Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
More than 85% of breast cancers are sporadic and attributable to long-term exposure to environmental carcinogens, such as those in the diet, through a multistep disease process progressing from non-cancerous to premalignant and malignant stages. Now we know that the chemical carcinogen (PhIP) is one of the most abundant heterocyclic amines found in high-temperature cooked meats and is recognized as a breast carcinogen. However, the PhIP’s mechanism of action in breast cell carcinogenesis is not clear. How does it do it? Well in this landmark new study they "demonstrated, for the first time, that cumulative exposures to PhIP at effectively induced progressive carcinogenesis, cancer transformation of human breast cells from a non-cancerous stage to premalignant and malignant stages in a dose- and exposure-dependent manner.” They started out with normal human breast cells. And were able to transmute them completely into cancer cells just using that cooked meat carcinogen found predominantly in fried bacon, fish, and chicken. That's all it took, and Jekyll becomes Hyde. Now PhIP was already established as a carcinogen, the reason they did this was to develop a model of ''human breast cancer carcinogenesis", from beginning to end to test various interventions to see if we can somehow stop this process of cancer formation. For example, three recent meta-analyses reviewing all the epidemiological, or population-based evidence concerning green tea consumption and breast cancer risk concluded that green tea consumption may be protective. Well let's put it to the test. Here's the response of normal breast cells to repeated exposure to the cooked meat carcinogen PhIP using six different measures of cancerous qualities. They all go up—but, if you add a little green tea phytonutrients, the transformation to breast cancer is blunted, it was indeed "effective in suppressing PhIP-induced cellular carcinogenesis and tumorigenicity.”
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Jonathan Hodgson.
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What is this PhIP stuff? See the last four videos for some background:
Might white tea work even better? See Antimutagenic Activity of Green Versus White Tea.
Any other plants that might be able to smack on the cancer kibosh? (I mean besides broccoli, so for example: DNA Protection from Broccoli and Broccoli Versus Breast Cancer Stem Cells). Stay tuned for my next video Cancer, Interrupted: Garlic & Flavonoids.
Please also check out my associated blog post for more context: Foods That May Block Cancer Formation
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