Colon Cancer and Nutrition (Essay Sample)

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Colon cancer and nutrition
Colon cancer, commonly referred as colorectal cancer is among the major cause of cancer deaths all over the world. This type of cancer develops in the area of the gastrointestinal track known as the large intestine. The survival rate increases when the treatment and prevention start at an early stage where nutrition linked to the reduction of colon cancer (Coulston, Ann & Carol 697).
According to Mateljan, the appropriate nutrition and diet are important components when fighting against colorectal cancer. Research shows that eating a healthy diet is an important element in both the treatment and prevention of colon cancer. Colon cancer patients should follow the healthy plan not only to stop cancer but also to experience many added optimistic health benefits such as loose of weight feeling more vigorous. Since nutrition is a critical factor in the growth of colon cancer, without a doubt, it can be avoided by the changes in the way of life.
Higher consumption of calcium and vitamin D decreases the danger of colon cancer. Calcium can be able to attach to bile salt, hence reducing their contact to the cells of the colon. Equally, vitamin D and calcium reduces undue propagation of rectal cells and colon, boost the essential separation of these cells as well as increase the apoptosis process. It is important for the patients to eat foods that are the source of calcium, such as fortified milk, spinach, mustered greens, shrimp and collard greens (Loguidice et al, 192).
The intake of folate can also reduce the risk of colorectal cancer. This is because folate is necessary for the appropriate manufacturer of DNA in replicating cells. Low intake of folate causes DNA breakage leading to an increased mutation rate which finally contributes to the growth of colon cancer. A diet with sufficient folate can help in the defense against these mutations of DNA.A patient can use beets, spinach, romaine and asparagus as sources of folate (Loguidice et al, 197-203).
Mateljan reiterates that vitamin B6 can also reduce the danger of colon cancer significantly. This is important mostly to that individual who takes alcohol. Vitamin B6 involved in approximately the entire enzymatic reactions including synthesis of DNA, methylation and fix. Insufficient supply of this type of vitamin can lead to the disruption of enzymatic functions, triggering the danger of carcinogenesis. Foods rich in vitamin B6 including chicken, bananas, avocado and fish are very useful to the patients of colon cancer.
Beta-carotene, as well as other carotenoids, can reduce the danger of developing colon cancer. This is because they reduce the quantity of free radicals in the body. They also raise differentiation of the cell and guard the cells against chemicals of carcinogenic that can eventually destroy the DNA. They can as well avert the extreme propagation of colon cell and the formation of cancer. Foods that are outstanding sources of beta-carotene include tomatoes, kale, carrots, mustered green, asparagus, sweet potatoes and peppermint leaves (Shils & Maurice, 1292).
Omega-3 fatty acids are important fats that the cells need in order to function properly. Studies have shown that there is a link between this type of acid and the reduction of colon cancer. This is due to the ability of Omega-3 fats to reduce the production of pro-inflammatory prostaglandins in the intestines. This prevents the creation of Free radical and the damage of DNA.Omega-3 fat is considered to prevent the launch of carcinogen through the reduction of DNA damage. It enhances apoptosis and DNA repair in the cells of colonic carcinogen (Shils & Maurice, 1300).
Bioflavonoid has also been found to reduce colon cancer rates. They include a varied collection of substances that are found naturally in vegetables and fruits. Bioflavonoid such as quercitin that found in pears, yellow onions, grape and red onions can drastically reduce colon cancer rates.
Grapefruits do not merely have vitamin C, but they are helpful in the reduction of enzymatic activities that induces chemicals. These fruits, due to their nutrients, lead to the drop in insulin level. When the level of insulin is high, there is a possibility of risks associated with colon cancer. Research shows that Patients are required to drink four 6-ounce cups of grapefruit juice per day so that to suppress the enzymatic activities those activate chemicals causing cancer for the tobacco smokers (Loguidice et al, 205).
Compounds referred as limonoids found in citrus fruits can also help in the battle against colon cancer including other types of tumor such as stomach, lung, mouth, breast and skin. Research indicates that bodies can voluntarily take up and make use of limonoids that are long acting limonin found in citrus fruits. They are potential anti-carcinogen that stops cells that are cancerous from proliferating. Other food sources that contain limonoids include lime and oranges (Loguidice et al, 213).
Vitamin C as the major source of water-soluble antioxidant, they also reduce free radicals levels that can damage the cells. Vitamin C is necessary to ensure that the immune system is working appropriately. Research indicates that to reduce the incidence of colon tumors, intake of vitamin C can be helpful. Studies also indicate that there is reduction of up to 40% regarding the risk of colon cancer when an individual increases the amount of vitamin C. Best food sources of vitamin c include tomatoes, bell peppers, grapefruit, and strawberries (Coulston, Ann & Carol 701-705).
As much as selenium is a nutritional component required for the proper functioning of the system of antioxidant, Research indicates that the sufficient quantity of selenium in the diet can lead to the defense against colon cancer. When amount of selenium is low in the body, it leads to undue quantity of free radicals and DNA damage. It works well when there is an enough consumption of vitamin E. Sources of selenium includes calf liver, crimini mushrooms, yellowfin tuna and shrimp (Shils & Maurice, 1306).
Fiber is an important component in the reduction of ...