Nutrition and Metabolism 2011 Oct 26;8(1):75

Study title and authors:

Is there a role for carbohydrate restriction in the treatment and prevention of cancer?

Klement RJ, Kammerer U.

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/22029671

Dr. Rainer J Klement from the University Hospital of Wurzburg reviewed the evidence of 162 scientific papers regarding the subject of carbohydrate restriction and cancer.

Dr. Klement found:

• Cancer, which might be considered a disease of civilization, was very rare among uncivilized hunter-gatherer societies. Their diet was mainly meat and fat, whereas modern diets have quickly changed to easily digestible carbohydrates derived mainly from grains. Our genes have not had time to adapt to the new carbohydrate foods, and diseases of civilization have ensued.
• Reducing the amount of dietary carbohydrates could stop, or at least delay, the emergence of cancer, and that growth of already existing cancer could be slowed down.
• Most carbohydrates are converted into glucose by the body. Most cancer cells depend on glucose for growth as their ability to use fats or ketone bodies has been impaired.
• High carbohydrate diets cause a rise in insulin and insulin like growth factor levels which promote cancer growth.
• Ketone bodies that are elevated when insulin and blood glucose levels are low, have been found to stop cancer cells growing.

Dr. Klement concludes that the evidence presented in the review shows that reduction of the high carbohydrate intake in modern diets may play an important role in cancer prevention. 

High carbohydrate diets increase pancreatic cancer rates

This study was published in the Journal of the National Cancer Institute 2002 Sep 4;94(17):1293-300

Study title and authors:

Dietary sugar, glycemic load, and pancreatic cancer risk in a prospective study.

Michaud DS, Liu S, Giovannucci E, Willett WC, Colditz GA, Fuchs CS.

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Rockville, MD 20852, USA. michaudd@mail.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12208894

The study investigated whether diets high in foods that increase after meal glucose levels are associated with an increased risk of pancreatic cancer. The dietary habits of 88,802 women were analysed over an 18 year period.

The study found:
(a) The women who ate the most carbohydrates had a 30% increased risk of pancreatic cancer compared to the women who ate the least.
(b) The women who ate foods with the highest glycemic load values had a 53% increased risk of pancreatic cancer compared to the women who ate foods with the lowest glycemic load values.
(c)  The women who ate the most fructose (fruit sugar)  had a 57% increased risk of pancreatic cancer compared to the women who ate the least.

The study shows that women who eat a high carbohydrate diet, especially one with foods with high glycemic load values, have increased rates of pancreatic cancer.

High carbohydrate diets lead to a significant increase in colon cancer

This study was published in Cancer Epidemiology Biomarkers and Prevention 2002 Feb;11(2):187-93

Study title and authors:
Carbohydrates and colorectal cancer risk among Chinese in North America.

Borugian MJ, Sheps SB, Whittemore AS, Wu AH, Potter JD, Gallagher RP.
Cancer Control Research, British Columbia Cancer Agency, Vancouver, British Columbia, V5Z 4E6 Canada. mborugia@bccancer.bc.ca

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11867506

This study investigated the association between carbohydrate consumption and colon cancer. The study contained 473 people with colon cancer and 1,192 men and women without colon cancer.

The study found:
(a) Men who consumed the most carbohydrates had a 70% increased risk of colon cancer compared to men who consumed the least.
(b) Women who consumed the most carbohydrates had a 170% increased risk of colon cancer compared to women who consumed the least.

This study reveals that a high carbohydrate diet leads to a significant increase in colon cancer.

Research by a Nobel prize winner shows that high carbohydrate diets cause cancer

This paper was published in Science 24 February 1956: Vol. 123 no. 3191 pp. 309-314

Study title and author:
On the origin of cancer cells
Warburg O

This paper can be accessed at: http://www.sciencemag.org/content/123/3191/309.extract

Otto Warburg won the Nobel prize for medicine in 1931 for discovering that cancer cells are fundamentally different compared to healthy cells.

He found that energy and growth in cancer cells is mainly generated by the fermentation of glucose, unlike normal cells which contain tiny organelles inside them called mitochondria which work away producing enegy to keep the cells healthy. The mitochohdrial activity in cancer cells is impaired and cancer cells can use glucose by up to 200 fold the rate of healthy cells.

How does this relate to cancer and diet?

To produce energy humans mainly use either:
(i) Fat and ketone bodies.
(ii) Glucose.

Fat may be provided by dietary fat, and ketone bodies are compounds that are produced when fats are broken down for energy by the liver and kidneys. Almost all carbohydrates are broken down by the body into glucose.

Fat and ketone bodies need mitochondria to provide energy, whilst glucose also has the ability to provide energy by fermentation. This means that fat, ketone bodies and glucose can be used for energy by healthy cells, but only glucose can be used by cancer cells.

The implication of this is if you follow a very low carbohydrate diet it is very difficult for cancerous cells to survive because they will have little or no energy to feed on.

Warburgs research shows that a high carbohydrate diet will encourage cancer growth, whereas a diet low in carbohydrate and high in fat discourages the growth of cancer.          

High carbohydrate intake associated with breast cancer

This study was published in the American Journal of Clinical Nutrituion 2008 May;87(5):1384-91

Study title and authors:

Carbohydrate intake, glycemic index, glycemic load, and risk of postmenopausal breast cancer in a prospective study of French women.

Lajous M, Boutron-Ruault MC, Fabre A, Clavel-Chapelon F, Romieu I.

INSERM, ERI 20, EA 4045, and Institut Gustave Roussy, Villejuif, France.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/18469262

This 9 year study of 62,739 postmenopausal women investigated the relationship between carbohydrate consumption and breast cancer.

The study found:

(a) Overweight women consuming the highest amounts of rapidly absorbed carbohydrates had a 35% increased risk of breast  cancer.

(b) Women with largest waist circumference consuming the highest amounts of carbohydrates had a 28% increased risk of breast  cancer. 

(c) Carbohydrate intake was also associated with estrogen receptor-negative breast cancer.

The study shows that rapidly absorbed carbohydrates are associated with postmenopausal breast cancer risk among overweight women and women with a large waist circumference. 

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