Harnessing Nature: Natural Substances for Hormone-Positive Breast Cancer

As an integrative oncologist, I understand the challenges of hormone-positive breast cancer. While conventional treatments like chemotherapy and hormone therapy are often recommended, they come with significant side effects and resistance issues. That's why I advocate for a holistic approach, integrating natural substances that can complement traditional treatments or even stand alone. Let's explore how these natural allies can help prevent, reverse, and reduce recurrence of hormone-positive breast cancer.

The Power of Nature in Cancer Care

Natural plant products have shown promising results as anti-cancer agents. They offer decreased to no toxicity, safety, and generally do not create resistant disease as compared to conventional therapies. After performing a comprehensive literature review, I would like to highlight several natural substances that have potential benefits for women with hormone-positive breast cancer.

Key Natural Substances

Flaxseed (Linum usitatissimum): Flaxseed is a powerhouse of lignans, phytoestrogens that may have anti-estrogenic effects. These compounds can potentially reduce cancer cell proliferation and metastasis. Research suggests that flaxseed can modulate estrogen metabolism and inhibit tumor growth. In a 2005 study by Thompson et al., newly diagnosed postmenopausal breast cancer patients consumed either a muffin containing 25g of ground flaxseed or a placebo muffin daily for just over a month before surgery. The results showed Significant reduction in tumor growth, decrease in c-erbB2 expression (a marker of tumor aggressiveness), and an increase in apoptosis (programmed cell death) of tumor cells.

Soy Isoflavones (Glycine max): There is probably no more a controversial topic in the world of breast cancer than soy. Soy is a phytoestrogen (as is flax). This is not to be confused with xenoestrogens. Instead, phytoestrogens are very beneficial for our health, and this has been clearly demonstrated in the literature (see attached citations). Soy products contain isoflavones like genistein and daidzein, which are known for their ability to mimic estrogen in the body. These phytoestrogens can help regulate estrogen levels and have been shown to inhibit cancer cell growth and induce apoptosis in breast cancer cells. Messina et al. (2006) found that soy isoflavones could reduce the risk of breast cancer recurrence. Including soy products such as edamame, tofu, tempeh, miso, and soy milk in your diet can be beneficial. If you are going to incorporate soy in your diet, be sure that it is organic, non-GMO, and unprocessed to minimally processed (see the items listed above). GMO soy and highly processed soy is inflammatory and not recommended.

Green Tea (Camellia sinensis): Green tea is packed with catechins, particularly epigallocatechin gallate (EGCG), which have potent antioxidant and anti-cancer properties. Studies have shown that green tea polyphenols can inhibit breast cancer cell proliferation and induce apoptosis. Khan et al. (2006), Iwasaki et al. (2010), and Shrubsole et al. (2009) all highlighted the potential of green tea in cancer prevention. In addition to preventing breast cancer, green tea also has its advantages during treatment. Zhang et al. (2012) -
found that EGCG (green tea's main catechin) could enhance the anti-tumor effects of certain chemotherapy drugs in breast cancer cells. Additionally, it suggested potential synergistic effects when combining green tea consumption with chemotherapy. Finally, there are reduced side effects when including green tea with treatment. Zhao et al. (2015) - Medicine (Baltimore) did a systematic review and meta-analysis
and found green tea consumption was associated with reduced chemotherapy-induced nausea and vomiting.

Turmeric (Curcuma longa): Curcumin, the active compound in turmeric, is renowned for its anti-inflammatory and antioxidant effects. It has been shown to suppress tumor initiation, promotion, and metastasis. Aggarwal et al. (2007) demonstrated curcumin's ability to interfere with cancer cell signaling pathways. Most of the studies on turmeric are small but they have repeatedly shown key benefits including reducing tumor markers, Improved quality of life, Reduced fatigue, Improved progression-free survival, reduced expression of cell proliferation markers, reduced severity of radiation dermatitis, improved antioxidant capacity, and reduced inflammation. Adding turmeric to your diet through curries, soups, or supplements can be an effective strategy for improving the effectiveness of treatment and your overall health.

Omega-3 Fatty Acids: Found in fish oil, are known for their anti-inflammatory properties and potential to reduce cancer progression. MacLean et al. (2006) reported that omega-3s could be associated with a reduced risk of developing breast cancer. Zheng et al. (2013) published a large study in the British Medical Journal of 72,729 Chinese women which concluded higher intake of marine n-3 polyunsaturated fatty acids (PUFA) was associated with reduced risk of developing breast cancer. In addition, Patterson et al. (2011) – published a Cohort study of 3,081 women diagnosed with early-stage breast cancer. They found women with a higher intake of EPA and DHA had a reduced risk of breast cancer recurrence. Foods that are rich in Omega-3 fatty acids include fatty fish like salmon, mackerel, sardines, anchovies, walnuts, flax, chia, hemp, and algae oil. Daily consumption of some of these foods can help you obtain the benefits of these beneficial fats.

Garlic (Allium sativum): Garlic contains sulfur compounds that have been shown to possess anti-cancer properties. Nicastro et al. (2015) found that garlic could inhibit cancer cell growth and induce apoptosis (programmed cell death). Garlic has significant antioxidant effect and reduces oxidative stress therefore preventing damage from free radicals in the body. Garlic may enhance immune function, helping the body to better fight cancer cells. Garlic also helps to Reduce Inflammation. Chronic inflammation is linked to cancer progression, and garlic's anti-inflammatory properties may help mitigate this risk. Garlic also has potential Synergistic Effects when given along with treatment and may enhance the effectiveness of certain chemotherapy drugs. Garlic can be enjoyed in your diet and can also be consumed in supplement form. In order to get the most dietary benefit, be sure to chop or crush your garlic 10 minutes before consuming or cooking.

Resveratrol: Found in grapes and berries, is a powerful antioxidant that may have anti-cancer effects. Baur et al. (2006) highlighted resveratrol's ability to inhibit cancer cell proliferation and induce apoptosis. Resveratrol can inhibit cancer cell growth and may help to prevent metastases. Resveratrol can interact with estrogen receptors, potentially influencing hormone-dependent breast cancer pathways. It may act as a phytoestrogen, which can have both estrogenic and anti-estrogenic effects depending on the context. Consuming red grapes, dark berries, or resveratrol supplements can be a practical approach to leveraging its benefits. Please do not consume wine as your source of resveratrol though as the alcohol and blood sugar effects negate any potential benefit you would receive from the resveratrol.

Medicinal Mushrooms (e.g., Reishi, Shiitake, Turkey Tail): Are known for their immune-supporting properties and potential anti-cancer effects. Wasser (2002) discussed the role of mushroom polysaccharides in enhancing immune response and inhibiting tumor growth. Mushrooms like Reishi, Turkey Tail, and Maitake contain beta-glucans, which can enhance the immune system's ability to detect and eliminate cancer cells. Compounds in mushrooms may inhibit the growth of cancer cells and induce apoptosis (programmed cell death). Some studies suggest that medicinal mushrooms can help prevent the spread of cancer cells. Mushrooms have antioxidant properties that help protect cells from damage caused by free radicals. They may reduce inflammation, which is linked to cancer progression. Some research indicates that medicinal mushrooms can enhance the effectiveness of chemotherapy and reduce its side effects. Reishi (Ganoderma lucidum) is known for its immune-boosting and anticancer properties. Turkey Tail (Trametes versicolor )contains polysaccharide-K (PSK), which has been used in cancer treatment in some countries. Maitake (Grifola frondosa) may enhance immune function and inhibit tumor growth. Including medicinal mushrooms in your diet or taking mushroom supplements can support overall health in addition to their cancer fighting and prevention properties.

As there are many foods and substances found in nature that can be advantageous in the case of hormone positive breast cancer, I wanted to provide a list for you to start with. Here are the foundational foods I recommend every day in addition to the things mentioned above:

Dr. Jenn's Daily Eight
• Leafy Greens: Rich in vitamins, minerals, and antioxidants, they support overall health and detoxification.
• Cruciferous Vegetables: Such as broccoli and Brussels sprouts, contain compounds like sulforaphane that may have anti-cancer effects.
• Onions and Garlic: Both have sulfur compounds that support immune function and may reduce cancer risk.
• Mushrooms: Enhance immune function and provide anti-cancer benefits.
• Flaxseed: Provides lignans and omega-3s, supporting hormonal balance.
• Green Tea: Offers powerful antioxidants that protect against cancer.
• Selenium (from Brazil Nuts): A potent antioxidant that supports immune function and may reduce cancer risk.

While these natural substances offer promising benefits, they should be used as a part of your comprehensive health plan. At Real Health MD, we specialize in creating personalized, integrative treatment plans that incorporate these natural agents and more to support your overall health and well-being.

By integrating natural substances with conventional treatments, we aim to enhance treatment efficacy, reduce side effects, and improve quality of life. Contact us today to learn how we can support you in optimizing your breast cancer journey.

References:
• Thompson, L. U., et al. (2005). Flaxseed and its lignans inhibit estrogen receptor positive human breast cancer growth and metastasis in nude mice. Clinical Cancer Research.
• Messina, M., et al. (2006). Soy intake and cancer risk: a review of the in vitro and in vivo data. Nutrition and Cancer.
• Khan, N., et al. (2006). Tea polyphenols for health promotion. Life Sciences.
• Aggarwal, B. B., et al. (2007). Curcumin: the Indian solid gold. Advances in Experimental Medicine and Biology.
• MacLean, C. H., et al. (2006). Effects of omega-3 fatty acids on cancer risk: a systematic review. JAMA.
• Nicastro, H. L., et al. (2015). Garlic and onions: their cancer prevention properties. Cancer Prevention Research.
• Baur, J. A., et al. (2006). Resveratrol: effects on aging and longevity. Biochimica et Biophysica Acta.
• Wasser, S. P. (2002). Medicinal mushrooms as a source of antitumor and immunomodulating polysaccharides. Applied Microbiology and Biotechnology.
• Wu AH, Yu MC, Tseng CC, Pike MC. Epidemiology of soy exposures and breast cancer risk. Br J Cancer. 2008;98(1):9-14. doi:10.1038/sj.bjc.6604145
• Chen M, Rao Y, Zheng Y, et al. Association between soy isoflavone intake and breast cancer risk for pre- and post-menopausal women: a meta-analysis of epidemiological studies. PLoS One. 2014;9(2):e89288. Published 2014 Feb 20. doi:10.1371/journal.pone.0089288
• Shike M, Doane AS, Russo L, et al. The effects of soy supplementation on gene expression in breast cancer: a randomized placebo-controlled study. J Natl Cancer Inst. 2014;106(9):dju189. Published 2014 Sep 4. doi:10.1093/jnci/dju189
• Hooper L, Madhavan G, Tice JA, Leinster SJ, Cassidy A. Effects of isoflavones on breast density in pre- and post-menopausal women: a systematic review and meta-analysis of randomized controlled trials. Hum Reprod Update. 2010;16(6):745-760. doi:10.1093/humupd/dmq011
• Shu XO, Zheng Y, Cai H, et al. Soy food intake and breast cancer survival. JAMA. 2009;302(22):2437-2443. doi:10.1001/jama.2009.1783
• Nechuta SJ, Caan BJ, Chen WY, et al. Soy food intake after diagnosis of breast cancer and survival: an in-depth analysis of combined evidence from cohort studies of US and Chinese women. Am J Clin Nutr. 2012;96(1):123-132. doi:10.3945/ajcn.112.035972
• Guha N, Kwan ML, Quesenberry CP Jr, Weltzien EK, Castillo AL, Caan BJ. Soy isoflavones and risk of cancer recurrence in a cohort of breast cancer survivors: the Life After Cancer Epidemiology study. Breast Cancer Res Treat. 2009;118(2):395-405. doi:10.1007/s10549-009-0321-5
• Zhang YF, Kang HB, Li BL, Zhang RM. Positive effects of soy isoflavone food on survival of breast cancer patients in China. Asian Pac J Cancer Prev. 2012;13(2):479-482. doi:10.7314/apjcp.2012.13.2.479