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Mediterranean diet may help stop breast cancer coming back, study says

Posted on by The Olive Oil Hunter

The following is excerpted from an article by Sarah Bosley that appeared in the Guardian on June 5, 2016.

Eating a Mediterranean diet, rich in fruit, vegetables, fish and olive oil, may help prevent breast cancer returning, according to a study presented at a major international cancer conference.

Lifestyle—whether people are physically active or not—and being overweight are known risk factors for breast cancer, but there is increasing interest in whether particular eating habits play a part in its occurrence and recurrence.

The study presented at the American Society of Clinical Oncology (ASCO) meeting in Chicago is a trial in Italy that compared the outcomes for 307 women who had been treated for early breast cancer. One group of 199 women were asked to eat a Mediterranean diet, involving four portions of vegetables, three pieces of fruit and one serving of grains a day, together with four or more servings of fi sh each week, some red and processed meat and plenty of olive oil. They were allowed up to one alcoholic drink a day.

The other group of 108 women were asked to eat their normal diet, but given advice on healthy food by a dietician.

The cancer researchers at Piacenza hospital, Italy, found that after three years, 11 women from the group eating a normal diet suffered a return of their breast cancer, while none of those eating a Mediterranean diet did.

Experts say the study is small and has limitations, but raises issues of great interest. “The whole topic of lifestyle interventions for breast cancer survivors is a very important one. There is substantial research going on into what we should be recommending,” said Dr. Erica Mayer, an ASCO expert in breast cancer, assistant professor at Harvard Medical School and director of clinical research at the Dana-Farber Cancer Institute in the US.

But the results of studies to date have been conflicting. “It is not clear whether there is a specific diet or foods to eat or not to eat to prevent recurrence,” she said. Physical activity, on the other hand, is very beneficial, helping to prevent cancer both occurring and recurring.

The signals so far from research into women’s eating habits and breast cancer “probably reflect weight loss rather than diet,” she said. On this particular study there were issues with the methodology. “They don’t say if this is randomized. People were asked to participate in one diet or the other. There is no information about the activity level or change in weight, which for most of the lifestyle research one needs to be aware of,” she said.

Lady Delyth Morgan, the chief executive of Breast Cancer Now, said: “This study adds to increasingly interesting discussions about how lifestyle factors might influence breast cancer recurrence.

“We need to see results from longer-term studies before we can give specific diet advice to breast cancer patients. In the meantime we do know that a varied, balanced diet for general health and well-being, as well as being physically active, can be beneficial to breast cancer patients.”

Reference: Biasini C, Di Nunzio C, Cordani MR, et al. Effect of Mediterranean diet on the prevalence of breast cancer relapse: preliminary results of the “SETA PROJECT.” Ann Oncol. 2015;26(suppl 6):vi4; doi: 10.1093/annonc/mdv336.05. Presented at 17th National Congress of Medical Oncology, October 23–25, 2015, Rome, Italy. http://annonc.oxfordjournals.org/content/26/suppl_6/vi4.2

Mediterranean Diet Associated with Lower Risk of Death in Cardiovascular Disease Patients

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The following is adapted from an abstract presented to the European Society of Cardiology (ESC) Congress, Rome, Italy, August 28, 2016.

“The Mediterranean diet is widely recognized as one of the healthier nutrition habits in the world,” said Professor Giovanni de Gaetano, head of the Department of Epidemiology and Prevention at the I.R.C.C.S. Neuromed Institute in Pozzilli, Italy. “In fact, many scientific studies have shown that a traditional Mediterranean lifestyle is associated with a lower risk of various chronic diseases and, more importantly, of death from any cause.”

“But so far research has focused on the general population, which is mainly composed of healthy people,” he added. “What happens to people who have already suffered from cardiovascular disease? Is the Mediterranean diet optimal for them too?”

The answer is yes, according to a study in patients with a history of cardiovascular disease, such as coronary artery disease and stroke. The patients were among the participants enrolled into the Moli-sani project, a prospective epidemiological study that randomly recruited around 25,000 adults living in the Italian region of Molise.1

“Among the participants, we identified 1197 people who reported a history of cardiovascular disease at the time of enrolment into Moli-sani,” said Dr. Marialaura Bonaccio, lead author of the research.

Participants’ food intake was recorded using the European Prospective Investigation into Cancer (EPIC) food frequency questionnaire. Adherence to the Mediterranean diet was appraised with a 9-point Mediterranean diet score (MDS). All-cause death was assessed by linkage with data from the office of vital statistics in Molise.

During a median follow-up of 7.3 years there were 208 deaths. A 2-point increase in the MDS was associated with a 21% reduced risk of death after controlling for age, sex, energy intake, egg and potato intake, education, leisure-time physical activity, waist-to-hip ratio, smoking, hypertension, high cholesterol, diabetes, and cancer at the start of the study.

When considered in three categories (high, moderate, or low MDS), the top category (score 6–9) of adherence to the Mediterranean diet was associated with 37% lower risk of death compared to the bottom category (0–3). Professor de Gaetano said: “We found that among those with a higher adherence to the Mediterranean diet, death from any cause was reduced by 37% in comparison to those who poorly adhered to this dietary regime.”

The researchers deepened their investigation by looking at the role played by individual foods that make up Mediterranean diet. “The major contributors to mortality risk reduction were a higher consumption of vegetables, fish, fruits, nuts, and monounsaturated fatty acids—that means olive oil,” said Dr. Bonaccio.

Professor de Gaetano concluded: “These results prompt us to investigate the mechanism(s) through which the Mediterranean diet may protect against death. This was an observational study so we cannot say that the effect is causal. We expect that dietary effects on [factors] such as inflammation might result in the reduction of mortality from any cause but further research is needed.”

1The Moli-sani project: Started in March 2005, it involves about 25,000 citizens living in the Molise region of Italy. The aim is to learn about environmental and genetic factors underlying cardiovascular disease, cancer, and degenerative disorders. The study has transformed an entire Italian region into a large research lab.

“Omics” Data Reveal Impact of Olive Oil on Human Gene Expression

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Olive oil exerts direct effects on molecules in the body that alter human gene expression and metabolic function.

Reprinted from an article by Jedha Dening in Olive Oil Times, October 13, 2016

Olive oil, a monounsaturated fat, is the main source of fat in the Mediterranean diet (MedDiet), one of the world’s healthiest dietary patterns. Consumption of olive oil and following a MedDiet have been studied extensively in hundreds of studies and shown to provide benefits for many chronic health conditions such as cancer, cardiovascular disease, neurodegenerative disorders and the metabolic syndrome.

While these health benefits are well established, science has not had the tools to identify the mechanisms behind such positive responses. Now, a breakthrough in modern medicine and nutrition called “omics” technologies— transcriptomics, proteomics, metabolomics, interactomics, and fluxomics—provides a way to characterize the molecular markers and mechanisms behind the health benefits of nutraceuticals such as olive oil and the MedDiet pattern.

A recent review published in Biofactors reveals that the early evidence coming out of omics technologies confirms that olive oil and the MedDiet do in fact exert effects on molecules in the body that alter human gene expression and metabolic function.

Some of the specific effects of olive oil bisphenols on disease mechanisms include: “effects on receptors, signaling kinases and transcription factors associated with cellular stress and inflammation, lipoprotein metabolism and damage, and endothelial function and more in general with pathways responsible for cell cycle regulation and metabolism that include mitochondrial function and signaling, ER stress, DNA damage, and the response to growth factors, cytokines and hormones.”

Omics data also show that olive oil phenols have a balancing function (homeostatic) on the gastrointestinal tract—stomach, liver, and pancreas—as well as influencing inflammatory and vascular cells at the cellular, systemic level of the body. The data confirm the powerful role olive oil plays in human gene expression, as an anti-inflammatory and immune-modulating agent and in influencing antioxidant and detoxification genes in the body.

This really is a breakthrough in nutritional science and medicine, because now, what can be understood by these new omics technologies is the bioactive targets that specific components of olive oil have on the body.

For instance, before this new science, research has clearly shown olive oil has health benefits for cardiovascular disease, but no known mechanisms. With this new science, it can now be seen that olive oil influences genes such as MCP, IL7R, IFNc, TNFa, and the ß-adrenergic receptor ß2. MCP1, for example, “is a crucial chemokine responsible for the recruitment of monocytes to inflammatory lesions in the vasculature.”

This provides powerful information to scientists about how foods influence diseases, both in their development, progression and healing. This new science also provides another level of experimental validation and promise for revealing ways certain nutritional foods such as olive oil may be used in clinical applications for even greater benefits.

The world of omics technologies is still in its infancy, therefore there is still much to be discovered. However, the authors suggest that in the near future, omics technology will make it possible to predict and assess gene response in relation to nutraceuticals such as olive oil, which could lead the way to the provision of personalized nutrition and medicine that could reverse disease.

Extra virgin olive oil may reduce Alzheimer’s risk, study reports

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Reprinted from an article by Joseph Scalise in Science Recorder, June 22, 2017

Researchers from Temple University have found that extra virgin olive oil may help protect against memory loss and reduce many of the conditions associated with Alzheimer’s disease, a new study published in the journal Annals of Clinical and Translational Neurology reports.

The team made this discovery by looking at how olive oil–enriched diets affected the memory and learning abilities of mice. To do this, they split the rodents into two groups: one that ate olive oil and one that did not. While all of the mice looked the same after months on their respective diets, the rodents on the olive oil diet had better working and spatial memory than those that ate normal food.

Olive oil is the cornerstone of the Mediterranean diet and has been linked to numerous health benefits. This study builds on previous research by showing more of its advantages. Not only did the oil reduce brain inflammation, it also activated the autophagy process, which removes debris and toxins—including ones associated with Alzheimer’s—from the brain.

“The thinking is that extra-virgin olive oil is better than fruits and vegetables alone, and, as a monounsaturated vegetable fat, it is healthier than saturated animal fats,” said study co-author Domenico Praticò, a researcher at Temple University, in a statement.

Alzheimer’s disease is the most common form of dementia in the United States. There is currently no cure. Estimates from the US Centers for Disease Control and Prevention state that 5 million Americans contracted the illness in 2013, and that number is expected to rise to 14 million by 2050.

Researchers hope findings such as this can spur new studies and lead to a better understanding of how diet affects neurological disorders. They plan to follow up on their study by introducing extra virgin olive oil later on in the aging process to see what other benefits it might have.

“Thanks to the autophagy activation, memory, and synaptic integrity were preserved, and the pathological effects in animals otherwise destined to develop Alzheimer’s disease were significantly reduced,” Praticò said, according to USA Today. “We want to know whether olive oil added at a later time point in the diet can stop or reverse the disease.”