According to the statistics provided by the American Cancer Society in 2019, approximately
101,420 new cases of colon cancer and 44,180 new cases of rectal cancer will be diagnosed in the US.
Furthermore, the overall, lifetime risk colorectal cancer of developing is 1 in 22 (4.49%) for men and 1 in 24 (4.15%) for women.
Colorectal cancer is relatively very common and slowly growing and progressing cancer with a tendency that is easy to predict. It is the third most commonly diagnosed cancer in developed countries, including the U.S. and Canada.
Colorectal cancer is cancer that arises in the cell on the surface of the inner lining of the colon or rectal tissue before penetrating into deeper layers and colonizing the parts of organs.
At the advanced stage, the cancerous cells can also travel a distance away from either the colon or rectum to infect other healthy tissues to induce secondary metastasis through blood and fluids circulation.
Most patients with colorectal cancer are assymptomatic at an early stage. However, at the advanced stage patients might experience symptoms of changes in bowel habits, narrow stools, constipation, diarrhea, irritable bowel syndrome, intermittent, ulcerative colitis, Crohn's disease, diverticulosis, peptic ulcer disease, abdominal pain, accompanied by the general symptoms shared by other types of cancer.
Most common types of colorectal cancer are
*Adenocarcinomas
Most colorectal cancers are adenocarcinomas, originated in epithelium tissues, including the surface layer of skin, glands and their tissues that line the cavities and organs of the body.
* Squamous cell cancers
Squamous cells are the skin like cells that make up the bowel lining together with the gland cells. Squamous cell cancers are rare with the risk of 25 per 100000.
The onion is a plant in the genus Allium, belonging to the family Alliaceae, a close relation of garlic. It is often called the "king of vegetables" because of its pungent taste and found in a large number of recipes and preparations spanning almost the totality of the world's cultures.
Depending on the variety, an onion can be sharp, spicy, tangy, pungent, mild or sweet.
With an aim to find a natural compound for the treatment of colorectal cancer, researchers examined the epidemiological studies of onion and garlic on vitro and vivo.
Epidemiologically
* Onion intake was associated with decreased risk of colorectal cancer (p-trend <0.0001) compared to non-consumers of onion regardless of the levels.
* Risk of colorectal cancer was significantly reduced with the relative odds ratio risk of.44 in people who have the highest of 4 categories of onion consumption (≥7 servings per week).
* People who were in the intermediate and high garlic use groups have a decreased risk of colorectal cancer with ORs of 0.88 and 0.74, respectively, compared to low or no use.
* In 562 cases and 5932 controls from subjects in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial, after assessing the onion and garlic intake collectively for the 12 months prior to screening using a food frequency questionnaire, researchers found that the fifth quintile of garlic/onion intake have an ORs of colorectal adenoma of 0.87 compared to the lowest quintile.
Taken altogether, onion may be considered a remedy for the prevention and treatment of colorectal cancer, pending to the confirmation of the larger sample size and multicenter human study.
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Author Biography
Kyle J. Norton (Scholar, Master of Nutrition, All right reserved)
Health article writer and researcher; Over 10.000 articles and research papers have been written and published online, including worldwide health, ezine articles, article base, health blogs, self-growth, best before it's news, the karate GB daily, etc.,.
Named TOP 50 MEDICAL ESSAYS FOR ARTISTS & AUTHORS TO READ by Disilgold.com Named 50 of the best health Tweeters Canada - Huffington Post
Nominated for shorty award over last 4 years
Some articles have been used as references in medical research, such as international journal Pharma and Bioscience, ISSN 0975-6299.
Sources
(1) Garlic and onions: Their cancer prevention properties by Holly L. Nicastro,1 Sharon A. Ross,2 and John A. Milner. (PubMed)
(2) Bowel (Colorectal ) Cancer by Kyle J. Norton
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