> Hi Nancy,
>
> The article you posted does not indicate if the women who had positive
> flax seed results had hormone positive cancer.
>
> I used a flax seed product for over a year, daily, just prior to my
> diagnosis. I still got breast cancer.
>
Here's another study I just saw today. It talks about relative risks
and percents. Also, how long does the tumor grow before it is
detectable? Perhaps several years. It's sad that the flaxseed product
you used didn't eliminate the cancer. I'm very new with the Budwig
diet myself, don't have a cancer dx as far as I know. There are a lot
of other alternative treatments out there, Essiac, various herbs, LDN,
Paw Paw, etc. I've been using herbs for 15 years for health and
prevention. I do seem to find some good health benefits from the BP so
far though. Dr. Budwig was concerned about processing damaging fish
oils but if they were processed to maintain quality then they would be
another source of good omega 3's. An important consideration is not
just about omega 3's but what the ratio of omega 6's to 3's is in one's
diet. I've read that it can be as high as 10-30 : 1 when It should be
more like 2:1. The second study below talks about the bad effect of
high omega 6's in the diet. It's hard to get a good omega 3 balance
without Flaxseed oil as most oils are high in omega 6's. OTOH fish oils
have the EPA and DHA already in a useable form. I believe stearic
acid is found in meat, particularly beef, haven't looked it up. LA is
the omega 6 essential fatty acid found in most vegetable oils, nuts,
and some meats, especially chicken.
Nancy
http://www.oilofpisces.com/prostatecancer.html
--------------------------------------
Fats and breast cancer
MILAN, ITALY. The association between the intake of various fats and
oils and the risk of breast cancer has been the subject of several
studies. There is still no real consensus as to which fats are
beneficial and which are not. The evidence for a protective role of
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), the main
components of fish oils, is probably the strongest.
Researchers at the Italian National Cancer Institute have just
completed an investigation aimed at clarifying the association between
fat intake and breast cancer risk. A total of 4052 postmenopausal women
were followed for an average of 5.5 years. During this time 71 cases of
invasive breast cancer were diagnosed. The cancer patients were matched
with 141 controls. All study participants had blood samples drawn and
red blood cell (erythrocyte) membranes were analyzed for their fatty
acid content. The researchers point out that erythrocyte membranes are
good biomarkers for not only dietary fat intake, but also for other
dietary and hormonal factors.
Women with DHA concentrations in the highest tertile had less than
half the risk of breast cancer than did women in the lowest tertile.
Polyunsaturated fatty acids overall were also protective with omega-3
acids being somewhat more protective than omega-6 acids. Saturated
fatty acid concentrations were not significantly related to breast
cancer risk. A higher concentration of monounsaturated fats, especially
oleic acid, was associated with a significantly increased risk. The
researchers point out that most oleic acid in mammalian tissue is
derived from saturated stearic acid through a process involving the
enzyme delta 9-desaturase. Saturated fatty acids, cholesterol,
carbohydrates, insulin, testosterone, and estrogen all activate this
enzyme whereas dietary polyunsaturated fatty acids and fasting
deactivate it. The researchers conclude that the delta 9-desaturase
enzyme may be an important link between breast cancer risk and dietary
fat consumption and urge further research in the field.
Pala, Valeria, et al. Erythrocyte membrane fatty acids and subsequent
breast cancer: a prospective Italian study. Journal of the National
Cancer Institute, Vol. 93, July 18, 2001, pp. 1088-95
-------------------------------
Breast cancer risk linked to fatty acid profile
CHAPEL HILL, NORTH CAROLINA. Breast cancer rates differ greatly
between countries. They are 5 times higher in the United States than in
Japan and twice as high in France as in neighbouring Spain. Differences
in overall fat consumption in these countries have been extensively
studied, but no link to breast cancer incidence has been detected so
far. A large team of researchers from the Netherlands, Ireland, Spain,
Finland, Switzerland, Germany and the United States now report that,
while overall fat consumption may not be significant, the make-up of
the fats could be. As part of the large EURAMIC Study the researchers
investigated the link between the content of polyunsaturated fats in
adipose (fat) tissue of postmenopausal women and breast cancer
incidence. A total of 291 women with breast cancer and 351 controls
were included in the study which involved 5 European medical centers.
The women all had samples of adipose tissue taken (from the buttocks)
and analyzed to determine the concentration of the main polyunsaturated
fatty acids: the omega-3 acids - alpha-linolenic acid (ALA),
eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and the
omega-6 acids - linoleic acid (LA) and its metabolite arachidonic acid
(AA).
The study found no significant correlation between omega-3 fatty acid
levels and breast cancer incidence, but did find a trend to increasing
incidence with increasing levels of omega-6 fatty acids in the adipose
tissue samples. The researchers also found a significant association
between the ratio of EPA and DHA to LA levels and breast cancer
incidence in 4 out of 5 of the medical centers involved in the study.
Pooling all results showed that women with the highest ratio had a 35%
lower breast cancer incidence than women with the lowest ratio. In
other words, women with a relatively high adipose tissue level of EPA
and DHA (the main components of fish oils) and a relatively low level
of LA and its metabolites had a lower breast cancer risk. The
researchers note that LA (linoleic acid) is the precursor of certain
eicosanoids which may promote tumour growth. EPA and DHA inhibit the
production of these harmful compounds and may also, on their own,
inhibit tumour growth. The researchers also point out that several
epidemiological studies have found an inverse correlation between fish
consumption and breast cancer incidence and urge further studies to
determine the relationship between the dietary intake of specific fatty
acids and breast cancer risk.
Simonsen, Neal, et al. Adipose tissue omega-3 and omega-6 fatty acid
content and breast cancer in the EURAMIC Study. American Journal of
Epidemiology, Vol. 147, No. 4, 1998, pp. 342-52
-----------------------------
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