1. Cancer is a group of disease caused by uncontrolled growth of the body’s cells into abnormal cells which can spread to other regions of the body.
2. Cancer can affect any part of your body even including your eye and tongue. While in most areas it presents as a lump which can be detected by self, in other parts of the body like the stomach, blood and lung symptoms aren’t readily observed. Screening and detection saves the day in such cases.
3. Only 5-10% of cancers are inherited. The vast majority of cancers can be attributed to lifestyle factors.
4. Cancer can be prevented. Certain practices such as smoking have been linked to onset of cancer. Thus, avoiding tobacco use is a key way to prevent lung and other cancers. Also, a diet rich in fruits and vegetables offers protection against a variety of cancers of the gastrointestinal tract. Other ways to prevent cancer include exercising and having a good sleep.
5. In developing countries, many are predisposed to cancers arising from infections such as cervical cancer from the Human Papilloma Virus (HPV) and Liver cancer from Hepatitis B and C infections. In 2008, approximately 85% of women diagnosed with cervical were from developing countries
6. Chemotherapy and Radiotherapy are the conventional ways of treating cancers. Research into other forms of treatment such as immunotherapy is underway and being considered for cancer management.
7. Any two people who have the same type of cancer can have different treatment regimen which depends on the aggressive nature of cancer, age, overall health, among other factors.
8. Doctors do not use the term “cure’ for cancer. This is because although an individual can be cancer-free after treatment, there is always the possibility that the cancer can come back (recurrence). The term remission is used for an individual who has no cancer left after treatment
9. In Ghana, the commonest cancers are breast, cervix and ovary for women and prostate, liver and stomach for men.

Some foods, no matter how healthy can sometimes result in swelling or accumulation of gas in the belly or abdomen. This condition known as bloating can either be a nuisance or an indication of a more serious condition.In general, eating large quantities of food, eating quickly and intake of fatty and rich foods have been linked to bloating. Today’s post however is looking at temporary bloating caused by some food groups and what replacements are available for such.

FOOD THAT CAUSE GAS AND BLOATING	WHAT TO EAT INSTEAD
Beans	Pinto beans and black beans (may be more digestible, especially after soaking) Alternatively, replace beans with grains, meat or quinoa
Lentils	Light colored lentils are generally lower in fiber than darker ones, and may therefore cause less bloating.
Carbonated drinks	Plain water is always best. Other healthy alternatives include herbal and fruit teas and fruit-flavored still water.
Wheat	Gluten-free alternatives to wheat, such as pure oats, quinoa, buckwheat, almond flour and coconut flour.
Cruciferous vegetable family includes broccoli, cauliflower, cabbage, brussels sprouts, etc.	Spinach, cucumbers, lettuce, sweet potatoes and zucchini.
Onions	Try using other herbs and spices in your cooking, such as thyme, parsley, chives or basil.
Barley also found in malted drinks and beers	Refined barley, like pearl or scotch barley. Replace with other grains or pseudo-cereals like oats, brown rice, quinoa or buckwheat.
Rye (cereal grain that is related to wheat)	Replace with other grains or pseudo-cereals like oats, brown rice, quinoa or buckwheat.
Dairy Products	People who are lactose intolerant can sometimes handle cream and butter, or fermented dairy like yogurt. Lactose-free milk products are also available. Other alternatives to regular milk include coconut, almond, soy or rice milks.
Apples	Cooked apples may be easier to digest than fresh ones. Other fruits, such as bananas, grapefruit, mandarins, oranges or berries, etc.
Garlic	Try using other herbs and spices in your cooking, such as thyme, parsley, chives or basil.
Sugar alcohols (used to replace sugar in sugar-free foods and chewing gums). Common types include xylitol, sorbitol and mannitol.	Erythritol is also a sugar alcohol, but it is easier on digestion than the ones mentioned above. Stevia is also a healthy alternative to sugar and sugar alcohols.
Beer/ Malt/ Fizzy Drinks	Water is always the best beverage, but if you are looking for alcoholic alternatives then red wine, white wine or spirits may cause less bloating.

The recent surge in the misuse and abuse of opioid analgesics by the Ghanaian youth is alarming and very disheartening. Codeine containing antitussives are being mixed with various beverages, alcoholic and non-alcoholic and gulped down like shots of vodka while capsules of tramadol are swallowed like tic-tac. These practices can in part be attributed to ignorance about the systemic effects of such drugs on one’s health thus, necessitating this brief write-up.

Opioids are DRUGS indicated for Pain and used sometimes in extreme cases of cough, diarrhoeal diseases and other diagnosed conditions. Like all drugs, they are to be taken with caution and expert advice must always be sought. Opioids are only prescribed in the event of moderate to severe pain for the management of such. Hence when the pain is mild, Aspirin, Paracetamol and the Non-Steroidal Anti-inflammatory drugs (NSAIDS) such as Ibuprofen, Diclofenac, Naproxen etc. are preferred unless the patient has a condition that doesn’t allow for any of the aforementioned drugs to be used.

Like all drugs, Opioids have their side effects. These include:

• Mood changes – feeling high, euphoria, somnolence
• Sedation, Drowsiness, inability to concentrate
• Depression
• Gastrointestinal issues- stomach issues that can arise include Nausea and vomiting, Constipation, abdominal cramping among others. Constipation is usually the worst due to difficulty in its management. – which is
• Urinary retention
• Urticaria, Itching,
• Respiratory depression – breathing become slowed, shallow and may even cease in severe cases
• Brain damage due to reduced Oxygen to the brain from Respiratory depression.

After Tramadol or codeine pills are taken, they interact with brain receptors leading to the alteration of pain. In addition, dopamine activity is increased and contributes to feelings of reward in an individual. Such feelings reinforce the user’s desire to continually use the pills, albeit unconventionally, causing him/her to develop Dependence with time. Over time, the effects a particular dose or number of pills give decreases in a process known as Tolerance and might result in various cases of over-dose and drug misuse until an individual is completely addicted. More often than not a user does not recognize symptoms of addiction despite the negative consequences and adverse effects experienced. This corroborates the words of Dr. Russell Portenoy, a renowned pain specialist who defined addiction as a behavioural pattern characterized by loss of control over drug use, compulsive drug use, and continued use of a drug despite harm.

The psychosocial effects of abusing opioids are strained relationships with loved ones, diminished finances, decreased self-worth, among others. The short-lived feelings of ecstasy experienced with opioid abuse pales in significance to the long term detrimental effects on one’s health, wealth and overall wellbeing. That being said, our encouragement is to desist from taking drugs unless prescribed by a registered health professional. In addition, if you are caught in a web of opioid abuse, then please speak to your doctor, pharmacist or trusted health professional and you would be amazed by the help available to you.

By Caleb Oppong – Wiafe, Registered Pharmacist.

Food Colour: ORANGE/YELLOW

So if you have been watching this space you will realise that I have been briefly highlighting the colour of food: specifically fruits and vegetables and their health benefits. Today, is the turn of the orange and yellow hue. Foods of these colours include yellow melons, pineapples, oranges, lemons, carrots, sweet potatoes, star fruits, etc.

The orange and yellow hues are rich in carotenoids¹, a class of naturally occurring plant chemicals or phytonutrients². These are also responsible for the red in fruits and vegetables. The health benefits that come with eating orange, yellow and red fruits and vegetables are as a result of the ability of the carotenoids in these fruits and vegetables to act as provitamins (can be converted to actual vitamins inside the human body such as Beta carotene into vitamin A) and an antioxidant³ (Read the previous article to get the summarised list of benefits for eating antioxidants: https://www.sgmccancercentre.com/2018/03/rainbow-coloured-foods-red-2/).

I would like to end here by quoting the conclusion of a 2017 academic article in the World Journal of Gastroenterology written by Lee et al: “Vegetables and fruits intake from various colour groups may protect against colorectal cancer.”⁴

By Frema Asiedu (Registered Nutritionist)

References:

• Slavin, J. L., & Lloyd, B. (2012). Health Benefits of Fruits and Vegetables. Advances in Nutrition, 3(4), 506–516. http://doi.org/10.3945/an.112.002154
• Jessie Szalay 2015. What Are Carotenoids? Retrieved on 19^th March 2017 from https://www.livescience.com/52487-carotenoids.html
• Liu, R. H. (2013). Health-Promoting Components of Fruits and Vegetables in the Diet. Advances in Nutrition, 4(3), 384S–392S. http://doi.org/10.3945/an.112.003517
• Lee, J., Shin, A., Oh, J. H., & Kim, J. (2017). Colors of vegetables and fruits and the risks of colorectal cancer. World Journal of Gastroenterology, 23(14), 2527–2538. http://doi.org/10.3748/wjg.v23.i14.2527

Food Colour: RED

By Frema Asiedu (Registered Nutritionist)

So what makes your fruit or vegetable red?….Anthocyanins and Anthocyanidins¹. These are water soluble naturally occurring pigments that CAN change colour when the pH increases. So basically when the pH is acidic (pH <7) the fruit or vegetable containing these pigments remain red. But, when the pH becomes basic (pH >7) they turn…wait for it…PURPLISH BLUE¹.

Yes, all your red fruits such as: watermelon, strawberries, cherries, raspberries, apples; and vegetables like tomatoes, red peppers², etc. fall in this bracket. Have you noticed how ‘sobolo’ (Ghanaian spicy drink made from the brew of red hibiscus flowers) comes out red when made but after drinking it, you tongue turns purplish blue? This is because the pH in your mouth is somewhat basic (“6.2-7.6 with 6.7 being the average pH”³). Now why should we care…?

It will interest you to know that these pigments that were traditionally extracted and used as natural food colorants or dyes have massive health benefits that include anti-oxidant properties, anti-microbial activity, improved visual and neurological health, and protection from some non-communicable diseases¹.

Why are antioxidants important?When we breathe in oxygen, our body uses it to produce energy.In so doing it produces “molecular species capable of independent existence that contains an unpaired electron in an atomic orbital.”⁴ These are simply called free radicals. Free radicals are unstable and very reactive causing a lot of damage⁵.Uncontrolled free radicals have been linked to many chronic illnesses such as cardiovascular diseases (heart diseases, stroke, intestinal ischemia), cancer, aging, neurological disorders (Alzheimer’s disease, Parkinson’s disease, muscular dystrophy), diabetes^{4, 7,8}. In addition, many inflammatory diseases such as: (arthritis, vasculitis, glomerulonephritis, lupus erythematous, adult respiratory diseases syndrome), hemochromatosis, gastric ulcers, hypertension and preeclampsia, and many others⁷ can be linked to the damage from free radicals. Anti-oxidants however, reduce the damage done to the body due to generation of free radicals⁶.Isn’t it interesting to note that, by including some amount of red-coloured foods in your diet, your risk for developing these conditions are markedly reduced due to the many beneficial properties these foods possess?

Our admonition: Don’t forget to add some red to your food this week. Eat that tomato!

References:

1. Khoo HE, Azlan A, Tang ST, Lim SM. 2017. Anthocyanidins and Anthocyanins: Colored Pigments as Food, Pharmaceutical Ingredients, and the Potential Health Benefits. Food & Nutrition Research. Aug 13; 61(1):1361779. doi: 10.1080/16546628.2017.1361779.
2. Derocha, G. 2011. Using Color as a Guide to a Better Diet: 9 Health Benefits of Red Fruits and Vegetables. A Healthier Michigan. Retrieved on 12^th March 2018 from https://www.ahealthiermichigan.org/2011/03/22/using-color-as-a-guide-to-a-better-diet-9-health-benefits-of-red-fruits-and-vegetables/
3. Baliga S, Muglikar S, and Kale R. Salivary pH: A Diagnostic Biomarker. Journal of Indian Society of Periodontology: 17(4): 461–465. doi:  10.4103/0972-124X.118317
4. Lobo V, Patil A, Phatak A, Chandra N. 2010. Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews;4(8):118-126. doi:10.4103/0973-7847.70902.
5. Cheeseman KH, Slater TF. 1993. An Introduction to Free Radicals Chemistry. British Medical Bulletin;49:481–93.
6. com. 2018. Medical Definition of Antioxidant. Retrieved on 12^th March 2018 from https://www.medicinenet.com/script/main/art.asp?articlekey=11291
7. Lovell MA, Ehmann WD, Buffer BM, Markesberry WR. 1995. Elevated ThiobarbituricAcid Reactive Substances and Antioxidant Enzyme Activity in the Brain in Alzheimer’s Disease. Neurology;45:1594–601
8. Stefanis L, Burke RE, Greene LA. 1997. Apoptosis in Neurodegenerative Disorders. Current Opinion in Neurology;10:299–305.

No. Microwave ovens Do Not cause cancer. There is no established research that proves a link between the use of microwave ovens and development of cancer.

How do microwaves work? Electromagnetic energy, which is similar to radio waves, from microwaves heat up the water molecules from food. The bouncing around of these heated water molecules result in warming of our food. Since microwaving does not cause changes in food that aren’t introduced by other methods of cooking, it doesn’t make food any likelier to cause cancer than other forms of cooking like boiling, frying, etc.  Here are two points to note:

• Food heated or cooked in the microwave does not become radioactive and so will not cause damages to your DNA leading to cancer.
• The microwave oven and its walls are not radioactive once the oven is switched off.

The following precautions can be taken into account when using a microwave:

1. follow the manufacturer’s instructions on safe use of microwave, for instance ensuring that the door is well shut.
2. Use only containers that are labelled microwave-safe. Do not use plastic wraps or take-out containers as they may melt and leak into food.
3. For even cooking, stir food periodically at optimum temperature and times
4. Lift or Leave the lid of food slightly ajar while microwaving.

To summarize, the idea that microwaves cause cancer is a myth. While it is important to exercise caution in their use, microwave ovens are safe for cooking and heating up our foods.

Useful links:

https://www.fda.gov/ForConsumers/ConsumerUpdates/ucm048953.htm

https://www.arpansa.gov.au/understanding-radiation/radiation-sources/more-radiation-sources/microwave-ovens

https://www.csiro.au/en/Research/Health/Food-safety/Microwave-oven-safety