Nutrition is not only a key to prevention, but can become an ally in ‘booster’ mode in the precision therapeutic path against cancer. Specific molecules contained in some foods, including typically Christmas foods, can in fact act as real switches for the immune system, enhancing the effectiveness of immunotherapy: from the oleic acid contained in olive oil and dried fruit, to the fructose of dried figs and dates, to honey (the basis of struffoli and nougat), to conclude with trans-vaccenic acid found in meat and dairy products from grazing animals. Products, of course, to be consumed in moderation, the experts point out.
Allied foods and enemy foods
To take stock of which foods are ‘allied’ and which are not, were the specialists recently gathered in Naples on the occasion of the XVI edition of the Melanoma Bridge and the XI edition of the Immunotherapy Bridge, two international events dedicated to immunotherapy. “For decades, the relationship between diet and cancer has often been reduced to bans and warnings – declares Paolo Ascierto, full professor of Oncology at the Federico II University of Naples and president of the Melanoma Onlus Foundation – Today, a growing series of scientific research is revolutionizing this perspective, demonstrating that substances that act as ‘boosters’ of treatments can be hidden in food, enhancing the effectiveness of immunotherapy.”
The oncologist Ascierto: “The anti-cancer vaccine works. It will be ready within two years”
A recent study appeared in the journal ‘Signal Transduction and Targeted Therapy’, by the group of Naturerevealed how the quality of fat intake can program our anti-tumor immunity. A group of researchers from the University of Hong Kong has discovered that oleic acid, a fundamental monounsaturated fat in the Mediterranean diet, is able to restore the functionality of the crucial gamma delta T cells of our immune system, compromised by the excessive presence of palmitic acid (a saturated fat). “Chinese scientists – comments Ascierto – have discovered that oleic acid, which olive oil is rich in, is also present, for example, in in avocado and dried fruit (such as walnuts and almonds), it is able to ‘recharge’ these T cells, enhancing their aggression against tumors. In contrast, saturated fatty acids, such as palmitic acid found in processed foods, palm oil and fatty meats, tend to promote inflammation and oxidative stress.
In essence, the correct choice of fats in our diet seems to determine whether our T cells will be armed or disarmedit fights against malignant cells”. If the balance between saturated and unsaturated fats is crucial, the reevaluated role of a simple sugar: fructose must also be considered. For a long time associated with the growth of some tumorsa study conducted in Shanghai and published in ‘Cell Metabolism’ revealed a more nuanced reality: a diet rich in fructose may be able to strengthen the immune response against cancer.
Dried figs, dates and anti-tumor fructose
‘Foods to always be consumed in moderation, research at work to transform food into precision medicine’ (Adnkronos Health) – “The study showed that dietary fructose, found in foods such as ‘Christmas’ dried figs and dates, promotes anti-tumor immunity of cells by increasing the activity of CD8+ T lymphocytes, the ‘killer’ cells responsible for identifying and killing tumor cells – specifies Ascierto – This enhancement is mediated by the production of leptin, the satiety hormone”.
But the oncologist is keen to point out: “The study does not indicate that stocking up on sugar automatically helps fight the tumor. The results rather suggest that fructose could be exploited in a targeted way.” Not surprisingly, Sure is involved in an Airc research project aimed at improving the clinical response to immunotherapy in melanoma, perfecting the composition of the intestinal microbiota through the combination of a Mediterranean diet and dietary supplementation with fructose and water-soluble fibre. Another nutrient under the lens is trans-vaccenic acid (Tva), a molecule that the human body cannot produce on its own and which is found in meat and dairy products from grazing animals. A study by the University of Chicago has rehabilitated, at least in part, the consumption of these foods, discovering that TVA is
