Breast Cancer : A Potential Risk Factor For Colorectal Cancer

Smoking added to excessive alcohol consumption increases the risk of these cancers even more. A maximum of four drinks a day for men and two drinks for women is recommended. Surprisingly enough, frequent consumption of smoked cured and nitrate preserved meats has also been shown to cause cancer. The codes of 249, 250, 251, and 252 on labels of corned beef, bacon, and smoked sausage indicate that the meat has been cured or preserved. These products increase the risk of stomach cancer and should be eaten in moderation. (http://www.petermac.unimelb.edu.au/DIET.html)

Colorectal cancer, also called colon cancer, is a disease in which cancer cells form in the colon, which is the upper five to six feet of the large bowel, or large intestine. Hereditary factors play a role in colorectal cancer risk, but it can also be caused by outside factors. “Excluding skin cancer, it is the third most common cancer diagnosed in both men and women in the United States” (American Cancer Society). Colorectal cancer has been known since ancient times, and it is becoming less fatal as research becomes more advanced. Great efforts have been put forth for investigation. Some studies have been performed on organisms such as yeast and bacteria, such as one in 1993, conducted by Dr. Bert Vogelstein, MD, led to the discovery of

Roughly 35% of cancer deaths are linked to obesity, diet, and physical inactivity. In the United States, obesity is linked with the development of many cases of cancer and is a factor in about 17% of all cancer deaths. Physical inactivity is believed to contribute to cancer risk not only through its effect on body weight but also through negative effects on immune system and endocrine system. Diets that are low in vegetables, fruits and whole grains, and high in processed or red meats are also linked with a number of

Thesis: Despite the numerous factors such as genetic mutations, smoking, radiation, viruses, cancer-causing chemicals known as carcinogens, hormones, and lifestyle choices, today’s main culprit of many types of cancers is diet, specifically the American or Western diet which is characterized by a high intake of red meat, refined sugars, and saturated fat.

However, the link between the consumption of red meat and various health risks including colon cancer and CVD is yet to be established given that the different types of studies have been shown to contradict each other. The future of red meat consumption is therefore still a debatable issue that will require more conclusive studies in future. However, given that no study has been able to disapprove the notion that red meat can increase the risk of a variety of health concerns, it is recommended that consumers reduce their consumption or red meat to at least prevent chances of developing these health risks. According to experts, white meat obtained from such sources as chicken and fish can be used as substitutes given that they have not been associated with these risks. However, they should also be consumed in moderation. Consumers can also acquire proteins and other nutrients from such plant foods as peas and beans among a variety of other

Red meat is consumed in mass amounts all over the world. However, there are risks involved in consuming so much red meat. Past research has tied red meat to increased risks of diabetes, cardiovascular disease, certain cancers, as well as mad cow disease. Red meat intake also has an increased risk of mortality and detrimental effects on the environment. What is put into the meat when it is processed adds to these risks. There are some benefits to eating red meat such as getting essential vitamins and minerals like B-12 and iron. It also gives people protein and helps make red blood cells. Too much red meat intake negatively affects people’s health, causes many problems, and creates increased risks for diseases and certain cancers.

Cancer is a leading cause of death worldwide and diet is thought to play a substantial role in cancer etiology. The salutatory and detrimental effects of different foods, food components, and food contaminants have been widely studied in the laboratory and in epidemiologic studies. The importance of food contaminants in the link between diet and cancer has been widely studied and formal risk assessments are routinely completed by several governmental and international

This term simply refers to chemicals involved in plants, plant processes, and plant products. One chemical in soybeans is phytate. Phytate is an organic acid present in the hulls of plant seeds. It is the storage form of the mineral phosphorous. This chemical binds iron and calcium in the intestines. Chemicals called saponins protect DNA from damage and thus from cancer. Protease inhibitors are also found in soy, which is important because the chemical protease inhibits the digestion of protein. Other chemicals are phytosterols, which are derived from plants and inhibit colon cancer growth by shielding against liver-secreted bile acids. Claims have linked phytosterols to both colon and skin cancer. The final group of chemicals to be discussed are collectively called isoflavones. These natural chemicals are unique to soybeans, and one in particular has been extensively studied: genistein. Genistein is believed to be a dietary source that enacts direct tumor cell differentiation, or it simply slows cancer cell and tumor growth. Perhaps this chemical will emerge as an anticancer drug.

It can be defined as the intake of foreign agents in order to restrain induction, to prevent or slow the progression of cancer or reversal of carcinogenesis at a premalignant stage (Jaganathan et al.) These experiments, both studying in vivo and in vitro effects of apple polyphenols, have showed their benefits as a strong chemopreventive food. When reviewing in vivo studies, the chemopreventive properties in the apple diet could be seen as a visible reduction of inflammation, epithelial lesions in the colon and increasing of apoptosis in tumor cells (Pietro Femia, et al.) Cancer preventive strategies in vitro include mechanisms to trap and remove carcinogens from the organism, which would minimize their contact with DNA and reduce their genotoxic and promutagenic action, and also preventing the activation of procarcinogens to ultimate carcinogens, which could enhance their detoxification through modulation of xenobiotic metabolism (Gerhauser et al.) Protein expression was also noted in in vitro studies showing that polyphenols increase expression of both the p53 protein and GSTT2 protein, which suppresses tumors and reduces genotoxic stress,

Cancer disease imposes a global threat to public health. Epidemiological data clearly show an increase of cancer diffusion over the world every year. Moreover to genetic factors that are crucial for cancer formation and development, environmental factors are important for its progression and advanced. These include lifestyle as tobacco smoking, alcohol drinking, physical activity, industry and microbial factors as radiation, pollution, infection and diet

Dietary factors, second only to tobacco as a preventable cause of cancer, account for about 30% of all cancers in Western countries and approximately 20% in developing countries. Announcing findings in 2005 of its 20-year-long study tracking 150,000 Americans, the American Cancer Society found that men and women who ate the most amounts of red meat (as compared to those who ate more poultry, fish, and non-meats) had a 53% higher risk of distal colon cancer. Also in 2005, a study by Johns Hopkins Bloomberg School of Health (USA), in which 1 million Koreans were tracked for 10 years, reported that high sugar consumption could be a risk factor in developing several types of cancer. These researchers suggest that glucose intolerance may be one way that obesity increases cancer risk and that rising obesity rates may increase future cancer

One of which relates to cancer rates. It has been proven that the consumption of meat can increase the risk of colorectal cancer, the second deadliest cancer in the world (Chen 1). That being said, if meat were to be avoided, the rates of cancer would go down. The reason for there being lower cancer rates in non-meat diets is because they are lower in both saturated fat and cholesterol. Also, a plant-based diet can have higher levels of dietary fiber, vitamins C and E, flavonoids, and phytochemical. In addition, a plant-based diet is suitable for all people, from infants to full-grown adults (Craig 1). It is often misunderstood that a high-protein diet is beneficial for the human body; while this can be true, many people ingest the wrong proteins. It has been proven that an excess of animal-based protein will not only increase the risk of cancer, but also lead to cardiovascular diseases. This is due to an imbalance of nutrients in the body. On the other hand, plant-based proteins such as beans, nuts, and hearty greens contain a substantial amount of protein without any negative effects (Campbell 1). This data suggests that a plant-based diet puts the human body at less risk for cancer and cardiovascular diseases. Additionally, a vegan diet is still considered healthy and thriving with the consumption of plant proteins. On the other hand, a diet that is highly saturated in fat has been linked to heart disease; this is most prevalent in people who eat meat. This is

Only animal based foods can provide nutrients such as protein for an increase in muscle mass and bone health. Without and or lack of this nutrient our immune system would collapse and we would be deficient in vitamins. Second, humans are intended to consume meat for survival. Since, the dawn of time our ancestors were hunters and gathers. As a result, this instinct to consume meat for survival has been pass down in our genetics . On another hand, “Bacon, sausages, hot dogs, cold cuts, and other types of processed meat causes cancer similar rate of asbestos and tobacco. As little as fifty grams a day; just two slices of bacon, can increase your cancer risk by eighteen percent ” (Wendt 1). Those who intake meat, and those who smoke have one common tie: both cause cancer. As a result, consumption of meat leads to an increase of cancer; hence cancer is preventable if intake is nonexistence. In association, those who consume meat products are more likely to increase their rate of mortality, than non-carnivores. Due to intake of meat, diseases and illness prevails and remorsefully death comes more abrupt in comparison to a

Cancer is a life-threatening condition worldwide. The incidences of cancer are rising in most countries, and they are expected to rise further despite the current attempts to prevent the disease10.Multiple risk factors have been associated with cancer and can be divided into two group namely modifiable and non-modifiable risk factors. One of the modifiable risk factors is diet due to its influence on the immune responses, anti-oxidant properties of some nutrients and stimulation of the growth factors12. Some nutrients and foods increase the risk of breast cancer through an increase in insulin-like growth factors and circulating levels of endogenous estrogen6, 9 .The amount of energy in the body influences cancer by affecting the plasma levels

Articles by Pollan “Unhappy Meals” and Belluz “Debunking What the Health”, concur that dairy and meat products are not the main cause of cancer because they have nutrients and proteins that our body needs on daily basis. Pollan distinctly argues that “nutrients gleam with the promise of scientific certainty; eat more of the right ones, fewer of the wrong, and you would live longer and avoid chronic disease.” In other words, Pollan states that meat and dairy products are not part of an unhealthy dietary as long as it is a part of balanced diet. Both of the authors going on and debate that daily consumption of meat and dairy