Food and medicine homology in cancer treatment: traditional thoughts collide with scientific evidence

Abstract

Rooted in traditional Chinese medicine, the notion of "food and medicine homology" emphasize that such substances should possess both pharmacological properties and nutritional benefits.Moreover, their primary constituents must exhibit low toxicity or be virtually non-toxic, ensuring safety for prolonged consumption.These properties appear to provide novel opportunities for the development of low-toxicity tumor treatments.Although numerous food and medicine homology herbs or relevant active compounds have demonstrated anti-tumor activity in vitro and in vivo, such findings cannot be directly translated into a comprehensive understanding of food and medicine homology substances' potential in cancer treatment.The existing research results still have a significant gap from actual clinical applications.It is imperative to discuss whether the use of food and medicine homology substances for cancer treatment constitutes an academic deception or represents clinically valuable scientific exploration.Consequently, it is imperative to elucidate the theoretical foundations and underscore the necessity of conducting relevant research.Furthermore, clearly articulating specific research ideas is crucial, as this will enhance the practical significance and clinical value of such studies.

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