In 2017, a study published in the Journal of the National Cancer Institute stated that among young people aged 20-50 years, the incidence of rectal cancer is increasing. The institute used SEER registration data from the National Cancer Institute for over 35 years. In addition, the researchers also predict that by 2030, the incidence of colon cancer and rectal cancer will increase by 90% and 124% among adults aged 20-34! The number of people between the ages of 35 and 49 will increase less, 28% and 46% respectively.
In the past two decades, although the increase in obesity and meat consumption has been associated with an increased risk of developing colorectal cancer, reports of newly developing colon and rectal cancer show an average annual decrease of about 2.7%. Smoking is another factor that increases the risk of precancerous polyps and colorectal cancer. Although the proportion of smokers fell from 21% in 2005 to 17% in 2014, according to the Centers for Disease Control and Prevention, it is believed that the majority of colorectal cancer risk reduction is due to improved screening and monitoring of patient risk.
For enkeltpersoner er viden nøglen. Det er vigtigt at være opmærksom på dit helbred. Det er vigtigt at forstå familiens historie om endetarmskræft og andre kræftformer så meget som muligt. Derudover skal vi minimere de faktorer, der kan øge risikoen for tyktarmskræft, såsom overdreven fedme, forbrug af rødt kød, forarbejdede fødevarer og rygning.
Faktorer, der reducerer risikoen for kolorektal kræft:
■ Kostfibre: Tidligere beviser viser, at kostfibre kan reducere risikoen for kolorektal kræft, og denne rapport suppleres yderligere med rapportering om, at 90 gram fuldkorn om dagen kan reducere risikoen for kolorektal kræft med 17%.
■ Fuldkorn: For første gang kædede AICR/WCRF-undersøgelsen uafhængigt sammen fuldkorn og tyktarmskræft. Indtagelse af fuldkorn kan reducere risikoen for tyktarmskræft.
■ Motion: Motion kan reducere risikoen for tyktarmskræft (men der er ingen beviser for at reducere risikoen for endetarmskræft).
■ Andre: Begrænsede beviser tyder på, at fisk, fødevarer, der indeholder C-vitamin (appelsiner, jordbær, spinat osv.), Multivitaminer, calcium og mejeriprodukter også kan reducere risikoen for kolorektal kræft.
Faktorer, der øger risikoen for kolorektal kræft:
■ Large intake (> 500g per week) of red meat and processed meat, including beef, pork, hot dogs, etc .: Previous studies have shown that red meat and processed meat are associated with cancer risk. In 2015, the International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization (WHO), classified processed meat as a “carcinogenic factor for humans.” In addition, studies of premenopausal women have shown that high intake of red meat can increase the risk of breast cancer. ■ Drink ≥ 2 kinds of alcoholic beverages (30g alcohol) daily, such as wine or beer. ■ Non-starch vegetables / fruits, foods containing heme iron: When the intake is low, the risk of colorectal cancer is high. ■ Other factors such as overweight, obesity, and height can also increase the risk of colorectal cancer. Many methods of preventing colorectal cancer are important for overall health: maintaining a proper weight, exercising properly, limiting red meat and processed meat, increasing the intake of whole grains and dietary fiber, limiting alcohol to a maximum of two glasses per day, and avoiding or stopping smoking. Is it possible to avoid colorectal cancer by achieving the above points? No one can guarantee 100%. However, at least in the process of cancer prevention, it is clear that different “causes” lead to different “fruits”, you know how to choose.
