By Marina Gafanovich MD
About 20% of people in low-income communities who die of colon cancer could have been saved through early screening and proper diet. Those premature deaths take a toll on communities that can least bear it.
The Centers for Disease Control estimates that America faces $6 billion in lost wages due to colon cancer.
Diagnosis
Colorectal cancer is typically found after the appearance of symptoms. Many people, however, don’t have symptoms as they usually appear only in advanced stages of the disease. Screening tests are recommended. If your physician finds something suspicious during a screening, then further exams and tests will be done to find the cause.
If an initial physical exam or blood tests suggest colorectal cancer may be present, the next step is usually a colonoscopy. For this examination, the physician looks at the length of the colon with a colonoscope. Inserted through the anus and into the rectum, the physician will be able to see clearly and observe the inside of the colon.
A colonoscopy may be performed in a hospital outpatient department, in a clinic or a physician’s office.
As unpleasant as that sounds, it can be mitigated with simple dietary changes.
Good nutrition is the paragon of tools in the fight against colon cancer. Excellent tools. Mounting evidence supports the idea of eating healthy to both prevent and treat colon cancer. Dietary recommendations include eating less saturated fat and salt and feasting on various colorful fruits and veggies that are filled with vitamins, minerals and antioxidants.
A healthy diet comes with plenty of benefits other than preventing colon cancer as well. Follow some guidelines and you can experience other positive and healthy benefits that include more energy and weight loss.
6 Quick Tips to Improve Diet
1. Eat lots of vividly pigmented fruits and vegetables
2. Eat fresh fish 2-3 times a week
3. Limit red meat consumption
4. Avoid excess salt
5. Keep your weight down and stay active
6. Limit alcohol consumption
Colon cancer develops when the colon's cells are exposed to chemicals or carcinogens that damage their DNA. The damage leads to cell mutation that then reproduce out of control. The rogue cells may spread to other parts of the body, resulting in organ damage and death.
There is a wide range globally in the incidence of colon cancer. Some countries have 15 to 20 times the rate of other countries. Genetics may play a part, many researchers think that as high as 90% of the variances can be explained by diet habits alone.
Fortunately, there are dietary habits and nutrients that often help prevent this potentially killer disease. The primary dietary factors that lead to an increased risk of colon cancer include total fat intake, saturated (animal) fat intake, consumption of red meat and processed meat. Sugar consumption, alcohol use — especially commercial beer, and overeating are all high-risk factors.
Diets high in vegetables, fiber, fruits, fish and whole grains have all been shown to reduce the risk of developing colon cancer.
Substances to Avoid
Studies have consistently revealed a connection between the amount of fat consumed and the risk of colon cancer. People who consume large amounts of fat have twice the risk of developing colon cancer compared to those who eat low-fat diets.
Since bile is needed for the proper metabolism and digestion of fats, a high intake of fat leads to a greater production of bile salts that can be carcinogenic to the colon's cells. The types of fats that present the greatest problems seem to be saturated fats — found mostly in animal products, and omega-6 fats — found in vegetable oils and margarine.
Several studies have shown that large intake of meat, especially red and processed meats, are associated with a higher risk of colon cancer.
The most detrimental type of meat is that which has been cooked at high temperature such as barbequed, grilled, charcoal-grilled, fried and broiled. High-temperature cooking of meats, including red meats, leads to the production of chemicals called heterocyclic amines. Heterocyclic amines are potent carcinogens affecting the colon and rectum.
Sugar
People who consume the largest amounts of refined sugar have an increased risk of colon cancer. Sugar has several adverse consequences on the body including the suppression of the immune system. While the precise mechanism where sugar may increase colon cancer is not clear, it may have to do with the immune system's inability to detect and destroy cancer cells.
The risk is greatest with beer consumption. Some investigations reveal a link with wine and alcohol in general. The downsides of alcohol are greatest in people who have a low intake of folate. Those at risk of developing colon cancer are routinely advised to severely limit their use of alcohol — in whatever form it comes.
Pickled Foods
When Taiwanese researchers studied 12,000 men and 11,000 women over 10-years, they discovered that pickled foods greatly increase the risk of colon cancer.
In women, but not in men, eating pickled foods two or more times weekly, more than doubled the likelihood of developing colon cancer. Women increased their risk by over 200%.
Any food consumption should not be excessive, but should provide sufficient calories to maintain a healthful lifestyle that includes a reasonable amount of exercise.
About the writer: Dr. Marina Gafanovich MD - Castle Connolly New York Top Doctor, owner of a medical practice in Manhattan, published author, frequent media contributor.
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