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Inflammation and Cancer

Chronic inflammation and oxidative stress are considered to be the primary precursors and causes of cancer. So how do we develop inflammation? What are the differences between acute and chronic inflammation? And what are therapeutic approaches for keeping inflammation under control?

First, we have to distinguish between two different types of inflammation: acute and chronic. Acute inflammation, as in case of a stubbed toe, is a good thing and persists only for a short period of time, days or weeks. Inflammation becomes problematic when it shifts from acute to chronic.

The main culprits of chronic inflammation are overconsumption of inflammatory fats and underconsumption of plant-based antioxidants. Eating modern processed fats, grains, and sugars regularly is like stabbing your toe day after day, month after month, year after year.

A diet that is high in imbalanced ratios of omega-3 to omega-6 fatty acids also causes inflammation. Omega-3-rich foods, such as sardines, anchovies, wild salmon, walnuts, pasture-raised and grass-fed meats and eggs, and dark leafy greens, are beneficial in controlling inflammation. Meats that come from animals on a grain diet, rather than ones who are grass-fed or pasture-raised, contain more omega-6, which leads to an unhealthy fatty acid ratio.

Therapeutic doses of anti-inflammatory and antioxidant-rich foods should be mandatory for cancer treatment. As we already know, cancer is inflammation, so a nutritional protocol must include foods that get the inflammation under control.

Here are a few that must be included into daily intake along with other anti-inflammatory foods.

FISH

Sardines, herring, anchovies, and wild salmon are all high in omega-3 fatty acids, which studies show help protect against many diseases. Sardines are actually one of the most nutrient-dense foods out there, high in omega-3, protein, vitamin B12, phosphorus, and selenium. They are also generally low in mercury contamination. Mercury toxicity is strongly influenced by selenium intake, as the two have a chemical affinity — selenium binds to mercury and deactivates it. Fermented fish is also low in heavy metals and a great option for someone who is looking to increase their omega-3 intake. A serving of four sardines contains 10.5 grams of fat and 22.7 grams of protein. Cancer thrives on high blood sugar, so as a food that helps control sugar uptake, sardines can play an important therapeutic role in one’s treatment.

WALNUTS

Walnuts are another great source of omega-3. Their resemblance to the human brain is more than a coincidence, since one of their biggest nutritional benefits is supporting brain function. They come packed with healthy fats, antioxidants, minerals and out of all nuts have the highest amount of omega-3, so they can play an important role in controlling inflammation.

The human species evolved on a diet that contained high amounts of omega-3 fatty acids, the kind found in wild fish, flaxseeds, walnuts, and wild game. We have historically consumed much less of the polyunsaturated fats, such as omega-6, found in vegetable oils, packaged foods, as well as some nuts and seeds.

A 30 gram (1 oz) serving of walnuts contains 18.4 grams of fat, 3.9 grams of fiber, 4.4 grams of protein, as well as many minerals and vitamins.

Onions

A cup of chopped onions contains 14.9 grams of carbohydrates, 2 grams of protein, 0.2 grams of fat, and 3 grams of fiber.

Onions are a member of the Amaryllidaceae plant family, which also includes other flavorful allium vegetables like garlic and leeks. Allium vegetables contain therapeutic oils with sulfuric compounds (cysteine sulfoxides), which are partially responsible for their signature smell and taste. These compounds are also responsible for many of the health benefits of onion nutrition, especially when it comes to treating cancer. The yellow onion is considered to be the most beneficial variety, as it contains the most sulfur and quercetin. Quercetin wears two hats — free radical scavenger and anti-inflammatory — and deserves to wear a crown as the inflammation-oxidation terrain superstar. It has been found to inhibit COX-2, NF-kB, and metastasis. The way to maximize quercetin intake from your onions is to peel them as little as possible, since the yellow peel is where most of the quercetin is concentrated.

One of the phytonutrients in onions, onionin A, was found to inhibit ovarian cancer progression by suppressing cancer cell proliferation. According to clinical studies, onions can also help reduce the risk of developing cancers through their rich supply of antioxidants that prevent cell damage. Onion’s sulfur compounds have been found to prevent the growth of tumors and cancer development by protecting cells from mutation and inducing apoptosis. They appear to be especially effective against cancers affecting the gastrointestinal tract, according to research published in 2016 by the National Cancer Institute. Studies have also revealed that another form of onions' flavonoids is alkenyl cysteine sulphoxide (ACSO), a sulfur compound that has been reported to have a range of health benefits, including anti-carcinogenic properties, anti-platelet activity, antithrombotic activity, anti-asthmatic and antibiotic effects.

References

Levy, Jillian. “Are Onions Good for You?” Dr. Axe, 20 Dec. 2019
The Metabolic Approach to Cancer: Integrating Deep Nutrition, the Ketogenic Diet, and Nontoxic Bio-Individualized Therapies, by Nasha Winters and Jess Higgins Kelley, Chelsea Green Publishing, 2017, pp. 189–190.