Doctor’s Tip: How to lower risk of getting blood cancer

There are basically three types of blood cancers: Leukemia, lymphoma and myeloma.

· LEUKEMIA involves propagation of mutant white blood cells in the bone marrow. Normal white blood cells fight infection but leukemia cells lose this function. Furthermore, they crowd out normal red blood cells in the bone marrow, as well as other types of white blood cells. It is estimated that in 2023, around 60,000 new cases of leukemia will be diagnosed in the U.S., with 23.700 deaths from this disease.

· LYMPHOMA involves mutation and propagation of lymphocytes — another type of white blood cell. The most common type is non-Hodgkin’s lymphoma Around 80,000 Americans are expected to be diagnosed with this in 2023, with 20,000 deaths.

· MYELOMA involves plasma cells — white blood cells that produce antibodies. An estimated 36,000 cases are expected to be diagnosed in the U.S. in 2023, with 12,500 deaths.

Treatment of blood cancers has variable results, with the greatest success being childhood leukemia, which now has a 90 percent 10-year survival rate. For optimal health, it’s always best to prevent disease when possible, and as with many other forms of cancer, what we eat is important. The following tips are taken primarily from Dr. Michael Greger’s book “How Not to Die,” and his website nutritionfacts.org:

· EAT CRUCIFEROUS VEGETABLES DAILY — cabbage, kale, broccoli, cauliflower, bok choy, brussels sprouts, arugula, water cress, mustard greens, radishes, turnip greens and collard greens. This class of vegetables contains sulforaphane, which has strong cancer-fighting properties. Sulforaphane kills leukemia cells in the lab, and studies have shown that high daily cruciferous vegetable intake decreases the risk of lymphoma. NOTE that for sulforaphane to be released, an enzyme called myrosinase is necessary, which is inactivated by cooking. Strategies to deal with this problem include the following: 1) eat cruciferous vegetables raw; 2) eat some raw cruciferous vegetables before eating cooked ones; 3) chop or blend cruciferous vegetables at least 40 minutes before cooking them, which allows myrosinase to do its job; 4) add raw cruciferous vegetables like mustard or horseradish to cooked ones.

· EAT GREEN LEAFY VEGETABLES DAILY, such as romaine lettuce, spinach, chard, and beet greens. In a Mayo Clinic study, people who ate 5 or more servings of green leafy vegetables a week had 50 percent less lymphoma compared to those eating less than 1 serving a week.

· EAT TURMERIC DAILY, which has been shown to slow or stop pre-myeloma changes in humans.

· CONSIDER EATING ACAI BERRIES, which have been shown in the lab to be effective against leukemia cells, although so far, they have not been proven to prevent lymphoma in humans. Of course, Big Supplement jumped on the favorable lab evidence — beware of “superfood” supplements and shakes, which have not been proven to be of benefit.

· MAINTAIN IDEAL BODY WEIGHT: Multiple Myeloma is one of the many cancers that have been shown to be caused in part by overweight or obesity.

Dr. Greger also cites evidence that in order to lower risk of developing blood cancer we should consider the following:

· Growing up around or working around poultry are risk factors for blood cancers. Eating poultry regularly also increases risk. This is thought to be due to certain poultry viruses, which can cause cancer in poultry and probably in humans.

· Exposure to cattle and pigs has been associated with non-Hodgkin’s lymphomas and eating them may prove to increase risk of lymphoma.

Dr. Feinsinger is a retired family physician with special interest in disease prevention and reversal through nutrition. Free services through Center For Prevention and The People’s Clinic include: one-hour consultations, shop-with-a-doc at Carbondale City Market and cooking classes. Call 970-379-5718 for appointment or email [email protected].