GI tumors' relationship to diet: eat your way into or away from cancer risk
Ways to avoid a 'gut punch' of cancer
More evidence cometh forth showing us that truly food is medicine. This newsletter reports on GI cancer risks, and the impact of aspects of diet.
Context. Several studies have demonstrated that dietary patterns identified by a posteriori and hybrid methods are associated with gastrointestinal (GI) cancer risk and mortality. These studies applied different methods for analyzing dietary data and reported inconsistent findings. Objective. This systematic review and meta-analysis were aimed to determine the association between dietary patterns, derived using principal component analysis (PCA) and reduced rank regression (RRR), and GI cancer risk and GI cancer–caused mortality. Data Source. Articles published up to June 2023 in English were eligible for inclusion. The Medline, SCOPUS, Cochrane Library, CINHAL, PsycINFO, ProQuest, and Web of Sciences databases were used to identify prospective studies. The Preferred Reporting Item for Systematic Review and Meta-analysis Protocol 2020 was used to report results. Data Extraction. A total of 28 studies were eligible for inclusion. Varied approaches to deriving dietary patterns were used, including PCA (n = 22), RRR (n = 2), combined PCA and RRR (n = 1), cluster analysis (CA; n = 2) and combined PCA and CA (n = 1). Data Analysis. Two dietary patterns, “healthy” and “unhealthy,” were derived using PCA and RRR. The healthy dietary pattern was characterized by a higher intake of fruits, whole grains, legumes, vegetables, milk, and other dairy products, whereas the unhealthy dietary pattern was characterized by a higher intake of red and processed meat, alcohol, and both refined and sugar-sweetened beverages. The findings indicated that the PCA-derived healthy dietary pattern was associated with an 8% reduced risk (relative risk [RR], 0.92; 95% CI, 0.87-0.98), and the unhealthy dietary pattern was associated with a 14% increased risk (RR, 1.14; 95% CI, 1.07-1.22) of GI cancers. Similarly, the RRR-derived healthy dietary pattern (RR, 0.83; 95% CI, 0.61-1.12) may be associated with reduced risk of GI cancers. In contrast, the RRR-derived unhealthy dietary pattern (RR, 0.93; 95% CI, 0.57-1.52) had no association with a reduced risk of GI cancers. Similarly, evidence suggested that PCA-derived healthy dietary patterns may reduce the risk of death from GI cancers, whereas PCA-derived unhealthy dietary patterns may increase the risk. Conclusion. Findings from prospective studies on the association of PCA-derived dietary patterns and the risk of GI cancers support the evidence of healthy and unhealthy dietary patterns as either protective or risk-increasing factors for GI cancers and for survivorship, respectively. The findings also suggest that the RRR-derived healthy dietary pattern reduces the risk of GI cancers (albeit with low precision), but no association was found for the RRR-derived unhealthy dietary pattern. Prospective studies are required to further clarify disparities in the association between PCA- and RRR-derived dietary patterns and the risk of GI cancers. Systematic review registration: PROSPERO registration no. CRD42022321644. - Z Abebe, et al.
In particular, a diet enriched with high fiber and unsaturated fatty acids may reduce the risk of colorectal cancers. Healthy gut bacteria can reduce cancer causing inflammation.
Focus on the dairy - yogurt
Another recent study also highlighted the benefits of dairy in diet. The fermented dairy in the form of yogurt further extends its goodness. Probiotics such as yogurt may play a cancer-preventative role via their effect on the intestinal microbiota composition and/or intestinal barrier function. Among important probiotic bacterial strains in yogurt, Bifidobacterium may have a tumor-suppressive effect. There was an association of increased yogurt intake with having a lower incidence of Bifidobacterium-positive proximal colon cancer.
Herbal Remedies
A plant found in African deserts, long used as a medicinal herb, showed cancer killing properties in vitro.
Colorectal cancer (CRC) is a prevalent and deadly disease, necessitating the exploration of novel therapeutic strategies. Traditional chemotherapy often encounters drug resistance and adverse side effects, highlighting the need for alternative approaches. Artemisia herba-alba, a plant rich in phytochemical constituents, was investigated for its potential as an anticancer agent against colorectal cancer (CRC). The primary objective of this study was to investigate the cytotoxic effects of the methanolic extract of A. herba-alba on eight CRC cell lines including: Caco-2, DLD1, RKO+/+p53, RKO−/−p53, HCT+/+p53, HCT−/−p53, SW620, and SW480. Specifically, the study investigated the extract's impact on cell viability, apoptosis, cell cycle progression, and effects on the PI3K/AKT/mTOR signaling pathway. Chemical derivatization and Gas Chromatography–Mass Spectrometry (GC–MS) analysis revealed a diverse array of bioactive compounds, including ephedrine, hydroxyflavone, quinolinic acid, 4-hydroxybenzoic acid, borneol, β-eudesmol, and camphor, known for their cytotoxic properties. The methanolic extract of A. herba-alba exhibited varying degrees of cytotoxicity across a panel of CRC cell lines, with IC50 values indicating differential sensitivity. The extract triggered apoptosis in many cell lines, irrespective of p53 status. Importantly, A. herba-alba extract caused G2-M phase cell cycle arrest in CRC cells, accompanied by a decrease in Cyclin B1 and CDK1 expression. Furthermore, the extract demonstrated an inhibitory effect on the PI3K/AKT/mTOR pathway, crucial in cancer progression. These findings highlight the promising anticancer potential of Artemisia herba-alba as a valuable resource for innovative CRC treatments. Further research is warranted to elucidate its specific anticancer characteristics and explore its potential incorporation into future cancer therapy approaches. - LJ Bou Malhab, et al.
[Artemisia herba-alba, OTHER NAME(S): Absinthe du Désert, AHAE, AHE, Armoise Herbe Blanche, Artemisia, Chih, Common Wormwood, Common Worm Wood, Desert Wormwood, Herba Alba, Shih, Thym des Steppes.]
In North America, this plant is related to species of Mugwort which also has its own medicinal benefits. Unknown though, if it, too, can kill off cancer.
Mugwort was used to flavor beer before the introduction of hops. Its main components can include camphor, cineole, α- and β-thujone, artemisia ketone (CAS: 546-49-6), borneol and bornyl acetate as well as a wide variety of other phenols, terpenes, and aliphatic compounds.
REFERENCES
Z Abebe, et al. Difference in Gastrointestinal Cancer Risk and Mortality by Dietary Pattern Analysis: A Systematic Review and Meta-Analysis. Nutrition Reviews, 2024;, nuae090, https://doi.org/10.1093/nutrit/nuae090
Z Abebe, et al. Association of dietary patterns derived by reduced-rank regression with colorectal cancer risk and mortality. Eur J Nutr 64, 33 (2025). https://doi.org/10.1007/s00394-024-03513-9
S Ugaia, et al. Long-term yogurt intake and colorectal cancer incidence subclassified by Bifidobacterium abundance in tumor. GUT MICROBES
2025, VOL. 17, NO. 1, 2452237
https://doi.org/10.1080/19490976.2025.245223
LJ Bou Malhab, et al. Exploring the Anticancer Effect of Artemisia herba‐alba on Colorectal Cancer: Insights From Eight Colorectal Cancer Cell Lines, Food Science & Nutrition (2024). DOI: 10.1002/fsn3.4715
Perhaps even more telling would be a study contrasting grass fed beef with factory farmed beef, in the diets. How beef is raised, what THEY eat, is as critical as what HUMANS eat.
A related newsletter:
Bitter Taste Receptors can kill cancer?
https://biomedworks.substack.com/p/bitter-taste-receptors-can-kill-cancer
Artemisia is used to make Bitters: https://botanicalinstitute.org/bitter-herbs/