The big question: Will cancer immune therapy work for me?

Dennis Lyon sits outside the University of California, San Diego's Moores Cancer Center, where he was treated for an unusual skin cancer that had spread widely. (AP)
Updated 20 September 2017
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The big question: Will cancer immune therapy work for me?

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.


Where We Are Going Today: ‘Whoa Tea’ in Riyadh

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Updated 30 December 2024
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Where We Are Going Today: ‘Whoa Tea’ in Riyadh

  • Whoa Tea is more than just a tea shop; it is a welcoming space where you can unwind with friends or enjoy a solitary moment

Whoa Tea, a tea shop that originated in China, has made its way to Riyadh, bringing with it a vibrant array of Asian beverages and desserts.

Nestled on Tahalia Street in Sulaimaniya district, the cozy cafe specializes in bubble tea and offers a range of delectable mochi, making it a must-visit for dessert enthusiasts.

Upon entering Whoa Tea, you are greeted by an inviting atmosphere characterized by charming decor and a relaxing vibe. The cafe is well equipped for social gatherings, featuring board games that encourage fun times with friends. Each table is conveniently outfitted with power outlets, making it an ideal spot for those looking to work or study while enjoying a refreshing drink.

The menu boasts a variety of milk teas, with flavors perfectly balanced for those who prefer a less sugary experience. The brown sugar boba is particularly noteworthy, striking a harmony between sweetness and flavor without overwhelming the palate. Another standout is the matcha jasmine boba, which offers a delightful floral note that complements the rich matcha base.

Desserts at Whoa Tea are equally impressive. The strawberry lava cake and mango lava cake are highlights, both providing a balanced sweetness that enhances their flavors. The matcha cheese drink is a unique offering, featuring high-quality matcha that delivers a smooth, slightly bitter finish, indicative of authentic ceremonial-grade powder.

The staff are friendly and attentive, often providing recommendations based on customer preferences. This personal touch, combined with the cafe’s careful selection of fresh ingredients, elevates the overall experience.

Whoa Tea is more than just a tea shop; it is a welcoming space where you can unwind with friends or enjoy a solitary moment. With its diverse range of boba flavors, exquisite desserts and cozy ambiance, this is a hidden gem in Riyadh that I cannot wait to revisit. Whether you are a boba aficionado or a casual visitor, this cafe promises a memorable experience.

For more details, check Instagram @whoa_tea.

 


Where We Are Going Today: ‘Ashbiz’ Uzbek cuisine in Riyadh

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Updated 28 December 2024
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Where We Are Going Today: ‘Ashbiz’ Uzbek cuisine in Riyadh

  • Ashbiz is a pocket-friendly option for anyone who enjoys that home-cooked feel to their food

Ashbiz is a great spot for Uzbek cuisine, offering a rich and flavorful array of foods that combines influences from Central Asia and the Middle East.

The menu is small but full of dishes that burst with flavor, including a favorite of mine, chicken bukhari, which originated in the ancient city of Bukhara.

Bukhari, which can be made with beef, lamb or chicken, is served hot and packs a punch with its aromatic spices like cumin, cardamom and cinnamon.

Noodles are a key feature of Uzbek cuisine and the hand-pulled variety created at Ashbiz are key to its lag’mon: a delicious dish that combines beef or lamb with vegetables in a hearty broth.

Another favorite is the samsa, a tasty bun stuffed with spiced meat and vegetables, which resemble the samosa, but instead of being fried is baked in the oven.

The menu also includes manto — a popular handmade steamed dumpling stuffed with a choice of pumpkin or meat and a unique blend of spices — and shish barak soup which has small dumplings.

Ashbiz is a pocket-friendly option for anyone who enjoys that home-cooked feel to their food.

The restaurant has outlets in Riyadh’s Taawun district and the Mohammadiya district of Jeddah.

 

 


Black limes: a unique staple of Middle Eastern and North African cuisine

Black limes boast a harmonious blend of sour and slightly sweet flavors, rounded out by a touch of bitterness. (AN photo)
Updated 27 December 2024
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Black limes: a unique staple of Middle Eastern and North African cuisine

  • Dried citrus adds zesty kick to dishes
  • Originated as a way to preserve fruit in hot climes

RIYADH: Anyone who has not yet dived into the world of black limes is in for a treat. Known in English as dried limes or black lemons, these intriguing ingredients are referred to as noomi basra in Iraq, limoo amani in Iran, and loomi in Saudi Arabia and Oman.

They are a must-have for elevating culinary creations and have graced dishes across the Middle East and North Africa for more than 1,000 years. It’s about time they were brought into every kitchen.

So, what exactly are black limes? Think of them as the sophisticated cousins of fresh limes. They undergo a transformation process: first, they are packed in salt, and then they bask in the sun until they turn a striking black.

Black limes boast a harmonious blend of sour and slightly sweet flavors, rounded out by a touch of bitterness. (AN photo)

The result is a hard, dried fruit that delivers a remarkable burst of flavor.

When it comes to taste, black limes pack a powerful punch. The flavor is a harmonious blend of sour and slightly sweet, rounded out by a touch of bitterness.

“It was a game-changer to realize that (adding black lime) isn’t just about adding tanginess to a dish — it’s a full-on spice with a smoky aroma and earthy notes that bring out so much flavor,” Shadia Al-Bayat — a home cook from Qatif — told Arab News.

“Beyond that, it’s packed with nostalgia, calling to mind traditional Gulf dishes like seafood, grilled meats, and hearty stews. It’s also the key to the signature hot ‘loomi’ tea, a staple at traditional gatherings and celebrations,” Al-Bayat added.

FASTFACTS

• Black limes are packed in salt and then they bask in the sun until they turn a striking black.

• They add a zesty kick to Saudi dishes; they originated as a way to preserve fruit in hot climate.

This unique profile makes them perfect for enhancing stews, tagines and a variety of other dishes. A black lime added to a cooking pot will instantly elevate any meal.

Cooks can get creative with black limes. They can be used whole or crushed into powder, allowing for versatility.

Imagine a flavorful tagine or a warming soup that gets a delightful kick from a black lime. If preferred, the lime can be removed before serving, but leaving it in adds an appealing touch.

For something refreshing, blend black limes into limonana, a delightful drink that combines lemon and mint, perfect for quenching thirst.

And for something soothing, consider brewing some dried lime tea — a comforting drink that can settle the stomach and provide a sense of warmth.

They also make excellent additions to marinades for meats and fish, giving dishes a fantastic zest.

In Saudi cuisine, loomi is a prized ingredient that adds a distinctive tangy flavor to traditional dishes.

In kabsa, a popular rice dish, black lime is added whole or ground to add acidity and elevate the dish’s depth.

Black limes have a history that dates back centuries. They are believed to have originated in the Middle East and North Africa, where they were a valued ingredient in ancient cooking.

Historically, they were prized not just for their flavor, but also for their ability to preserve food in the warm climate. Over time, dried limes became a staple in various cuisines, with each culture adding its own flair to their use.

Today, they are recognized for their versatility and are celebrated in dishes in many cultures.

Beyond their culinary charm, black limes come with health benefits, too. Packed with vitamin C, calcium and potassium, they are a nutritious addition to any diet.

Black limes are a cultural staple. While they share ties with fresh limes, black limes have a distinct personality, bringing an intriguing bitterness and complexity to dishes.

They can even be spotted in spice blends like baharat, because a little extra flavor never hurt anyone.

Black limes are a unique and flavorful ingredient that can bring depth to cooking and are worth adding to any culinary repertoire to impress the taste buds.

 

 


Where We Are Going Today: ‘Yum-A-Sama’ – a sushi spot in Riyadh

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Updated 27 December 2024
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Where We Are Going Today: ‘Yum-A-Sama’ – a sushi spot in Riyadh

  • Pricing is reasonable, making it an attractive option for regular orders

Yum-A-Sama has quickly established itself as one of the top sushi spots in Riyadh, operating as a cloud kitchen that consistently delivers fresh treats.

The raw salmon is incredibly delicious, and the tuna is equally impressive. A must-try item on the menu is the torch salmon nigiri. Each dish showcases the freshness of the ingredients, making it a delight for sushi lovers.

In addition to sushi, Yum-A-Sama offers a variety of salad bowls that are generously portioned. Options include crab salad, chicken salad, and a veggie salad bowl for those seeking vegetarian choices. This variety ensures that there’s something for everyone, whether you’re in the mood for sushi or a refreshing salad.

Pricing is reasonable, making it an attractive option for regular orders. I find myself ordering from them twice a week because the quality remains consistent, and the food is always fresh. This reliability is a significant factor in why many customers keep returning.

Yum-A-Sama also features some unique signature dishes that are worth exploring.

Items like the spicy mango sushi, sunset salmon, special crab, samurai fry, and pink tara are just a few of the creative offerings that set this restaurant apart from others in the area.

For convenience, Yum-A-Sama can be easily ordered through popular delivery apps, allowing customers to enjoy their favorite dishes without hassle.

Overall, the combination of quality, variety, and reasonable pricing makes this outlet a go-to choice for those craving delicious sushi in Riyadh.

 


Where We Are Going Today: ‘Enabah’ restaurant

Updated 26 December 2024
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Where We Are Going Today: ‘Enabah’ restaurant

There is a certain art to mastering hospitality and creating memories, which requires attention to detail and providing your guests with the perfect array of food to swoon over.  

Enabah restaurant in Riyadh specializes in appetizer boxes of authentic Mediterranean food, making it an ideal choice for any type of gathering.

The boxes are offered in small, medium and large options with a variety of starters including grape leaves, stuffed cabbage, onions and kibbeh.

There are also classic and spicy grape leaves, the perfect savory dish. Often, grape leaves are a little too sour or acidic, prone to causing discomfort, but Enabah has perfected the balance of salty and tangy.

A particular attraction on the menu is cheddar jalapeno kibbeh and meat kibbeh, the national dish of Syria and Lebanon. Kibbeh is usually prepared as a combination of bulgur cracked wheat, onions, and minced meat which could be beef, goat, lamb or camel.

At Enabah they have their own twist with a vegetarian option. This is a cheddar jalapeno, which is crispy on the outside and creamy on the inside.

Their stuffed cabbage is a mixture of beef, rice and spices — a perfect lighter option for those who do not prefer fried foods.

To get more bang for your buck, bigger boxes are recommended, as the smaller ones perhaps have too little food. For SR165 ($43), you can get the Large Mixed Box, with the option of four to eight appetizers.

You can cleanse your palette with one of Enabah’s fresh juices and creamy smoothies. The menu has lemon mint, pomegranate and orange juices, cocktail smoothies, and Awar Qalb, a mix of milk, strawberry, banana and mango.

Enabah is available to order through delivery applications including The Chefz and HungerStation.