On
Tuesday and Thursday of this week, the Joan Karnell Cancer Center held a Colon and Uterine Cancer Awareness
presentation in the Elm Garden Cafeteria. Employees and visitors were able to learn more
about colon and uterine cancer prevention and discuss issues with health care
professionals such as: risk factors for colon and uterine cancer: signs and symptoms; colon cancer screening – facts and myths; nutrition – foods
to eat that reduce your risk for colon and uterine cancer; genetics – how your
family history affects your risk for colon and/or uterine cancer; and prevention –
what steps you can take today to reduce your risk.

March is National Colorectal Cancer Awareness
Month

Colorectal
cancer is the third most common cancer for men and women in the United States.
In the majority of cases, colorectal cancer develops from abnormal growths in
the colon or rectum called polyps. The good news is that according to the
Centers for Disease Control and Prevention, 60 percent of colorectal cancers
are preventable by removing polyps before they become cancerous.

Talking with your
doctor about a cancer risk evaluation and getting earlier or more frequent
colonoscopies if you have a family history of colon cancer.

While some risk factors for colon cancer such as genetic predisposition cannot
be controlled, research has shown diet, exercise and maintaining a healthy body
weight can help prevent some cancers.

The American Institute of Cancer Research (AICR) estimates that 45 percent of
the colorectal cancers diagnosed each year in the United States are preventable.
Based on extensive research, the AICR suggests that following these
recommendations will reduce your risk of colorectal cancer.

Tips to Lower Your Risk of Colon Cancer

Be as lean as possible, without being underweight. Researchers have
found evidence that excess fat, especially, around the waistline, increases
your risk for colon cancer as well as heart disease and diabetes.

Eat a balanced, nutritious diet. The AICR recommends
filling at least two thirds of your
plate with vegetables, fruits, whole grains and beans. These foods are
packed with cancer-fighting properties, water and fiber, which keep you fuller
longer.

Limit your intake of red meat and avoid processed
meats. A
diet high in red meat (beef, lamb and pork) or processed meats (any meat
that is preserved by salting, curing or smoking such as hot dogs, sausage or
bacon) has been shown to increase the risk for developing colon cancer.
Scientists suspect that the preservatives used in processed meats and the high
amount of saturated fat found in red meats are the contributing factors. The
AICR recommends limiting the intake of red meat to no more than 18 ounces
(cooked weight) per week.

Deck
of cards = 3 oz of meat

A
matchbox = 1 oz of meat

Get moving. Exercising for 30 minutes a day in
any way for five days each week helps you to maintain a healthy body weight.
There is also evidence that regular physical activity reduces colorectal cancer
risk.

Reduce your alcohol intake. There is convincing
evidence that alcohol consumption is a cause of colorectal cancer in men and a
probable cause in women. The AICR recommends limiting alcoholic drinks to no
more than two drinks per day for men and one drink per day for women.
One drink = 12 oz of beer, 5 oz of wine, or 1oz of liquor.

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