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The American Cancer Society (ACS) notes that the diagnosis rate and the death rate for colorectal cancer has been decreasing in the United States since the 1980s.
The signs and symptoms of colorectal cancer depend on the location of the tumor in the bowel, and whether it has spread elsewhere in the body ().The classic warning signs include: worsening constipation, blood in the stool, decrease in stool caliber (thickness), loss of appetite, loss of weight, and nausea or vomiting in someone over 50 years old. [15]
Some of the inherited genetic disorders that can cause colorectal cancer include familial adenomatous polyposis and hereditary non-polyposis colon cancer; however, these represent less than 5% of colon cancer cases. [13] In many cases, genetic testing can be used to identify mutated genes or chromosomes that are passed through generations.
A new study suggests that consuming red meat and sugar may be a factor in causing colorectal cancer at a younger age. ... meeting of the American Society of ... risk factors for the development of ...
“The risk quoted at 18% for every 50 [grams] extra of bacon or sausages sounds large, but per 1,000 people it might represent an extra two cases of colon cancer in those eating processed red ...
The American Cancer Society have stated that "there is some evidence from human and lab studies that consuming traditional soy foods such as tofu may lower the risk of breast and prostate cancer, but overall the evidence is too limited to draw firm conclusions". [103] A 2023 review found that soy protein lowers breast cancer risk. [104]
The American Cancer Society recommends that all adults over 45 be tested regularly for colon cancer, even if they have no symptoms. People older than 50 are still at a greater risk of developing ...
Advertisement for a healthy diet to possibly reduce cancer risk. An average 35% of human cancer mortality is attributed to the diet of the individual. [9] Studies have linked excessive consumption of red or processed meat to an increased risk of breast cancer, colon cancer, and pancreatic cancer, a phenomenon which could be due to the presence of carcinogens in meats cooked at high temperatures.