Tag Archives: cancer

Remember, remember the month of Movember

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One month to go before Movember, the time when men’s faces get hairier around the world as they grow moustaches in support of a worldwide charitable men’s health initiative.

It’s happening here in New Zealand again. The organisers tell us that this year, the theme is, quite simply, what it means to be a better man: Movember & Sons.

Organisers are encouraging all men to seek and share knowledge and wisdom with loved ones, to learn their family health history and predispositions and to understand the risks they face. “These simple actions can have a significant impact on the quality and longevity of your journey through this life,” they say.

In addition to its support for prostate cancer and depression initiatives by the Cancer Society of New Zealand, Mental Health Foundation of New Zealand and Awareness and Education, this year Movember has launched a new campaign, the Global Action Plan (GAP – see video below). This brings together prostate cancer researchers from around the world, facilitating a new and unprecedented level of global research collaboration, not previously seen within the prostate cancer community. Over 100 of the world’s top prostate cancer researchers have joined Movember’s GAP, all of them committed to working together on research and sharing their knowledge in the area.

Last year, Movember had its most successful year to date with over 850,000 Mo Bros and Mo Sistas around the world raising a phenomenal NZ$156.1 million for prostate cancer and male mental health. The hairy movement will continue to grow in 2012 as 21 countries across five continents unite to have an everlasting impact on the face of men’s health.

So. Time to grow that mo’. You can find out more and sign up at www.movember.com. Find out more about GAP below.


 

No consistent evidence of ‘convincing’ red meat/cancer link, says US expert

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There is no consistent evidence of a ‘convincing link’ between colorectal cancer and red meat, according to one leading US epidemiologist who visited New Zealand recently.

With extensive experience in health research methodology and interpretation of epidemiological studies, particularly nutritional epidemiology, Dr Dominik Alexander is based in Boulder, Colorado, where he works for engineering and science consultancy firm Exponent Inc in its Health Sciences Centre for epidemiology, biostatistics and computational biology.

As an epidemiologist, he’s involved with examining exposure and outcome.
“Food is a necessary exposure. All people have to eat,” he says, adding that the result of over-exposure leads to higher Body Mass Index (BMI) rates, where there is an established increased risk for cancers such as colorectal, the most common cancer affecting the alimentary tract.

Last year, the World Cancer Research Fund released the second expert report on a continuous update project on diet and colorectal cancer. This was a comprehensive study, carried out by a panel of scientific experts, which reviewed 567 nutrition-cancer studies from all around the world (see Food New Zealand, July 2011).

The panel’s conclusion was that physical activity and foods containing dietary fibre convincingly reduced the risk of colorectal cancer and, the consumption of garlic, milk and calcium probably also helps to decrease the risk.  However, the report stated that there was a ‘convincing link’ between the consumption of fresh red meat – defined as beef, pork, lamb and goat from domesticated animals – and processed meat and an increased risk of colorectal cancer. This fact was picked up by media around the world and has been used to guide Department of Health nutritional guidelines here and overseas.

However, Dr Alexander points out, it is an ongoing appraisal, which, in his view, has overstated the conclusion that there is a link. “The scientific evidence does not support the ‘convincing link’. In fact, it’s getting weaker over time as more studies are published,” he says.

In addition, the report separated out fresh red meat and processed meats, like salami and jerky. However, he says, there’s actually very little difference between the two in terms of associations.

In the US, he has found the consumers with the highest intake of red meat tend to also smoke, have a higher alcohol consumption rate, do little exercise and are generally unhealthier. There’s also genetics and age to take into account as more people in developed, and increasingly in developing countries, are reaching senior years – one of the strongest risk factors for cancer.

“It’s very challenging to disentangle the factors.”

On recommended portion-sizes (intake values), he argues that they are difficult to quantify as every person is a different size and, therefore, difficult to quantify their risk. He calls it ‘heterogeneity’, where there is no uniform pattern: “75g might work for a small person, for example, but not for a large man involved in physical activity all day.”
In his work, he has looked at a range of intake values and sees no range of patterns for increased risk, with increased consumption.

In Dr Alexander’s view, the focus should be on cancer prevention. He says, “It all starts with physical exercise and maintaining a healthy body weight. In addition you need a well-balanced diet.”

Dr Dominik Alexander PhD MSPH visited New Zealand and Australia in September in a programme organised by Beef + Lamb NZ Inc and the Australian Meat & Livestock Association.

This article appeared in Food NZ magazine (October/November 2012).

Let the science speak for itself

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As epidemiologists go, Dr Dominik Alexander, is a surprise. He’s young, 39, doesn’t wear glasses or a white coat and is a previous professional kickboxer. However, the leading US epidemiologist also knows his stuff about cancer and nutrition research and he’s been over here in New Zealand sharing his expertise.

With extensive experience in health research methodology and interpretation of epidemiological studies, particularly nutritional epidemiology, Alexander is based in Boulder, Colorado, where he works for engineering and science consultancy firm Exponent Inc in its Health Sciences Centre for epidemiology, biostatistics and computational biology.

He delivers the sobering estimation that one in three people will be diagnosed with cancer in their lifetime. The strongest risk factor for cancer, generally, is age.

“With increasing numbers of older people, we are seeing higher rates of cancer and also diabetes and heart disease. This is also the case in developing countries, where the elimination of certain infectious diseases – which would have killed off more of the population early on – and lower infant mortality rates, means a higher rate of cancer and other age-related diseases in the population.”

Relating to nutrition, the types of cancer of concern are those associated with digestion, absorption and elimination such as the most common type, colorectal, through stomach/gastric to the less common oesophageal, pancreatic, liver and other cancers.

As an epidemiologist studying the patterns, causes, and effects of health and disease in defined populations, he’s involved in examining exposure and outcome.

“Food is a necessary exposure. All people have to eat,” he says, adding that the result of over-exposure leads to higher Body Mass Index (BMI) rates – overweight to obese – where there is an established increased risk for cancers such as colorectal, the most common cancer affecting the alimentary tract.

In his view, cancer prevention is all about control. The key is a health lifestyle. “It all starts with physical exercise and maintaining a healthy body weight.  In addition you need a well-balanced diet,” he says.

Opinions + assumptions + perception = confusion

Trouble is, as everyone eats, every single person has an opinion on it and the perceptions of the general public, the medical fraternity and the media vary. That’s why the ‘study of the moment’ is leapt on, over-hyped, over-analysed and consequently gets a lot of airtime leading to consumer confusion.

But, you can’t view a single study in isolation, he notes. “Every study needs to be viewed in the context of the available body of scientific views, otherwise it can be misinterpreted.”

Good science is at the heart of good communication, he believes. Dr Alexander’s advice for those communicating with the public is: “Don’t say anything that can’t be backed up by science. Let the science speak for itself and don’t make an interpretation outside the bounds of the scientific results. Given the complexity with this type of product, there needs to be a cautious approach.”

What media get hung up on sometimes is the people funding the research and conflicts of interest. That can negate the worth of the science itself, he believes. “It’s very important to get to the heart of the issue with science and then focus on the science and the scientific basis for comments.”

In his opinion, what makes good evidence is transparency, objectivity, justification for doing the research, rationale and a clear and open basis for research.

“A lot of problems come in when the research is not open and transparent. Say what you’re going to do, do it and show what you learned,” he advocates.

Looking to the future

Looking to the future, we have a long way to go on the preventative side, he says, and continuous updates of cohort studies, don’t always shed light.

“We also lack long-term evidence of differences between organic versus conventional products, for example.

“This all takes us back to the holistic approach and concentrating on the healthy body weights and lifestyle elements.”

Dr Alexander’s articulate delivery comes with a sense of humour and the surprising revelation that he was once a professional kickboxer in the 1990s, before he moved straight to science at the University of Alabama in Birmingham (UAB).

“You could call me the toughest epidemiologist in the world,” he laughs.

At UAB, he was awarded a National Cancer Institute Fellowship for Cancer Prevention and Control and worked closely with the Department of Pathology where he designed and implemented epidemiological studies pertaining to colorectal survival. He is also the 2010 recipient of the UAB School of Public Health Alumnus for scientific excellence.

Dr Dominik Alexander PhD MSHP was invited to Australia and New Zealand in September in a visit jointly organised by Meat & Livestock Australia and Beef + Lamb NZ Inc.

This article appeared in Pen & Palate (October 2012), the NZ Guild of Food Writers’ ezine.