The specialist disclosed that cancer patients possessing healthier gut microbiomes may have a higher chance of surviving the illness.
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A nutrition specialist has disclosed a particular kind of food that may offer protection against cancer. This food is not only advantageous for the gut microbiome and the immune system but may also support recovery from severe illnesses.
Professor Tim Spector, the creator of Zoe Health, suggests that fermented foods might serve as a "secret weapon" for our bodies. These items, which encompass a variety of foods and beverages like yoghurt, kimchi, and kombucha, have gone through a regulated process of microbial fermentation.
Speaking on a new episode of the Liz Moody Podcast, he explained more about the benefits of fermented foods. He referenced a study he started in 1992 with King’s College London.
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This study indicated that individuals with more balanced gut microbiomes had a higher chance of overcoming cancer. "I have researched identical twins for three decades, and frequently, one twin would develop cancer while the other remained unaffected," he mentioned.
"Even among identical twins, their gut microbes show significant differences. This observation led me to believe that gut microbes play a crucial role in many of these issues."
"Individuals facing advanced melanoma, a form of skin cancer, showed that the primary distinction between those who survived and those who did not was the condition of their gut microbiome at the onset of treatment." Podcast host Liz then inquired, “Is there a quick way to rejuvenate our gut microbiome?”
In reply, Tim remarked: “For me, fermented foods are a powerful ally for many individuals. There are at least a dozen varieties to choose from, so pick the ones you enjoy. The more diverse probiotic microbes you introduce into your body, the better it is for your immune system.”
Some examples of fermented foods available in most supermarkets include:
- Kefir
- Kimchi
- Sauerkraut
- Yoghurt
- Miso
- Sourdough bread
- Apple cider vinegar
- Certain cheeses like aged cheddar, gouda, edam, gruyère and parmesan.
While many scientific studies say that more research is needed into the connection between fermented foods and cancer, there is research that suggests it could be anti-carcinogenic. A study, published in the Journal of Functional Foods in 2020, explained: “Natural foods have gained popularity both in cancer treatment and prevention.
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Certain nutrient elements found in fermented foods are referred to as "naturally fortified functional nutrients" due to their ability to lower cancer risk and support a healthy gut microbiome, which is essential for maintaining physiological balance and preventing various illnesses. The bacteria involved in the fermentation process—an inherent aspect of creating these foods—are responsible for synthesizing vitamins and minerals, generating proteinase and peptidase enzymes, producing bioactive peptides, and eliminating certain non-nutritional components. Additionally, the acids produced during fermentation exhibit anti-cancer properties.
The authors of the study stated: “Conventional fermented foods that include probiotic microorganisms have been shown to offer positive health benefits.” They also noted: “Although the findings are encouraging, the strongest evidence regarding the anticancer properties of fermented foods primarily comes from animal studies, with human research still being relatively scarce. There is a lack of sufficient human trials to evaluate these products.”
A separate study, published in Frontiers in Oncology in 2022, found that fermented dairy food could lower the risk of bowel cancer, one of the most deadly forms of cancer in the UK. It said: “In conclusion, our meta-analysis suggests that fermented dairy food intake may have an impact on the incidence of colorectal cancer.
"In addition, utilizing an economic perspective to highlight the health advantages of altering gut microbiota has been implemented in the fermentation of dairy products, potentially leading to a significant reduction in colorectal cancer rates in the foreseeable future. Therefore, incorporating fermented dairy items into daily diets could serve as a proactive measure for the early prevention of colorectal cancer."
