By
Karen Collins, Medical Tribune News Service
Q:
Is it true that depression can cause cancer?
A:
Reports linking depression and cancer risk began to appear almost
20 years ago, but a large 10-year study has shown that cancer
rates for people who were and weren't depressed were nearly identical.
However, a new study of older adults published in the Journal
of the National Cancer Institute reports that those who had chronic
depression for six years or more were 88 percent more likely to
develop cancer in the next few years. This study was clearly looking
only at long-term, serious depression, not short-term periods
of ``the blues.
'' Researchers say it's unlikely that depression itself causes
cancer, but it's possible that depression might work along with
cancer-promoting genetic or lifestyle factors. Depression could
work through the immune system or some other means to provide
a trigger. Lowered immunity has been linked to some, but definitely
not all, cancers.
The possibility of a link needs more research, but even if one
is confirmed, it may still be unclear whether depression directly
causes reactions that promote cancer. One of the devastating effects
of depression is that people often find it difficult to motivate
themselves to participate in self-care by exercising regularly
or eating balanced meals, both of which clearly influence cancer
risk.
Q:
Since salmon and mackerel are higher in fat than most fish, should
they be avoided?
A:
Certainly not. Much of the fat in these fish is a healthy form
of fat containing omega-3 fatty acids that are heart-healthy and
don't promote cancer development the way that some other types
of fat seem to. In fact, research is underway looking at whether
these fats might even help to protect against cancer, though it's
too early for such conclusions yet. Of course, these fish are
somewhat higher in calories than other fish, but with a difference
of only 60 to 90 calories per serving, it would be better to save
fat calories elsewhere by preparing the fish without added fats
or by making other low-fat choices in the meal.
Q:
I know that too much salt is bad, but how much is safe?
A: Actually it's
sodium, a mineral component of salt, that seems to cause most
of the health problems associated with this seasoning. Many authorities,
including the American Institute for Cancer Research, in its landmark
report ``Food, Nutrition and the Prevention of Cancer: a Global
Perspective,'' recommend that adults keep dietary sodium below
2,400 milligrams. That is the amount of sodium in one level measuring
teaspoon of salt.
Yet for most Americans, the main sources of sodium are processed
meats, sauces, snack foods and bakery products, so check labels
to learn which of the foods you like are lowest in sodium. Whether
your interest is preventing cance, or preventing or treating high
blood pressure, remember that limiting sodium is just part of
the picture. It should be just one aspect of a balanced, mostly
plant-based diet.
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