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Nutritional intervention treats cancer
Thu 10 Nov 2005 06:55 AM CST
NEVADA (myDNA News)
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Ron Pardini is not a medical doctor. Yet he is seen as a hero by his
cancer-stricken neighbor, "D.H." Pardini helped the 78-year-old after D.H.
was diagnosed with terminal lung cancer.
"In 2000 he was told by his doctor he had only a few months to live," said
Pardini, a professor of biochemistry and associate director of the Nevada
Agricultural Experiment Station at the University of Nevada, Reno. "But five
years later, he is still alive, and has even gained a little weight."
The cancerous tumors found in D.H.'s lungs have shrunk to 10 percent of what
they were in 2000, according to last year's computed tomography (CT) scans.
What worked with DH is not a common medical treatment such as chemotherapy
or surgical excision. It was a nutritional intervention, drastically
increasing the patient's intake of omega-3 fatty acids, which are often
found in fish oil or golden algae oil.
Pardini's previous research showed that omega-3 fatty acids significantly
depressed the growth of human mammary, ovarian, colon, prostate and
pancreatic cancer cells that were injected into athymic mice - also known as
nude mice.
His studies also demonstrated that fish oil consumption improves a mouse's
responsiveness to chemotherapy.
Fish oil research was inspired by observations that Inuit Eskimo populations
have less breast and prostate cancer deaths. So far, though, most studies in
this country are limited to animal models, but a case study about D.H.,
which was published in the recent issue of the Nutrition and Cancer journal,
could be a major step forward for human clinical trials.
While beginning to take high dose of fish oil and golden algae oil capsules
daily, D.H. also reduced corn-based foods from his diet. Corn contains
omega-6 fatty acids that Pardini said are found to increase cancer growth.
Pardini is optimistic of what his findings may contribute to cancer
treatment. "We have good evidence for employing nutritional interventions to
improve cancer treatment and patient well-being," he said.
Pardini wants to be able to provide viable non-toxic, over-the-counter
solutions for the numerous people with fear of cancer in the back of their
minds. The Nutrition and Cancer article is co-authored by Nevada nutrition
Professor David Wilson and University of Nevada medical school Professors,
Steven Schiff, Stephen Bajo and Randall Pierce.
Reviewed: November 10, 2005 Rick Nauert PhD
Source: University of Nevada College of Agriculture, Biotechnology, and
Natural Resources
Copyright: ©University of Nevada