Is the cause of colorectal cancer related to genetic factors?

Colorectal cancer is a disease that brings great pain to patients. If it is not treated in time, it may spread throughout the body, causing great harm to patients and families. What factors are related to the cause of colorectal cancer? Some people want to know whether colorectal cancer is hereditary? There are two factors that affect colorectal cancer: environmental factors are one of them, and genetic factors are also the main cause of colorectal cancer.

Is colorectal cancer caused by genetic factors?

1. Genetic factors: There are reports of "familial colorectal cancer" both at home and abroad. The number of blood relatives of colorectal cancer patients who died of the disease is significantly higher than that of the general population. Some colorectal adenomas, such as multiple familial adenomatosis, are autosomal dominant genetic diseases with a family prevalence rate of up to 50%. If not treated, there is a possibility of colorectal cancer after the age of 10. Recently, some scholars have studied the relationship between tumor suppressor genes and colorectal cancer and found that the susceptibility to colorectal cancer and the cause of colorectal cancer are both related to genetic factors.

2. Environmental factors: Studies have shown that among various environmental factors, diet is the most important, and the cause of colorectal cancer is closely related to the high fat consumption in food. In addition, the cause of colorectal cancer may also be related to the lack of trace elements and changes in lifestyle habits.

Dietary considerations for patients with colorectal cancer.

(1) It is advisable to eat more foods that have anti-colorectal cancer effects, such as soft-shelled turtle, horseshoe crab, sheep's blood, quail, agar-agar, eucheuma, walnut, coix seed, arrowhead, taro, fig, water chestnut, asparagus, and carrot.

(2) For patients with tenesmus, it is advisable to eat hedgehog meat, wild boar meat, kohlrabi, taro, black plum, bayberry, fig, loofah, and bitter melon.

(3) Eat more foods that enhance immunity: tomatoes, honey, sweet almonds, carrots, asparagus, sword beans, lentils, yam, sturgeon, conger eel, pomfret, grass carp, yellow croaker, sea cucumber, shrimp, crab, lobster, shiitake mushrooms, and black fungus.

(4) It is advisable to eat more foods that have the function of expelling pus and detoxifying: loofah, wax gourd, sweet almonds, peach kernels, buckwheat, water shield, rapeseed, kohlrabi, houttuynia cordata, walnuts, thistles, snake meat, pork kidney, crow meat, crucian carp, clams, and snail meat.

(5) For symptoms such as abdominal pain, bloody stools, diarrhea, constipation, and loss of appetite, please refer to the relevant content on small intestinal tumors.

(6) Foods that reduce the toxic effects of chemotherapy: soft-shelled turtle, tortoise, pigeon, quail, goose blood, mud snail, catfish, loach, clam, grass carp, kiwi, fig, apple, orange, mung bean, red bean, black soybean, coix seed, walnut, shiitake mushroom, and loofah.

After reading the above article, we know that the cause of colorectal cancer is closely related to heredity. Therefore, if a family has a colorectal cancer patient, his family members must do relevant examinations and treatments in time. In addition, the patient must pay attention to a reasonable diet, eat small meals frequently, eat more easily digestible foods, and regular reminders will be of great help in preventing the occurrence of colorectal cancer.