Nutrition Tips For Patients With Colon Cancer
Author: Joe Fowler
Time for reading: ~2
minutes
Last Updated:
August 08, 2022
Diet is part of the factors that can be controlled in patients with colon cancer.
Colorectal cancer is the most common cancer of the digestive system. The disease is mainly found in patients between 40 and 60 years of age. The reason for it most often remains unknown, but the importance of family predisposition, diet, dietary habits, chronic constipation, chronic inflammatory bowel disease and others.
More of the risk factors, such as age and family history, cannot be controlled, but in contrast, diet, measures against chronic constipation, and adequate treatment for some chronic intestinal diseases (Crohn's disease, chronic ulcerative colitis). ) can be observed.
More and more research is proving that low -fat and high-fiber foods have a protective effect against triggering the process of carcinogenesis, even in predisposed patients. Increased consumption of red meat is also cited as a probable cause of the growing number of cases of colon cancer. Obesity is also one of the risk factors that increase the risk of developing the disease.
The main symptoms that alert to the disease are the presence of blood in the stool, weight loss and loss of appetite, prolonged alternation of diarrhea with periods of constipation , change in the consistency and shape of the stool, pain in the lower abdomen and others.
It is important to avoid foods containing carcinogens - compounds that lead to destabilization, changes in the metabolic processes of the cell and, accordingly, unlock the processes of carcinogenesis. Such foods include dishes prepared by frying, smoking products, as well as those rich in preservatives, artificial colors and others. Food burning is also a prerequisite for the formation and accumulation of carcinogens.
To neutralize the free radicals that form or enter the body, it is recommended to eat more foods rich in antioxidants. Rich in these compounds are various types of vegetables and fruits, some of which have more pronounced antioxidant activity than others. It is recommended to increase the consumption of broccoli, carrots, spinach, citrus fruits. Tomatoes and tomato juice are rich in lycopene - a substance with high antioxidant activity.
It is recommended to eat food that is rich in fiber (fiber). The so-called insoluble fibers are of major importance, as they aim to accelerate the intestinal passage and thus control intestinal peristalsis and prevent constipation. Regular bowel movements are related to the timely elimination of toxins from the colon. Adequate fluid intake is also related to the control of constipation .
A number of studies have confirmed the beneficial effects of daily intake of folic acid - 200 g (recommended daily intake) and vitamin E . Foods rich in vitamin E are sunflower seeds, linseed oil, wheat germ, avocado, parsley and others. Selenium is a trace element that also exhibits pronounced antioxidant activity. Brazil nuts, garlic, seafood, mushrooms and others are rich in selenium.
Calcium has been shown to reduce the tendency to form polyps. In addition to milk and dairy products, sesame, some fish, dark leafy vegetables (spinach, nettle, dock), and most legumes are rich in this important element.
Excessive alcohol consumption is also considered as part of the group of risk factors for colon cancer. This is the reason for the need to limit the intake of any type of alcoholic beverages.
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