LUFKIN, TEXAS… A first for the Deep East Texas area happened this month at the Temple Cancer Center at CHI St. Luke’s Health-Memorial in Lufkin. A new, sophisticated cancer treatment known as stereotactic body radiation therapy, or SBRT, was used to treat a small lung cancer in a patient who could not have surgery. Dr. Sid Roberts and his team at the Temple Cancer Center have been training and preparing to implement this new technology over the last two years.

Stereotactic body radiation therapy (SBRT), also known as stereotactic ablative radiotherapy, administers extremely precise, very intense doses of radiation using many beams aimed at different angles to precisely target the tumor. SBRT involves the use of sophisticated image guidance that pinpoints the exact three-dimensional location of a tumor so that the radiation can be more precisely delivered to the cancer while sparing surrounding tissue. This type of treatment was not possible prior to the advent of powerful treatment planning computers and highly sophisticated, computerized radiation treatment machines called linear accelerators that can target tumors with sub-millimeter precision.

At the Temple Cancer, Dr. Roberts, who specializes in radiation therapy for cancer (also called a radiation oncologist) and a physicist who specializes in radiation use a highly sophisticated computerized system to shape the radiation beams to match a three-dimensional outline of the tumor. This outline is generated by a four-dimensional CT scan, which is done to plan the procedure. “The precision of this treatment is incredible. We are, in reality, destroying a tumor very precisely while protecting the surrounding normal tissue,” said Dr. Roberts.

Stereotactic body radiation treatments are usually given as a single dose or up to five doses once or twice a week, although this can vary depending on the type and location of the tumor and the patient’s physical condition. The best candidates for this procedure are patients with small, well-defined tumors who cannot tolerate surgery. Small, early-stage lung cancers that can’t be removed surgically are a prime example.

SBRT is performed while the patient lies precisely cradled on the treatment table. Imaging technology on the linear accelerator helps ensure the patient is in the same position for every session and that the target area does not shift during treatment. The procedure usually takes between 30 minutes and an hour. Most routine cancer patients come for a period of five to nine weeks; SBRT patients come for a total of no more than five days, but receive a much higher effective dose of radiation in a short timeframe.

Preserving healthy tissue is important for cancer patients whose tumors are near or in essential organs.

“In lung cancer patients – especially those who have severely damaged their lungs with decades of smoking – they often do not have enough normal lung tissue to even have surgery; surgery is too dangerous,” Dr. Roberts said. “SBRT can provide a change to cure them just as if they had surgery, but with fewer side effects or complications.”

Shirley Lewis, the first patient treated with SBRT at the Temple Cancer Center in Lufkin, is a perfect example. Her lung cancer was small and had not spread yet, but she was not healthy enough to undergo surgery. Removing part of her lung would leave her too short of breath, and the risk of dying was felt to be too high. With SBRT, she has an 80% chance of being cured without having to have surgery. Ms. Lewis just completed her fifth and final radiation treatment, and is doing great.

Dr. Roberts will be seeing her regularly to follow up and get scans to verify that the cancer is gone and doesn’t come back. Without the technology here in Lufkin, she would have had to travel to Houston, Shreveport, or Tyler to get this treatment done.

Not everyone is inclined to think about the global impact of their food choices, particularly when they are not in their own kitchens. But experts say that average consumers can learn more about what’s on their plate and how it got there no matter who’s doing the cooking, and use this knowledge to make responsible choices.

When it comes to seafood, a recently released report may provide some useful insights. The second edition of the “Sea of Distress” report by Greenpeace found that some foodservice industry players — especially Sodexo, Aramark, and Compass Group — have taken important steps toward protecting the oceans and workers, reducing their plastic footprint, ensuring transparency, and advocating for better practices at sea.

While the majority of the fifteen companies assessed in the report failed the benchmarks set by Greenpeace, the report indicates that some of those companies are starting to work toward sustainable seafood, transparency, and advocacy for oceans and seafood industry workers.

“It is a good sign that some key foodservice companies are moving in the right direction on sustainability for our oceans and the ethical treatment of workers,” says Greenpeace oceans campaigner, David Pinsky. “Unfortunately, there are still large companies holding back progress.”

The U.S. foodservice industry represents approximately half of food-dollar spending outside of the home every day. With annual sales exceeding $700 billion, this growing industry has a tremendous impact on the environment and workers worldwide.

Greenpeace’s foodservice ranking comes on the heels of major commitments from global tuna giant Thai Union to provide more sustainable and ethical seafood. Greenpeace says that other foodservice companies can follow Thai Union’s lead, using their market and political influence to transform the industry for the better.

Greenpeace says that individuals can make a positive difference in the following ways.

• Know the facts. Check out the “Sea of Distress” report to see which are the best and worst ranked companies. To read the report and see the ranking, visit, greenpeace.org/usa/research/sea-of-distress.

• Get involved. Join the #BreakFreeFromPlastic movement. Ask that foodservice companies immediately reduce their plastic consumption.

• Inquire. Ask your local foodservice providers how they are working to stop forced labor, labor abuse, destructive fishing and protect workers’ rights.

• Eat less seafood. Reducing seafood consumption now can help lessen the pressure on oceans, ensuring fish and healthy ecosystems for the future.

• Vote with your dollar. Use the Seafood Watch app to buy only green-rated “Best Choice” seafood.

On a global scale it can sometimes feel like our small choices don’t make a big impact. But experts say that all consumers can make a difference with their words and their wallets.

(Statepoint)