The Role of Nutrition and Diet in Supporting Intestinal Health and Detoxif…


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The objective of this presentation is to improve understanding of the food choices that support the detoxification process and aide in healthy gut function.

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The Role of Nutrition and Diet in Supporting Intestinal Health and Detoxif…

  1. 1. Functional Medicine:The Role of Nutrition and Diet in Supporting Intestinal Health and Detoxification Sharon M. Day, RD, CSO, CNSC Colorado Ovarian Cancer Director of Nutrition Alliance September 16, 2012
  2. 2. The objective: to improve understanding of the food choices that support the detoxification process and aide in healthy gut function. 2 © 2012 Rising Tide
  3. 3. Complete Support for Detoxification•Where do toxins come from?•How do I decrease my risk for toxicity?•3 stages of detoxification•Nutrients that support detoxification. 3 © 2011 Rising Tide
  4. 4. Where do toxins come from?Chemical pollutantsHeavy metalsPesticidesDrugs/alcoholActive/passive cigarette smokeFood additivesNormal metabolism 4 © 2011 Rising Tide
  5. 5. How do I decrease my risk for toxicity?Minimize toxins in the diet•Avoid foods high in fat, additives, preservatives•Choose organic produce when possible, avoid produce grown outsideof US•Drink plenty of waterMinimize toxins in the environment 5 © 2011 Rising Tide
  6. 6. Systems involved in Detoxification•Liver•Gastrointestinal Tract•Lymphatic System•Lungs and Respiratory System•Skin 6 © 2011 Rising Tide
  7. 7. Textbook of Functional Medicine. Gig Harbor, Wash: The Institute for Functional Medicine, 2005, p 278. © 2005 The Institute ofFunctional Medicine. 7 © 2011 Rising Tide
  8. 8. Three stages of liver detoxification•Phase I – “activation” -- Fat soluble toxins are converted to unstable intermediatemolecules•Phase II – “conjugation” -- intermediate molecules are converted into more stable, watersoluble molecules glucuronidation sulfation acetylation glutathione conjugation amino acid conjugation methylation•Excretion -** water soluble molecules can be excreted 8 © 2011 Rising Tide
  9. 9. Foods & Nutrients that Up-Regulate PathwaysFruits and VegetablesCruciferous VegetablesTumericGreen TeaFibrous FoodsProbioticsEggs, Garlic and Onion 9 © 2011 Rising Tide
  10. 10. Detoxification Do’s…….Optimize calories and protein to support detoxification pathways – Don’t do a cleansing fast!!!Eliminate toxic ingredients and harmful cooking methodsreference: www.ewg.orgRemove food allergens and intolerancesFocus on Fiber and Fluids (recommend 25g fiber per day)Boost antioxidant and micronutrient defensesInclude detoxicants (see slide 13 & 14)Integrate complementary healing modalities (yoga, message, meditation, relaxation) 10 © 2011 Rising Tide
  11. 11. Optimal Intestinal HealthAvoid alcoholAvoid processed meats, sugar, and grainsIncrease Plant FoodsIncrease fiber from whole food sources-•Binds, aids in excretion of toxins, increases transit, helps to balance microfloraPrebiotics – fruit and sprouted grains can provide FOS which can promote growth ofbeneficial intestinal bacteria.Probiotics – consume two servings of yogurt/kefir with active cultures daily to supportbalanced intestinal bacteriaIncrease Water 11 © 2011 Rising Tide
  12. 12. National Cancer Institute guidelines for cancer prevention can be used to decrease the chance of a recurrence. These guidelines include: Increase intake of fruits, vegetables and whole grains Decrease fat intake to < 30% of calories Minimize intake of cured, pickled and smoked foods Achieve and maintain a healthy weight Consume alcoholic beverages in moderation, if at all 12 © 2011 Rising Tide
  13. 13. Important Plant Sources for Good HealthGrains: Wheat, rye, oats, quinoa, amaranth, spelt, bulgur, barleyGreen leafy vegetables: Lettuce, spinach, swiss chard, endives, beet greensCruciferous vegetables: Broccoli, cabbage, turnip, brussels sprouts, cauliflower, kohlorabi,bok choy, watercress, collards, kale, mustard greens, rutabagaUmbelliferous vegetables:Celery, parsley, fennel, carrots, parsnipAllium vegetables: Garlic, onion, shallots, chives, leekLegumes: Soybeans, peas, chickpeas, lima beans, peanut, carob, dried beans (kidney,mung, pinto, black-eyed), lentilsSolanaceous vegetables: Nightshade family: eggplant, tomatoesCucurbitaceous vegetables Gourd family: pumpkin, squash, cucumber, muskmelon,watermelon 13 © 2011 Rising Tide
  14. 14. Potential Cancer Fighters in Foods-Phytochemicals Isothiocyanates: Cruciferous vegetables, mustard, horseradish Phenolic compounds: Garlic, green tea, soybeans, cereal grains, cruciferous,umbelliferous, solanaceous, cucurbitaceous vegetables, licorice root, flax seedFlavonoids: Most fruits and vegetables (cruciferous, umbelliferous, solanaceous, cucurbitaceous), citrus fruits, wine, green tea, onions, cereal grains, soybeans, flax seedMono-terpenes: Garlic, citrus fruits, caraway seeds, umbelliferous, solanaceous, Cucurbitaceous vegetables, sage, camphor, dill, basil, mint Organo-sulfides: Garlic, onion, leeks, shallots, cruciferous vegetables Isoflavones: Soybeans, legumes, flax seed Indoles: Cruciferous vegetables Carotenoids: Dark yellow/orange/green vegetables and fruits 14 © 2011 Rising Tide
  15. 15. Why Phytochemicals?SafeLow ToxicityGeneral AvailabilityMultiple Signaling Pathways•Cell proliferation•Apoptosis•Angiogenesis•Inflammatory Signaling Pathways 15 © 2011 Rising Tide
  16. 16. Research made by the American Cancer Society in July of 2003explained that women with ovarian cancer who eat a vegetable-rich diethave a greater chance of survival than those who don’t.Based on the Oregon State University, phytochemicals are associatedwith reduced cancer risk.Based on accumulative studies publicized by the Ovarian CancerNational Institute (OCNI) diets rich in soy can also minimize risk ofovarian cancer 16 © 2011 Rising Tide
  17. 17. What Foods Should I eat?More Fruits/Vegetables may improve survival; choose 5-9 servings dailyDrink 2-3 cups Tea DailyIncrease Fish; 2-3 servings per weekAvoid processed meatLimit red meat to <18 oz per week• Increase Foods rich in Flavonoids with anti-cancer properties:• Tumeric – potential mechanism: angiogenesis. Clinical trials pending• Anti-inflammatory phytochemicals: inhibit VEGF productionKaempferol – sources; turnip greens and spinachGenistein –tofu, soy milk, tempeh, misoApigenin – sources; celery, parsley, tomato sauce, red wineLuteolin – greens, celery, herbs, artichokesQuercetin – green vegetables, parsley, apples, cherries, onions• Stay lean. Some studies suggest obesity may increase ovarian cancer risk. Maintain a healthy body weight.• Exercise regularly. Regular aerobic exercise, such as brisk walking, running, swimming, or exercise classes, are one more way to limit cancer risks and decrease risk of recurrence.**Always talk to your physician or RD before taking any supplements as they may interfere with your treatments.Journal of the American Dietetic Association"; Prediagnosis Food Patterns Are Associated with Length of Survival from Epithelial Ovarian Cancer; T.A. Dolecek et al.; March 2010Chen SS, Michael A, Butler-Manuel SA. Advances in the treatment of ovarian cancer: a potential role of antiinflammatory phytochemicals. Discov Med. 2012 Jan;13(68):7-17. Review. PubMed PMID: 22284780.Zhang M, Lee AH, Binns CW, Xie X. Green tea consumption enhances survival of epithelial ovarian cancer. Int J Cancer. 2004 Nov 10;112(3):465-9. PubMed PMID: 15382073. 17 © 2012 Rising Tide
  18. 18. 18© 2011 Rising Tide
  19. 19. Questions? 19 © 2011 Rising Tide