Jump to content

Recommended Posts

I'm not saying there is one specific list of foods that all people should eat, but that I believe the general categories of foods associated with optimal biomarkers of health would likely converge in a large study, this has already been seen in smaller studies.  More specifically, I believe findings would show that eating a diverse plant based whole food diet, low in saturated fat, high in polyphenols will lead to an improvement in biomarkers of health, even for an eskimo (a group that by the way, never had good longevity or health despite the fokelore).  It would also lead to improved immune function and lower LDL even for someone with a genetic mutation that causes higher LDL. People with allergies don't need to eat foods they are allergic to ;)   Mushrooms and Indian gooseberries have been shown to lower LDL better than some prescription statins.

 

https://youtu.be/6b20MpdSlo0

Edited by Gordo

Share this post


Link to post
Share on other sites

Calcium to Magnesium Intake Ratio and Prostate Cancer Aggressiveness

Published Online:1 Apr 2017

https://www.fasebj.org/doi/abs/10.1096/fasebj.31.1_supplement.790.33

 

Quote

Abstract

Objective

Experimental studies suggest that calcium and magnesium compete for membrane binding sites. An imbalance in the level of these micronutrients has been associated with multiple chronic diseases, though few studies to date have examined the relationship with prostate cancer. The goal of this study was to examine the dietary intake ratio of calcium to magnesium and its association with prostate cancer aggressiveness in African Americans (AAs) and European Americans (EAs).

Method

Calcium and magnesium intakes were estimated using a food frequency questionnaire in 996 AA and 1064 EA men with a recent histologically confirmed diagnosis of prostate cancer from the North Carolina – Louisiana Prostate Cancer Project (PCaP). High aggressive disease was defined as Gleason sum ≥8, or PSA> 20ng/ml, or Gleason score ≥7 AND clinical stage T3–T4, and the comparison group was all other prostate cancer cases. Logistic regression was used to determine the adjusted odds ratio (OR) and 95% confidence intervals (95% CI) for high aggressive prostate cancer by quartile of calcium to magnesium intake ratio.

Results

There was a positive association for prostate cancer aggressiveness across the quartiles of calcium to magnesium intake ratio, with odds of high aggressive prostate cancer in the upper quartiles; ORQ2VS.Q1:1.46. 95% CI: 1.02 – 2.07, ORQ3VS.Q1:1.42. 95% CI: 1.00 – 2.03 and ORQ4VS.Q1: 1.69, 95% CI: 1.19 – 2.40. When stratified by race, the association was observed in both AA men, ORQ4VS.Q1: 1.72, 95% CI: 1.08–2.74 and EA men ORQ4VS.Q1: 1.89, 95% CI: 1.12 – 3.19.

Conclusion

Among both African American and European American men diagnosed with prostate cancer, a higher calcium to magnesium intake ratio as reported in the year prior to diagnosis was associated with higher odds of high aggressive prostate cancer.

 

 

Share this post


Link to post
Share on other sites

Also, as far as I remember from various sources, calcium is typically cited as a risk factor for PCa (together with dairy products). This may be  due, as the above article suggests, to an imbalance rather than to calcium itself. The positive association Ca-PCa is not always found though.

Anyway, I've long delayed PSA testing and I think the time has arrived now, having some genetic risk from a uncle died of PCa and and being pretty close to 60. I 'm not attracted by the idea of false positives, but Risk calculators sort of convinced me.

Share this post


Link to post
Share on other sites

The impact of moderate wine consumption on the risk of developing prostate cancer

Clin Epidemiol. 2018; 10: 431–444.
Published online 2018 Apr 17

 

Quote

Conclusions

In this meta-analysis, moderate wine consumption did not impact the risk of PCa. Interestingly, regarding the type of wine, moderate consumption of white wine increased the risk of PCa, whereas moderate consumption of red wine had a protective effect. Further analyses are needed to assess the differential molecular effect of white and red wine conferring their impact on PCa risk.

 

Quote

[... ]alcohol intake has been recently suggested as a risk factor for PCa development in a meta-analysis that included 27 studies showing a significant dose–response relationship between the level of alcohol intake and the risk of PCa.9 On the other hand, a large prospective European cohort study failed to observe an association between alcohol consumption and PCa risk.10 Both studies did not assess the type of alcohol consumption.

Quote

 

The relationship between alcohol consumption and the risk of PCa remains a controversial issue.32 Middleton Fillmore et al demonstrated in a meta-analysis that heavy alcohol consumption is associated with a higher risk of developing PCa.33 Similarly, Zhao et al’s meta-analysis showed a significant dose–response relationship between level of alcohol intake and risk of PCa.9 On the contrary, a large prospective European study that included 142,607 male participants found no association between alcohol consumption and PCa risk.10 Regarding types of alcohol consumption, in a large cohort of 3,927 subjects, Demoury et al showed that beer was associated with a 37% increase risk of high-grade PCa.30

In the present study, we found that wine is not associated with an increased risk of PCa as other alcohol or beer consumption is. This could be based on several factors that make wine less harmful than other types of alcohols. One of the factors might be the chemical composition of wine, which is a hydroalcoholic solution (~78% water) with a wide range of bioactive chemical components, including aldehydes, esters, ketones, lipids, minerals, organic acids, phenolics, soluble proteins, sugars, and vitamins.34 Second, the anticarcinogenic effect of polyphenols mainly contained by red wine may balance any other harmful effects of wine consumption.35 Third, in the case of beer, the bioavailability of the phenolic compounds is very low, thus decreasing their potential anticarcinogenic effects.36

Furthermore, the mechanism between alcohol consumption and carcinogenesis is not fully understood. It seems to be based on acetaldehyde, the first metabolite of ethanol that has been suggested to be carcinogenic by promoting cancer development though various mechanisms, such as interference with DNA replication, induction of DNA damage, and formation of DNA adducts.37

However, wine consumption, especially red wine, has been associated with decreased inflammation and overall mortality as well as moderate alcohol consumption.10,38 Schoonen et al22 and Sutcliffe et al25 found, in large cohort studies, that red wine consumption decreases the risk of PCa, whereas white wine does not. Red wine’s protective role against PCa development could be due to the bioactivity of polyphenols that are a complex mixture of flavonoids (such as anthocyanins and flavan-3-ols) and nonflavonoids (such as resveratrol, cinnamates, and gallic acid).

 

Edited by Sibiriak

Share this post


Link to post
Share on other sites

Good article form Dorin-Vartolomei et al.

Also, it must be underlined that moderate  consumption is the keyword.  Anything more than 1-2 glasses per day is  probably beyond that. Also, the metabolism of alcohol exhibits a wild  individual variability.

 

Share this post


Link to post
Share on other sites
 
 
Vitamin K and its analogs: Potential avenues for prostate cancer management
 
 
 
 
Vitamin K2, a menaquinone present in dairy products targets castration-resistant prostate cancer cell-line by activating apoptosis signaling

Share this post


Link to post
Share on other sites
Quote

Vitamin K2 is present in dairy products, such as meat and eggs.

!!????!!!!???? Who revised that part of the article?

The rest is a pleasant surprise, there is in teh forum a dedicated thread on vitamin K2 and the issue related to the contadictory literature reports on its content in foods.

Some cheese and kefir seem to be very rich in it, but the champion is the Japanese fermented food called natto.

The conclusions in the article go the opposite way of the conventionl literature which points at dairy products as a possible increased hazard for PCa.

 

Edited by mccoy

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

×