Colorectal cancer mortality ranks third in the world and is the fifth leading "killer" of people in our country. At the Science Popularization Lecture held at the Shanghai Science and Technology Museum on the 26th, medical experts reminded the public that eating more coarse grains and early prevention can keep colorectal cancer at bay.
Experts stated that colorectal cancer mortality ranks third globally, fifth in China, and fourth in Shanghai. There are 1.2 million new cases worldwide each year, with a significant increase in incidence in China, which is more pronounced in large cities. The five-year survival rate for colorectal cancer is 61% in North American countries, 46% in European countries, while in China it is only half of that in the United States and half of that in North America, indicating a very low five-year survival rate.
To stay away from colorectal cancer, it is essential to start with improving the dietary environment. Experts noted that from a preventive perspective, we should eat coarser, higher-fiber foods, including vegetables. Animal-based, high-fat, and high-protein foods should be appropriately reduced, which may have some benefits.
Colorectal cancer is not a very frightening disease. First, we must detect it early. Second, early prevention is key. Third, active treatment is necessary. This way, even patients with advanced stages can live well. So, how can colorectal cancer be prevented in daily life? 1. Dietary adjustment Although colorectal cancer has a certain genetic predisposition, the vast majority of sporadic cases are closely related to environmental factors, especially dietary factors. Dietary intervention can reduce the incidence of colorectal cancer. ① Energy intake.
Energy intake is associated with the development of colorectal cancer. Most studies show that total energy intake is related to the risk of colorectal cancer, regardless of whether the energy comes from protein, fat, or carbohydrates. Reducing energy intake may lower the incidence of colorectal cancer.
② Fat and red meat.
The development of colorectal cancer is closely related to animal fat and meat. Studies have shown that women with high-fat intake have a 32% higher risk of colorectal cancer compared to women with low-fat intake. Among meats, red meat consumption is a strong risk factor for colorectal cancer. Reducing the fat content in food, especially by minimizing the consumption of browned, grilled meats, can help prevent colorectal cancer.
③ Fruits, vegetables, and dietary fiber.
Fiber can increase fecal bulk, dilute carcinogens in the colon, and adsorb bile acids, thereby reducing the occurrence of colorectal cancer. Therefore, in the daily diet, one should try to consume more vegetables, fruits, and fiber, maintain a reasonable diet, and reduce the incidence of colorectal cancer.
④ Vitamins and trace elements.
Some studies have shown that supplementing with vitamins A, C, and E can transform excessive proliferation of colonic epithelial cells in adenoma patients back to normal. However, current data does not support the use of antioxidant vitamins to prevent colorectal cancer. The relationship between trace elements and colorectal cancer is not yet well-studied. Folate can reduce the incidence of colorectal cancer, but the specific mechanism is unclear.
⑤ Dietary anti-carcinogens.
Sulfides found in garlic, onions, chives, and scallions; terpenes found in citrus fruits; plant phenols found in grapes, strawberries, and apples; and carotenoids found in carrots, yams, and watermelon are all believed to inhibit mutations and have anti-cancer effects. Especially garlic, studies have shown that garlic is the vegetable with the strongest protective effect against distal colon cancer.
2. Changing lifestyle habits
① Obesity and exercise.
Obesity, particularly abdominal obesity, is an independent risk factor for colorectal cancer, and a lack of physical activity is also a risk factor. Physical activity can affect colonic motility, facilitating fecal excretion and thus helping to prevent colorectal cancer.
② Smoking.
The relationship between smoking and colorectal cancer is not yet certain, but smoking has been confirmed as a risk factor for colorectal adenomas. Current research suggests that smoking is a stimulus factor for the development of colorectal cancer genes, but it takes about 40 years to take effect.
③ Alcohol consumption.
Alcohol intake is related to colorectal cancer, and alcohol is also a risk factor for colorectal adenomas, but the specific reasons are unclear. Reducing alcohol intake is beneficial for preventing colorectal cancer.
④ Reproductive factors.
Hormones and reproductive factors may influence the development of colorectal cancer. A U.S. study showed that the incidence of colorectal cancer is higher in single women than in married women. It is believed that this is related to hormones affecting bile acid metabolism.
3. Medication Many epidemiological studies have shown that long-term use of non-steroidal anti-inflammatory drugs (NSAIDs) reduces the incidence of colorectal cancer. Taking low-dose aspirin 10 to 15 times a month can reduce the relative risk of colorectal cancer by 40% to 50%. However, some studies do not support this claim, and the dosage, duration of use, and long-term side effects of NSAIDs require further research.
4. Treating precancerous lesions Patients with colorectal adenomas or ulcerative colitis have a significantly increased incidence of colorectal cancer. Through screening and follow-up, early removal of adenomas and treatment of colitis can reduce the incidence and mortality of colorectal cancer. This is especially important for individuals with a family history. Genetic testing to identify high-risk individuals and performing colonoscopies are crucial aspects of colorectal cancer prevention.