 Vegetables Can Prevent Brain Tumors In Children
Source: Brockville Recorder and Times Date: 04/16/09
Brain tumours represent the second most common cause of cancer in children and are responsible for more than 25 per cent of childhood cancer-related deaths.
Results from studies done in our lab at the Jewish General Hospital of
Montreal
have suggested that a diet rich in vegetables could reduce the risk of
these tumours, as well as the risk of post-treatment recurrences.
Devastating cancers
Medulloblastoma,
the most common type of brain cancer amongst children, represents half
of all diagnosed tumours in children. This type of cancer generally
afflicts children between two and 10 years old and develops in the rear
part of the brain or cerebellum.
It's an aggressive cancer that continue to be difficult to treat, even today.
Despite
improvements in chemotherapy and radiation treatments and advanced
surgical techniques, barely half the children treated for this type of
cancer survive more than five years following diagnosis.
Those
that do survive frequently suffer side effects related to their
treatment, including learning difficulties and hindered growth. It is
an extremely dangerous cancer with tragic consequences for the child
and the family.
Diet and childhood cancers
Though
most cancers that target young children can be blamed on spontaneous
genetic mutations, we have believed for many years that a woman's
lifestyle during pregnancy and early on in a baby's life can have a
significant influence on the child's risk of developing a cancer.
For
example, children with mothers who, during pregnancy, regularly
consumed junk food such as French fries are 240 per cent more at risk
of developing a medulloblastoma according to a 2005 study which looked
at the diet of mothers' diets before and during pregnancy and followed
them three to seven years later.
However,
a diet rich in fruits and vegetables during pregnancy reduces the risk
of these tumours considerably, according to a study published in the
New England Journal of Medicine in 1993.
This
type of protective effect also seems to exist when it comes to the
child's diet as well, with a California study from 2004 showing that
children who regularly eat fruit such as bananas and oranges during the
first two years of life had 50 per cent less risk of developing
leukemia between the ages of two and 14.
These
results suggest that a proper diet during pregnancy and even during
breastfeeding can have a significant role in reducing the risk of some
childhood cancers.
Medulloblastoma-fighting foods
Over the last few years, our lab has worked to identify foods with the ability to fight the development of medulloblastomas.
During
our research, we observed that sulforaphane, found commonly in
broccoli, can fight the growth of cells that can turn into the deadly
cancer, which suggests that it can be valuable in preventing the
disease.
More
recently, a study done in our lab by David Labbe allowed us to identify
a number of molecules commonly found in food that are capable of
blocking the development and invasion of medulloblastoma cells in the
tissues.
This cell growth is triggered by the hepatocyte growth factor, a protein associated with the development of cancer.
These
molecules, called flavonols, are found in onions, apples, and broccoli,
as well as in a variety of herbs and spices such as parsley, fennel and
capers.
These
observations raise the possibility that a diet rich in these food
items, during both pregnancy and the child's infancy, could contribute
to reducing the risk of medulloblastomas.
Adding these nutrients to the diets of children who have survived the disease may also reduce the risk of relapse.
Anti-cancer recipe
Citrus Avocado Dip with Spiced Pita Bread
1/4 cup (50 ml) sunflower seeds
2 avocados
3 Tbsp. (40 ml) ground flaxseed
3 Tbsp. (40 ml) fresh squeezed orange juice
3 Tbsp. (40 ml) fresh lemon juice
2 Tbsp. (25 ml) olive oil
1 tsp. (5 ml) salt
1 tsp. (5 ml) ground cumin
1 tsp. (5 ml) ground coriander
1.
Crush the sunflower seeds into a powder using a food processor. Cut the
avocados in two, remove the pit and use a spoon to take out the flesh.
2. In a large bowl, mix all the ingredients to form a creamy puree. Cover and chill in the refrigerator until ready to serve.
Pita bread
1/4 cup (50 ml) olive oil
1 Tbsp. (15 ml) Cajun seasoning
4 pita bread
1.
Mix the olive oil and spices and spread the mixture on the bread. Cut
the pita into small triangles and spread on a baking sheet.
2. Bake at 350 F (180 C) for about 10 minutes, until the bread is browned and crispy. Serve dip in a bowl surrounded by pita.
Preparation time: 30 minutes, makes 4 portions
Difficulty: Easy
Source: Chef Marlene Gagnon, l'Ecole hoteliere de la Capitale in Quebec City.
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