Nutrition and prevention of colon cancer

Anyway there are different types of dietary compounds who have partnered with Benefits at the preventive level and vice versa. The conclusions that we can reach with solid evidence are:

• Excessive alcohol consumption is associated with an increased risk of colorectal cancer (CRC)
• smoking is associated with an increased incidence and mortality from CRC.
• Obesity is associated with an increased incidence and mortality from CRC.
• Regular physical activity is associated with a lower incidence of CRC.

In addition, we can mention that there are factors that predispose to developing this type of cancer such as eat red meatespecially if cooked at high temperatures. However, the preventive effect of adding, called alpha tocopherol, to said meats has been seen to minimize the risk, among other food components.

Nutritional components with preventive properties of colon cancer

• Resveratrol: Resveratrol is credited with many health benefits, including cancer prevention, but its low bioavailability is considered a limiting factor in the translation of these effects in humans. However, it has been seen that at clinically achievable concentrations of resveratrol sulfate, resveratrol is responsible for the self-destruction of cancer cells.
• Lycopene: There are studies in human cells in vitro and also studies with rodents that have concluded with positive results regarding the use of lycopene, used in combination with eicosapentaenoic acid (EPA) or with fish oil. In both cases, a synergy has been observed between lycopene and fish oil components such as chemopreventive agents showing an inhibition of colon cancer proliferation.
• Prebiotics (insulin): dietary fibers are discussed as potentially protective food ingredients. Prebiotics such as inulin modulate the microbial composition and guarantee a healthy environment in the gastrointestinal tract which can prevent the development of colon cancer. These natural dietary compounds are therefore potential chemopreventive agents. There are studies in rodents that show that the ingestion of insulin prevents preneoplastic changes and inflammation that promote the development of colon cancer.
• Probiotics: probiotics have been suggested as a prophylactic measure in colon cancer because of their possible influence on the colonic mucosa. Positive results have been obtained in the use of Lactobacillus GG, and Lactobacillus acidophilus in rodents, considering them as the probiotics with the best prophylactic effects for colon cancer.
• Vitamin D: It has been seen that vitamin D could facilitate cell differentiation and exert anti-angiogenic and pro-apoptotic anti-inflammatory effects.
• Calcium: Calcium deficiency causes abnormal growth of the colon and increases the risk of colon cancer through little-known mechanisms. Therefore, more than the effect of calcium as a preventive, it is considered that a deficient calcium intake increases risk of colon cancer. However, the evidence is insufficient to determine whether calcium supplementation would reduce the risk of developing it.
• Fish oil: fish oil acts on inflammation and on the lining of the colon, suppressing the progression of colon cancer. What's more, decreases DNA damage and inhibits inflammatory signaling in a dose and time dependent manner. However, more studies are needed to determine the proportions that in the diet would work as an effective therapeutic method to suppress the development of cancer.

• Diet is considered to represent 70-90% of the risk factors for colorectal cancer.
• Substances such as probiotics and prebiotics, vitamin D and calcium, resveratrol and fish oil are associated with a preventive role against colon cancer.
• Prevention is basic, so, in addition to lending to lifestyle, some companies offer the possibility of undergoing early detection tests for colon cancer.

Mercè Gonzalo Diploma in Human Nutrition and Dietetics