Cancer

March is not only known for its designation as ‘National Nutrition Month March’ – it also brings awareness to another very important issue facing our society ‘Colorectal cancer’. Dating back to 1999, the U.S. Senate overwhelmingly agreed that more attention should be focused on this preventable disease. They took a vote and identified March as National Colorectal Cancer Awareness month.

Cancer is the second leading cause of death of all Americans. Colorectal cancer (AKA Colon cancer) as its name implies is a type of cancer that may affect either or both the rectum or the colon. It ranks second among all cancer victims in both genders nationally. Colon cancer may cause polyps or abnormal growths which can grow anywhere within the colon walls. Symptoms are sometimes asymptomatic meaning you do not know anything is wrong. Recognizable symptoms include … losing weight and without a reason; change in bowel habits (constipation or diarrhea); blood in or on fecal matter (stool); or pains, aches, or cramps in your stomach that are persistently present.

In our state, 53 to 57 people out of every 100,000 are diagnosed with this easily preventable disease. Unfortunately, of those who are diagnosed 19 to 21 people will lose their life. Most people are diagnosed in their early 50’s. The incidence of new diagnosed cases increases drastically after age 50. Early detection by way of screening plays a critical role in reaching successful outcomes. In fact, it is estimated by the Centers of Disease Control (CDC) that if people age 50 and older would undergo a routine screening – just that one measure would prevent 60% of deaths. Doctors may use one of three tests to exam a patient’s risk: 1) High-Sensitivity FOBT (Stool Test) which is recommended once a year; 2) Flexible Sigmoidoscopy which is recommended once every five years and/or 3) Colonoscopy which is recommend once every ten years. Other tests may also be performed.

There are several non-controllable and controllable risk factors that increase someone’s risk of developing this disease. Below is a list to help identify the two.

Non-Controllable

• A personal or family history of colorectal cancer or colorectal polyps
• A genetic syndrome such as familial adenomatous polyposis or – hereditary non-polyposis colorectal cancer (Lunch syndrome)
• Inflammatory bowel disease (including ulcerative colitis and Crohn’s disease)

Controllable

• Inconsistent physical activity
• A low-fiber and high-fat diet
• Overweight and obesity
• Alcohol consumption
• Tobacco use
• Low fruit and vegetable intake

10 Tips to Help Reduce Your Risk

1. Know your genetic (family) history – ask yourself has anyone in your family ever had this disease

2. Aim for the recommended 38 grams of Fiber per day (found in fruits, vegetables, and whole grains) – search for foods labels that contain … whole wheat, brown rice, oatmeal, bulgur (cracked wheat), popcorn, buckwheat, millet, quinoa, amaranth and sorghum

3. Eat at least 5 servings of fruits and vegetables every day at a minimum – include the bright color ones (orange, red and yellow) – also the dark colored greens contain many disease fighters called antioxidants

4. Limit consumption of refined and processed grains such as white flour products, rice and baked goods

5. Decrease the amount of unhealthy fat (Saturated and Trans) in your diet from foods such as red meat – one tip is to trim all the fat off of the meat – it’s also recommended to limit consumption of processed meats

6. Replace meat with fatty fish (tuna, salmon, mackerel, halibut, lake trout {not Lake Pontchartrain fish}, sea bass, sardines and shellfish) 1-3 times per week

7. Maintain a healthy body weight

8. Try to achieve some cardiovascular activity daily i.e. walking around your neighborhood or riding a bike

9. Drink alcohol responsibly – drink only the recommended servings – 1 serving for women and 2 for men (serving size 1oz hard whisky (80 proof or greater); 5oz wine; 12oz beer)

10. If you use tobacco – QUIT

For more information check out the Colorectal Cancer Team at Our Lady of Our Lake and Mary Bird Perkins Hospitals located in Baton Rouge and the Cancer Research and Prevention Foundation.

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Steve J. Roch Jr., RD, LDN, CFT is a registered and licensed dietitian. He is also a certified personal trainer. Steve is the owner and president of BestRD Wellness, LLC, a company that provides nutrition therapy and wellness services to residents and businesses in the areas of New Orleans and South Louisiana. Steve can be contacted by email at steve@bestrdwellness.com.