Peter Grandics


The relationships of critical nutrients such as plant phenolics, vitamins, minerals and lipids are considered with respect to the incidence of a variety of cancers, and analyzed in terms of how these nutrient deficiencies alter immune function, DNA integrity and cell proliferation. With a significant correlation found between cancer and these nutrient deficiencies, the hypothesis is presented here that nutrition could provide a unifying perception of cancer and recast it as a single disease. This further suggests that a coordinated administration of specific, critical nutrients to cancer patients could lead to the reversal of the disease. It is also proposed that the concurrent presence of a variety of nutritional deficiencies in cancer patients requires a multilevel, systemic approach to this disease as opposed to the single active therapeutic agent approach that is the cornerstone of contemporary research and pharmacology.


In the 20th century, major structural changes took place in the countries of the developed world. Primarily agrarian societies were transformed into industrial societies with the accompanying migration of the majority of the population into large urban centers. This led to major lifestyle changes with unforeseen consequences. Diet in early 20th century agrarian societies was primarily based on organically produced fresh food. Food production was mainly carried out in relatively small family operations utilizing organic farming methods. By the end of the century, the landscape had completely transformed into large-scale industrial farming, utilizing non-organic production methods along with an industrial processing and distribution system for the majority of essential food items.

Dietary patterns were thoroughly transformed. Data show that per capita energy consumption increased significantly and within that, the fat and animal protein segments more than tripled [1,2]. Although fruit and produce consumption also increased, most of it is not consumed fresh [3]. Due to widespread food processing, the energy density of our foods also increased [1]. The now commonplace refrigeration and freeze storage removed the need for fresh food prepared daily and allowed the distribution of a wide variety of manufactured food products. These changes did not necessarily lead to a quality improvement in our nutrition. Along with these changes, physical activities decreased which may well have contributed to the now-epidemic proportions of obesity in the Western world.


Peter Grandics
A-D Research Foundation, 5922 Farnsworth Ct, Carlsbad, CA 92008 USA
Journal of Carcinogenesis 2003, 2:9     doi:10.1186/1477-3163-2-9
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