Nutrition and colorectal cancer

Colorectal carcinoma is a disease that includes changes within the final section of the digestive system. The incidence rate of this disease in Poland is relatively high, estimated to be around 10-12% of all cancers. It is also the second most common malignancy. It most commonly occurs in people over the age of 65. It is projected that in 2025, more than 25,000 people in Poland alone will be affected (A. Kubiak, W. Kycler, M. Trojanowski 2014). One of the most important elements in preventing this disease is early detection and treatment, which increases the chances of shorter and less burdensome treatment and the absence of metastases. In order to detect this disease early, endoscopic examinations are of vital importance, as colorectal cancer primarily develops from polyps that grow on the mucosa and can be easily removed during a colonoscopy (A. Kubiak, W. Kycler, M. Trojanowski 2014). The main risk factors for colorectal cancer include: – sedentary lifestyle, – age over 60 years, – obesity, – non-specific intestinal inflammation, – completed radiotherapy of the abdominal cavity, – smoking, – insulin resistance, – heart disease. However, the main causes of colorectal cancer are an unhealthy diet and a sedentary lifestyle, which are responsible for nearly half of the cases of this disease (V. Gianfredi et al. 2018). The symptoms of colorectal cancer are often non-specific, and screening tests cause fear and aversion in most people, so the disease is usually diagnosed at a late stage.

As with other forms of cancer, treatment for colon cancer depends on the degree of its malignancy, stage of advancement, and accompanying diseases. The earlier cancerous changes are diagnosed, the greater the chances of successful therapy. The primary therapeutic methods are chemotherapy and radiotherapy. Supplementary pharmacological therapy is also employed to mitigate side effects such as nausea, diarrhea, constipation, or pain, which often accompany the treatment. Certain drugs are administered to lessen the undesirable side effects associated with chemotherapy. Regrettably, colon cancer remains a significant health challenge due to its high mortality rate, thus making proper prevention all the more crucial, encompassing screening tests, healthy diet, and physical activity.

In the case of gastrointestinal cancers, nutritional factors play a significant role. Specifically, scientific research has shown that excessive consumption of red meat and processed meat products is linked to an increased risk of developing colorectal cancer (E. Giovannucci, W. C. Willett, 1994). However, other sources of protein do not have a negative impact on the body. In addition, excessive consumption of alcohol, especially more than 50 grams of ethanol per day, is also associated with a higher risk of developing this type of cancer. Furthermore, some studies suggest that the Western diet, which is rich in saturated fats and salt, may be transformed by the gut microbiota into inflammatory or cancer-promoting substances (S. J. D. O’Keefe, 2016).

Most instances of colon cancer can be averted through lifestyle modifications, not just treatment. Alterations in diet play a particularly crucial role. To prevent colon cancer, it is important to incorporate more fiber-rich foods, calcium, magnesium, antioxidants, and less red and processed meat in your diet. In particular, it is necessary to consume at least 35 g of dietary fiber and at least 450 g of vegetables and fruits per day. The diet should also include sources of folic acid (such as green leafy vegetables, buckwheat) and be rich in calcium (such as dairy products, cabbage vegetables) and plant-based fats (such as vegetable oils, nuts). To further reduce the risk of colon cancer, it is also important to avoid habits like smoking.