Bad eating habits are the primary risk factor for colorectal cancer

In recent years, the incidence of colorectal cancer has been gradually increasing, which is related to the improvement of people's living standards and the increasingly westernized dietary structure. In addition to genetic factors, bad eating habits are recognized as the primary risk factor for colorectal cancer. For example, cooking methods such as frying, frying, excessive consumption of seasonings such as soy sauce and monosodium glutamate, and a preference for pickled and cured foods are all high-risk factors for colorectal cancer.

Eat more foods with high fiber content, such as whole grains and cereals. For some off-season fruits and vegetables and genetically modified foods, we should still be cautious and choose them in moderation. In addition to diet, we should exercise more and enhance our immunity. In general, we can reduce the incidence of colorectal cancer through various intervention measures.

Although colorectal cancer ranks third in the incidence of malignant tumors worldwide, compared with other malignant tumors, it is preventable and treatable.

It is preventable in that it can be prevented by changing bad eating habits and adjusting the dietary structure, and by screening with fiber colonoscopy, early detection and removal of intestinal polyps can be used to reduce and prevent its malignant transformation.

The curability is reflected in the high cure rate of the disease. There is hope that colorectal cancer can be cured. Through multidisciplinary collaborative treatment and with the help of comprehensive treatment, good therapeutic effects can be achieved to prolong the patient's life and improve the quality of life.