It is estimated that 1,200 children aged between 0-15 years get cancer in Ghana every year.
According to the President of the Robert Mitchell Memorial Cancer Foundation, Mrs Emma Mitchell, the situation was aggravated by the ignorance of some parents to take their children to the nearest hospital when symptoms of the illness were detected.
What was even alarming, she said, was the fact that the survival rate in the county was 20 per cent, compared to-70-80 per cent in developed countries.
According to her, health experts had maintained that childhood cancers could be cured, provided prompt and essential treatment was accessible.
Mrs Mitchell, a former minister of state and now a member of the Council of State, therefore, advised parents to immediately report to health specialists for early detection and cure when they detected signs such as prolonged fever, loss of weight and appetite, fatigue, easy bruising or bleeding in their children.
In an interview with the Daily Graphic after a float had been organised by the foundation along selected streets of Accra to create awareness of childhood cancer, Mrs Mitchell explained that lack of knowledge and inadequate medical facilities were some of the contributory factors responsible for the alarming rate of the disease in the country.
Cancer is a class of diseases characterised by out-of-control cell growth. There are over 100 different types of cancer and each is classified by the type of cell that is initially affected.
Cancer harms the body when damaged cells divide incontrollably to form lumps or masses of tissue called tumours (except in the case of leukaemia in which cancer prohibits normal blood function by abnormal cell division in the blood stream).
Tumours can grow and interfere with the digestive, nervous and circulatory systems and they can release hormones that alter body function.
Tumours that stay in one spot and demonstrate limited growth are generally considered to be benign.
Dr Juliana Mitchell of the Child Health Department at the Korle-Bu Teaching Hospital advised against the use of pesticides at close range to children because pesticides were associated with acute myeloid leukaemia.
Dr Mitchell, a daughter of Mrs Mitchell, said pollution to the environment, continuous infection of malaria, hepatitis and other diseases such a HIV/AIDS could precipitate cancer diseases. New research including more than 500,000 adults shows that levels in the blood of bilirubin in the normal range but relatively higher were linked to a reduced risk of lung cancer, chronic obstructive pulmonary disease and all-cause death, according to a study to be published Wednesday in the Journal of the American Medical Association.
Bilirubin is a compound produced by the breakdown of hemoglobin from red blood cells.
It is in excreted urine, and high levels may indicate certain diseases. It is responsible for the yellow color of bruises and the yellow discoloration in jaundice. Bilirubin may also have antioxidant and anti-inflammatory effects, which help protect cells, the researchers said.
Bilirubin is created by the activity of biliverdin reductase on biliverdin, a green tetrapyrrolic bile pigment which is also a product of heme catabolism. Bilirubin, when oxidized, reverts to become biliverdin once again. This cycle, in addition to the demonstration of the potent antioxidant activity of bilirubin, has led to the hypothesis that bilirubin’s main physiologic role is as a cellular antioxidant.
Previous studies suing animals have shown that raised bilirubin levels in the blood appears to protect the lungs against environmental damage, which may be due to the potent antioxidant and anti-inflammatory properties of bilirubin, she added.
Laura J. Horsfall, M.Sc., of University College London, and colleagues examined the association between serum bilirubin levels and the incidence of chronic obstructive pulmonary disease (COPD), lung cancer and all-cause death in a large population-based group of patients from the United Kingdom .
Although the research did not establish causality for any of the relationships, there is some experimental evidence that bilirubin has benefits for respiratory health because of its cytoprotective properties, including antioxidant, anti-inflammatory, and antiproliferative effects, according to the researchers. Evidence in support of the health-promoting properties of vitamin D continues to mount as new research shows a direct link between blood levels of the super-nutrient and the risk of developing colon cancer. The National Cancer Institute provides statistics showing that colon cancer is the second most deadly form of the disease, taking the lives of more than 50,000 each year in the US. The International Journal of Cancer has published a meta-analysis from nine comprehensive studies showing dramatic reductions in colon cancer risk with higher blood concentrations of the sunshine vitamin.
The pooled data from the studies reviewed showed that for every 10 nanograms per milliliter increase in vitamin D blood level saturation, there was a corresponding decrease in colon cancer incidence of 15%. Breast cancer risk was lowered by 11% with the same increase in vitamin D. Researchers made note that they were testing the biologically active form of vitamin D known as cholecalciferol (vitamin D3) and not the less active precursor (vitamin D2 or ergocalciferol). Vitamin D was tested using the more accurate 25(OH)D blood test.
The role of vitamin D in cancer prevention has been theorized since the early 1940`s when scientists discovered that cancer rates were much lower in countries closest to the equator. At the time they believed that sunshine played an important role in `cancer immunity`. Over time the link between vitamin D production in the skin and sun exposure has become increasingly apparent and extensive research demonstrates how this crucial nutrient can protect DNA integrity and prevent cancer-causing mutations.
Research studies over the past decade have provided conclusive evidence that vitamin D blood levels in the 50 to 80 ng/ml range are associated with a significantly reduced cancer risk from all lines of the disease. The American Journal of Clinical Nutrition published the results of a study showing that vitamin D (1100 IU per day) combined with calcium (1400 to 1500 mg per day) `substantially reduces all-cancer risk in postmenopausal women`.
Scientists found that the two nutrients work synergistically to lower cancer risk in aging healthy women. The authors conducting the study concluded, "these findings highlight the importance of promoting optimum vitamin D status and underscore the value of achieving and maintaining a high serum 25(OH)D concentration." This study demonstrates the importance of maintaining multi-nutritional status to prevent chronic illness.
Vitamin D is only one of a very small number of natural nutrients that are known to prevent and treat many types of potentially life-threatening conditions. Up until the age of 40 sun exposure provides the best source of vitamin D, but conversion of the nutrient declines as we age and supplementation using an oil-based gelcap is necessary to maximize blood saturation and lower cancer risk.
While many are trying to synthesize blood or reproduce its effects, as of today there is no substitute. And every two seconds, someone needs blood. This year alone, more than 5 million patients will require blood transfusions as they recover from accidents or surgery or receive treatment for leukemia, cancer and other diseases.
Giving blood is a way to support the community by helping to ensure that a stable inventory is available for premature babies, cancer patients and the many people who suffer accidents and other illnesses which may require transfusions. Blood has a shelf life of only 42 days, and, therefore must continually be replenished. Donors can give blood every 56 days, or up to six times a year.
Trish Gutierrez of San Angelo knows the importance of blood donation. "Almost every member of my family has needed blood at some point. I have had three hip replacements and needed blood transfusions," she said. "My uncle needed 21 units of blood recently."
I was on a mission to meet Gutierrez. After all, she was the driving force behind the overwhelming student response at the Howard College blood drive in the fall. I wanted to know what her secret was. I struggle every day with the statistic that states that while 60 percent of the population is eligible to donate, only 5 percent do so — and on some days, that percentage is zero. Gutierrez more than overcame that statistic, and I wanted to know how — maybe I could bottle it and release it into the air when our blood supply becomes dangerously low.
Gutierrez is an instructor at Howard College. She is a psychology professor, teaches six or seven classes every semester and instructs between 200 and 300 students. She has been at Howard College for 18 years.
Gutierrez was familiar with the blood donation process at an early age while growing up in Arkansas City, Kan. Her mother, Ann Long, was very involved in the community. Gutierrez's father did not want his wife to work for wages, so she spent her time giving back to the community. Long would organize community blood drives and Gutierrez accompanied her — well actually, "Mom drug me along," as Gutierrez related. Too young to donate, Gutierrez was the snack supplier for the donors.
When Gutierrez became old enough to donate blood, she did so. She even has the photo that was published in the local newspaper to prove it.
"Hate to say it, but it's in our blood," said Gutierrez. She laughed because of course she was talking about blood donation. While Gutierrez is not currently eligible to donate, she encourages her students to do so.
Gutierrez is on the community involvement committee at Howard College. She said the Howard College blood drives are "our pet project." Gutierrez is an inspiration to her students when it comes to encouraging them to donate blood. Whatever she does, it really works because blood drive participation has increased dramatically.
Gutierrez grinned and told me, "I met my husband while donating blood at the State Hospital in Big Spring." She assured me she was not a patient at the time. She asked to have the bed by the window on the bus so she could watch the men working outside the bus. "He caught my eye and then he waved at me. I told my friend who was donating at the same time, 'I'm telling you, I'm going to marry that man.'" She did marry that man and they have been together ever since.
I give a big thank you to Gutierrez. Not just because she has a great way to encourage her students to donate blood, but also because she has added one more benefit to blood donation: You just might find your soul mate while donating blood.
And if you give blood by Feb. 25, you'll be a part of the Straight from the Heart blood drive. You'll get:
n A T-shirt with Riding on Faith artwork by Don Dane
n Entry into the daily drawings for 2 rodeo tickets, courtesy of the San Angelo Rodeo Association, or a free shoe shine courtesy of Ernie's Shoe Shinem or Wrangler jeans courtesy of Palmers Feed and Supply
n Entry into the grand prize drawings for a George Strait Autographed Resistol Hat donated by Strait; or a pair of Leddy Vaquero boots courtesy of ML Leddy Boot and Saddlery; or a $150 Gift Certificate courtesy of Mr. Boots; or 2 tickets to the Final Sold Out Rodeo Performance courtesy of San Angelo Rodeo Association; or a signed, numbered print of Riding on Faith courtesy of Don Dane.
Keeping in good shape has always been important to 27-year-old Kate Millet.
Although never obsessive, the events manager stuck to a diet full of fruit and vegetables, avoided fatty foods, drank green tea and exercised every day.
She’d also given up eating meat.
‘I had concerns about the fat content of red meat and had read that eating large amounts of it was linked to bowel cancer and heart disease.’
Yesterday Britons were being warned to cut down on red meat to reduce the risk of cancer. Under new Department of Health guidelines, adults will be advised to eat no more than 500g a week. Many will cut out meat altogether — but, as Kate learned, this can have unexpected consequences.
One day she was out running when she suddenly felt very light-headed.
‘I was totally drained and knew I couldn’t run a step further — it was like all my energy had been used up and I thought I would collapse,’ says Kate, from London.
‘That night, my boyfriend Howard told me I was too pale and lacking energy, and he was worried about me. He was right: I was coming home from work exhausted, and had a cold I couldn’t shift.’
Kate saw her GP, and was astonished to discover she was anaemic — she had such low stores of iron that her body couldn’t make enough haemoglobin. This is a key component of red blood cells that helps transport oxygen around the body.
This lack of oxygen triggers symptoms such as fatigue, poor concentration, tiredness and dizziness.
Long-term effects include brittle hair and difficulties swallowing. In severe cases anaemia can cause chest pain, headaches and leg pains, and even lead to permanent changes to the lining of the throat, a precursor to cancer.
What was so surprising was what had caused Kate’s anaemia — her apparently healthy lifestyle.
‘I didn’t know anyone who looked after their health as well as I did,’ she says.
‘I went out of my way to eat foods like spinach, which I thought were iron-rich as I knew this was important.
‘I didn’t eat processed food, but always cooked meals from scratch using lentils and tofu. I took care to eat eggs and pulses for protein and filled up on bran flakes and milk for breakfast.’
Meat on a plate
Apart from the possible health risks - or not - of red meat, women are shunning it because they think it's fattening
Kate’s GP explained that her avoidance of red meat, the exercising and even the green tea had left her seriously lacking in iron.
Kate is one of an increasing number of women unwittingly putting themselves at risk of anaemia in pursuit of a healthy lifestyle.
One in four British women has an iron intake below the recommended 14.8mg a day. While all age groups are affected, 25 to 34-year-olds are particularly deficient, with up to 40 per cent lacking iron.
‘Iron deficiency is the most common nutritional deficiency in the UK,’ says Dr Emma Derbyshire, a senior lecturer in nutrition at Manchester Metropolitan University.
Dr Derbyshire believes the blame lies partly with recent health scares about meat, particularly the link between its high fat content and heart disease and bowel cancer.
In fact, recent messages about red meat have been confusing: just last week a British Nutrition Foundation study claimed that most adults ate ‘healthy amounts’ of red meat and the link to cancer was ‘inconclusive’.
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Then this week new guidelines drawn up by the Department of Health warned that while red meat is a valuable source of iron, eating too much can lead to cancer and heart disease.
Apart from the possible health risks — or not — of red meat, women are shunning it because they think it’s fattening.
As a result, women’s red meat consumption has plummeted — from an average of 161g per week in 2003 to just 91g in 2008, a drop of 40 per cent.
In fact, lean red meat such as steak is healthy and one of the best sources of iron, explains Dr Derbyshire.
‘The key is to stick to lean, unprocessed meat,’ she adds.
Another problem is that foods people think are iron-rich — such as spinach, chard, lentils, almonds and cashew nuts — contain a chemical called oxalic acid which can inhibit iron absorption.
Meanwhile, high-fibre foods such as fruits and vegetables contain chemicals called phytates which can slow down iron consumption.
Certain foods and drinks can also cause problems.
‘Tea, coffee and red wine contain compounds called polyphenols which, if drunk with your meal inhibit absorption of iron from vegetable sources,’ explains Dr Derbyshire.
Excessive exercise such as running can deplete iron stores — the impact of the foot on hard surfaces causes red blood cells to break down quicker, so iron is lost.
Given the confusion about the health risks of red meat, Dr Derbyshire believes we need guidelines on its consumption ‘just as we have about fish — saying we need a minimum of two portions a week’.
What about iron supplements? High iron levels are a risk factor for heart attacks, so people are advised not to take iron unless they’ve had a blood test which reveals they are iron-deficient.
Because her iron levels were so low, Kate Millet has to take a liquid iron supplement, Spatone. But within two months of changing her diet, she had regained her energy levels.
‘I drink orange juice with meals to boost iron absorption and avoid tea or coffee with food,’ she says.
‘I even eat two small portions of red meat a week, and I snack on iron-rich foods such as liquorice and sesame seeds.
‘I now know I need more than spinach and lentils to stay healthy.’
