Text and Photos by Leandrae T. Lapinig
“Cancer remains a national health priority in the country with significant implications for individuals, families, communities, and the health system,” states the Philippine Cancer Control Program (PCCP) of the Department of Health.
A study undertaken by the University of the Philippines’ Institute of Human Genetics, National Institutes of Health showed that of every 100,000 Filipinos, 189 are affected by cancer. About four Filipinos are dying of cancer every hour – or 96 cancer patients, daily.
The Philippine Cancer Society, Inc. (PCSI) says 91% of cancer occurs between the ages of 35 and above. Three-fourths of all cancer cases in the country emerge among those between the ages of 60 and above.
Incidence of cancer is higher among females than males, the PCSI says.
Among Filipino men, the six most common sites of cancer are lung, liver, colon/rectum, prostate, stomach, and leukemia. Among Filipino women, the six most common sites are breast, cervix, lung, colon/rectum, ovary, and liver.
According to the website of the Las Piñas-based Perpetual Health Medical Center (PHMC), the cost of cancer treatment in the country ranges from ₱120,000 to over ₱1 million. This causes financial strain for 40.6% of cancer patients’ families, with mean out-of-pocket expenses of ₱181,789.00.
“At least 7 in 10 cancer patients abandon treatment due to financial limitations,” the PHMC pointed out. “Urgent measures are required to establish comprehensive support systems to alleviate this burden on patients and their families.”
Seaweeds vs. cancer
Now, the good news: Perhaps not too many Filipinos know that certain species of seaweed thriving in the country’s water may have anti-cancer benefits. That’s according to the Department of Science and Technology (DOST).
“Researchers from the University of Santo Tomas (UST) found that polysaccharides extracted from Codium species, locally known as ‘pukpuklo’ (a seasonally-available seaweed), are effective against cancer cells and destructive enzymes associated with cancer metastasis,” said a press statement released by DOST.
The researchers, headed by Dr. Ross Dizon Vasquez, evaluated the inhibitory potential of the polysaccharide fractions isolated from Codium species. They found that “the seaweed fights destructive enzymes that aid metastasis or spread of cancer to different parts of the body.”
The Codium species used in the study were collected in Ilocos Norte, Aklan, Iloilo, and Cagayan province. “Seaweeds are potential sources of bioactive/pharmacological compound, but studies on Philippine seaweeds as source of bioactive hit molecules for treatment of diseases are very few and limited,” explained Dr. Vasquez, who is the Mammalian Tissue Culture Lab and Pharmacology Section of the Research Center for the Natural and Applied Sciences of the university.
On why pukpuklo was singled out, he explained, “We chose it because there is no study yet on the polysaccharide content of this alga, even though it is a very popular delicacy in the northern parts of the country. It is an edible one, so there is [none or minimal issues] regarding the toxicity of the isolated compound.”
The polysaccharides (carbohydrates) were extracted using standard protocol for isolation of algal polysaccharides. That was the easier part.
“The hardest part was the collection of Codium on their sites,” Dr. Vasquez recalled. “There were times that our search was futile because of their seasonality and location. The transport from the place where we collected the seaweeds to Manila was one of the biggest problems, due to permit issues and policies in local airports.”
All those were part of the challenges the research team had to hurdle. What matters most was the result. “We are happy that we found something useful and relevant,” he said. “We are grateful that most people find the results interesting.”
“For cancer patients, it still has yet a long way to go,” he admitted. “But our study is scientific proof of the safety and medical potential of this alga.”
Cancer-fighting foods
There are several other natural allies against cancer. Consider apples, which may not be endemic in the country, but are available anytime of the year. Nutritionists claim apples contain polyphenols that have been found to have promising anticancer properties.
Recent studies showed that polyphenols may modulate certain processes that can lead to cancer development. In an article published by Medical News Today, Jamie Eske cited a study done in 2018 which found the phloretin in apples inhibited the growth of breast cancer cells without affecting healthy cells.
Carrot is one of the most popular vegetables used by Filipinos. It contains several essential nutrients, including vitamin K, vitamin A, antioxidants, and beta-carotene (responsible for the distinct orange color).
Eske cited a Danish study which found that eating raw carrot may reduce the risk of colorectal cancer by 17%. The researchers also suggested raw carrots may protect against lung cancer, pancreatic cancer, and leukemia.
Antioxidants can also be found in grapes. One antioxidant that is apparent in red grapes is resveratrol, which can be obtained from the fruit’s skin. Resveratrol can be used as a tool against cancer. “Some scientists believe that, with further research, it could become a part of cancer therapy,” Eske wrote.
The seeds of grapes also contain flavanols, phenolic acids, anthocyanins (in red and purple grapes), proanthocyanidins and other tannins), and catechins. All these have antioxidants and cancer-fighting properties.
Beans, which are high in fiber, have been found to protect against colorectal cancer. Healthline.com’s Rachel Aimera cited a study which followed 1,905 people with a history of colorectal tumors. The researchers found that those who consumed more cooked, dried beans tended to have a decreased risk of tumor recurrence.
“Eating a few servings of beans each week may increase your fiber intake and help lower the risk of developing cancer,” Aimera wrote.
Like beans, nuts also have been linked to a lower risk of certain types of cancer. Aimera highlighted a study which looked at the diets of 19,386 people and found that eating a greater amount of nuts was associated with a decreased risk of dying from cancer.
Garlic adds flavor to foods. Ancient studies showed it has antibacterial and antioxidant properties. In recent years, it has been found to reduce risk of developing certain cancers.
Julie Scott, in an article which appeared in verywellhealth.com, lists these three cancer-fighting compounds in garlic: allicin (raw is better than being cooked), flavonoids (this fights cancer by preventing cell damage), and selenium and allyl sulfides (keep cell DNA from being damaged).
Garlic has been associated with a reduced risk of the following cancers: stomach cancer, colon cancer, pancreatic cancer, esophageal cancer, breast cancer, and prostate cancer.
More than 4,000 phytochemicals
“Keep in mind that there are more than 4,000 phytochemicals that have been discovered and researched,” Lindsey Wohlford, an American wellness dietitian, told MD Anderson Cancer Center. “There’s not any one super-food that contains all of them. They all offer different functions and benefits.”
The American Institute for Cancer Research (AICR) agreed saying no single food can protect people against cancer by itself.
“But research shows that a diet filled with a variety of vegetables, fruits, whole grains, beans and other plant foods helps lower risk for many cancers,” explained AICR in its website.
“In laboratory studies, many individual minerals, vitamins, and phytochemicals demonstrate anti-cancer effects. By including more food that fights cancer into your diet, you will help reduce your risk of developing cancer.” – ###
