THE Colon Cancer Or colorectal cancer is the second leading cause of cancer death in France after lung cancer. To draw attention to this disease, the month of March, nicknamed “blue march“, is dedicated to him. It is an opportunity to inform and raise awareness about the prevention of this cancer, in particular in terms of food.
Following numerous studies on links between nutrition and cancer, we now know that many factors can prevent their appearance: consuming fruits and vegetables and favoring a diet rich in fiber, for example. Conversely, alcoholic beverages or processed foods could increase the risk of cancer.
This is particularly the case with colorectal cancer, of which diet is one of the pillars of its prevention. Indeed, colorectal cancer develops from the lining of the colon or rectum, which is in direct contact with the food consumed. Nutrition therefore plays a key role and certain recommendations would reduce the risk of this cancer occurring.
Preferred protective foods
A diet rich in fiber is essential:
- they speed up transit intestinal, thus shortening the contact between food and mucous membrane;
- they may have anti-inflammatory and anti-proliferative properties on cancer cells;
- they participate in reduce the risk of overweight and obesity.
In France, only 13% of the population consumes a sufficient amount of fiber on a daily basis (about 25g). To reach the recommended amount, it is advisable to favor fruits and vegetables, legumes but also whole grains. THE calcium also participates in the fight against tumor cells, it is therefore recommended to consume dairy products on a daily basis (excluding very fatty products such as butter). The Mediterranean diet is particularly recommended for the prevention of colorectal cancer.
However, it is important to remember thatthere is no anti-cancer food. We must be wary of so-called anti-cancer foods, there is none that can guarantee the absence of cancers or cure them. Not consuming enough recommended foods such as fruits and vegetables can increase the risk of developing colorectal cancer, but nutrition mainly has a protective function in the fight against cancer.
Prevention against colorectal cancer is above all to have a balanced and varied dietassociated with a physical activity and a limitation of risk factors (alcohol, tobacco, obesity, etc.).
Risk factors for colorectal cancer
I‘age increases the risk of developing colon cancer: 9 out of 10 people affected are over 50 years old.
THE life habits are also involved in the appearance of this cancer, namely:
- a diet that is too rich, especially in animal fats;
- high consumption of red meats;
- physical inactivity;
- overweight ;
- Alcohol consumption ;
- tobacco consumption.
The risk of developing colon cancer is also increased in people with inflammatory bowel disease (such as Crohn’s disease and ulcerative colitis), genetic diseases (familial adenomatous polyposis) and Lynch syndrome (or HNPCC).
A family history of colon or rectal cancer is also a risk factor.
As for foods to avoid,alcohol is in the lead: it could promote the development of tumors in the colorectal mucous membranes. In France, its consumption is responsible for 16% of occurrences of colorectal cancer. The consumption of deli meats And red meats is also to be limited according to numerous studies.
I’obesity and the overweight are implicated in the occurrence of certain cancers, including colorectal cancer. Many mechanisms are responsible, among them the excessive secretion of insulin, a hormone linked to cell proliferation and therefore to an increase in the risk of cancer. In parallel, according to a study, it would seem that losing weight would reduce the risk of developing colon cancer. It is therefore important to monitor your weight in prevention but also for a good state of health in general.
Despite a cure rate greater than 90% in case of early detection, colorectal cancer is still too little detected in time. Screenings are recommended from the age of 50, but do not hesitate to contact your doctor at any age, especially in the event of aggravating factors such as overweight or excessive alcohol consumption.
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