We’ve all been looking for any way to lower our risk of having breast cancer, or avoiding having the cancer return if you’re like me and a survivor of the disease. You can practically pick up any magazine today and find articles touting everything from soy products to genetic testing for the BCRA 1 and 2 gene, to antipersperant use, foods and more. Unfortunately, there has been little in the way of definative answers for any of these.
As an eight year survivor of advanced breast cancer and Network volunteer for the Unversity of Texas, M. D. Anderson Cancer Center, I received an email today asking all volunteers to offer personal experiences on how they overcame the challenges of traveling away from home to get cancer treatment.
Here’s the query, followed by my reply:
Hello, Networkers,
Your experiences as a patient, either at M.D. Anderson or elsewhere, can be a big help to others who are following in your paths. I’m writing to ask your help by responding to either (or both!) of the questions below. We will compile the answers we receive, which will be printed as a House Call column in the ONCOLOG.
You can download a .pdf document here for a handy ‘cheat sheet’ on safe cooking tips and a temperature chart for different foods. You can post this at home, at work, at school or at the picnic pavillion.
Download the ‘chill’ version fact sheet, and post it alongside the cooking sheet in public places, and your own kitchen.
The Partnership for Food Safety website also has out-reach programs for kids and schools, and many other wonderful resources that you’ll enjoy browsing through.
Refrigerate foods quickly because cold temperatures slow the growth of harmful bacteria. Do not over-stuff the refrigerator. Cold air must circulate to help keep food safe. Keeping a constant refrigerator temperature of 40°F or below is one of the most effective ways to reduce the risk of foodborne illness. Use an appliance thermometer to be sure the temperature is consistently 40°F or below. The freezer temperature should be 0°F or below.
Refrigerate or freeze meat, poultry, eggs and other perishables as soon as you get them home from the store.
Never let raw meat, poultry, eggs, cooked food or cut fresh fruits or vegetables sit at room temperature more than two hours before putting them in the refrigerator or freezer (one hour when the temperature is above 90°F).
Never defrost food at room temperature. Food must be kept at a safe temperature during thawing. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
Always marinate food in the refrigerator.
Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.
Use or discard refrigerated food on a regular basis. Check the Cold Storage Chart for optimum storage times.
Cook: Cook to Proper Temperatures
Food is safely cooked when it reaches a high enough internal temperature to kill the harmful bacteria that cause foodborne illness. Use a food thermometer to to measure the internal temperature of cooked foods. Refer to the Heat It Up chart for the safe internal temperatures. The best way to Fight BAC!® is to:
Use a food thermometer which measures the internal temperature of cooked meat, poultry and egg dishes, to make sure that the food is cooked to a safe internal temperature.
Cook roasts and steaks to a minimum of 145°F. All poultry should reach a safe minimum internal temperature of 165°F as measured with a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast with a food thermometer.
Cook ground meat, where bacteria can spread during grinding, to at least 160°F. Information from the Centers for Disease Control and Prevention (CDC) links eating undercooked ground beef with a higher risk of illness. Remember, color is not a reliable indicator of doneness Use a food thermometer to check the internal temperature of your burgers.
Cook eggs until the yolk and white are firm, not runny. Don’t use recipes in which eggs remain raw or only partially cooked.
Cook fish to 145°F or until the flesh is opaque and separates easily with a fork.
Make sure there are no cold spots in food (where bacteria can survive) when cooking in a microwave oven. For best results, cover food, stir and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking.
Bring sauces, soups and gravy to a boil when reheating. Heat other leftovers thoroughly to 165°F.
I am puzzled by all the ‘gluten free’ foods that are sprouting up on the grocery shelves lately, and it seems like so many folks are discovering that they are gluten intolerant or have celiac disease. I’m even more puzzled by how many seem to know that they have these disorders, without having actually being diagnosed as such.
I have a friend who is getting her doctorate in nursing, and was diagnosed with celiac disease several years ago. She was diagnosed as such, having done the hard tests - they’re nasty, and invasive. She’s not the only celiac I know, either. These are people with a very serious problem.
However, the gluten intolerant ‘diagnosis’ seems to be going through a kind of vogue lately. And, I’ve begun to wonder, based on personal experience, if it’s really a gluten intolerance or a reaction from all the highly refined grain products - so often combined with too many other harmful ingredients and sugars - that are manufactured into the American diet, whether they need to be there or not.
The end result may be the same, but the cause may not always be what the gluten free marketing blitz would like everybody to believe. Coming from a marketing background, I’m very suspicious that the food industry would seriously love to start selling gluten intolerance to create whole new markets for products yet to be invented.
Like I said, personal experience is what is driving my suspicions.
According to the Tufts University, too much sugar - probably from all the processed foods that Americans are apt to be eating - is contributing not just to expanding waistlines and cavities, but to unhealthy cholesterol levels as well.
This is the conclusion from a first ever look at such a connection between sugar and blood cholesterol in a large epidemiological study, using data from the long-running National Health and Nutrition Examination Survey (NHANES) from 1999 through 2006. The American Heart Association has issued a statement recommending reductions in sugar.
Think you are already consuming less sugar? Maybe. Maybe not, depending on the amounts of processed foods you’re eating.
What in the heck is an ‘edible food-like substance’ and why should you care?
Let me put it this way, the gains made in longevity in America are due to surviving childhood, childhood diseases, and the advent of medical technology - lifesaving procedures - and NOT because our food supply has gotten better or more abundant.
Does that fly in the face of what you thought you knew?
In fact, since WWII, our food supply became less abundant. Oh, sure, there are more edible food-like products out there, but they are comprised of just a few components - primarily heavily subsidized components like corn - in hundreds of different guises, disguised as food.
Why did you think that Americans surpass the world - and particularly the pre-industrialized world - in rates of diabetes, heart disease and cancer? Despite our supposed wealth and smarts?
There was nothing diverse in a Swanson frozen dinner or a meal at McDonalds. It was all about heavily subsidized industrialized farming. Beef or chicken, potato and maybe corn. In other words, an industrial protein and simple starches. Now, there’s a balanced diet.
Take a look at the yogurt aisle of the dairy section. Unless you’re shopping at a store like Whole Foods, it’s hard to find a really good plain yogurt. But you can find plenty of faux yogurt, flavored with every sort of nonsense on the planet, plus loads of sugar, stabilizers and such. Good foods like yogurt have become synomymous with substances more akin to ice cream and candy. Don’t believe me? Take a look at stupid stuff like Clif Bars.
Clif Bars (and all the so-called energy or nutrition bars on the market) are probably fine nutrition, if you’re climbing the face of El Capitan. But as a substitute for sitting down to a sensible meal, they’re crap. And expensive crap, at that. You’re paying a premium to be deluded that you’re eating well.
Sigh.
I spend a lot on groceries, I suppose. Perhaps, more than I have to. But I’d be willing to bet that dollar per dollar, I come home with more real, high quality food and less crap than most. Out of a grocery shopping trip, there might be one or possibly two items in the entire thing that are more than themselves. The cabbage is the cabbage. The eggs are just the eggs. That sort of thing. The yogurt is milk and the bacteria. The grains are whole.
Mark Bittman would like to answer that. Did you know that raising livestock supplies more harmful components to the atmosphere, contributing to climate change, than all our cars and trucks? Did you know that our demand - not need - for animal calories are contributing to the current health crisis, i.e. diabetes, obesity, cancer, heart disease? Did you know that raising animals for food is far and away the largest culprit in land degradation?
Does this mean you have to become a vegetarian? Surprisingly, no. Despite the fact that we, as humans, kill 10 billion … that’s right, 10 billion animals a year. There’s no way to do that gently, humanely.
The time has come to stop raising animals industrially and stop eating them thoughtlessly.
We can eat well, eat better, be healthier and reduce our carbon footprint by doing this - reduce your meat consumption by just 50%.
It’s ten minutes long, but absolutely worth watching. The six time zones people inhabit are the following: past positive (meaning they focus on happy memories), past negative (meaning they focus on regret), present hedonistic (meaning they live in the moment and constantly pursue pleasure), present fatalistic (meaning they never plan because what’s the point), future focused (meaning they prioritize work over play and always plan ahead), and future transcendent (meaning they believe true eternal life begins only after mortal death).
Which time perspective do you inhabit?
Now, think about this film and it’s messages in light of current events. For example, all the discussion about education - ‘getting back to basics’ - reading, writing and arithmetic.
We constantly have time perspective issues here at Rancho Maven, dealing with one person from Western Africa. I joke about her being on ‘Africa time’, but it’s really no joke. It’s real. Not only does she move differently, but time the way I see it, is meaningless to her.
There’s a lot to be said about having a national purpose. You can accomplish a lot - especially when you have a largely homogeneous population that is well educated. They’re not as likely to go off the deep end into climate change denialism.
Here’s something to ponder:
Carbon neutrality by 2030 is the new standard for climate policies, and again the UK is leading North America in the climate debate with a bold national-level proposal about how to get there. The Centre for Alternative Technology just launched zerocarbonbritain2030 (ZCB2030), a collaborative project showing one possible scenario for making the entire UK carbon-neutral by 2030.
The honk of a horn or the rumble of a truck sounds like noise to most of us. But to Lucy Fitz Gibbon, and others with absolute pitch, there are notes embedded in that noise. Psychiatry professor David Ross, of the Yale School of Medicine, explains what’s known about how people acquire this mysterious ability
Shake a metal plate covered in sand at certain frequencies and mysterious patterns appear. The demonstration, published in 1787 by Ernst Chladni, illustrates a concept known as “fundamental modes of vibration.” Jon Jacobsen, a mathematician at Harvey Mudd College, explains why the experiment still captivates scientists and students today.
Oh, if you’re wearing a hearing aide - as I was when listening to this - turn it down.
Could you be at risk of developing cancer? Find out by taking our online cancer risk assessment.
MD Anderson developed Cancer Risk Check to help community members like you.
Cancer Risk Check calculates your chances for cancer based on your gender, race, health history and lifestyle habits. After completing a short questionnaire, you’ll receive customized suggestions for lifestyle changes and cancer screening exams that may help you prevent cancer.
Keeping your weight down has been seen as a great way to avoid breast cancer in the first place, and when you’ve had breast cancer - like me - keeping the pounds off after diagnosis and treatment are crucial in my efforts to keep the cancer from recurring.
With the obesity epidemic in America, there are potentially too many women who may unknowingly be putting themselves at risk by being significantly overweight - and I was one of them about 20 years ago. I also had breast cancer. Anecdotal to be sure, but a lot of researchers are looking at the possible links.
That’s why I am interested in articles such as the following:
PROVIDENCE, RI – Researchers from The Miriam Hospital have found that olive oil may offer another potential health benefit – it produces greater weight loss in breast cancer survivors compared to a more traditional low-fat diet.
This is the holy grail for millions of women - both who have not had breast cancer, and those like me who have and live in daily fear that it will return.
The very idea that I could be vaccinated against a recurrence would change my life as profoundly as the initial diagnosis of Stage IIIa breast cancer did. I could get back to living my life completely - without that sneaky part of my brain that worries every little pain (metastasis to the bones?), rumbling cough (metastasis to the lungs?), and every little tummy ache (metastasis to the liver?) into something sinister.
My only regret about this news? That it didn’t come first from M. D. Anderson. Oh, well.
Research Could Lead to First Vaccine to Prevent Breast Cancer Formation in Women over Age 40 and Women at High Risk
A first-of-its-kind vaccine to prevent breast cancer has shown overwhelmingly favorable results in animal models, according to a study by researchers at Cleveland Clinic’s Lerner Research Institute.
The researchers found that a single vaccination with the antigen α-lactalbumin prevents breast cancer tumors from forming in mice, while also inhibiting the growth of already existing tumors. Human trials could begin within the next year. If successful, it would be the first vaccine to prevent breast cancer.
“We believe that this vaccine will someday be used to prevent breast cancer in adult women in the same way that vaccines prevent polio and measles in children,” said Vincent Tuohy, Ph.D., the study’s principal investigator and an immunologist in Cleveland Clinic’s Lerner Research Institute Department of Immunology. “If it works in humans the way it works in mice, this will be monumental. We could eliminate breast cancer.”
In the study, genetically cancer-prone mice were vaccinated — half with a vaccine containing α-lactalbumin and half with a vaccine that did not contain the antigen.
None of the mice vaccinated with α-lactalbumin developed breast cancer, while all of the other mice did.
The U.S. Food and Drug Administration has approved two cancer-prevention vaccines, one against cervical cancer and one against liver cancer. However, these vaccines target viruses — the human papillomavirus (HPV) and the Hepatitis B virus (HBV) — not cancer formation.
In terms of developing a preventive vaccine, cancer presents a quandary not posed by viruses. While viruses are recognized as foreign invaders by the immune system, cancer is not. Rather, cancer is an over-development of the body’s own cells. Trying to vaccinate against this cell over-growth would effectively be vaccinating against the recipient’s own body, destroying healthy tissue.
The key, Dr. Tuohy said, is to find a target within the tumor that is not typically found in a healthy person. In the case of breast cancer, Dr. Tuohy and his research team targeted α-lactalbumin — a protein that is found in the majority of breast cancers, but is not found in healthy women, except during lactation. Therefore, the vaccine can rev up a woman’s immune system to target α-lactalbumin — thus stopping tumor formation — without damaging healthy breast tissue.
The strategy would be to vaccinate women over 40 — when breast cancer risk begins to increase and pregnancy becomes less likely. (If a woman would become pregnant after being vaccinated, she would experience breast soreness and would likely have to choose not to breast feed.) For younger women with a heightened risk of breast cancer, the vaccine may be an option to consider instead of prophylactic radical mastectomy.
“Most attempts at cancer vaccines have targeted viruses, or cancers that have already developed,” said Joseph Crowe, M.D., Director of the Breast Center at Cleveland Clinic. “Dr. Tuohy is not a breast cancer researcher, he’s an immunologist, so his approach is completely different — attacking the tumor before it can develop. It’s a simple concept, yet one that has not been explored until now.”
Dr. Tuohy believes that the findings of this study go beyond breast cancer, providing insight into the development of vaccines to prevent other types of cancer. The results show that the antigen used in a cancer vaccine must meet several criteria: it must be over-expressed in the majority of targeted tumors; and it must not be found in normal tissue, except under specific, avoidable conditions (such as lactation).
Here is a followup from the Cleveland Clinic regarding any clinical trials on the horizon - there are none, yet. They are in desparate need of donations, however, toward funding any clinical trials - so if you happen to have some spare dollars laying around ….
Their reply:
Thank you for contacting the Cleveland Clinic through our site on the Web.
The vaccine is currently not in clinical use. Funding is needed to take this discovery to the next step and to be able to bring it to healthy women for prevention of breast cancer.
It will take several years of clinical trials before the vaccine is readily available to breast-cancer-free women for prevention. The highest priority is the safety of the participants in the trials. First we will evaluate safety, then we will evaluate dosage.
Initial trials will be done in patients with established disease. We are not soliciting names for inclusion in the clinical trials. We do not yet have the “go-ahead” from the FDA. Financial support is what is needed now so we can continue the processes involved in moving this from the lab to the research venue to the patient. We hope our findings will benefit women who are now ages 30 and up. Early trials will be in a limited population of well defined patients.
This vaccination is different from what has been done in other vaccines for cancer. Other vaccines served as “treatment” vaccines, but this is for prevention. We are encouraged because this approach is novel, and offers true breakthroughs with respect to vaccine approach to cancer
Any contacts interested in donating towards Dr. Tuohy’s breast cancer vaccination project and clinical trials should contact Susan Sasvari, Director of Fund Development at LRI; Tel: 216-444-1821; E-mail: sasvars@ccf.org
Any contacts requesting general info about breast cancer, the Cleveland Clinic, or the vaccine research, call The Cancer Answer line 1-866-223-8100 or 216-444-7923.
For more information, you may read the paper, entitled “A prophylactic, autoimmune-mediated vaccination strategy for breast cancer” and is published in Nature Medicine June 2010. http://www.nature.com/nm/index.html
To learn more about the services in the Breast Center, please visit our Website at: