Like all former patients we don’t want to experience cancer ever again, so our diet guidance to a large extent focuses on things that we hope will reduce the likelihood of cancer returning. The spin-off of all this is a healthier diet and generally feeling fit and well. This can involve some difficult and quite significant changes, but we can honestly say that they are worth it.

​

It’s important to note that whilst peer reviewed studies are emerging, there is still precious little hard scientific evidence that proves particular foods or components of food directly cause cancer. So, whilst we wait for evidence to emerge, it’s mindful to be wary of myths, see Cancer Diets: Myths and More - British Dietetic Association (BDA).

 

Dealing with the here and now, by chatting with other former patients, friends, dietitians, and doctors, the following six themes have rightly (or wrongly) influenced our dietary choices, and to some extent lifestyle:

​

1. Carcinogens. These are typically harmful chemicals or substances that have the capacity to cause cancer. Some are purely man-made whilst others found in the natural environment. It’s worth noting that exposure to carcinogens apparently doesn’t always cause cancer. It depends on our individual genetics, as well as the level and duration of exposure to the carcinogen. There are very few studies that have conclusively, directly linked any one food item with cancer. In one such case however, according to the World Health Organisation (WHO) there is “convincing evidence” that eating processed meat or too much red meat can cause cancer. Cancer Research UK says eating processed meats such as bacon, salami and sausages or too much red meat, like beef and lamb can result in a higher risk of developing bowel cancer. Although it’s a complicated picture, reducing or avoiding processed foods isn’t as hard as it sounds, and long-term benefits may be well worth the effort.

2. Sugar. Sadly, I have a sweet tooth and love beer, so this has been challenging for me. All kinds of cells, including cancer cells, depend on blood sugar / glucose for energy. Sugars are obviously important to us, but there seems to be growing evidence that excessive amounts of sugar in the diet can be harmful. Eating too much sugar can lead to weight gain and increase the risk of obesity and diabetes, which may increase the risk of cancer. More research is needed to understand the relationship between sugar in the diet and cancer, but it feels an intuitively sensible thing to be cautious, and only eat small or moderate amounts of sugar. This means one small piece of chocolate not two, choosing low or no sugar drinks, and having one beer not three!

3. Acidity. ‘pH’ is a measure of acidity. Acidic conditions range between 1-6, and alkalinity 8-14. A healthy body 'pH’ is typically between 7.3-7.4, in the ‘Neutral Zone’. Based on the notions that cancer might thrive in less healthy, acidic environments, and acidity contributing to reflex, PH is a convenient benchmark to help guide a healthier balanced diet. Some foods are known to be more acidic than others, e.g., cheeses, processed meats, alcohol and sweetened fizzy drinks, whilst others, like fruit and vegetables tend to supress acidity.

4. Hormones. It is theorized, but not proven, for those with existing tumours, elevated or excess hormones in the body might stimulate the tumour to faster growth. We all produce hormones at levels natural to us, but plenty of foods we eat also contain hormones, naturally or not. Partly for this reason, there are OOSO members who do not eat any farm reared animals or fish. Given other factors already discussed, and that we do not know what is in animal feed let alone the farmed animal or fish itself, they choose not to eat any animal protein other than wild caught fish and shellfish. In addition, many plant-based foods contain ‘Phyto-oestrogens’, some of which bizarrely behave in an 'anti oestrogenic' manner. These lock onto receptor cells, blocking other oestrogens from being absorbed, theoretically regulating levels in the body.  Some examples of these include mushrooms, cauliflower, broccoli, sprouts, turmeric and curcumin. Again, there is very little hard scientific evidence directly linking foods to increasing or lowering hormone levels, yet given the overall picture, adopting a largely vegetarian diet could be the right thing to do. 

5. Anti-inflammatory foods. Inflammation within the body can arise for a whole host of reasons be it infections, torn ligaments, ulcers, cuts, sores and bruises, or from surgery, where the body is actively healing and repairing itself. Inflammations create an environment where cells replicate and repair from which some cancers might begin to develop. Additionally, it is thought existing tumours may grow quicker in an inflamed environment. Fortuitously, there are a whole host of foods thought to have 'anti-inflammatory' properties. Some of these include for example red grapes and berries such as blueberries, strawberries and raspberries; oily fish such as mackerel, sardines and anchovies; many vegetables for example broccoli, avocado, cabbage, chilli peppers and mushrooms; and useful spices like turmeric, cinnamon and extra virgin cooking oils.

6. Antioxidants. Antioxidants are important because they help protect our cells from damage. A poor diet can lead to heightened ‘oxidative stress’, whereby toxic by-products known as free radicals form, which are thought to cause damage to the cells, potentially leading to cancer. All foods contain natural pigments that gives them a unique colour. For example, beta-carotene makes carrots orange, chlorophyll gives vegetables such as kale their rich green colour. These pigments also act as highly effective antioxidants, reducing free radicals, potentially keeping our cells healthy. Some examples of foods and drinks containing good amounts of antioxidants include blueberries, strawberries, organic oats, potatoes, various beans, broccoli, spinach, walnuts and green tea. Whilst again, there is no hard evidence that antioxidants directly stop cancers from forming, these food choices intuitively blend well with healthy living. In particular, it's good to focus diet around dark green, orange, red and purple coloured organically grown fruit and vegetables, such as beetroot, aubergine, red onions, sweet potato, kale, carrots, all cabbages, green beans, red grapes, blueberries and strawberries. 

 

Taken in the round, a mixed and balanced diet of all these foods can sustain a healthy body environment. So, a rule of thumb is to eat predominantly organic vegetables and fruit, and only enjoy dairy, alcohol and fizzy drinks as occasional treats, but not to eliminate them completely from the diet. It’s important to occasionally enjoy a few small things in moderation, otherwise we feel like we are punishing ourselves.