At Home with Chris Jessen 2018 - 87
MEET THE EXPERT
Dr Mani Naghibi,
MBBS, BSc, MRCP
(Gastro), DM, is a
consultant gastroenterologist at
St Mark's Hospital.
He also practises
at The London
Clinic, 116 Harley
Street, and Churchill Clementine
Hospital in Harrow.
Dr Naghibi trained at Guy's, Kings and
St Thomas' School of Medicine in London,
where he also undertook a second
degree in anatomy and physiology.
He completed training in the London
and Wessex deaneries, specialising
in gastroenterology. Additionally, he
undertook his sub-specialty training at
University Hospital Southampton, where
his research was based on the topic of
artificial nutrition for patients with cancer.
Dr Naghibi was awarded the Shire
Prize for Innovation in Gastroenterology
in 2014. He co-authors the British
Artificial Nutrition Survey reports
for adult home intravenous nutrition
and he is the lead surgeon for uppergastrointestinal cancers at St Mark's
and Northwick Park Hospital.
Good nutrition and
effects on cancer
As well as helping to reduce the risk of cancer, a healthy
diet may also improve the effects of chemotherapy
ou are what you eat' is a
common phrase, but there
is increasing evidence that
good nutrition, physical
activity and a lean body shape can even
prevent cancer. Specific nutrients are
even being linked with improved patient
outcomes, following cancer treatments.
Only a small proportion of cancers
are inherited. Cancers occur when
healthy cells become damaged by
environmental factors - the best-known
example is the cancer-causing effect
of smoking to lung cells.
Nutrients in our food can also cause
damage, but they can also help protect
against cancers, too and there are eight
recommendations to help reduce the
risk of cancer by a third through diet,
exercise and keeping to a healthy body
weight. One of these recommendations
is to eat less than 500g (18oz) of red
meat a week. A standard restaurantsized steak is approximately half of this.
A minimum intake of processed meats
is also recommended, including those
preserved by smoking, curing or salting,
for example, bacon, cooked hams
and sausages. It is worth noting that
The World Health Organization ranks
processed meats alongside smoking
as a significant cause of cancer.
One of the less well publicised dietary
influences on cancer risk are aflatoxins,
which are found in the mould growing
on many foods, such as rice, peanuts
(including peanut butter), pulses and
chilli peppers. Children are at higher
risk from these toxins, but adults are
not immune. A diet high in fresh
carrots, celery and parsnips may reduce
the cancer effects of aflatoxins, but the
best method is not to eat discoloured
or even mildly mouldy foods.
to cancer therapy
Nutrients can be used to improve the
effect of therapies against cancer.
Evidence for this field is growing, with a
focus on combining cancer therapies
with specific nutrients, such as fish oils.
Fish oil supplements in combination
with chemotherapy have demonstrated
improved patient body muscle, increased
tolerance to chemotherapy and, in
those patients with high levels of
inflammation, longer survival.
While this research is exciting, it
will need to be confirmed in further
studies before being used in standard
FOR MORE INFORMATION
For clinic appointments
and more information:
Call 0203 859 9324/
0330 404 5474