Introduction
Colorectal cancer is one of the most common forms of cancer in the United States, and it is important to be aware of the risk factors associated with it. If you are a doctor, you may be at an increased risk of developing colorectal cancer due to your lifestyle and work environment. In this article, we will discuss the risk factors associated with colorectal cancer and provide tips on how to reduce your risk. We will also provide some helpful advice on what to eat and what to avoid in order to reduce your risk of developing colorectal cancer. By following these tips, you can help protect yourself from this potentially deadly disease.
I’m a Doctor and If This Sounds Like You, You May be at Risk of Colorectal Cancer — Eat This Not That
If you’re a doctor, you know that colorectal cancer is one of the most common forms of cancer. It’s also one of the most preventable. That’s why it’s important to be aware of the risk factors and to take steps to reduce your risk.
One of the most important things you can do is to pay attention to your diet. Eating a healthy, balanced diet can help reduce your risk of colorectal cancer. Here are some tips for eating the right foods to reduce your risk:
- Eat plenty of fruits and vegetables. Fruits and vegetables are packed with vitamins, minerals, and antioxidants that can help protect your body from cancer.
- Limit your intake of red and processed meats. Red and processed meats have been linked to an increased risk of colorectal cancer.
- Choose whole grains over refined grains. Whole grains are a great source of fiber, which can help reduce your risk of colorectal cancer.
- Eat more fish. Fish is a great source of omega-3 fatty acids, which can help reduce inflammation in the body and may help reduce your risk of colorectal cancer.
- Limit your intake of alcohol. Alcohol has been linked to an increased risk of colorectal cancer.
By following these tips, you can help reduce your risk of colorectal cancer. Remember, prevention is the best medicine. So, make sure to eat the right foods and stay healthy!
Over 100,000 Americans develop colorectal cancer each year, and it is the second leading cause of cancer death in the United States. However, screening tests can often find precancerous polyps so they can be removed before they turn into cancer. People with certain risk factors are more likely than others to develop colorectal cancer.
Read on to find out more about colorectal cancer risk factors—and to ensure your health and the health of others, don’t miss these Sure Signs You’ve Already Had COVID.
First, we will talk about risk factors you cannot change (non-modifiable). One of them is your age. Age increases your risk for CRC by 10 percent for each decade you are over age 50.
A personal history of colorectal cancer or polyps increases your risk since you have already had cancer or a precancerous polyp in the past.
If you have a first-degree relative (parent, sibling, or child) with CRC, your risk is double that of the general population. Having multiple first-degree relatives with CRC increases your risk even more.
Chronic inflammation of the colon is a risk factor for developing CRC. Examples include Crohn’s disease and ulcerative colitis. The risk of colorectal cancer for ulcerative colitis is estimated at 2% after 10 years, 8% after 20 years, and 18% after 30 years of disease.
Certain Genetic syndromes associated with an increased risk of colorectal cancer, such as familial adenomatous polyposis (FAP) or Lynch syndrome are associated with an increased risk of CRC. These include familial adenomatous polyposis (FAP) and Lynch syndrome.
African-Americans have a greater risk of CRC than other racial groups.
Ashkenazi Jewish heritage is associated with increased CRC risk, likely due to genetic factors.
These were risk factors you cannot change, now let’s focus on risk factors that you can actually do something about.
Being obese or overweight increases your risk of CRC since it causes inflammation throughout the body.
Heavy alcohol use is a risk factor for CRC because it can lead to inflammation and cell damage.
Physical inactivity is a risk factor for CRC since it is linked with obesity and inflammation.
An unhealthy diet high in red or processed meat, fat, and calories and low in fruits and vegetables is a risk factor for CRC. Red meat includes beef, pork, and lamb. Processed meats are meats that have been preserved by smoking, curing, salting, or with the addition of chemical preservatives. Fruits and vegetables contain fiber and nutrients that may protect against CRC.
People who have had radiation therapy to the abdomen or pelvis for another cancer have an increased risk of developing CRC later on.
Emerging research suggests long term (over 6 months) antibiotic use can increase your risk of CRC This may be due to the effect antibiotics have on your natural gut bacteria or intestinal microbiome,
Smoking tobacco is linked with an increased risk of CRC since it is a known carcinogen.
So if you have non-modifiable risk factors ask your doctor about CRC screening which can include fecal occult blood tests (FOBT), stool DNA tests (sDNA), colonoscopies, computed tomographic colonography (CTC).
If you have modifiable risk factors then change them! Some suggestions include:
- Quit smoking
- Achieve and maintain a healthy weight
- Limit alcohol consumption to no more than 2 drinks per day for men and 1 drink per day for women
- Be physically active for 30 minutes or more on most days of the week
- Eat a diet high in fiber.
Check with your doctor and make sure you do screening and check for early symptoms of CRC. Routine screening for CRC is one of the most effective ways to prevent the disease or find it early when it’s easier to treat. Screening tests can find precancerous polyps so they can be removed before they turn into cancer. Screening tests can also find colorectal cancer early when the chances for successful treatment are better.
Gethin Williams MD Ph.D. is the Medical Director of Imaging & Interventional Specialists.
Gethin Williams, MD, Ph.D