Colon cancer is one of the most common diseases in the world, the second most lethal and the third most diagnosed in the world. Colon cancer, like many other forms of cancer, is predictable, especially as diet and nutrition are key factors in modulating cancer risk (1).

Components that help in colon protection are substances that can contribute to maintaining colon health and preventing intestinal problems. Here are some examples:

• Dietary Fiber. Found in fruits, vegetables, and whole grains, it helps maintain bowel regularity and prevent colon cancer.
• Probiotics. Help maintain a healthy balance of intestinal flora and can prevent inflammation and infections.

• Water. Good hydration is essential for colon health and to facilitate intestinal transit.
• Antioxidants. Such as vitamin C and vitamin E, protect colon cells from free radical damage.
• Calcium. Can help reduce the risk of colon polyps and colon cancer.
• Magnesium. Important for intestinal function and can help prevent colon cancer.
• Curcumin. The active ingredient in turmeric, known for its anti-inflammatory and colon-protective properties.
• Omega-3 Fatty Acids. Reduce inflammation and can help protect the colon.
• Green Tea. Rich in catechins, has antioxidant and colon-protective properties.
• Regular Physical Activity. Helps maintain colon health and reduce the risk of colon cancer.

Components that can contribute to or exacerbate colon diseases include various factors that can increase the risk of intestinal problems. Here are some examples

• Red and Processed Meats. High consumption can increase the risk of colon cancer.
• Alcohol. Excessive consumption can damage the colon and increase the risk of cancer.
• Saturated and Trans Fats. Found in fried foods and packaged snacks, can promote intestinal inflammation.
• Refined Sugars. Found in sweets and sugary drinks, can disrupt the intestinal flora and increase the risk of colon diseases.
• Cigarette Smoking. Can increase the risk of colon cancer and other intestinal diseases.
• Lack of Fiber. A diet low in fiber can lead to constipation and increase the risk of colon diseases.
• Sedentary Lifestyle. Lack of physical activity can increase the risk of colon cancer.
• Chronic Stress. Can negatively affect intestinal health.
• High Glycemic Foods. Can increase inflammation and the risk of colon diseases.
• Lack of Water. Poor hydration can lead to constipation and intestinal problems.

The protective effect is attributable to a diet that includes foods containing a high content of polyphenols such as fruits and vegetables (2).

The reports  provided on Tiiips website are for informational purposes only and should not replace medical advice. Always consult a healthcare professional before making health-related decisions.

References_________________________________________________________________________

(1) Forman MR, Hursting SD, Umar A, Barrett JC. Nutrition and cancer prevention: a multidisciplinary perspective on human trials. Annu Rev Nutr. 2004;24:223-54. doi: 10.1146/annurev.nutr.24.012003.132315. PMID: 15189120.

Abstract. More than one million Americans were expected to be diagnosed with cancer in 2003 (7a). Compelling experimental, epidemiological, and clinical evidence indicates that many cancers are preventable, especially because diet and nutrition are key factors in the modulation of cancer risk. The road to nutritional intervention in cancer prevention has led to successful trials as well as trials that did not reach their intended endpoints. This chapter reviews four case studies of trials, with two ending in success and two ending in null findings or adverse effects. The goal is to identify lessons learned from all four case studies and from the investigations of the complexities inherent to nutritional intervention trials. Additional insights are presented by the research addressing potential mechanisms underlying the endpoints of human trials. Future progress in nutrition and cancer prevention will require expertise from multidisciplinary teams to develop new knowledge about specific nutrients and dietary modifications within a framework of interaction between animal and human research.

(2) Wollowski I, Rechkemmer G, Pool-Zobel BL. Protective role of probiotics and prebiotics in colon cancer. Am J Clin Nutr. 2001 Feb;73(2 Suppl):451S-455S. doi: 10.1093/ajcn/73.2.451s. 

Abstract. Ingestion of viable probiotics or prebiotics is associated with anticarcinogenic effects, one mechanism of which is the detoxification of genotoxins in the gut. This mechanism was shown experimentally in animals with use of the rat colon carcinogen 1,2-dimethylhydrazine and by determining endpoints that range from tumorigenesis to induction of DNA damage. Because of the complexity of cancer initiation, cancer progression, and the exposure of cancer in the gut, many types of interactions may be envisaged. Notably, some of our newer studies showed that short-lived metabolite mixtures isolated from milk that was fermented with strains of Lactobacillus bulgaricus and Streptococcus thermophilus are more effective in deactivating etiologic risk factors of colon carcinogenesis than are cellular components of microorganisms. Ingestion of prebiotics results in a different spectrum of fermentation products, including the production of high concentrations of short-chain fatty acids. Gut flora, especially after the ingestion of resistant starch, induces the chemopreventive enzyme glutathione transferase pi in the colon of the rat. Together, these factors lead to a reduced load of genotoxic agents in the gut and to an increased production of agents that deactivate toxic components. Butyrate is one such protective agent and is associated with lowering cancer risk. It was recently shown that buytrate may inhibit the genotoxic activity of nitrosamides and hydrogen peroxide in human colon cells. In humans, the ingestion of probiotics leads to the excretion of urine with low concentrations of components that are genotoxic in human colon cells and high concentrations of components that induce oxidized DNA bases.

(3) Chemopreventive effect of dietary polyphenols in colorectal cancer cell lines.  Araújo JR, Gonçalves P, Martel F.  Nutr Res. 2011 Feb;31(2):77-87. doi: 10.1016/j.nutres.2011.01.006.