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Did You Know That Most Cancers Can Be Linked To Nutrition Deficiency?
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A
highly preventable cancer
Diet, lifestyle may lower colon cancer risk
By Karen Collins, R.D.
Updated: 5:02 p.m. ET Jan. 23, 2004
One renowned researcher estimates that 70 percent of colon
cancers could be prevented with only moderate changes in
diet and lifestyle. Current research points to several strategies
you could employ to protect yourself against colon cancer
development. Future research should be able to tell which
of these inter-related strategies is most important for
your particular needs.
One prime suspect now is insulin resistance.
In this condition, higher levels of insulin circulate because
the body is less responsive to it. Insulin and related growth
factors seem to change cell processes in ways that promote
the development of cancer.
Insulin resistance could explain why inactive and overweight
people, especially with excess weight around the waist,
are more likely to develop colon cancer.
One new study looks more closely at the
diet and finds excess calorie consumption to be the real
culprit. Other studies suggest, however, that saturated
fat and refined carbohydrates, which include sugars and
refined grains, may be more damaging than other sources
of calories.
Although physical activity does not change colon cancer
risk in all studies, it is a key part of any risk reduction
plan. The latest National Cancer Institute (NCI) review
of steps to prevent colon cancer reports that activity lowers
risk 40 to 50 percent on average.
Activity’s effectiveness might be related
to its tendency to prevent weight gain, or directly affect
insulin levels. The American Institute for Cancer Research
(AICR) recommends an hour ofmoderate activity daily.
Diet factors
Frequent consumption of red meat or processed meat is a
risk in many studies. Processed meat contains substances
that can develop into carcinogenic compounds. Fatty red
meat is high in saturated fat, which is the most damaging
type of fat.
Even lean red meat, however, can be high in cancer-causing
substances called heterocyclic amines (HCAs), if well done
or cooked at high temperatures, like frying, broiling or
grilling. Meat consumption may be especially dangerous if
your diet is low in vegetables.
Consuming enough calcium is the latest
strategy to lower colon cancer risk. A recent study looked
at the recurrence of colon polyps, which are noncancerous
growths that can turn into cancer. Polyp recurrence was
29 percent lower with a higher consumption of calcium and
vitamin D.
Research presented at AICR’s most recent research conference
suggested that calcium might be especially important for
those with a high-fat diet. By binding fatty acids and bile
acids – both of which promote cancer – in our digestive
tract, calcium may protect the colon.
FACT FILE Colon cancer screening
• About
• Screening guidelines
• People at high risk
• Screening methods
About 135,400 new cases of colorectal
cancer will be diagnosed in the United States this year
and 56,700 patients will die. But early detection can be
a lifesaver. Click on a topic to learn more.
Sources: NBC's 'Today' show, American
Cancer Society, Associated Press • Print this
Doubts about fiber
For a long time, fiber has been considered a vital colon
cancer fighter. It was consistently significant in laboratory
experiments and high in the diets of populations with low
colon cancer risk. But now large studies that followed people
for years cast doubt on this link.
Perhaps, a particular type of fiber, like fiber from whole-grain
breads and cereals, is significant. Or maybe fiber is important
for some people. Whatever the case may be, eating an abundance
of vegetables, fruits, whole grains and beans is still a
wise strategy. The only difference is that these fiber-rich
foods now seem more beneficial for the antioxidant vitamins
and phytochemicals they contain.
For example, vegetables high in folate, like leafy greens,
seem to offer particular protection from colon cancer, especially
for those who drink alcohol. Cruciferous vegetables, like
broccoli and cauliflower, also contain phytochemicals that
may prevent damage to colon cells’ DNA by stimulating enzymes
that convert carcinogens to inactive forms.
Nutrition Notes is provided by the American Institute for
Cancer Research in Washington, D.C.© 2006 MSNBC Interactive
http://www.msnbc.msn.com/
id/4030557/
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