by Carol Ferguson

More than 150,000 Americans develop colorectal cancer every year.

Symptons are often vague--abdominal pain or changes in bowel

movements--and can also be caused by other problems. Continued

constipation and/or diarrhea, inflammatory bowel disease, and the

presence of polyps (small, stalklike growths in the intestine) are some

of the risk factors. while cancer of the large intestine (or colon)

and rectum tends to target older people, a genetic predisposition puts

any age group at risk.

It's important to contact a healthcare provider if you experience

symptons. Anyone who has a family history of colorectal cancer or who

is over age 50 would be wise to have regular screenings. Since tumors

can become quite large before they obstruct the bowel, they often go

undetected for 10 to 15 years or longer. In that period of time, the

cancer may have spread to other parts of the body, like the liver.

Family history is linked to a quarter of all diagnosed cases of

colorectal cancer, and genes play a critical role in protecting against

this disease. Gene p53, for example, works to prohibit the

multiplication of defective cells, while other genes slow or halt

colorectal cancer. Omega-3 fatty acids, found in fish and flaxseed and

their oils, have been shown to activate gen p53, to reduce the risk of

cancer, and to make tumors more responsive to certain chemotherapy

drugs. The spice that gives curry its distinctive color and flavor,

turmeric also activates gene p53, making it useful in fighting

colorectal cancer.

Equally important are genes that protect cells from what's called

the "bystander effect," which is damage that occurs when bacteria in

the colon turn nitrates and nitrites from food and preservatives into

cancer-causing agents. Research has indentified a growing number of

natural substances that inhibit this bystander effect. Taking 900mg or

more of garlic per day has been found to slow the spread of cancer.

Similarily, drinking green tea or taking a catechin extract can slow

the growth of nitrite-converting bacteria in the lower intestine.

A diet high in animal fat and low in fiber is generally linked to

colorectal cancer. One study in the New England Journal of Medicine

found the relative risk of colon cancer for women who consumed red meat

was more than twice that of women who rarely ate meat. Eating animal

fat cuts down the oxygen supply of the colon's beneficial bacteria.

When they are deprived of oxygen, these normally helpful bacteria

produce toxins that can lead to colorectal tumors.

By contrast, soy foods offer plant proteins and fiber, along with

isoflavones and other phytochemicals that have been found to inhibit

colon cancer cells. Despite the report of a review panel that found

fiber supplements were not protective against colon cancer, both the

American Cancer Society and the American Institute for Cancer Research

(AICR) continue to recommend dietary fiber as an important element in

preventing colorectal tumors. That's because most research, including

the recent European Prospective Investigation of Cancer, strongly

points to the benefits of vegetable fiber for intestinal health, as

well as protection against colorectal cancer.

A number of studies show that people who exercise regularly are

less likely to develop colon tumors than those who are less active.

And maintaining a healthy weight can protect against this cancer.

Alcohol consumption, smoking, and having another type of cancer are

also linked to developing colorectal tumors. It may even be important

to watch your sun exposure, since cases of melanoma (a skin cancer)

have also been found in the rectum.

Multivitamins, including antioxidants and calcium, are popular

supplements among Americans who want to prevent colorectal cancer, says

a recent survey at the University of North Carolina at Chapel Hill.

And for good reason, finds Matthias Rath, MD, whose research has

beenpublished in leading scientific journals: "Hundreds of studies

have extablished that a high-dosage supply of vitamin C, vitamin E,

beta carotene, and other dietary supplements canprevent several forms

of cancer."

Dr. Rath says, "Vitamin therapy has achieved therapeutic success

in hormone-independent forms of cancers" (such as colon cancer). He

believes that the current government guidelines for vitamin C are too

low to protect the connective tissue, or collagen, which helps prevent

cancer and its spread. "Mass production of collagen-digesting

enzymes,"

Dr. Rath explains, is one of the "triggers that facilitate the

development of cancer." And he adds, "Research has established that

the more enzymes a cancer cell produces, the more aggressively the

cancer developes."

In addition to eating fresh fruits and vegetables, consider taking

up to 1,000mg of vitamin C in divided daily doses. L-lysine also halts

the destruction of collagen by enzymes, making this amino acid

important in cancer prevention. Since the body does not produce

lysine, consider supplements or consume plenty of soy foods and

brewer's yeast, especially if you follow a vegan diet.

The kidneys produce a hormone from vitamin D that deactivates

colon cancer, while significantly reducing the risk of new tumors.

Calcium supplements can also reduce the risk of colorectal cancer up to

75 percent. That's because this mineral binds with toxins, causing

them to be eliminated rather than adhering to the digestive tract

walls. Look for balanced supplements that combine calcium and

magnesium along with vitamin D.

Finally, consider probitoic supplements to replenish supplies of

beneficial bacteria in the intestines and to fight cancer-causing

toxins. Several studies suggest that lactic acid bacteria protect

against tumors; prebiotics that feed these probiotics may also help

deactivate carcinogens in the intestines.

Selected Sources

*Cancer by Matthias Rath

*"Detecting--and Even Preventing--Colon Cancer," UC Berkeley Wellness

Letter

*Questions Grow Over Usefulness of Some Routine Cancer Tests" by Gina

Kolata

*Prescription for Herbal Healing by Phyllis A. Balch, CNC

*Protective Role of Probiotics and Prebiotics in Colon Cancer: by

Ingrid

Wollowski