SAN DIEGO: Dennis Lyon was a genetic train wreck. Cancer was ravaging his liver, lungs, bones and brain, and tests showed so many tumor mutations that drugs targeting one or two wouldn’t do much good. It seemed like very bad news, yet his doctors were encouraged.
The reason: People with the most messed-up genes often are the ones who do best on treatments that enlist the immune system.
“These are the patients we used to be very depressed about,” thinking they couldn’t be helped, said Dr. Razelle Kurzrock at the University of California, San Diego. “Now when we see those types of patients, we’re really excited,” because there are so many ways for the immune system to recognize the cancer cells as abnormal.
Immunotherapy is the hottest thing in cancer care. Drugs called checkpoint inhibitors can vanquish some advanced cancers by removing a chemical cloak that hides them from the immune system. Former President Jimmy Carter got one at age 91 for skin cancer that spread to his brain, and now is in remission.
But they’re expensive, have side effects, and work for only about one-quarter of patients — as few as 5 percent with colon cancer and as many as half with the skin cancer, melanoma. Sometimes the benefits are brief.
Worst of all: For a small number of unlucky folks, treatment can backfire. Their cancer grows exponentially after getting a checkpoint drug.
“We’re going to have to figure out not only who to treat with immunotherapy but who not to treat,” Kurzrock said.
Gene tests are starting to help sort that out. But for patients, the big question is “Will it work for me?“
PREDICTING WHO BENEFITS
The first step is testing for a protein called PD-L1 that’s often involved in forming that chemical cloak. Some checkpoint drugs target this or a related protein, so people with a lot of it should respond to treatment.
That was the hope when Diane Tippett showed up last October at Georgetown Lombardi Comprehensive Cancer Center with a salivary gland cancer that had spread to her liver and lungs.
“Five years ago, I probably would have thrown up my hands and given her standard chemo,” said the center’s director, Dr. Louis Weiner.
Instead, he ordered tests that showed Tippett had a PD-L1 mutation, meaning her cancer made a lot of it. He started the 49-year-old Leonardtown, Maryland, woman on a checkpoint drug, Opdivo, and told her to come back in a few months.
“Quite honestly, I didn’t know if I’d ever see her again,” he said.
Now, Tippett’s lung tumors are gone. Her liver tumor shrank 50 percent and is stable. She got married in July and says she feels great.
“I don’t feel any different than you do. I’m not tired, I’ve got all my hair,” she said. “I want more people to know about it and to ask their doctors about it,” she said of immunotherapy and the testing that led her to it.
NOT THE WHOLE STORY
That protein isn’t a very reliable predictor, though. Some people with a lot of it don’t benefit from the drugs and the opposite also is true. There are other checkpoints besides that one, too.
Researchers increasingly are focusing on something else Tippett had: a high number of flawed genes. It’s a sign that tumors have been evolving over time and are hard to treat with drugs that target a single gene. It sometimes accompanies two other DNA problems that some checkpoint drugs already are approved to treat.
Lyon, the San Diego man, had nearly two dozen different mutations after his skin cancer spread widely. In October 2015, he started on Opdivo and was in near-complete remission within two months. Recent tests showed no active cancer in his spine and lungs, and doctors think small spots in his brain and liver may be scar tissue, though they can’t know for sure. A test for tumor DNA in his blood found none.
“It would appear my cancer is all dead,” he said, and called it “nothing short of miraculous” that gene tests led to successful treatment after years of trial and error. “I’m so grateful. No one’s lucky that gets cancer but I may be in an era where there’s a way through this tunnel.”
Three-quarters of patients who are helped by checkpoint drugs have long-lasting benefits, as Lyon did, said Dr. Steven O’Day, an immunotherapy expert at Providence Saint John’s Health Center in Santa Monica, California.
“When you respond, it’s a home run in terms of long-term survival,” O’Day said. “But we still have to be better at predicting who those patients are.”
THE DARK SIDE
Others have not been so fortunate. In November, French researchers reported that 12 of 131 patients, or 9 percent, got much worse after checkpoint drugs, which seemed to speed their tumor growth.
Kurzrock checked with colleagues and quickly found more cases — a 73-year-old man with bladder cancer, a 65-year-old woman with endometrial cancer, and a 44-year-old breast cancer patient whose tumors “just exploded” in size within two months of immunotherapy.
In a report on 155 patients, she tied several gene mutations to this risk. Kurzrock has consulted for some gene-medicine makers and co-founded a company using a software program to determine best treatments for patients depending on their tumor genes.
The unfortunate cases are a reality check, said Dr. Len Lichtenfeld, deputy chief medical officer of the American Cancer Society.
“We are not paying close enough attention to those people” and need to know whether they fared badly because of their treatment or for other reasons, he said.
SHOULD WE BE DOING ‘IMMUNOGRAMS’?
That’s the question Dr. Eric Topol, director of the Scripps Translational Science Institute, posed a gene medicine conference he organized in March at the suburban San Diego research center. Should there be baseline tests to map what patients’ natural defenses look like? For example, how many immune system soldiers called T cells do they have in the area of the tumor?
Max Krummel is working on a roadmap to do that. The University of California, San Francisco, scientist heads a project with $10 million from three companies that make checkpoint drugs. He is analyzing hundreds of tumor samples to see what immune system features spell success or failure.
“We’re not looking at how the immune system changes,” but for what starting point works best with the drugs, he said. “What we’re seeing is that the kinds of cells you have in a tumor predict who’s going to respond.”
Krummel, who was involved in work that led to Yervoy, the first checkpoint drug, has started a company to try to tune up one part of the immune system he thinks is key to maintaining a healthy balance.
Cancer exists because the immune system isn’t working as it should, he said, so successful immunotherapy may require “treating the immune system, not treating the tumor.”
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Marilynn Marchione can be followed on Twitter: @MMarchioneAP
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This Associated Press series was produced in partnership with the Howard Hughes Medical Institute’s Department of Science Education. The AP is solely responsible for all content.
The big question: Will cancer immune therapy work for me?
The big question: Will cancer immune therapy work for me?

Where We Are Going Today: ‘Salad Lab’ in Qatif

Eating healthily does not have to be boring. Colorful salads and earthy bowls are Salad Lab’s speciality, and this Saudi-owned food outlet offering flavorful healthy meals is sure to leave you satisfied.
From Mexican salad to Lebanese fattoush, Salad Lab’s menu has a variety of trendy and international salads for all tastes. Customers can customize their own salad, with endless options of vegetables and toppings.
Salad Lab also has warm dishes, such as grilled chicken and salmon with a side of vegetables, mashed potatoes or fluffy white rice.
Visitors will love their grilled salmon with a side of vegetables and mash potatoes. This savory and flavorful dish is cooked to perfection with a side of fresh produce.
Another great option for a lighter meal is their avocado chicken salad. This salad has sweet flavors from the honey mustard dressing and savory notes from the seasoned grilled chicken, and an added crunch from the topped nuts.
Salad Lab has only one location in Qatif and the restaurant is fairly small, offering limited seating. Visitors can also order online through the “Locate” food delivery application to avoid standing in line.
During the month of Ramadan, Salad Lab offers their combo boxes, which will include a main dish with a side, salad, sambosa, dates, and a drink of choice.
Salad Lab is a great option for those who are keen to maintain a healthy diet, and anyone craving a nutritious yet tasty meal.
Where We Are Going Today: ‘Mama’s Bagel

- Mama’s Bagel also serves fresh juices like orange, orange and carrot, and beetroot
Nestled in Riyadh’s vibrant food scene, Mama’s Bagel is bringing a taste of New York to the Kingdom’s capital.
This Saudi brand offers freshly made bagels that are as delicious as they are creative.
Inspired by the classic New York bagel, the founder wanted to create a place where people could enjoy delicious bagel sandwiches with unique flavors.

While Mama’s Bagel sticks to traditional New York bagel-making methods, it adds a twist by blending bold, local flavors. This mix of traditions makes every sandwich stand out.
The cozy restaurant offers a relaxed atmosphere for brunch, a quick meal, or a coffee break.
Among the best-sellers are the spicy tuna with avocado and the turkey with cream cheese, made in-house with fresh, locally sourced ingredients and served in satisfying portions.
For a gourmet twist, try the burrata turkey, which blends pesto with creamy burrata, smokey turkey, and herby pesto. The labneh and olives offer a Mediterranean-inspired treat, while the qaymer cream with honey is a smooth and naturally sweet option.
If you’re craving something comforting, the peanut butter and jam is a nostalgic choice that hits the mark.
Mama’s Bagel also serves fresh juices like orange, orange and carrot, and beetroot.
The modern, trendy vibe of the space captures the energy of New York’s iconic bagel spots while still feeling warm and inviting.
For more details, visit @mamas.bagel on Instagram.
Where We Are Going Today: ‘Gymkhana’ in Riyadh

- Gymkhana Riyadh’s Ramadan iftar offers a well-balanced mix of tradition and indulgence, making it a great option for those looking to celebrate the season with rich flavors
RIYADH: Gymkhana Riyadh, inspired by its Michelin-starred London counterpart, offers a refined take on classic and contemporary Indian cuisine.
Gymkhana is presenting a specially curated iftar menu priced at SR235 ($63) per person for the holy month of Ramadan. The meal begins with a selection of Ramadan-inspired mocktails and Saudi gahwa, setting the stage for an indulgent feast.
The starters bring an assortment of textures and flavors, from the crisp pappadum selection served with tomato kalonji chutney and nimbu achari raita to the tangy gol guppas filled with jaljeera, potato, and sprouting moong.
The potli vegetable samosa, paired with chutney, offers a satisfying crunch, while the aloo chaat with tamarind and sev balances sweetness with spice.
For those who enjoy heartier options, the kasoori chicken tikka with moong sprouts and kasundi kachumber add a smoky depth to the spread.
For the main course, diners can choose between dum lamb biryani, Goan prawn curry, or chicken butter masala, each served with dal lasooni and a bread basket. The biryani is fragrant and well-spiced, the prawn curry offers a coastal touch with its coconut-infused sauce, and the butter chicken delivers the comforting, creamy flavors that many expect from a classic North Indian dish.
The dessert selection brings a luxurious end to the meal, with gold leaf badami kheer offering a silky, nutty sweetness, while the gulab jamun with cardamom mawa rabri presents a rich and indulgent bite.
Gymkhana Riyadh’s Ramadan iftar offers a well-balanced mix of tradition and indulgence, making it a great option for those looking to celebrate the season with rich flavors.
However, diners should be prepared for a significant level of spice in many of the dishes, which could be overwhelming for those with a lower tolerance. While the flavors are deep and well executed, the heat level might not be for everyone.
For more information, check the Instagram @gymkhana.sa.
Where We Are Going Today: ‘Foodsphere’ in Riyadh’s Tahlia Street

- The Date Library includes the most prominent dates of the region, including descriptions on the fruit’s characteristics and region of cultivation
Foodsphere in Riyadh is a new spot that takes visitors on an educational and adventurous journey through Saudi Arabia’s rich food culture.
Located on Riyadh’s Tahlia Street, Foodsphere is part of the Riyadh Oases Network, which will be built across numerous neighborhoods in the Kingdom.
Upon entering, guests are greeted by the warm staff and ushers that provide a guided experience in each of the themed spaces.
The first space is dedicated to the significance of coffee and dates in Saudi Arabia, a key symbol of hospitality.
In the Coffee Capsule visitors enter an immersive room highlighting the process of coffee cultivation in Jazan, in the Asir region. The coffee space has two invigorating sensory experiences, allowing guests to smell different types of Arabic coffee, consisting of different base notes and flavors according to the region.
The Date Library includes the most prominent dates of the region, including descriptions on the fruit’s characteristics and region of cultivation.
I had a cappuccino and date pudding from Saudi coffee shop Rawaa, which brews locally sourced coffee. The coffee had a balanced flavor and the date pudding was heart-warming and delicious with a sweet date flavor.
The Apiary features a live beehive exhibit, allowing guests to witness the wonders of one of the most important insects.
My favorite part of Foodsphere is the Biosphere, which includes a butterfly exhibit. Upon entering the sphere-shaped space, you are greeted with colorful, majestic butterflies flying over your head and thriving in their environment.
The center includes thorough descriptions of each zone in English and Arabic, to provide an accessible learning experience for visitors.
Outside of the center is an area dedicated to food and drink venues, as well as a running track and public seating.
Entry is free, making Foodsphere an ideal spot for friends and families to visit together.
Demand for Najran’s Al-Samraa brown wheat rises for Ramadan

- High demand because of nutritional value, health benefits
- Staple in several popular dishes including Raqsh and Wafd
NAJRAN: Wheat produced in Saudi Arabia’s southern region of Najran is in high demand because of its wide use during Ramadan, the Saudi Press Agency reported recently.
Among the most popular type is the Al-Samraa brown wheat, known locally as Al-Bur Al-Najrani, a staple ingredient in numerous popular dishes such as Raqsh and Wafd.
“The increased demand for Najrani wheat during Ramadan is attributed to its high quality, nutritional value, and health benefits,” the SPA reported.
This particular variety is rich in vitamins B and E, folic acid, zinc, and fiber.
Al-Samraa is one of 13 products in Saudi Arabia that have been chosen by the Slow Food organization’s Ark of Taste. Slow Food is a US-based organization that catalogs “delicious and distinctive foods facing extinction” or that need to be recognized.

“By identifying and championing these foods, we keep them in production and on our plates,” stated the website of Slow Food, which has added more than 3,500 products from over 150 countries to its International Ark of Taste.
Earlier this month, the regional office of the Ministry of Environment, Water and Agriculture said Najran farmers expect to harvest their wheat crops in March.
Planting began in early October, just before the Kingdom’s winter. Farmers said their crops were cultivated without chemicals and that advancements in agricultural machinery have enhanced efficiency and product quality.

Last year, Al-Samraa was featured in the inaugural Najran Wheat Festival organized by the MEWA and Social Development Bank to showcase the region’s cultural heritage.
“This unhybridized, naturally grown wheat is a heritage we received from our ancestors,” farmer Mohammed Al-Mansour said, according to the SPA.
“We use minimal irrigation to protect it from pests, ensuring its high quality,” Al-Mansour added.
According to the Cooperative Agricultural Association West of Najran, traditional wheat cultivation involves meticulous land preparation and irrigation.
Farmers also rely on animals for land preparation and harvesting. Wheat farming has been made easier today with the introduction of modern planting methods and the use of advanced machinery.
