Health
Cancer Remission Like Catherine’s Does Not Always Mean the Illness Is Cured
Princess Catherine, wife of Prince William, reported on Tuesday that her cancer was in remission. But what does it mean to be in remission from cancer?
Doctors discovered her cancer unexpectedly last March when she had abdominal surgery. She has not revealed the type of cancer she has, nor how advanced it was when it was discovered.
But she did say she had chemotherapy, which she said had been completed in September. She told the British news agency PA Media that she had a port, a small device that is implanted under the skin and attached to a catheter that goes into a large vein. It allows medicines like chemotherapy drugs to be delivered directly to veins in the chest, avoiding needle sticks.
Catherine told PA Media that chemotherapy was “really tough.”
“It is a relief to now be in remission and I remain focused on recovery,” she wrote on Instagram.
Her announcement “certainly is good news and is reassuring,” said Dr. Kimmie Ng, associate chief of the division of gastrointestinal oncology at the Dana-Farber Cancer Institute in Boston.
But cancer experts like Dr. Ng say that the meaning of remission in a patient can vary.
In general, when doctors and patients talk about remission, they mean there is no evidence of cancer in blood tests or scans.
The problem is that a complete remission does not mean the cancer is gone. Even when a cancer is “cured” — defined as no evidence of cancer for five years — it may not be vanquished.
That makes life emotionally difficult for patients, who have to have frequent visits with oncologists for physical exams, blood tests and imaging.
“It’s really scary,” Dr. Ng said. “The amount of uncertainty is very very hard,” she added.
But that ongoing surveillance is necessary, despite the toll it takes on patients.
“Different cancers have different propensities of returning or not returning,” said Dr. Elena Ratner, a gynecologic oncologist at the Yale Cancer Center.
As many as 75 to 80 percent of ovarian cancers, she noted, can come back in an average of 14 to 16 months after a remission, depending on the stage the cancer had reached when it was found and on the cancer’s biology.
“Once the cancer returns, it becomes a chronic disease,” Dr. Ratner said. She tells her patients: “You will live with this cancer. You will be on and off chemotherapy for the rest of your life.”
Dr. Ratner’s gynecological cancer patients have to come back every three months for CT scans to keep an eye out for evidence that the cancer has returned.
“The women live CT scan to CT scan,” she said. “They say that for two and a half months, they have a wonderful life, but then, in time for the next CT scan, the fear returns.”
“It costs them — it costs them a lot,” she said.
“It’s awful, yet I am amazed every day by their strength,” she said of her patients.
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FIRST ON FOX: Eating healthy doesn’t have to be complicated, according to celebrity chef Rocco DiSpirito.
In an exclusive interview with Fox News Digital, the restaurateur and owner of New York City’s new Bar Rocco – whose philosophy and cookbooks are rooted in health-conscious dieting – shared a few misconceptions about healthy eating, especially when the end goal is weight loss.
“There is no one fix, there’s no one cure for everyone,” he said. “Everyone has different needs and their weight-loss journey is going to be different. So, you really have to figure out what your problem is.”
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This could be a body composition imbalance, a lack of exercise or a generally poor diet, DiSpirito mentioned. “Figure out what will help you address those issues most quickly,” he advised.
Rocco DiSpirito recently opened Bar Rocco in New York City. The Rockefeller Center location offers breakfast, lunch and dinner. (Eric Medsker)
“Even if you’re working out, unless you’re LeBron James and burning 8,000 calories a game, there’s no way to out-train a bad diet, so at some point in our lives, we have to come to a reckoning with what we consume.”
DiSpirito says it’s “always a good idea” to start with the basics, including consuming less sugar, less alcohol, fewer processed foods and fewer processed carbs, as well as eating more protein.
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The chef revealed that the No. 1 issue he’s witnessed is that people have “no idea how many calories they’re consuming.”
“We’re all consuming two to three times more than we realize,” he noted. “And even when we count and use the apps, there’s a lot of fuzzy math going on.”
“So, getting a handle on how much you’re consuming, even the little picking that you do while you’re cooking and cleaning, all that counts and adds up quickly.”
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As the healthy eating movement gains traction, DiSpirito called it “very important” for most of the U.S., as the country faces an “obesity issue.”
“Restaurants are definitely thinking about it as well,” he said. “[But] I wouldn’t say restaurants are making it their [top] priority.”
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“We still have a lot of work to do just getting people in and seated and fed and their checks to them when they want. But there are some restaurants that are focused on it.”
As the healthy eating movement gains traction, DiSpirito called it “very important” for most of the U.S., as the country faces an “obesity issue.” (iStock)
Privately, DiSpirito said he has focused on providing healthy meal plans for clients.
“But for restaurants to approach healthy eating is a little difficult, because it’s a whole different kind of cooking and a [different] kind of energy,” he said.
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“Healthy eating isn’t fun – so to bring that into a fun atmosphere is kind of difficult. It’s difficult to mix the two.”
This crossroads between indulgence and health may be a tricky mix, especially among the food supply in America, DiSpirito acknowledged – but the two align more easily in other countries where the food is not tampered with, he added.
Celebrity chef Rocco DiSpirito says other countries, like Italy, “don’t allow a lot of messing around with food that we allow in the United States.” (Jonathan Pushnik)
“If you go to Italy, for example, and just eat everything they eat, it feels indulgent … and it’s also very healthy,” he said. “And the key is the food supply is still natural. It’s still organic.”
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“There aren’t lots of sprayed food [or] sprayed vegetables in Italy,” DiSpirito went on. “They don’t allow a lot of messing around with food that we allow in the United States, the GMO-ing, the modifying.”
“So healthy and indulgent are not mutually exclusive, but in [our] food supply system … it’s very difficult.”
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