Colorectal cancer is a disease caused by the uncontrolled growth of cells in the colon or rectum. These abnormal growths, called polyps, may turn into cancer over time if left untreated. Several screening tests, such as stool test, CT colonography, and colonoscopy, can be done for early detection and risk reduction of colorectal cancer. 

Worldwide, colon cancer is the third most common malignancy in males and the second most common in females. In the Philippines, colorectal cancer is also gaining high statistical figures making it the third leading type of cancer in the country.  

In most cases, colorectal cancer is asymptomatic during its early stages. However, when symptoms occur it is characterized by a change in bowel habits such as recurrent diarrhea and constipation, particularly with the presence of abdominal discomfort, weight loss, unexplained anemia, and blood in the stool.

Well-known factors that play a major role in the development of colorectal cancer are age of 50 years and above, hereditary syndromes and history of colorectal cancer in first degree relatives, smoking, diabetes and insulin resistance, overweight and obesity, sedentary lifestyle, and diet high in red meat and processed meat. 

Some nutritional considerations that can help in the management or the prevention of the disease can be achieved by:

Step 1. Maintaining a healthy weight.

Weight loss is an important step for overweight or obese persons as it can reduce cancer risk by up to 10%. It is ideal to aim a Body Mass Index (BMI) between 18.5 – 24.9 kg/m2.

Step 2. Filling up your plate with healthful choices.

Eat more vegetables, fruits, whole grains, and beans. Plant-based, high fiber diet have been shown to reduce the risk of colorectal cancer due to its antioxidant properties.

Step 3. Limiting the consumption of red and processed meats.

According to the World Health Organization, colon cancer risk increases by 17% per 100 g of red meat consumed daily and by 18% for every 50 g of processed meat consumed daily. Processed meats, such as bacon, hot dogs, and sausages, contain nitrates and sodium that are carcinogenic when consumed in too big amounts. 

Step 4. Getting physically active.

It is recommended to devote at least 30 minutes a day of moderate to vigorous physical activity. 

Continuous in-depth study of the relationship between nutrition and colon cancer has provided us more insight in making better dietary and lifestyle choices. Good choices can later lead us to a better quality of life.

Written by: NO I Sean Frances P. Barredo 

References:

Colorectal Cancer. Retrieved from https://nutritionguide.pcrm.org/nutritionguide/view/Nutrition_Guide_for_Clinicians/1342094/all/Colorectal_Cancer#2

Thanikachalam, K., & Khan, G. (2019). Colorectal Cancer and Nutrition. Nutrients, 11(1), 164. https://doi.org/10.3390/nu11010164

Nutrition for Colorectal Cancer Prevention. Retrieved from https://stanfordhealthcare.org/medical-clinics/cancer-nutrition-services/reducing-cancer-risk/colorectal-cancer-prevention-diet.html