The objective of this presentation is to improve understanding of the food choices that support the detoxification process and aide in healthy gut function.

1. Functional Medicine:
The Role of Nutrition and Diet in Supporting
Intestinal Health and Detoxification
Sharon M. Day, RD, CSO, CNSC Colorado Ovarian Cancer
Director of Nutrition Alliance
September 16, 2012

2. The objective: to improve understanding of the food choices that support
the detoxification process and aide in healthy gut function.
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3. Complete Support for Detoxification
•Where do toxins come from?
•How do I decrease my risk for toxicity?
•3 stages of detoxification
•Nutrients that support detoxification.
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4. Where do toxins come from?
Chemical pollutants
Heavy metals
Pesticides
Drugs/alcohol
Active/passive cigarette smoke
Food additives
Normal metabolism
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5. How do I decrease my risk for toxicity?
Minimize toxins in the diet
•Avoid foods high in fat, additives, preservatives
•Choose organic produce when possible, avoid produce grown outside
of US
•Drink plenty of water
Minimize toxins in the environment
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6. Systems involved in Detoxification
•Liver
•Gastrointestinal Tract
•Lymphatic System
•Lungs and Respiratory System
•Skin
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7. Textbook of Functional Medicine. Gig Harbor, Wash: The Institute for Functional Medicine, 2005, p 278. © 2005 The Institute of
Functional Medicine.
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8. Three stages of liver detoxification
•Phase I – “activation” -- Fat soluble toxins are converted to unstable intermediate
molecules
•Phase II – “conjugation” -- intermediate molecules are converted into more stable, water
soluble molecules
glucuronidation
sulfation
acetylation
glutathione conjugation
amino acid conjugation
methylation
•Excretion -
** water soluble molecules can be excreted
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9. Foods & Nutrients that Up-Regulate Pathways
Fruits and Vegetables
Cruciferous Vegetables
Tumeric
Green Tea
Fibrous Foods
Probiotics
Eggs, Garlic and Onion
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10. Detoxification Do’s…….
Optimize calories and protein to support detoxification pathways – Don’t do a cleansing fast!!!
Eliminate toxic ingredients and harmful cooking methods
reference: www.ewg.org
Remove food allergens and intolerances
Focus on Fiber and Fluids (recommend 25g fiber per day)
Boost antioxidant and micronutrient defenses
Include detoxicants (see slide 13 & 14)
Integrate complementary healing modalities (yoga, message, meditation, relaxation)
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11. Optimal Intestinal Health
Avoid alcohol
Avoid processed meats, sugar, and grains
Increase Plant Foods
Increase fiber from whole food sources-
•Binds, aids in excretion of toxins, increases transit, helps to balance microflora
Prebiotics – fruit and sprouted grains can provide FOS which can promote growth of
beneficial intestinal bacteria.
Probiotics – consume two servings of yogurt/kefir with active cultures daily to support
balanced intestinal bacteria
Increase Water
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12. National Cancer Institute guidelines for cancer prevention can be used to
decrease the chance of a recurrence.
These guidelines include:
Increase intake of fruits, vegetables and whole grains
Decrease fat intake to < 30% of calories
Minimize intake of cured, pickled and smoked foods
Achieve and maintain a healthy weight
Consume alcoholic beverages in moderation, if at all
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13. Important Plant Sources for Good Health
Grains: Wheat, rye, oats, quinoa, amaranth, spelt, bulgur, barley
Green leafy vegetables: Lettuce, spinach, swiss chard, endives, beet greens
Cruciferous vegetables: Broccoli, cabbage, turnip, brussels sprouts, cauliflower, kohlorabi,
bok choy, watercress, collards, kale, mustard greens, rutabaga
Umbelliferous vegetables:
Celery, parsley, fennel, carrots, parsnip
Allium vegetables: Garlic, onion, shallots, chives, leek
Legumes: Soybeans, peas, chickpeas, lima beans, peanut, carob, dried beans (kidney,
mung, pinto, black-eyed), lentils
Solanaceous vegetables: Nightshade family: eggplant, tomatoes
Cucurbitaceous vegetables Gourd family: pumpkin, squash, cucumber, muskmelon,
watermelon
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14. Potential Cancer Fighters in Foods-Phytochemicals
Isothiocyanates: Cruciferous vegetables, mustard, horseradish
Phenolic compounds: Garlic, green tea, soybeans, cereal grains, cruciferous,
umbelliferous, solanaceous, cucurbitaceous vegetables, licorice root, flax seed
Flavonoids: Most fruits and vegetables (cruciferous, umbelliferous, solanaceous,
cucurbitaceous), citrus fruits, wine, green tea, onions, cereal grains, soybeans,
flax seed
Mono-terpenes: Garlic, citrus fruits, caraway seeds, umbelliferous, solanaceous,
Cucurbitaceous vegetables, sage, camphor, dill, basil, mint
Organo-sulfides: Garlic, onion, leeks, shallots, cruciferous vegetables
Isoflavones: Soybeans, legumes, flax seed
Indoles: Cruciferous vegetables
Carotenoids: Dark yellow/orange/green vegetables and fruits
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15. Why Phytochemicals?
Safe
Low Toxicity
General Availability
Multiple Signaling Pathways
•Cell proliferation
•Apoptosis
•Angiogenesis
•Inflammatory Signaling Pathways
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16. Research made by the American Cancer Society in July of 2003
explained that women with ovarian cancer who eat a vegetable-rich diet
have a greater chance of survival than those who don’t.
Based on the Oregon State University, phytochemicals are associated
with reduced cancer risk.
Based on accumulative studies publicized by the Ovarian Cancer
National Institute (OCNI) diets rich in soy can also minimize risk of
ovarian cancer
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17. What Foods Should I eat?
More Fruits/Vegetables may improve survival; choose 5-9 servings daily
Drink 2-3 cups Tea Daily
Increase Fish; 2-3 servings per week
Avoid processed meat
Limit red meat to <18 oz per week
• Increase Foods rich in Flavonoids with anti-cancer properties:
• Tumeric – potential mechanism: angiogenesis. Clinical trials pending
• Anti-inflammatory phytochemicals: inhibit VEGF production
Kaempferol – sources; turnip greens and spinach
Genistein –tofu, soy milk, tempeh, miso
Apigenin – sources; celery, parsley, tomato sauce, red wine
Luteolin – greens, celery, herbs, artichokes
Quercetin – green vegetables, parsley, apples, cherries, onions
• Stay lean. Some studies suggest obesity may increase ovarian cancer risk. Maintain a healthy body weight.
• Exercise regularly. Regular aerobic exercise, such as brisk walking, running, swimming, or exercise classes, are one more
way to limit cancer risks and decrease risk of recurrence.
**Always talk to your physician or RD before taking any supplements as they may interfere with your treatments.
Journal of the American Dietetic Association"; Prediagnosis Food Patterns Are Associated with Length of Survival from Epithelial Ovarian Cancer; T.A. Dolecek et al.; March 2010
Chen SS, Michael A, Butler-Manuel SA. Advances in the treatment of ovarian cancer: a potential role of antiinflammatory phytochemicals. Discov Med. 2012 Jan;13(68):7-17.
Review. PubMed PMID: 22284780.
Zhang M, Lee AH, Binns CW, Xie X. Green tea consumption enhances survival of epithelial ovarian cancer. Int J Cancer. 2004 Nov 10;112(3):465-9. PubMed PMID: 15382073.
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19. Questions?
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