Nutritional cancer-protective agents

    Some nutritional compounds have been shown to modify cancer risk. Based upon the evidence, it is currently believed that these compounds either induce apoptosis (cell death) or act via anti-inflammatory or antioxidante effects on cell signaling pathways.

 - Carotenoids

 Lycopene, a-carotene, b-carotene, zeaxanthin, etc.

 Dosing per manufacturer

- Chlorophyll or chlorophyllin (semi-synthetic chlorophyll-sodium-copper compound)

 Chlorophyllin oral doses of 100 to 300 mg/day in three divided doses

 Monitor zinc and vitamin K status

- Glutathione (oral liposomal)

Dosing per manufacturer

Maintain glutathione levels via simultaneous supplementation with N-acetylcysteine, selenium, and vitamins A, B6, C, and E

- Lipids (dose per manufacturer)

a-linolenic acid

Docosahexaenoic acid (DHA)

Eicosapentaenoic acid (EPA)

- Plant polyphenols

Curcumin (dose per manufacturer)

Green tea polyphenols 500-1000 mg daily

Resveratrol (dose per manufacturer)

- Vitamins

Vitamin B12

Vitamin D (TOTAL, 25-HYDROXY D2 AND D3)

    

    In addition to nutrition, multiple studies support lifestyle modifications as another way to decrease overall cancer risks. Lifestyle modifications may include:

- Correction of comorbid chronic inflammatory disorders such as type II diabetes

- Calorie restriction

- Diet modification

- Increase fruit, vegetable and fiber consumption

- Decrease red meat, saturated fats, chemical additives

- Appropriate exercise

- Stress reduction and management

- Reduction of toxic exposures

- Smoking cessation

- Toxic metals

- Background chemical exposures