Wednesday, June 24, 2015

Olive Oil as a potential destroyer of Cancer Cells


We often hear or read about how a Mediterranean diet lowers the risk of certain types of cancers -- including prostate cancer. I recall an article in the magazine, EATING WELL, where the combination of tomatoes and cheese in one’s diet were thought to lower the risk of prostate cancer. Since I read that article to my husband over two decades ago, he prepares his lunch, often a sandwich with tomatoes and cheese, and he has no sign of prostate cancer (which seems to run in his family). But after reading about a more recent theory I wonder if olive oil in a Mediterranean diet accounts for the low risk for prostate cancer, especially among Italian men.

Early research into the impact of extra-virgin olive oil on cancer cells was discussed in an article in Rutgers’ The Magazine for Alumni and Friends of the State University of New Jersey, Spring 2015. According to the article it appears that extra-virgin olive oil contains a compound that is able to penetrate and destroy the cancer inside lysosomes without killing the healthy part of the cell within which they are contained.*

More studies are needed to confirm this, even if the signs are hopeful. The International Olive Council has more information about this subject. The Mayo Clinic recommends a low fat diet rich in veggies and fruits to reduce the risk of prostate cancer. I think this sounds more reasonable and that olive oil is good for us but moderation is key.

If you know someone who needs to have prostate surgery, a gift of a small Maine Ice pack for recovery can be helpful. This small bag of whole corn, when frozen, provides comforting cold (not harsh like ice), is made of soft cotton flannel, and conforms to the body (not stiff like gel packs). It is also good for surgery on the face and other sensitive areas. The cover can be washed. It can also be heated in the microwave if heat is needed.

Maine Ice pack is about the size of a large hand and is not stiff like gel packs

*This research was done by two cancer biologists at Hunter College and Paul Breslin, a professor of nutritional sciences at the School of Environmental and Biological Sciences.

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