Colorectal cancer

What is colorectal cancer?

Like all forms of cancer, cancer involving the large intestine (colon) and the rectum arises when some of the cells of those tissues go haywire, cease to function normally, no longer obey the body's normal controls, and grow in a rapid and haphazard fashion. The cells usually involved in this kind of cancer are from the mucusproducing glands in the lining of the bowel.

Colon and rectal cancers run in families and are especially common when there is a family tendency for colon polyps; these usually harmless growths on the inside wall of the colon can occasionally become cancerous. If you have such a family tendency or have developed polyps yourself, you will want to be especially vigilant in having your bowel checked regularly by your personal physician and in adhering to preventive nutrition that may help to reduce your risk for cancer.

Colorectal cancerBut even without a tendency toward forming polyps, cancers of the colon and rectum occur quite commonly in the United States (more than 85,000 Americans are diagnosed with colon cancer each year, and that number is on the rise), and although they account for 15% of all cancer deaths, they are actually quite curable when discovered early. In colorectal cancer, perhaps more than in any other form of cancer, prevention through early detection is the name of the game. At least once a year, you should check your bowel movement for hidden bleeding with a chemical test card—called a hemocult or guaiac test—available at your local pharmacy. After age 40, your annual examination should include a rectal examination and, if you have an increased family risk, a sigmoidoscopic examination (done with a flexible lighted "scope" that allows the physician to actually "see" up into the colon). You should report any blood in the stool or other changes in your bowel habits that persist to your personal physician.

What does the nutritional shelf have to offer to reduce your risk for colorectal cancer? Let's see in colorectal cancer diet.

What makes colorectal cancer worse?

• People who eat a diet high in refined sugar (sucrose) put themselves at a higher risk for developing cancers of the colon and rectum. A high sugar intake alters the environment for the "friendly" bacteria that live in the colon and slows down the passage of bowel contents through the colon. A diet high in sugar also weakens the immune system, which you depend on to be ever-vigilant to destroy any of your body's cells gone haywire. Recommendation: If you have a family tendency for polyps or colon cancer, you should sharply reduce or totally eliminate from your diet all refined sugars (table sugar, corn syrup, and high-fructose corn syrup) and all products made with these sugars.

• A high animal fat or red meat diet probably increases the risk for developing colorectal cancer. The possibility that simply a diet higher in calories (which is a natural consequence of a diet high in fat) may also be an important factor in promoting cancer development has not yet been discounted, nor have concerns about the cancer-promoting chemicals (nitrosamines and others) that develop from charred meat and fat. Recommendation: With the evidence currently available, i would advise you to reduce your intake of animal fats (lard, butter, egg yolk, fatty meat) to no greater than 8% to 10% of your total day's calorie intake. Reduce your consumption of red meats, relying on poultry, fish, dairy, and vegetable sources for your protein needs.

• Colorectal cancerA diet high in sodium may increase risk for colorectal cancer. Recommendation: Add no extra salt to your foods and limit your intake of salty foods such as salt-cured meats, pickles, salted nuts and seeds, chips, and sauerkraut.

• Alcohol increases your risk for developing colorectal cancer an average of 4 times if you are a man and nearly 2 times if you are a woman. The more you drink, the higher the risk. Recommendation: If you are at higher risk because of family tendencies or previous cancers or polyps of the colon and rectum, you should avoid alcohol entirely.

• Iron may be a mineral required for growth of cancer cells. If you have a risk for colorectal cancer because of a family tendency for polyp disease or have had removal of such a polyp or a cancer, you should be cautious about adding extra iron to your diet. Recommendation: Do not take iron supplements unless your physician documents anemia from iron deficiency. Do not take vitamins fortified with extra iron. And limit your intake of red meats and spinach to reduce iron consumption.

 
 
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Colorectal Cancer
Colorectal Cancer diet
Colorectal Cancer natural remedies


 
 
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