1.1 Introduction
Colorectal cancer is considered to be a major cause of cancer morbidity and mortality. It accounts for over 9% of all cancer incidences; this makes it the third most common cancer cause with nearly 1.4 million new cases diagnosed in a year (WCRF, 2012) and the fourth most common cause of death (WHO, 2002). Both men and women are affected almost equally for colorectal cancer; 9.4% in men and 10.1% in women from all incident of cancer. However, it has a clear geographical variation which is not uniformly distributed throughout the world. It has been estimated that, the developed countries with a western culture accounts for over 63% of all colorectal cancer cases (Fatima AH, 2009). Though data available to show the clear situation in developing countries, growing evidences show that the problem would be also a concern for the low and middle income countries. The International Agency for Research on Cancer (IARC) was estimate that in 2008 colorectal cancer (CRC) is the 5th most common cancer in SSA (Ferlay J, 2010 and Alice G et.al, 2012)
Several risk factors can be linked with the incidence of colorectal cancer. Age and hereditary factors are the most important factors on which an individual’s cannot able to manage. The probability of being affected by colorectal cancer is increases after the age of 40. More than 90% of colorectal cancer cases reported among people in the age greater than 50 and older (Fairley TL , 2006). In addition, a large number of environmental and behavioral risk factors can also contribute for the development of colorectal cancer; among these dietary factors are the major one (Fatima AH, 2009).
With the help of different dietary assessment methods such as food recalls and food record,...
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...Lin L et.al, 2013). However, memory (recalls) and nutrient data are still influence estimates from the reference method (Jackson et. al, 2011, and Daures JP et. al, 2000 ).
Generally, due to differences in food supply and dietary habits, there is no universally accepted FFQ that can be used for all populations in all situations. Elucidation of diet–disease relationships requires dietary assessment methods which can sufficiently describe and quantify intakes, minimize errors and provide precise estimates of variability between individuals or groups (Kaaks R et. al, 1997; Carroll RJ e t.al 1997 and Lin L et.al, 2013). Therefore, it is vital to make sure that any FFQ must be reliable and valid to be used in the population of interest, need to be designed to meet the aims of study populations and has contain an up-to-date list of foods (Jyh Eiin Wong, et. al, 2012).
Cancer is one of the 9 National Health Priority Areas (NHPA), areas which account for a significant portion of the burden of disease, but have sizeable potential for improvement. In Australia, CRC is the second most common cancer, after prostate (in men) and breast cancer (in women) (AIHW, Cancer incidence projections). The incidence has gradually increased (by 13% in males from 1982-2007) (AIHW, Cancer in Australia an overview). This is compounded by the ageing population and population growth, with 14,860 new cases in 2010 (http://www.cancer.org.au/about-cancer/types-of-cancer/bowel-cancer). This graph demonstrates this upward trend ((AIHW, Cancer incidence projections):
Colorectal cancer, or CRC, affects African American men and women more than Caucasians, at a rate 20% higher. This is concerning when faced with the mortality rates among African Americans, 28% higher for women and 14% higher for men than for Whites. African Americans are also more likely to be in later stages of the disease when diagnosed. There is a need to study and evaluate why these factors exist, as proper screening and early diagnosis can severely impact survival rates for CRC. One study attempts to find the solution through testing, however, this study slightly discredits itself along the way.
In our fast pace society, we base everything on time and money. This need to save money and time has transformed the way we see food and purchase food. Food is an essential part of all cultures. It plays a role in every person’s life. The population has the power to choose what we eat and how the food industry is shaped. There are many important questions that we need to ask ourselves in order to keep the food industry in check. These questions are: How do we know our food is safe? What should we eat? How should food be distributed? What is good food? These are simple yet difficult questions.
I have chosen to write about the constellation Cancer (The Crab). I chose Cancer because it is one of only a handful of constellations that I am actually able to identify in the night sky. Cancer is one of the twelve Zodiac constellations; people whose birthdays fall between June 21st and July 22nd have Cancer as their sign. Cancer is the Latin word for crab, and despite the fact that the constellation looks more like a lobster then a crab, it is still referred to as a crab. The constellation is visible from the northern hemisphere from late winter to early spring.
Trepanowski, J., Canale, R., Marshall, K., Kabir, M., & Bloomer, R. (2011). Impact of caloric and dietary restriction regimens on markers of health and longevity in humans and animals: a summary of available findings. Nutr J, 10: 107. doi:10.1186/1475-2891-10-107.
Colon cancer develops in the part of the gastrointestinal tract that absorbs water and minerals before waste products are disposed via the rectum. In women endometrial cancer is related to colon cancer. This type of cancer is the second leading cause of death due to cancer in the United States. Over one-hundred fifty thousand individuals will be diagnosed this year and this cancer will probably be responsible for about 47,900 deaths in 1999 (http://www.cancer.org). Most colon cancers are adenocarcinomas that develop from the glandular cells. Ninety percent of all colon cancer cases will develop in individuals after 50 years of age. Ninety percent of all tumors arise from polyps that are commonly found in people older than 50. Prevention includes regular exercise and a diet high in fiber. The most important risk factor is age. Medical screening includes a yearly blood occult test after age 50 and a colonoscopy every 3 years after age 50. Regular screening detects polyps that have become precancerous. If regular screening is not done, the cancer is not detected until blood is found in the...
Dr. Wendy Garrett’s talk on the gut microbiome and its connection to disease, and more specifically colon cancer, can be connected to the Darwin’s Theory of Evolution. The variation that lies among the populations of bacteria that live amongst our human cells is tremendous and has evolved to a point of significant diversity. Specifically, the bacteria that lives in our guts has nine different divisions of bacteria. This can be compared to the ocean, which has twelve divisions, and soil, which generally has around twenty. Our gut microbiome provides 10% of our caloric intake, aids in the production of vitamin B, K, biotin, folic acid, and thiamine, and protects our bodies from pathogens. The human body allows for many opportunities for exploitation.
These last two years, however, I started to gain weight and have become concerned with my diet. Changing my poor eating habits has been difficult for me, however, having this assignment has taught me that it is not as difficult as I previously imagined. Nutrition experts in the United States and Canada have a list of standards with four list values. These list values are called the Dietary Reference Intakes. The DRI committee sets these values for vitamins, minerals, calories, and nutrients.
"Global Dietary Changes Threaten Health." World Health Federation. Medtronic Foundation, n.d. Web. 30 Nov. 2013. .
In Japanese Americans, stomach cancer has been one of the higher reported cancers among them. Compared to Non-Hispanic Whites, with the males, 16.6% has been reports compared to 5.8%. With the females, 10.2% has been reported compared to 2.8%. Stomach cancer is higher among the men and the causes can be due to eating nitrite/nitrate rich foods and high intake of salt, for example, cured meat, fish and pickled vegetables. Their daily intake on food consists of rice, miso soup and pickles. For the protein, it would be fish, chicken, beef or pork. Their everyday meals consist of a salty dish or some form of salt in their dish with a pickled side dish. Because of their traditional and basic meals, the rates on stomach cancer are higher compared
A dietary assessment method is a critical component in many aspects of nutritional epidemiology such as evaluating energy and nutrient intake in free-living individuals (Taren, et al., 2002). The purpose of dietary assessment data collection is to establish the causal associations between diet and disease aetiology (Jain, et al., 1996). However, it is very difficult to measure exactly how much food people eat or to determine the nutrient content of the diet (Wild, et al., 2001). Therefore, the valid and precise techniques are required to estimate accurate and detailed information on food and nutrient intake as well as eating patterns for identification of the dietary influence on health and disease (Bingham, et al.,1994).
Everyone is born with certain genetic mutations that make the them more likely to develop cancer in a later time in life. Though they might have a genetic feature, cancer will not develop unless triggered by environmental factors such as air and water pollution. As a matter of fact, my grandfather started smoking alongside consuming heavy amounts of alcohol around the age of 15, smoking and heavy alcohol intake have been considered as one of the potential causes of colon
Ulcerative colitis, or UC, is a chronic gastrointestinal disease that causes inflammation and ulcers in the lining of the large intestine. It causes ulcers in the colon and rectum. Ulcerative colitis is one of two forms of inflammatory bowel disease. In UC, the inflammation from the ulcers breaks down the lining of the colon and causes bleeding and discomfort in the abdomen.
Gastric cancer, also commonly referred to as stomach cancer, is a devastating malady that has a 75% fatality rate.1 Worldwide, gastric cancer is one of the leading causes of mortality.2 It is fifth most predominant cancer throughout the world,1 and is it ranks third in deaths attributed to cancer.3 People from Eastern Asia, such as China, Japan and Korea, have a higher chance of getting gastric cancer compared to the rest of the world, and the lowest incidence rates are reported from the Eastern Mediterranean, Africa, and The United States. 1 The intent of the paper is to enlighten readers on factors that are related to the incidence and prevalence of gastric cancer and to inform readers on treatment and screening options available.
The third weakness is the fact that food tests, inspections, and the detection of contaminants are taken seriously only after an outbreak of some food-borne diseases, food poisoning, or deaths. The increase in the number of food establishments or outlets such as cold stores, hypermarkets, and supermarkets reported by the Public Health Director has also made inspection and control mo...