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.
Para os indivíduos, o conhecimento é a chave. É importante prestar atenção à sua saúde. É importante entender a história familiar de câncer retal e outros tipos de câncer, tanto quanto possível. Além disso, devemos minimizar os fatores que podem aumentar o risco de câncer colorretal, como obesidade excessiva, consumo de carne vermelha, alimentos processados e tabagismo.
Fatores que reduzem o risco de câncer colorretal:
■ Fibra alimentar: Evidências anteriores mostram que a fibra alimentar pode reduzir o risco de cancro colorrectal, e este relatório é ainda complementado pela informação de que 90 gramas de cereais integrais por dia podem reduzir o risco de cancro colorrectal em 17%.
■ Grãos integrais: pela primeira vez, o estudo AICR / WCRF ligou de forma independente grãos inteiros e câncer colorretal. A ingestão de grãos inteiros pode reduzir o risco de câncer colorretal.
■ Exercícios: os exercícios podem reduzir o risco de câncer de cólon (mas não há evidências para reduzir o risco de câncer retal).
■ Outros: Evidências limitadas sugerem que o peixe, os alimentos que contêm vitamina C (laranjas, morangos, espinafres, etc.), multivitaminas, cálcio e produtos lácteos também podem reduzir o risco de cancro colorrectal.
Fatores que aumentam o risco de câncer colorretal:
■ 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.
