What causes colorectal cancer

Studies have shown that factors such as diet, environment, genetics, and race are all related to the onset of colorectal cancer. Dietary factors and environmental factors are more important. Take Japan as an example. In the 1950s, Japan, like China, was a country with a low incidence of colorectal cancer. As the post-war economy recovered and developed, the incidence and mortality of colorectal cancer in Japan also increased. According to statistics from the Japanese Cancer Society, from 1947 to 1978, the mortality rate of colorectal cancer increased by about 2 times, while other cancers such as lung cancer only increased by 60%, and stomach cancer and cervical cancer decreased by 30% and 60% respectively.

Analyzing the reasons, first, it is caused by the increase in fat diet and the decrease in fiber diet. The increase in the incidence of colorectal cancer in cities in my country in recent years is also related to the change in dietary structure. Second, the relationship between environment and colorectal cancer is very close. The main environmental factors are: selenium deficiency in the soil; the influence of schistosomiasis. In my country, areas with high incidence of schistosomiasis are also areas with high incidence of colorectal cancer; smoking easily causes colorectal cancer. Third, it is genetic factors. About 10% of colorectal cancer is related to genetic factors. Therefore, the offspring of patients diagnosed with familial colon polyposis, hereditary non-polyposis colorectal cancer and sporadic hereditary colorectal cancer should be closely tracked and followed up. At the same time, some benign tumors of the large intestine called polyps cannot be ignored. People who have suffered from ulcerative colitis for a long time also have a greater chance of developing colorectal cancer.

In summary, people who meet any of the following conditions should be considered as high-risk groups for colorectal cancer: adults in areas with high incidence of colorectal cancer, such as large cities and southeastern coastal areas in my country; patients with colorectal adenoma, family members with multiple familial adenomatosis; patients who have previously suffered from colorectal cancer; patients with schistosomiasis; family members of colorectal cancer patients; members of cancer family syndrome; people who have received pelvic radiotherapy (some people report that pelvic radiotherapy makes them more likely to develop rectal cancer 10-20 years later); patients with chronic ulcerative colitis. Some people believe that people with this disease have a 10-fold higher chance of developing colorectal cancer than normal people.

1. Daily diet should not be too refined

Refined rice and white flour are high in sugar, which may affect blood sugar and triglyceride levels. These factors can act on the large intestine epithelial cells directly or indirectly through various hormones such as insulin, promote carcinogenesis, and induce colorectal cancer. Therefore, to prevent colorectal cancer, daily diet should not be too refined.

2. Heavy taste habits are not advisable

People who don't like heavy flavors should change their habits if they like to eat pickled, fried, or spicy foods, because these are important factors that induce colorectal cancer. Therefore, to prevent colorectal cancer, you should pay attention to a balanced diet and eat more fresh fruits and vegetables and other foods rich in vitamins and fiber to promote gastrointestinal motility and prevent colorectal cancer.

3. Abandon greasy eating habits

Excessive consumption of animal fat will increase the intestinal burden, causing the accumulation of fat metabolites to produce carcinogens, which can induce colorectal cancer. In addition, if the diet lacks carotene, vitamin C, E, D, folic acid, methionine, etc. or lacks minerals, it can also induce colorectal cancer. Therefore, we should abandon the greasy eating habit to prevent colorectal cancer.