March is Colorectal Cancer Awareness Month and National
Nutrition Month and health experts will develop activities meant to increase
people’s awareness on what leads to colon cancer and what can be done to avoid
the disease as much as possible.
Colon cancer is the second
most common cause of cancer-related deaths in the U.S., with more than 56,000 people
losing the battle each year. The American Cancer Society estimates almost
150,000 new cases of colorectal cancer for 2008 in the U.S. The disease affects both men
and women equally. Symptoms include changes and bleeding during bowel
movements, abdominal pain, severe weight loss, and fatigue.
During March Awareness Month, health experts will be
carrying out programs to increase awareness of colorectal cancer among the
public, which will include distributing television, radio and print public
service announcements to the media, and providing educational materials to
patients , doctors’ offices, clinics, and hospitals.
Between 2002 and 2004, colon cancer death rates have
declined which is good news. In men, death rates have dropped 4.9 percent and
in women, 4.5 percent, according to an annual report issued by the Nation on
the Status of Cancer. The decrease is accredited to better prevention and
screening methods.
One way to win in the battle with colon cancer is having a
colonoscopy. According to the American Cancer Society, colon cancer risks
increase with age, and more than 90 percent of cases are people 50 years or
older. That’s why, doctors recommend the screening of a colonoscopy starting
with the age of 50.
Health experts said that overweight men and women have an
increased chance of developing colon cancer.
Another way to fight against colon cancer is to adopt a new approach
to meal planning that focuses more on fruit and vegetable dishes and less on
red meat. According to recent findings issued by the American Institute for
Cancer Research, consuming more than 18 ounces, or a little over a pound, of
red meat each week can significantly increase a person’s risks for developing
colorectal cancer. It was discovered that red meat contains substances linked
to colon cancer. That’s why nutritionists at M.D. Anderson
Cancer Center
are encouraging people to increase portion sizes of the vegetable, fruit, whole
grain and/or bean dishes being served and decrease the portion size of meat.
Of course, health experts don’t say to exclude red meat from
our diet, because it is a source of nutrients, including protein, iron, zinc
and vitamin B12, just to consume it moderately. Also, they recommend eating
very little processed meat such as ham, bacon, hot dogs, sausages, pastrami and
salami, because every ounce and half of processed meat eaten a day is thought
to increase a person’s risks of developing colorectal cancer by 21 percent.
For more information on colorectal cancer prevention strategies, visit http://www.mdanderson.org/cancerawareness.
