‘Regular intake of suya, nkwobi, others raises breast cancer risk’

•  African women most affected

•  Moles linked to higher predisposition

A FRESH insight into why more Nigerian women are having breast cancer has emerged. Three independent studies published this week linked a high intake of red meat such as suya, kilishi, nkwobi, isi ewu, bacon, bush meat, steak, to cancer. 

   The studies indicate that African women frequently have biologically less favourable subtypes of breast cancer; and they have higher number of moles on their skins, which are linked to increased breast cancer risk. 

    Most Nigerians eagerly look forward to having another meal of local meat delicacies such as Suya, Isi-ewu, Nkwobi, Kilishi, Shaki and ‘roundabout.’    The consumption and marketing of these red meat-based meals have become big business in most restaurants across the country.

    The Guardian reported last April that eating even small quantities of processed meat such as Suya, Kilishi, Nkwobi, Isi ewu, bacon, sausages or salami can significantly increase the risk of dying early from cancer and heart disease.

    According to MedlinePlus, moles are growths on the skin. They happen when pigment cells in the skin, called melanocytes, grow in clusters. Moles are very common. Most people have between 10 and 40 moles. A person may develop new moles from time to time, usually until about age 40. In older people, they tend to fade away. Moles are usually pink, tan or brown. They can be flat or raised. They are usually round or oval and no larger than a pencil eraser.

   Previous studies had identified many known risk factors that can increase the likelihood of developing breast cancer - including gender, age, family history, obesity and alcohol consumption. 

   Now, a study published in BMJ (British Medical Journal) has found that higher red meat intake during early adulthood could well be one of these risk factors.

   The new study, from a team of United States (U.S.)-based researchers, set out to investigate the association of dietary protein sources in early adulthood with the risk of breast cancer, as other previous work has indicated that lifestyle factors, including diet, may have a greater impact during early adulthood on the chances of developing breast cancer.

   The study found that a higher intake of red meat products during early adulthood was associated with a 22 per cent increased risk of breast cancer.

    However, the researchers said that the situation could be reversed since a higher intake of poultry during early adulthood was associated with a lower incidence of breast cancer in postmenopausal women.

    According to the researchers, replacing one portion of red meat a day with a portion of another high-protein food such as legumes, poultry, nuts and fish was associated with a 14 per cent lower risk of breast cancer overall and premenopausal breast cancer.

    The researchers concluded: “Replacing red meat with a combination of legumes, poultry, nuts and fish may reduce the risk of breast cancer.”

    Also, U.S. researchers led by cancer specialists at MedStar Washington Hospital Centre have found that African-American women frequently have biologically less favourable subtypes of breast cancer.

   Researchers at the Hospital Center’s Washington Cancer Institute analysed the biology of breast cancer in 100 African-American women, using a method of genomic profiling. These genomic tests look at the expression of genes associated with the risk of recurrence in the population and further characterises the biology of the tumour. The 70-gene Mamma Print test was used to determine the likelihood of a cancer recurrence. Out of the 100 patients, 66 women in the study were found to be high risk, meaning that their tumours had a higher risk of recurrence.

    A companion BluePrint test was used to define the specific molecular subtype of each cancer. When classified by both genomic tests, African- American women with stage I to III breast cancer often had gene expression subtypes that were less favourable. 

    The co-author of the research, Dr. Raquel Nunes, a medical oncologist at the Washington Cancer Institute, presented the data as a scientific poster at the recent American Society of Clinical Oncology annual meeting.

    New research published yesterday in journal PLOS Medicine indicates that the number of moles a woman has on her skin may hint at her risk of developing breast cancer.

    In two separate studies, American and French scientists found that the more moles a woman had, the greater her average risk of breast cancer.    In one study, women with 15 or more moles on a single arm were 35 per cent more likely to develop breast cancer than women with no moles.

    While the connection between moles and breast cancer is not obvious, experts pointed to one plausible explanation: estrogen.

    The hormone is known to feed the growth and spread of many breast tumours. And there is also some evidence it influences mole growth; moles tend to get larger and darken during pregnancy, for instance.

   “They could be a marker of lifetime exposure to estrogen,” said Barbara Fuhrman, an assistant professor at the University of Arkansas for Medical Sciences in Little Rock.

   But that’s speculation for now. And there could be other underlying reasons for the association- even some kind of genetic factor, said Fuhrman, who wrote an editorial published June 10 with the studies in the online journal PLOS Medicine.

   Her advice to women with numerous moles on their skin: “Don’t panic. This is very interesting biologically, but it probably doesn’t tell us a lot about an individual woman’s risk of breast cancer. It probably tells us more about the general etiology (causes) of breast cancer.”

    What should women especially on chemotherapy be eating to prevent breast cancer or stop the progression? Director of food and nutrition services at Memorial Sloan-Kettering Cancer Center, Dr. Veronica McLymont, said: “Instead, focus on eating a balanced diet. Ask your oncologist or a nutritionist if you need extra calories and protein to keep your strength up during treatment.

     “Choose whole grain breads and cereals. Drink 100 per cent fruit or vegetable juices. Make sure they are pasteurised because you may be more susceptible to germs while you’re getting cancer treatment. Fill half of your plate with vegetables and fruits.  A few times a week, choose meatless meals such as vegetarian lasagna or vegetable stir-fry.

  “Snack on carrot sticks, sweet pepper slices, and fresh or dried fruits. Have a leafy green salad with dinner. Limit sugary foods- the kind with lots of calories but very little nutrition. 

   “Choose high-calorie, nutrient-rich foods such as avocados, nuts, beans, seeds, puddings, and cooked cereals. Eat small meals throughout your day. Don’t wait until you’re hungry to eat. Instead, eat at certain times of day. Keep your favourite foods close at hand. Make your meals look appealing. Add parsley, lemon slices, cherry tomatoes, and other colourful garnishes to your plate.

    “Conquer constipation by drinking water and eating high-fiber foods like beans, lentils, vegetables, and fresh or dried fruit. Drive away diarrhea with bland foods such as rice, bananas, and apples. Drink water to stay hydrated.

   “Protect mouth sores and avoid dry mouth by grinding or pureeing foods to make them easier to swallow. Or eat foods that are already soft and mostly liquid, like soups and milk or yogurt shakes.

     “Nix nausea by choosing bland foods and foods without strong odours. Steer clear of greasy foods. Go easy on your stomach by eating small meals throughout the day. Drink plenty of water even if you are vomiting.”

    According to the Nutrition Society of Nigeria (NSN) and the Paediatric Association of Nigeria (PAN), red meat is a valuable source of iron, zinc and Vitamin D, which is vital for health, especially in pregnant women and infants.

     They are unanimous that red meat can be part of a balanced diet. “But people who eat a lot of red and processed meat should consider cutting down as regularly eating a lot could increase risk of bowel cancer.”

    To an associate professor of medicine and consultant in endocrinology, diabetology and metabolism division at the Lagos University Teaching Hospital (LUTH), Dr. Fasanmade Olufemi, red meat refers to beef, mutton, lamb, pork and venison while white meat refers to chicken, fish and seafoods.