A new tumour-agnostic drug has been approved for use in Europe. The revolutionary drug, experts say, has the potential to cure more cancer patients and reduce side-effects. Called larotrectinib, the new drug does not care where the cancer is growing in the body and instead looks for a specific genetic abnormality, which means it can be used to treat a wide range of tumours. Doctors in the UK have said the new drug is “a really exciting thing” and marks a move away from having ‘drugs that treat breast cancer’, ‘drugs that treat bowel cancer’ and ‘drugs that treat lung cancer’, to having drugs that target the genetic make-up of each patient’s tumour. However, the decision by European regulators does not mean that any cancer patient can take advantage of larotrectinib right away. Its approval for use right now only applies to patients with solid tumours that have been caused by a genetic abnormality known as an NTRK gene fusion. This rare abnormality happens when part of an individual’s DNA accidentally merges with another, leading to an alteration in the body’s blueprint that allows cancer to grow. Speaking about the drug development, Dr Julia Chisholm, a children's cancer consultant at the Royal Marsden Hospital in London, said: “It is a really exciting thing, as is it works across a range of cancers. It's not confined to one.”
We recently wrote about how just one rasher of bacon a day can increase bowel cancer risk. Now, new research has revealed that replacing red meat with plant protein can reduce heart disease risk. For the study, researchers from Harvard T.H. Chan School of Public Health in Boston, MA, and Purdue University in West Lafayette, IN, conducted a meta-analysis of trials comparing the effects of meat vs. other diets on our health. The results are published in the journal Circulation. It was an approach that allowed the researchers to not only examine the health effects of red meat, but also see whether substituting red meat for other protein sources brought benefits. Analyzing data from 36 randomized controlled trials, the researchers looked at the blood pressure and blood concentrations of cholesterol, triglycerides, and lipoproteins of the participants. They then compared these levels with those of people who ate less red meat and more chicken, fish, legumes, soy, nuts, or carbohydrates. They found that while there wasn’t much difference in lipoproteins, blood pressure, or total cholesterol, diets high in red meat did cause an increase in triglyceride concentrations. In addition, diets rich in high-quality plant protein led to lower levels of bad cholesterol. Speaking about the findings of the research, Marta Guasch-Ferré, lead author of the study and research scientist in the Department of Nutrition at the Harvard T.H. Chan School of Public Health, said: “Previous findings from randomized controlled trials evaluating the effects of red meat on cardiovascular disease risk factors have been inconsistent. “But, our new study, which makes specific comparisons between diets high in red meat versus diets high in other types of foods, shows that substituting red meat with high-quality protein sources lead to more favorable changes in cardiovascular risk factors.”
Consuming even small amounts of red and processed meat each day can increase a person’s risk of bowel cancer, a new study has found. According to the research led by Oxford University and funded by Cancer Research UK (CRUK), just one rasher of bacon per day can increase the risk of bowel cancer. Eat three rashers per day (around 50g) and the risk of bowel cancer rises by 20%. While meat is a good source of protein, vitamins and minerals, the Department of Health in England advises that anyone who eats more than 90g of red and processed meat a day should reduce their consumption to 70g, the average daily amount consumed in the UK. Processed meat, in particular, has previously been linked to a high likelihood of causing cancer. So foods like bacon, salami, hotdogs and some sausages should not be eaten too much on a daily basis. Also, high temperature cooking, such as on a barbecue, is also thought to increase a person’s risk of cancer due to the carcinogenic chemicals that are created during the cooking process. For the research, the study team analysed health data from almost half a million people in the UK. Speaking about the findings of the research, Emma Shields, information manager at CRUK, said “This study shows the more meat you eat, the higher your risk of getting cancer and obviously the reverse is true - the less you eat the less likely you are to get bowel cancer.”
It’s a widely accepted fact that cruciferous vegetables, like cauliflower, cabbage, broccoli and Brussels sprouts, are good for the gut, but scientists say they have now discovered why. The work by the team from the Francis Crick Institute, a biomedical research centre in London, focussed on the way cruciferous vegetables alter the lining of the intestines. As they are digested, anti-cancer chemicals, including indole-3-carbinol, are produced. Indole-3-carbinol changes the behaviour of stem cells in the lower bowel and the study involving mice showed it protected them from cancer – even mice whose genes put them at a very high risk of developing the disease. Speaking about the findings of the study, one of the researchers, Dr Gitta Stockinger, said: “Even when the mice started developing tumours and we switched them to the appropriate diet, it halted tumour progression.” Prof Tim Key, from Cancer Research UK, said: “Further studies will help find out whether the molecules in these vegetables have the same effect in people, but in the meantime there are already plenty of good reasons to eat more vegetables.” Interestingly, Dr Stockinger added that cruciferous vegetables should not be overcooked to get the most benefit. According to the charity Bowel Cancer UK, bowel cancer is the fourth most common cancer in the UK, affecting almost 42,000 people every year.
New figures show that for the first time ever the number of men dying from prostate cancer in the UK has overtaken female deaths from breast cancer. While lung and bowel cancer remain the top cancer killers, prostate cancer is now third, according to figures released by Prostate Cancer UK. In 2015, 11,819 men died from prostate cancer, compared to 11,442 women from breast cancer – a reality that Prostate Cancer UK says is due to advances in diagnosis and treatment of breast cancer. The charity says that the UK’s aging population is one of the reasons why more men are developing and dying from prostate cancer. Angela Culhane, chief executive of Prostate Cancer UK, said prostate cancer survival rates could be increased by developing better diagnostic tests and using them to form a nationwide screening programme. At present, there is no single, reliable test for prostate cancer. Also, men with the disease can live for decades without showing any symptoms. Those most at risk are men with male relatives who have had the disease, black men and men aged over 50. Ms Culhane said: “It's incredibly encouraging to see the tremendous progress that has been made in breast cancer over recent years. “The good news is that many of these developments could be applied to prostate cancer and we're confident that with the right funding, we can dramatically reduce deaths within the next decade.” You can find out more about prostate cancer treatment with us here at France Surgery by visiting the oncology section of our website and selecting the prostate cancer link.
New research suggests that bowel cancer patients who eat oily fish, such as sardines and mackerel, could reduce their chances of dying from the disease. In fact, the research, which was published in the journal Gut, says that a bowel cancer patient's chance of death could be reduced by as much as 70% simply by upping their consumption of Omega-3 fatty acids (found in oily fish). What's more exciting is that even small amounts seemed to make a difference. For example, while a normal portion of oily fish contains around 1.8g of Omega-3, the researchers found that just 0.3g a day can reduce a bowel cancer patient's chance of death within 10 years by 41%. This means that even a few mouthfuls of oily fish each day, or a couple of portions each week, can make a significant difference. Previous research has shown that Omega-3 polyunsaturated fatty acids (PUFA) suppress tumour growth and restrict blood supply to cancer cells. The researchers said that even though more studies are needed to allow for more firm conclusions to be drawn, there is strong evidence to suggest that Omega-3 fatty acids do indeed impact bowel cancer survival. “If replicated by other studies, our results support the clinical recommendation of increasing marine omega-3 fatty acids among patients with bowel cancer,” said lead researcher Dr Andrew Chan, a gastroenterologist at Massachusetts General Hospital, Boston.
A new study has suggested that obese or very overweight teenagers are at twice the risk of developing bowel cancer in later life than their slimmer peers. Bowel cancer is the fourth most common type of cancer in the UK and adult obesity has long been thought to increase the risk of contracting it. But now a team of researchers in the US have studied the records of some 240,000 men born in the early 1950s, who then went on to undergo a compulsory conscription assessment for the Swedish military in their late teens. The difference between being overweight and obese all depends on a person’s body mass index (BMI). Having a BMI of 30 or more sees someone labelled ‘obese’ but even over 25 is still considered ‘overweight’. All of the individuals were assessed in terms of their weight at the time of their conscription and while 81% were considered of ‘normal’ weight, 1.5% had a BMI of over 25 and 1% over 30. An analysis of their health 35 years later discovered that 885 had been positively diagnosed with bowel cancer. Scientists found that those in the uppermost weight bracket were 2.38 times more likely to develop the condition. While further research is needed, especially in women, the study by the Harvard School of Public Health in Boston, Massachusetts was published in the journal Gut and its authors said: "Even with these limitations it is important to recognise the unique strengths of this study.” Photo credit: CSIRO