CoQ10, Tamoxifen and Breast Cancer

Aggressive cancer treatments such as radiation, chemotherapy, and drug therapies all have nutritional implications.  The treatments are making drastic changes to the body, which often deplete critical nutrients. Nutrient supplementation can reverse these deficiencies and enhance these types of treatment.

For example, a supplement containing coenzyme Q10, riboflavin, and niacin was found to reduce markers of breast cancer cells in those also taking tamoxifen. This supplement may help drug treatment by restoring proper mitochondrial (the cell’s energy center) function and reducing tumor necrosis factor, a tumor growth-stimulating molecule.CoQ10

Medication and supplement interaction is complex so get the advice of an expert before making decisions. Some medical doctors and oncologists are trained in nutrition. However, it is more likely that your naturopath, oncology nutritionist or integrated medical doctor will be able to help you in choosing the best nutrients to support your recovery.

Green Pea Hummus

Green Pea Hummus Recipe

This gorgeous hummus has fresh pea flavor and packs in the protein. peas

  • 2 cups fresh or frozen green peas
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons tahini
  • 4 cloves garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons ground cumin

If using frozen peas, rinse and thaw prior to use. Blend all ingredients in a blender or food processor until smooth. Serve on a platter with crudités.

Serves 4

Crudités
Four cups organic raw vegetables, sliced for dipping such as carrots, sweet bell peppers, celery sticks and cherry tomatoes.

 

Bean Flavonols for Breast Cancer

LegumesLegumes provide antioxidant flavonols that reduce breast cancer incidence, when eaten as part of the daily diet.

In a study including over 90,000 women, higher intake of legumes, which include peas, lentils and beans, was associated with lower breast cancer incidence. Scientists believe the flavonol compounds act as antioxidants reducing inflammation and microbial growth.

Aim for 1/2 cup cooked legumes per day to increase your flavonol intake.

 

Carotenoids Reduce Breast Cancer Recurrence

Eating foods that contain carotenoids increases blood levels of these antioxidants, which provide protection against breast cancer.  In a study of over 1,500 women previously treated for early-stage breast cancer, those with the highest plasma carotenoid concentrations (a marker of fruit and vegetable intake) had the lowest rates of breast cancer recurrence.

Girl with CarrotsEating foods such as carrots, bok choy, dark leafy greens, pumpkin, carrots, squash, and sweet potatoes can help you keep your carotenoid levels up.

Aim for 1/2 cup serving each day.

Turnip Carotenoids for Breast Cancer

Turnips contain antioxidant carotenoids linked to low breast cancer risk.

A Chinese study of 3,000 women found that those who consumed the highest amount of carotenoid vegetables, such as turnips, had the lowest risk of breast cancer. Carotenoid compounds act as antioxidants supporting immune function, reducing inflammation, as well as fungal and bacterial growth.

Roasted turnips are easy to make. Slice turnips and toss with tamari, olive oil and herbs, such as basil, rosemary,Roasted Turnipsand sage and then roasted in the oven until soft and golden brown.

Trans Fats and Breast Cancer

Trans fats or ‘trans fatty acids’ are linked to higher rates of breast cancer. In a European study, the concentration of trans fats stored in body fat was associated with a greater incidence of breast cancer. Research suggests that this may be especially important to reduce breast cancer risk in those who are postmenopausal.

Trans fats have been structurally altered by a process called hydrogenation to stay solid at room temperature. Packaged baked products such as cookies, cakes and donuts are some of the worst culprits. Also any fatty foods that have been cooked in high heat may have altered fats, such as deep fat fried foods, charred meats, and many grilled foods.

Transfat_bigAvoid trans fats. Scan your food labels for the terms ‘partially hydrogenated’ and ‘hydrogenated’ oils.

Monounsaturated fats are healthier and safer for those at risk for breast cancer, such as extra virgin olive oil, walnut oil, sunflower oil, almond oil, hemp oil, and avocado oil.