Colon Cancer: the leading causes of Death

Colon Cancer is one of the  leading causes of death in the Philippines Today, along with breast and lung cancers. In the United States, it is the 4th leading cause of cancer death, with prostate cancer added to the above list.

According to studies, the most common risk factors associated with the development of colo-rectal cancer (CRC) are increasing age, adenoma (benign epithelial tumor having a glandular origin and structure), polyps, sedentary lifestyle, faulty diet, obesity, family history of CRC, inflammatory bowel disease (IBD), and familial adenomatous polyposis (FAP).

Some risk factors are controllable such as diet, obesity, and sedentary lifestyle; the rest fall under uncontrollable factors. However, regular checkup and undergoing colonoscopy for early detection of the cancer help control IBD and FAP.

CRC is the result of interplay between environmental and genetic factors. It is very interesting to note that 35 percent of all cancers are attributable to diet, and that 50 to 75 percent of CRC in the US may be preventable through dietary modifications.

With regard to diet, two basic principles help lessen the chances of getting CRC. These food types, when eaten, have been found to contribute a lot in increasing and decreasing your for this type of cancer.

Increased risk                                Decreased risk
Red meat                                           Fruits
Animal and saturated fat                 Vegetable
Refined carbohydrates                     Dietary fiber
Alcohol                                             Antioxidant vitamins
                                                         Calcium
                                                         Folate (B vitamin)

A high dietary fiber content in the diet and the elimination of meat and fat are the most important steps to take to prevent CRC. In most CRC cases, genes are not the major factor, but the person's faulty diet.

Reference: Health & Home September-October 2011 issue.