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The relationship between bowel cancer and nutrition

Colon and rectum neoplasms most occur in the economically developed countries, owing to the peculiarities of food, lack of content of plant tissue and toxins in the diet.

The relationship between bowel cancer and nutrition

There is a direct link between the content of fat and animal protein in the diet and the level of incidence of colon cancer. This relationship mediated through the bacterial flora colon, which, with excess dietary of fat and animal protein, producing carcinogenic substances. It was also established that it is possible to reduce production of those substances by activating the enzyme produced in the small intestine. Enzyme activity increased by the number of products (turnip, cabbage), as well as antioxidants (vitamins E, C, etc.). Braking carcinogenesis also contributed by using of products containing high amount of fiber (pectin, lignin, bran). The effect is achieved primarily by reducing concentrations of carcinogens by increasing the volume of intestinal contents.

Thus, although there is no direct evidence that a diet may increase or decrease the likelihood of colon cancer, oncologists recommend reducing the amount of dietary fats and oils, but increase consumption of fresh fruits, vegetables and breads gross.

Practically all forms of bowel cancer start with benign neoplasms, but may be regenerate in a malignant mucosa, and they usually do not cause any noticeable cancer symptoms.

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