Eating blueberries may inhibit breast cancer tumor growth

Food Nutrition & ScienceSep 27 2011

Eating blueberries may inhibit breast cancer tumor growth, according to a recent study by researchers at the City of Hope in Los Angeles that is published in the October 2011 issue of The Journal Of Nutrition and featured in the September issue of Food Nutrition & Science.

The study found that the oral intake of whole blueberry powder could reduce the growth and metastasis of a very aggressive form of breast cancer (triple-negative cancer) – for which there are very few effective drugs.  

"'Super food' blueberries are known for being rich in flavonoids and proanthocyanidins, and these phytochemicals may affect cell growth and fight free radicals with their antioxidant properties," said Phil Lempert, founder of Food Nutrition & Science and CEO of The Lempert Report and SupermarketGuru.com. "What continues to become clearer is that food plays an integral role in our overall long term health and wellness and this is an opportunity for retailers to provide more information for their customers and better merchandise their stores."

The study resulted in tumor size reduction by 60-75 percent. In addition, molecular analysis revealed that blueberry consumption altered the expression of genes that are important to metastasis, suggesting that cancer risk would likely decline from blueberry consumption. The blueberry dose required to achieve these results was equivalent to two cups of fresh blueberries per day.

Also in the September issue, an update on gluten-free foods and gluten-free whole grains. Healthy and delicious gluten-free whole grains include: amaranth, buckwheat, corn, millet, montina (Indian rice grass), oats (if certified gluten-free), rice (brown and wild), quinoa, sorghum and teff.

"More than 15 percent of consumers buy gluten-free foods, helping to create a $2.6 billion market," says Lempert. "This growing number provides an opportunity for retailers to expand their shelves with more products to attract not only wheat or gluten intolerant customers, but those who regularly eat whole grains to lower cholesterol levels and reduce the risk of heart disease, stroke, type 2 diabetes and cancer."

Also in the September issue, part two of a series with results from the 2011 IFIC Functional Foods/Foods for Health Survey which found that the majority of Americans want to take advantage of the health benefits of foods. However, many consumers need more guidance on how to incorporate these functional foods into their diets. In part two, Elizabeth Rahavi, RD, associate director, Health and Wellness for International Food Information Council Foundation, details the importance of educating and empowering consumers to make healthy choices and the best way to do so.

Also this month, an interview with Kent Spalding, vice president of Marketing for Barbara's Bakery, a company at the heart of the natural foods movement for four decades. Spalding discusses how sustainable business practices and good tasting food go hand in hand and their corporate commitment to sustainable practices including using 100 percent recycled, carbon neutral and clean energy paperboard in its packaging.

In addition, an interview with 32 year old farmer Hilary Maricle of Maricle Family Farms, who along with her husband, raises 120 cow/calves on 420 acres of pasture in Albion, Nebraska. They also grow corn and soybeans on 715 tillable acres. The farm has been in the family since 1871. In her interview, Maricle talks about how farming has changed, where it's going and the hurdles they face.

Also an interview with PR Tea Co., where founder Ricardo L. Torres talks about the future of coffee and tea farming, and their goal of growing future batches of their product in Puerto Rico's urban, vertical farming environment.