Foods for Salivary Gland Cancer!

Introduction

Foods for Salivary Gland Cancer should be personalized for each individual and also must adapt when cancer treatment or tumor genetic change. The personalization and adaptation must consider all the active ingredients or bioactives contained in different foods with respect to cancer tissue biology, genetics, treatments, lifestyle conditions and diet preferences. Hence while nutrition is one of the very important decisions for a cancer patient and individual at risk of cancer to make – how to choose foods to eat is not an easy task.

Salivary gland cancer can present with various symptoms depending on its location. Common signs may include swelling or a lump in the affected area, facial pain, difficulty swallowing, changes in the sense of taste, and numbness in the face or mouth. The survival rate for salivary gland cancer depends on factors such as the stage of the cancer, the type of salivary gland tumor, and the overall health of the patient. It is difficult to determine specific causes for salivary gland cancer, but risk factors such as exposure to radiation, certain genetic conditions, and older age may increase the likelihood of developing the disease. In some cases, pictures of salivary gland cancer can help in identification and diagnosis. Salivary gland cancer can occur in different types, including mucoepidermoid carcinoma, adenoid cystic carcinoma, and acinic cell carcinoma. Proper coding using the ICD-10 system ensures accurate documentation of salivary gland cancer in medical records. While older age is a prevalent risk factor, salivary gland cancer can affect individuals of all ages. A timely diagnosis is crucial for initiating appropriate treatment. Treatment options for salivary gland cancer typically involve a combination of surgery, radiation therapy, and chemotherapy, tailored to the specific case. Being aware of the symptoms and risk factors associated with salivary gland cancer helps in early detection and prompt intervention. By understanding the causes and identifying salivary gland cancer at an early stage, patients have a higher chance of successful treatment and improved outcomes.

For Salivary Gland Cancer does it matter what vegetables, fruits, nuts, seeds one eats?

A very common nutrition question asked by cancer patients and individuals at-genetic risk of cancer is – for cancers like Salivary Gland Cancer does it matter what foods I eat and which I do not? Or if I follow a plant-based diet is that enough for cancer like Salivary Gland Cancer?

For example does it matter if vegetable Yellow Bell Pepper is consumed more compared to Arrowroot? Does it make any difference if fruit Custard Apple is preferred over Red Raspberry? Also if similar choices are made for nuts/seeds like Common Hazelnut over European Chestnut and for pulses like Black-eyed Pea over Lima Bean. And if what I eat matters – then how does one identify foods which are recommended for Salivary Gland Cancer and is it the same answer for everyone with the same diagnosis or genetic risk?

Yes! Foods you eat matters for Salivary Gland Cancer!

Food recommendations may not be the same for everyone and can be different even for the same diagnosis and genetic risk.

All foods (vegetables, fruits, nuts, seeds, pulses, oils etc.) and nutritional supplements are made up of more than one active molecular ingredient or bio-actives in different proportions and quantities. Each active ingredient has a unique mechanism of action – which can be activation or inhibition of different biochemical pathways. Simply stated foods and supplements which are recommended are those which do not cause an increase of molecular drivers of cancer but reduce them. Else those foods should not be recommended. Foods contain multiple active ingredients – hence when evaluating foods and supplements you need to consider the impact of all active ingredients cumulatively rather than individually.

For example Custard Apple contains active ingredients Apigenin, Curcumin, Lupeol, Phloretin, Daidzein. And Red Raspberry contains active ingredients Ellagic Acid, Curcumin, Quercetin, Lupeol, Phloretin and possibly others.

A common mistake made when deciding and choosing foods to eat for Salivary Gland Cancer – is to evaluate only selected active ingredients contained in foods and ignore the rest. Because different active ingredients contained in foods may have opposing effects on cancer drivers – you cannot cherry pick active ingredients in foods and supplements for making a nutrition decision for Salivary Gland Cancer.

YES – FOOD CHOICES MATTER FOR CANCER. NUTRITION DECISIONS MUST CONSIDER ALL ACTIVE INGREDIENTS OF FOODS.

Skills Needed for Nutrition Personalization for Salivary Gland Cancer?

Personalized nutrition for cancers like Salivary Gland Cancer consists of recommended foods / supplements; not recommended foods / supplements with example recipes which prioritize use of recommended foods. An example of personalized nutrition can be seen at this link.

Deciding which foods are recommended or not is extremely complicated, requiring expertise in Salivary Gland Cancer biology, food science, genetics, biochemistry along with good understanding of how cancer treatments work and associated vulnerabilities by which the treatments could stop being effective.

MINIMUM KNOWLEDGE EXPERTISE NEEDED FOR NUTRITION PERSONALIZATION FOR CANCER ARE: CANCER BIOLOGY, FOOD SCIENCE, CANCER TREATMENTS AND GENETICS.

Characteristics of cancers like Salivary Gland Cancer

All cancers like Salivary Gland Cancer can be characterized by a unique set of biochemical pathways – the signature pathways of Salivary Gland Cancer. Biochemical pathways like Apoptosis, Cell Cycle, Oncogenic Cancer Epigenetics, PI3K-AKT-MTOR Signaling are part of the signature definition of Salivary Gland Cancer. Each individual’s cancer genetics can be different and hence their specific cancer signature could be unique.

The treatments which are effective for Salivary Gland Cancer need to be cognizant of the associated signature biochemical pathways for each cancer patient and individual at genetic risk. Therefore different treatments with different mechanisms of actions are effective for different patients. Similarly and for the same reasons foods and supplements need to be personalized for each individual. Hence some foods and supplements are recommended for Salivary Gland Cancer when taking cancer treatment Eribulin, and some foods and supplements are not recommended.

Sources like cBioPortal and many others provide population representative patient anonymized data from clinical trials for all cancer indications. This data consists of clinical trial study details like sample size / number of patients, age groups, gender, ethnicity, treatments, tumor site and any genetic mutations.

DNMT3A, PPM1D, ASXL1, TERT and TET2 are the top ranked reported genes for Salivary Gland Cancer. DNMT3A is reported in 40.4 % of the representative patients across all clinical trials. And PPM1D is reported in 5.8 %. The combined population patient data cover ages from 1 to 98. 60.1 % of the patient data are identified as men. The Salivary Gland Cancer biology along with reported genetics together define the population represented signature biochemical pathways for this cancer. If the individual cancer tumor genetics or genes contributing to the risk are also known then that should also be used for nutrition personalization.

NUTRITION CHOICES SHOULD MATCH WITH EACH INDIVIDUAL’S CANCER SIGNATURE.

Food and Supplements for Salivary Gland Cancer

For Cancer Patients

Cancer patients on treatment or on palliative care need to make decisions on food and supplements – for the needed dietary calories, for managing any treatment side effects and also for improved cancer management. All plant-based foods are not equal and choosing and prioritizing foods which are personalized and customized to ongoing cancer treatment is important and complicated. Here are some examples providing guidelines for making nutrition decisions.

Choose Vegetable YELLOW BELL PEPPER or ARROWROOT?

Vegetable Yellow Bell Pepper contains many active ingredients or bioactives such as Curcumin, Quercetin, Lupeol, Capsaicin, Phloretin. These active ingredients manipulate various biochemical pathways like Cell Cycle, Apoptosis and PI3K-AKT-MTOR Signaling and others. Yellow Bell Pepper is recommended for Salivary Gland Cancer when ongoing cancer treatment is Eribulin. This is because Yellow Bell Pepper modifies those biochemical pathways which have been scientifically reported to sensitize the effect of Eribulin.

Some of the active ingredients or bioactives in vegetable Arrowroot are Apigenin, Curcumin, Quercetin, Lupeol, Phloretin. These active ingredients manipulate various biochemical pathways like Growth Factor Signaling and PI3K-AKT-MTOR Signaling and others. Arrowroot is not recommended for Salivary Gland Cancer when ongoing cancer treatment is Eribulin because it modifies those biochemical pathways which make the cancer treatment resistant or less responsive.

VEGETABLE YELLOW BELL PEPPER IS RECOMMENDED OVER ARROWROOT FOR Salivary Gland Cancer AND TREATMENT Eribulin.

Choose Fruit RED RASPBERRY or CUSTARD APPLE?

Fruit Red Raspberry contains many active ingredients or bioactives such as Ellagic Acid, Curcumin, Quercetin, Lupeol, Phloretin. These active ingredients manipulate various biochemical pathways like Cell Cycle, Apoptosis and PI3K-AKT-MTOR Signaling and others. Red Raspberry is recommended for Salivary Gland Cancer when ongoing cancer treatment is Eribulin. This is because Red Raspberry modifies those biochemical pathways which have been scientifically reported to sensitize the effect of Eribulin.

Some of the active ingredients or bioactives in fruit Custard Apple are Apigenin, Curcumin, Lupeol, Phloretin, Daidzein. These active ingredients manipulate various biochemical pathways like Growth Factor Signaling and PI3K-AKT-MTOR Signaling and others. Custard Apple is not recommended for Salivary Gland Cancer when ongoing cancer treatment is Eribulin because it modifies those biochemical pathways which make the cancer treatment resistant or less responsive.

FRUIT RED RASPBERRY IS RECOMMENDED OVER CUSTARD APPLE FOR Salivary Gland Cancer AND TREATMENT Eribulin.

Choose Nut COMMON HAZELNUT or EUROPEAN CHESTNUT?

Common Hazelnut contains many active ingredients or bioactives such as Curcumin, Quercetin, Lupeol, Phloretin, Daidzein. These active ingredients manipulate various biochemical pathways like Cell Cycle, Apoptosis and PI3K-AKT-MTOR Signaling and others. Common Hazelnut is recommended for Salivary Gland Cancer when ongoing cancer treatment is Eribulin. This is because Common Hazelnut modifies those biochemical pathways which have been scientifically reported to sensitize the effect of Eribulin.

Some of the active ingredients or bioactives in European Chestnut are Apigenin, Ellagic Acid, Curcumin, Quercetin, Lupeol. These active ingredients manipulate various biochemical pathways like Growth Factor Signaling and PI3K-AKT-MTOR Signaling and others. European Chestnut is not recommended for Salivary Gland Cancer when ongoing cancer treatment is Eribulin because it modifies those biochemical pathways which make the cancer treatment resistant or less responsive.

COMMON HAZELNUT IS RECOMMENDED OVER EUROPEAN CHESTNUT FOR Salivary Gland Cancer AND TREATMENT Eribulin.

For Individuals with Genetic Risk of Cancer

The question asked by individuals who have genetic risk of Salivary Gland Cancer or familial history is “What Should I Eat Differently from Before?” and how they should choose foods and supplements to manage risks of the disease. Since for cancer risk there is nothing actionable in terms of treatment – decisions of foods and supplements become important and one of the very few actionable things which can be done. All plant-based foods are not equal and based on identified genetics and pathway signature – the choices of food and supplements should be personalized.

Choose Vegetable GIANT BUTTERBUR or SHALLOT?

Vegetable Giant Butterbur contains many active ingredients or bioactives such as Curcumin, Apigenin, Formononetin, Lupeol, Bergapten. These active ingredients manipulate various biochemical pathways like DNA Repair, Stem Cell Signaling, P53 Signaling and Angiogenesis and others. Giant Butterbur is recommended for risk of Salivary Gland Cancer when associated genetic risk is ASXL1. This is because Giant Butterbur increases those biochemical pathways which counteract the signature drivers of it.

Some of the active ingredients or bioactives in vegetable Shallot are Curcumin, Apigenin, Formononetin, Lupeol, Bergapten. These active ingredients manipulate various biochemical pathways like DNA Repair, Stem Cell Signaling and Oncogenic Cancer Epigenetics and others. Shallot is not recommended when risk of Salivary Gland Cancer when associated genetic risk is ASXL1 because it increases the signature pathways of it.

VEGETABLE GIANT BUTTERBUR IS RECOMMENDED OVER SHALLOT FOR ASXL1 GENETIC RISK OF CANCER.

Choose Fruit NANCE or PUMMELO?

Fruit Nance contains many active ingredients or bioactives such as Curcumin, Apigenin, Formononetin, Lupeol, Bergapten. These active ingredients manipulate various biochemical pathways like DNA Repair, Stem Cell Signaling, P53 Signaling and Angiogenesis and others. Nance is recommended for risk of Salivary Gland Cancer when associated genetic risk is ASXL1. This is because Nance increases those biochemical pathways which counteract the signature drivers of it.

Some of the active ingredients or bioactives in fruit Pummelo are Curcumin, Apigenin, Quercetin, Formononetin, Lupeol. These active ingredients manipulate various biochemical pathways like DNA Repair and Stem Cell Signaling and others. Pummelo is not recommended when risk of Salivary Gland Cancer when associated genetic risk is ASXL1 because it increases the signature pathways of it.

FRUIT NANCE IS RECOMMENDED OVER PUMMELO FOR ASXL1 GENETIC RISK OF CANCER.

Choose Nut BUTTERNUT or CHESTNUT?

Butternut contains many active ingredients or bioactives such as Curcumin, Apigenin, Formononetin, Lupeol, Bergapten. These active ingredients manipulate various biochemical pathways like DNA Repair, P53 Signaling, Angiogenesis and MYC Signaling and others. Butternut is recommended for risk of Salivary Gland Cancer when associated genetic risk is ASXL1. This is because Butternut increases those biochemical pathways which counteract the signature drivers of it.

Some of the active ingredients or bioactives in Chestnut are Curcumin, Apigenin, Formononetin, Ellagic Acid, Lupeol. These active ingredients manipulate various biochemical pathways like DNA Repair and Stem Cell Signaling and others. Chestnut is not recommended when risk of Salivary Gland Cancer when associated genetic risk is ASXL1 because it increases the signature pathways of it.

BUTTERNUT IS RECOMMENDED OVER CHESTNUT FOR ASXL1 GENETIC RISK OF CANCER.

In Conclusion

Foods and Supplements chosen are important decisions for cancers like Salivary Gland Cancer. Salivary Gland Cancer patients and individuals with genetic-risk always have this question: “What foods and nutritional supplements are recommended for me and which are not?” There is a common belief which is a misconception that all plant-based foods could be beneficial or not but would not be harmful. Certain foods and supplements can interfere with cancer treatments or promote molecular pathway drivers of cancer.

There are different types of cancer indications like Salivary Gland Cancer, each with different tumor genetics with further genomic variations across each individual. Further every cancer treatment and chemotherapy has a unique mechanism of action. Each food like Yellow Bell Pepper contains various bioactives in different quantities, which have an impact on different and distinct sets of biochemical pathways. The definition of personalized nutrition is individualized food recommendations for the cancer indication, treatments, genetics, lifestyle and other factors. Nutrition personalization decisions for cancer require knowledge of cancer biology, food science and an understanding of different chemotherapy treatments. Finally when there are treatment changes or new genomics is identified – the nutrition personalization needs re-evaluation.

The addon nutrition personalization solution makes the decision making easy and removes all the guesswork in answering the question, “What foods should I choose or not choose for Salivary Gland Cancer?”. The addon multi-disciplinary team includes cancer physicians, clinical scientists, software engineers and data scientists.

References

• Ntrk Msk 2019
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• Triggering of transient receptor potential vanilloid type 1 (TRPV1) by capsaicin induces Fas/CD95-mediated apoptosis of urothelial cancer cells in an ATM-dependent manner.
• Effects and significance of formononetin on expression levels of HIF-1α and VEGF in mouse cervical cancer tissue.
• Gallic acid provokes DNA damage and suppresses DNA repair gene expression in human prostate cancer PC-3 cells.