Too Much Sugar Increases Risk of Dying From Cancer
If you're a sugar junky, you might want to rethink
your diet. A study published in the International Journal of Cancer discovered
that eating high amounts of carbohydrates and sugar during the year prior to
treatment for head and neck cancer increases the risk of cancer recurrence and
mortality.
However, eating whole grains and legumes after
treatment could be protective and reduce your risk of the cancer recurring and
your risk of dying.
Researchers tracked the pre- and post-treatment diets
and health outcomes of more than 400 cancer patients whose average age at
diagnosis was 61. Volunteers were followed for an average of 26 months after
they were first diagnosed and treated for squamous-cell carcinoma of the head
or neck.
Patients whose diets contained the lowest amounts of
simple carbohydrates, which included refined grains, desserts, and
sugar-sweetened beverages, consumed about 1.3 servings daily, compared with
about 4.4 servings by patients who consumed the most carbs.
Patients who ate the most carbs and sugars (sugars
were in the forms of sucrose, fructose, lactose and maltose) in the year before
cancer treatment, were at greater risk of dying from any cause during the
follow-up period.
More than 69 percent of participants were diagnosed
when the disease was at stage 3 or stage 4. During the follow-up period, more
than 17 percent of patients experienced recurrence of their cancer, and 42
patients died from it. Another 70 participants died from other causes,
according to the study.
Higher mortality rates were found among people with
cancers of the mouth who consumed the greatest amounts of total carbohydrates,
total sugars, and simple carbohydrates, but similar associations weren't found
among patients whose cancers were located in their throats.
"Our results, along with the findings of other
studies, suggest that diet composition can affect cancer outcomes," said
co-author Amy M. Goss, a professor of nutrition sciences at the University of
Alabama, Birmingham.
Other studies have linked diet to oral cancer.
Researchers at the University of Pittsburgh found that sulforaphane, a powerful
antioxidant compound found in cruciferous vegetables such as broccoli and
cabbage, protected mice from oral cancer. The researchers are planning human
tests using cancer survivors who are at risk of head and neck cancer
recurrences, which are often fatal.
"We're developing a safe, natural molecule found
in cruciferous vegetables to protect the oral lining where these cancers
form," said Dr. Julie Bauman. "We call this 'green chemoprevention,'
where simple seed preparations or plant extracts are used to prevent
disease."
An earlier French study found that middle-aged men who
drink moderate amounts of wine lower their risk of oral cancers by 20 percent.
Read Newsmax Article: Cancer: Too Much Sugar Increases
Risk of Dying | Newsmax.com
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