Who is prone to colorectal carcinoid and how to treat it

The incidence of colorectal carcinoids has been on the rise in recent years. Colorectal carcinoids are largely caused by oral bacteria, which is due to dietary problems. Some people with dietary problems are more likely to develop colorectal carcinoid, so it is necessary to correct incorrect eating habits in daily life. If you suffer from colorectal carcinoid, you should seek medical attention as soon as possible.

Fusobacterium nucleatum is one of the main pathogens of periodontal disease, and its detection rate is extremely high in oral and even systemic infectious diseases. Some previous studies have found that there are a large number of Fusobacterium nucleatum in the relevant tissues of patients with colorectal cancer, but it is not clear whether there is a direct connection between the two.

A US research team confirmed that Fusobacterium nucleatum is indeed the pathogen of colorectal cancer. It invades human colorectal cancer cells through an adhesion factor called FadA, thereby "turning on" tumor growth genes, stimulating these cells to produce inflammatory responses and promoting tumor formation.

Remind seven types of people to prevent colorectal cancer early

1. People aged 45 and above;

2. People with hemorrhoids and long-term bloody stools;

3. Those with a history of colorectal cancer in their immediate family;

4. Those with chronic diarrhea lasting for more than 3 months;

5. People who often suffer from constipation, black blood in stool and mucus in stool;

6. Patients with chronic appendicitis, cholecystitis or those who have had their appendix and gallbladder removed;

7. People who have been suffering from long-term depression and have lost significant weight in the past three months.

To prevent colorectal cancer from a dietary perspective, you should pay attention to several nutritional principles:

Diversify your food, with a combination of coarse and fine grains (1:2), and focus on nutritionally appropriate plant foods. Eat starch from a variety of sources, such as rice, noodles, sweet potatoes, etc., and protein-rich plant foods, such as beans and nuts, and limit sweets and pure sugar drinks.

Eat about 700 grams of fresh vegetables and fruits every day. It is best to maintain 5 vegetables and 5 fruits, especially dark vegetables and fruits rich in vitamin A and vitamin C.

The daily intake of red meat (beef, lamb, pork and their products) should be less than 80 grams, and more poultry and fish should be chosen. When cooking fish and meat, do not use too high a temperature to avoid burning. Do not eat grilled, fried, pickled, or overcooked foods, and eat less processed foods.

Consume about 20 grams of cooking oil per day, limit the intake of animal fat, and choose vegetable oils such as olive oil, corn oil, rice bran oil, etc.

The daily intake of salt should not exceed 5 grams.

You can regularly eat foods that have antioxidant and anti-cancer effects: such as shiitake mushrooms, winter mushrooms, enoki mushrooms, kelp, black fungus, water shield, sea cucumber, herring, apples, garlic, radish, dates, figs, green tea, etc.

Increase physical exercise and maintain a suitable weight.