Cabbage and Sauerkraut Consumption in Adolescence and Adulthood and Breast Cancer Risk among US-Resident Polish Migrant Women

Pathak, Dorothy R.; Stein, Aryeh D.; He, Jie; Noel, Mary; Hembroff, Larry; Nelson, Dorothy A.; Vigneau, Fawn D.; Shen, Tiefu; Scott, Laura J.; Charzewska, Jadwiga; Wajszczyk, B.; Clark, Karen; Rybaczyk, Leszek A.; Pathak, B.; Błaszczyk, Dorota; Bankowski, Ann; Willett, Walter C.

doi:10.3390/ijerph182010795

Cited by 13 publications

(7 citation statements)

References 46 publications

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“…The extract of aloe was cytotoxic to human cancer cells, including breast cancer cells [ 29 , 30 ]. Cabbage and sauerkraut consumption was found to correlate negatively with the risk of breast cancer [ 31 ]. The cabbage juice inhibited the proliferation of breast cancer cells, showing a preferential activity against breast cancer cells compared with other mammalian cell lines [ 32 ].…”

Section: Discussionmentioning

confidence: 99%

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Furdak

Pieńkowska

Bartosz

et al. 2022

Foods

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There is recent interest in a diet that can be recommended for patients suffering from cancer. In this respect, the effects were studied of the extracts of several common fruits, herbs and vegetables on the viability of two human ovary cancer cell lines (SKOV-3 and PEO1) in vitro. Normal human MRC-5 fibroblasts were used as a control cell line. The extracts of garlic, horseradish and curly kale as well as green and black tea were the most effective in lowering the viability of ovarian cancer cells, while not affecting the viability of MRC-5 fibroblasts. Except for garlic and horseradish, the cytotoxic effects of the extracts correlated with their polyphenol content. The examination of changes in the content of ATP and glutathione, in the level of reactive oxygen species, mitochondrial potential and mitochondrial mass did not show a consistent pattern, suggesting that various extracts may act via different mechanisms. Although the extracts’ toxicity to cells in vitro is a first and direct suggestion concerning their possible anticancer effects in vivo, these results point to potential vegetable candidates to become diet components recommended for ovary cancer patients.

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Section: Discussionmentioning

confidence: 99%

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Furdak

Pieńkowska

Bartosz

et al. 2022

Foods

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“…In the USA, for the two regions, Cook County Illinois, and Detroit Metropolitan Area, Michigan, the control sample was selected by the Institute for Public Policy and Social Research (IPPSR), by random digit dialing, and supplemented by sample of women over the age of 65 identified through Health Care and Financing Administration (HCFA). Further details of the population based controls selection are described in publications [ 34 , 41 ].…”

Section: Methodsmentioning

confidence: 99%

Association of the bitter taste genes TAS2R38 and CA6 and breast cancer risk; a case-control study of Polish women in Poland and Polish immigrants in USA

Łukasiewicz-Śmietańska,

Godlewski,

Nowakowska

et al. 2024

PLoS ONE

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It is known that the perception of bitterness is mediated by type 2 bitter taste receptors (TAS2Rs). However, recent reports have suggested that the carbonic anhydrase 6 (CA6) gene may also influence bitterness sensing. Genetic variants in these genes could influence dietary intake of brassica vegetables, whose increased consumption has been observed in the literature, though inconsistently, to decrease breast cancer (BC) risk. We hypothesized that the estimated odds ratios (ORs) for the association between BC and taster diplotype (PAV/PAV) and/or genotype A/A, will be in the direction of increased BC risk, potentially due to reduced consumption of brassica vegetables. Using a case-control study of BC in Polish women in Poland (210 cases and 262 controls) and Polish immigrant women to USA (78 cases and 170 controls) we evaluated the association of the taster diplotypes in TAS2R38 gene and genotypes in the CA6 gene and BC risk in these two populations individually and jointly. No significant increase in risk was observed for the TAS2R38 PAV/PAV diplotype (tasters) in each population individually or in the joint population. For the CA6 gene, in the joint population, we observed an increased BC risk for the combined G/A and G/G genotypes (non-tasters) vs A/A (tasters), OR = 1.41 (95% CI 1.04–1.90, p = 0.026) which after adjustment for False Discovery Rate (FDR), was not significant at p≤0.05 level. However, for the joint population and for the combined genotype of the two genes AVI/AVI+G* (non-tasters) vs. PAV/*+A/A (tasters), we observed a significant increase in BC risk, OR = 1.77 (95%CI 1.47–2.74, p = 0.01), for the non-tasters, which remained significant after FDR adjustment. In conclusion for the joint population and the joint effect for the two bitter sensing genes, we observed an increase in BC risk for the bitterness non-tasters, association which is in the opposite direction to our original hypothesis.

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“…Sauerkraut is rich in antioxidants, calcium, magnesium, vitamin C, vitamin D, vitamin K and dietary fibers. Consumption of sauerkraut foods either during adolescence or adulthood significantly reduced breast cancer risk among Polish migrant women (Pathak et al, 2021).…”

Section: Yoghurtmentioning

confidence: 95%

Fermented Foods: The Pharmacological and Anticancer Therapeutic Potential

Nandini¹,

Anju²,

Chhaya³

et al. 2022

IJZI

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Globally, dietary and environmental changes have been recognized as major causes of noncommunicable diseases such as malignancies, with ongoing research on modifiable risk factors, including eating habits, estimating that 30–40% of cancer formation can be avoided with behavioral adjustments. According to estimates from the World Health Organization (WHO), cancer is the second leading cause of death worldwide, with 9.6 million fatalities projected in 2018. Cancer accounts for nearly 1 in every 6 deaths especially in females. In a survey of year 2019 within Indian subcontinent about 20% (one in five) female suffers from one of the symptoms of ovarian disorders which further turns into tumors such as ovarian epithelial cells, endometriosis. More effective cancer treatments with lower toxicity are required. Natural foods have become increasingly popular in the treatment and prevention of cancer. Some nutrient components in fermented foods are referred to be "naturally fortified functional nutrients" because they assist to maintain a healthy gut microbiome, which protects against disease and physiology and could prove to be boon for those females by boosting metabolism because such women have lower healthy gut microflora as compared to other females as fermented foods have higher probiotic value which enhance the gut flora. The epidemiological studies suggest the evidences that lactic acid bacteria present in fermented foods plays an important role in preventing breast cancer. This review article summarizes the health benefits of fermented food to certain cancer which has been scientifically proven.

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Cabbage and Sauerkraut Consumption in Adolescence and Adulthood and Breast Cancer Risk among US-Resident Polish Migrant Women

Cited by 13 publications

References 46 publications

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Extracts of Common Vegetables Inhibit the Growth of Ovary Cancer Cells

Association of the bitter taste genes TAS2R38 and CA6 and breast cancer risk; a case-control study of Polish women in Poland and Polish immigrants in USA

Fermented Foods: The Pharmacological and Anticancer Therapeutic Potential

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