Macrobiotic diet and cancer
The macrobiotic diet is a nutritional and lifestyle approach that emphasizes whole grains, beans, vegetables, and a balance of yin and yang based on Chinese philosophy. It consists primarily of organic, locally sourced foods that are seasonal and rich in complex carbohydrates, while minimizing fats, sugars, and processed items. Developed in the 20th century, the macrobiotic diet gained popularity in the 1980s, particularly among individuals claiming benefits for health conditions, including cancer.
While the diet promotes a variety of beneficial foods, including fermented items and sea vegetables, it restricts the intake of red meat, dairy, and refined sugars, advocating for a more plant-based regimen. Some proponents suggest that the diet may lower the risk of certain hormonally influenced cancers, such as breast cancer, due to its high content of phytoestrogens and alignment with cancer prevention guidelines. However, scientific research on its effectiveness in cancer prevention remains limited and inconclusive, indicating a need for further investigation.
Potential risks associated with the macrobiotic diet include nutrient deficiencies, particularly in vitamin B12 and vitamin D, as well as concerns regarding protein intake and overall growth in children and adolescents. Individuals considering this diet are encouraged to ensure they meet their nutritional needs through fortified foods or supplements.
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Macrobiotic diet and cancer
DEFINITION: Macrobiotics is a lifestyle and philosophy that includes an approach to nutrition based on whole grains, beans, vegetables, and the Chinese principle of yin and yang. A macrobiotic diet usually consists of organic and locally grown foods, seasonal vegetables, complex carbohydrates, and fewer fats, sugars, and chemically processed foods than in a typical Western diet. The philosophy also promotes physical activity, avoidance of pesticides and other chemicals, and stress reduction.
History: The word “macrobiotic” comes from the Greek words for “great life” and was first used by Hippocrates, the father of medicine. In the eighteenth century, German physician Christoph Hufeland used this term to describe a program for good health. The modern macrobiotic diet was developed in the twentieth century by George Ohsawa and evolved under Michio Kushi. It was further popularized in the 1980s, when a number of books were published, including books by several medical professionals who credited the diet for their recovery from cancer and other illnesses.
The diet: On a typical day, the standard macrobiotic diet includes complex carbohydrates from brown rice, millet, barley, whole wheat, oats, and other whole grains (50 to 60 percent of calories), proteins (10 to 20 percent), and fruit and vegetables (20 to 30 percent). Healthy fats, fermented foods, beans and bean products (such as tofu), sea vegetables, and vegetable oil are also part of the diet. Fish or seafood, nuts and seeds, pickles, and sweets are eaten occasionally (once a week). Consumption of red meat, eggs, poultry, and dairy are discouraged, as are tropical fruits, refined sugars, alcohol, and caffeinated beverages. The diet is modifiable based on a person’s age, sex, activity level, personal needs, and environment.
Benefits: Little clinical research has been done on the macrobiotic diet for cancer prevention, and most of the research to date has been inconclusive. The diet may affect hormone metabolism; for example, women consuming a macrobiotic diet have much higher levels of phytoestrogens (hormone-like plant compounds) in their urine than women consuming an omnivorous diet. This may result in a lower risk for hormonally influenced cancers (such as breast cancer). In addition, the macrobiotic diet is consistent with general cancer prevention guidelines of reducing fat intake, animal products, and processed foods while increasing the intake of whole grains, vegetables, and fruits. More unbiased study is needed to understand a macrobiotic diet's role in cancer prevention and treatment.
Risks: In the late 1980s, there were reports that children and adolescents eating a macrobiotic diet showed below-average growth and vitamin B12 and vitamin D deficiency. Most dietitians recommend that people on macrobiotic and vegan diets get enough vitamin B12 and vitamin D from fortified foods or supplements. Other concerns include lack of protein, inadequate calcium intake, and dehydration.
Bibliography
Butler, Natalie. “The Macrobiotic Diet: Pros and Cons.” Healthline, www.healthline.com/health/food-nutrition/macrobioticdiet. Accessed 17 June 2024.
Cassileth, Barrie R. "Macrobiotics." The Complete Guide to Complementary Therapies in Cancer Care: Essential Information for Patients, Survivors and Health Professionals. Singapore: World Scientific, 2011.
Hechtman, Leah. Clinical Naturopathic Medicine. Chatswood: Elsevier Australia, 2012.
Kushi, Lawrence H., et al. "The Macrobiotic Diet in Cancer." The Journal of Nutrition, vol. 131, no. 11, 2001, pp. 3056S-3064S, doi.org/10.1093/jn/131.11.3056S. Accessed 17 June 2024.
Kushi, Michio, and Alex Jack. The Cancer Prevention Diet: The Macrobiotic Approach to Preventing and Relieving Cancer. Rev. and updated 25th anniversary ed. New York: St. Martin's, 2009.