Colon Cancer and a Healthy Diet

By Yun Brown, LAc

Cancers of the colon and rectum are the third most common type worldwide. Food and nutrition have a very important role in the prevention and causation of cancers of the colon. It has been estimated that this cancer is mostly preventable by appropriate diets and associated factors.
Red meat, processed meat, substantial consumption of alcoholic drinks, and foods containing animal fats are causes of colon cancer.
Foods containing dietary fiber, garlic, milk and calcium may help to protect against colon cancer. Non-starchy vegetables, fruits, foods containing vitamin D and selenium can help to protect us against colorectal cancer.
Fruits are sources of vitamin C and other antioxidants, such as carotenoids, phenols, and flavonoids, as well as other potentially bioactive phytochemicals. Antioxidants trap free radicals and reactive oxygen molecules, protecting against oxidation damage.
Carrots are a source of carotenoids, particularly alphacarotene and beta-carotene, as well as other vitamins and phytochemicals with potentially protective effects. Tomatoes are a source of vitamin C and carotenoids, particularly lycopene.
Allium vegetables are high in flavonols and organo-sulphur compounds. Garlic in particular has antibiotic properties. The anti-carcinogenic potential of garlic and its constituents, which has been traditionally used for varied human ailments around the world.
There is evidence accumulated from epidemiological studies and laboratory data, which supports the anticancer properties of garlic and its organosulfur compounds. The benefits of garlic is especially true for colon cancer.
Acupuncture therapy is effective for control of nausea and emesis; it is now routinely administered before, after and in between chemotherapy.