A nutrition guru has highlighted a certain type of food that could be instrumental in shielding the body from cancer. Not only does this food bolster the gut microbiome and immune system, but it may also support recovery from life-threatening illnesses.
Professor Tim Spector, the founder Zoe Health, identified fermented foods as a potential “secret weapon” for the body. These include any foodstuffs or beverages that have been subject to a controlled microbial growth process, such as yoghurt, kimchi, and kombucha.
During an appearance on the Liz Moody Podcast, he delved into the advantages of fermented foods. He referenced his own study initiated in 1992 with King’s College London, which found that individuals with healthier gut microbiomes had a higher chance of recovering from cancer.
“I studied twins for 30 years, identical twins, and very often one would get one of these cancers, and the other one wouldn’t,” he remarked.“Their gut microbes, even in identical twins, are very different. So that made me think that the gut microbes are really the key to a lot of these problems.
“People with end-stage melanoma, skin cancer, whether they lived or died, the main difference between them was the state of their gut microbes when they started treatment.” Podcast host Liz then asked: “Is there like a crash course we can do in rebuilding our gut microbiome?”
In response, Tim said: “Fermented foods for me are the secret weapon for many people. So, whichever ones you like, you know, there are at least a dozen of them and get as many different probiotic microbes into your system, which we know helps the immune system.”
Some examples of fermented foods available in most supermarkets include:
- Sourdough bread
- Apple cider vinegar
- Yoghurt
- Kimchi
- Sauerkraut
- Certain cheeses like aged cheddar, gouda, edam, gruyère and parmesan
- Miso
- Kefir
Scientific research on the connection between fermented foods and their influence on cancer is ongoing. Nonetheless, evidence has been mounting regarding their potential anti-carcinogenic properties.
A 2020 study published in the Journal of Functional Foods said: “Natural foods have gained popularity both in cancer treatment and prevention.” The paper details that nutrients in fermented food items have been characterised as “naturally fortified functional nutrients” because they’re seen to lower cancer risk, promote a healthy gut microbiome safeguarding against diseases and physiological imbalances.
During fermentation—a natural process—bacteria generate vitamins and minerals, produce enzymatic proteins like proteinase and peptidase, as well as bioactive peptides, while also eliminating non-nutritive elements. Acids developed in this fermentation process demonstrate anti-carcinogenic effects, according to the study.
The research team stated: “Traditional fermented foods containing probiotic microorganisms have expressed beneficial health effects.” However, they noted: “While the results are promising, the most significant evidence for the anticancer effects of fermented foods is obtained from more animal studies, with evidence from human studies are still limited in numbers. There have not been enough human trials to test these products.”
A separate 2022 study in Frontiers in Oncology stated that fermented dairy could be a key player in warding off bowel cancer – a front-runner among the UK’s deadliest cancers. The study revealed: “In conclusion, our meta-analysis suggests that fermented dairy food intake may have an impact on the incidence of colorectal cancer. ”
It went on to describe the cost-effective means of utilising gut microbiota modification through fermented dairy as a potent preventative measure against colorectal cancer, adding: “It may thus be an effective strategy to integrate fermented dairy foods into eating habits for the early prevention of colorectal cancer.”