Ka Wai Ola - Office of Hawaiian Affairs, Volume 8, Number 3, 1 March 1991 — ʻAi Pono, E Ola [ARTICLE+ILLUSTRATION]

ʻAi Pono, E Ola

By Terry Shintani, M.D.

Kalo (taro) leaf ean help prevent cancer

Overall cancer death rates in Native Hawaiians are among the highest in the nation, second only to that of Black Americans. Yet in ancient times, cancer rates were very low, according to available evidence. For example,

of all the thousands of Native Hawaiian bones examined, only two were found to have evidence of cancer. In modern times, by contrast, cancer eommonly spreads to the bones. Why was the risk of cancer low in the past and so high today? One of the likely reasons is that the diet has changed so mueh. In fact, the National Cancer Institute has stated that the number one cause of cancer is bad diet. It is estimated that 35 percent of all cancers are diet-related. This is even more than the estimated 30 percent that is believed to be smoking-related. What was it about the ancient diet that helped to prevent cancer? There are many factors found in the traditional Hawaiian diet that helps to prevent cancer.

One of them is the content of vitamin A in its vegetable form known as "beta-carotene". (This is one of the substances that makes carrots orange whieh is why the name is so similar to "carrot"). In a Norwegian study published in the International Journal of Cancer in 1983, it was found that those who consumed above average amounts of vitamin A (beta carotene) had less than half the risk of lung cancer. This relationship was also found in Japan, United States, and Singapore. It was also found that there are lower rates of breast cancer, stomach cancer, and bladder cancer in those who eat more foods with betacarotene.

Beta-carotene works in two ways to protect us from cancer. First, it acts as an "anti-oxidant" whieh helps protect us from chemicals that ean cause cancer. Second, it helps promote changes

in our cells that make them unlikely to become cancerous. Beta-carotene is found in large amounts in green, yellow, and orange fruits and vegetables. A surprisingly good source is kalo leaf. 100 grams (31/2 ounces) of kalo leaf contains 5688 international units (I.U.) of beta-carotene. Compare this to the recommended daily allowanee (RDA) of 5000 for men and 4000 for women. Other good sources include sweet potato 180 grams, 11000 I.U., one whole papaya, 5320 I.U., one mango 11090 I.U.,

100 grams spinach 8450 1.U., broccoli 180 grams4500 I.U. So if you want to cut your risk of cancer of many different types, eat some kalo leaf or any of the other delicious loeal delicacies such as sweet ootato or a varietv of loeai fruits everv dav.

Dr. Shintani, physician and nutritionist, isdirector of preventive medicine at the Wai'anae Coast Comprehensive Health Center. A majority of its board and its 18,000 clients are of Hawaiian ancestry.

Beta-carotene is found in large amounts in green, yellow. and orange fruits and

vegetables. A surprisingly good source is kalo leaf.