Understanding Colorectal Cancer Risk Factors
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>> Colorectal Cancer Risk Factors
 The
large intestine has two parts, the colon (the upper 5-6 feet), and
the rectum (the last 6-8 inches. This is where the final stage of
digestion takes place. It also holds the solid waste until it is
excreted.
Although colorectal cancer incidence has been
declining during the past decade due to an increase in screening and
removal of polyps, it is still the third most common form of cancer
and ranking second to lung cancer among cancers that kill both men
and women (cancer of the prostate is number one for men and breast
cancer is number one for women).
Polyps affect 10% of the population by age 50, and
30% by age 65. 8-12% of these polyps will become cancerous if left
untreated. These tumors can invade nearby organs if allowed to grow.
Once the cancer cells enter the blood stream or lymph nodes, it most
often spreads to the liver.
According to the American Cancer Society, more than 56,000 will die
from colon cancer out of the 130,000 diagnosed in a given year. It
affects both men and women and men alike.
Colon cancer develops over a period of 10-15 years and does not show
any symptoms until it is more advanced. If it is detected early
without any signs of metastases, the survival rate is quite high.
Individuals with tumors that are entirely localized
in the colon have an 80-90% chance of surviving for 10 years.
However, if tumors have spread to the liver, the 5-year survival
rate is less than 5%.
Colorectal Cancer Risk Factors and Causes
A hereditary genetic defect is linked with some
forms of colon cancer. Other causes are not known.
Colorectal cancer risk factors include the presence
of colorectal polyps; calcium deficiency; family history (Lynch
syndrome); continued constipation and/or diarrhea; personal history
of colon-related diseases or uterine or ovarian cancer, such as
polyps, non-polyposis colon cancers, inflammatory bowel disease;
build-up of toxins in the colon; possibly diabetes; a diet high in
saturated animal fat and low in fiber; high intake of charbroiled,
burned, wood-smoked, or fried foods; alcohol intake; smoking; and
cancer in another part of the body.
The consumption of well-done red meats and white
meat that was cooked at high temperature is linked to increased
colorectal cancer risk factors in men. Studies show that women whose
diets are high in beef, fats, desserts, and refined grains have an
increased risk of colon cancer. Many studies show that people who
exercise regularly are less likely to develop colon cancer than
individuals who are less active.
Recommended Reading
Prescription for Herbal Healing: An Easy-to-Use A-Z Reference to
Hundreds of Common Disorders and Their Herbal Remedies, Phyllis A.
Balch, CNC (2002), NY: Penguin Putnam, Inc.
Here's what one customer of Amazon.com has to say
about it...
"I had this book when I had cancer in 2003; it was
wonderful. It was the most extensive and knowledgeable book on herbs
for cancer that I have ever seen. It's chock full of information.
What I also appreciated very much is that she discusses the various
chemotherapies and what herbs to take to complement them. I had
never seen anything like that. And when she said that anybody who
had Hodgkin's should never take ascorbic acid, that was information
never seen. It was a wonderful companion during my illness and I am
very grateful for it. I wish that it was updated."
Information on Colorectal Cancer Risk Factors
Obtained from...
Phyllis A. Balch, CNC (2006). Prescription for Nutritional Healing,
Fourth Edition. NY: Penguin Putnam, Inc.
This book offers a practical A-to-Z reference to
drug-free remedies using vitamins, minerals, and food supplements
that everyone must know about. Click link to read book reviews
written by customers!!!
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