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The older we get, the less likely we are to enjoy spicy food. However, a report by University of Missouri researchers published in the Menopause Journal suggests that older women in particular should look at eating more curry to reduce their risk of cancer, especially if they are on Hormone replacement therapy (HRT).
Researchers found that curcumin, a component of the spice turmeric commonly used in Indian food can reduce the risk of cancer by inhibiting progestin-induced VEGF secretion from breast cancer cells. Women taking combined oestrogen and progestin HRT therapy run an increased the risk of developing or accelerating breast tumours because the progestin increases the production of the VEGF molecule. VGEF has been cited as the culprit in boosting blood supply to tumours, encouraging their growth.
There is still some disagreement and conflicting evidence about the uses and safety of HRT. Claims that it is a cure-all for every mid-life problem have been common and its benefits have been oversold and problems probably minimised. On the other hand, many women suffering with severe menopausal symptoms have undoubtedly been helped by taking HRT. The experience of the menopause is unique to the individual and the symptoms can be helped in a variety of ways, with HRT being just one of the options. Eating your favourite takeaway now appears to be one of them!
In the Missouri University tests, curcumin not only decreased the incidence but actually reduced the multiplication of progestin-accelerated tumours in animal-based studies.It also helped to prevent the appearance of abnormalities in the mammary glands. Those results should not be too surprising because apart from being a key ingredient in Indian food, turmeric has a long history of use in Indian medicine for its healing properties as a salve and an antiseptic on cuts and abrasions. So don’t turn your nose up at curry dishes that are too hot and spicy.The stuff in that Indian takeaway is not only delicious, it’s positively therapeutic into the bargain!
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