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Getting behind a cure for colorectal cancer

healthcare

Prof Fortunato CIARDIELLO President, European Society for Medical Oncology

ESMO advances recommendations for prevention Unravelling the effects of diet on cancer risk, ESMO’s 19th World Congress on Gastrointestinal Cancer suggests loading up on fish and fruit, and cutting back on soft drinks to prevent colorectal cancer. Prof Fortunato Ciardiello, President, European Society for Medical Oncology, highlights the importance of such a preventative diet

H “ DIET AND GI DISEASES

parameters are standardised ealthcare across Europe, albeit with the professionals are varying degrees of available grappling with the Dietary factors resources and access to latest rising incidence have been thought drugs. of colorectal cancer in Europe and how to mitigate it in terms to account for To this end, the European of diagnosis, treatment, and Society for Medical Oncology about 30% of prevention. Colorectal cancer (ESMO) has created consensus cancers in Western has become the second most guidelines for colorectal diagnosed cancer in Europe, countries, making cancer (2) that encompasses with 447,000 new cases detected the complete spectrum of the diet a crucial every year, and accounting for disease, including adjuvant preventable the deaths of 215,000 Europeans treatment and treating patients per year. (1) Awareness of cause of cancer. refractory to the agents FRUITcancer AND VEG colorectal and the impact approved for standard care. Unravelling the RESEARCH SUGGESTS on the lives of Europeans must ESMO Clinical Practice EATING LARGEThe AMOUNTS effects of diet increase in order to keep policies Guidelines give evidence-based REDUCE RISK OF FRUIT regarding colorectal cancer on AND VEG CAN cancer risk recommendations for first-line EATING 10on OESOPHAGEAL GRAMS OF FIBRE the OF political agenda. REDUCE THE CHANCES OF therapy in treatment-naive is,REDUCE therefore, of OESOPHAGEAL A DAY CAN THE AND STOMACH CONTRACTING patients maintenance RISK OF BOWEL One of the main challenges is to AND STOMACH CANCER.through FIBROUS greatCANCER public health therapy,CRC treatment ensure that diagnosis, treatment, FOODS ALSO REDUCE RISK of metastasis, BY AROUND 10% importance. and continue to end-of-life biopsy collection, and other

EATING PROVEN TO

DIET AND GI DISEASES CANCERS

palliative care. Also covered are methods for preserving biopsy specimens and their use in detecting biomarkers that monitor the course of the disease, the response to treatment, and inform subsequent decisions. ESMO has been a leader in prevention of colorectal cancer by advancing recommendations for screening in the Clinical Practice Guidelines (3) and by promoting education on the role played by lifestyle in prevention, making it clear that individuals can take action to avert colorectal cancer. Colorectal cancer is not uniformly present throughout the world but is primarily distributed in Western countries. It has been estimated that the developed world accounts for over 63% of all cases, hinting the importance of lifestyle in EXPERTS ACROSS this disease. Emerging evidence MANY STUDIES AGREE reveals that modifiable risk DIETRY factors, inTHAT addition toHABITS familial CAN AFFECT OUR and hereditary factors, areRISK highly OF DEVELOPING CANCERS associated with colorectalGIcancer.

EATING FRUIT AND VEG

THAT INGREDIENTS SUCH AS REDUCESTUDIES RISK SUGGEST OF FRUIT AND VEG CAN CURCUMIN, GREEN TEA, LYCOPENE, SELENIUM REDUCE THE CHANCES OF OF OESOPHAGEAL AND VITAMINS D & E MAY HELP REDUCE THE CONTRACTING OESOPHAGEAL AND STOMACH RISK OF OFAND GI DISEASES STOMACH CANCER. FIBROUS

CANCERS FOODS ALSO REDUCE CRC RISK

ONE HIGH IN REFINED GRAINS, SUGAR, HIGH FAT DAIRY PRODUCTS, PROCESSED AND EXPERTS HIGH FAT MEATS - IS ESTIMATED TOACROSS INCREASE EATING 10 GRAMS OF FIBRE MANY STUDIES AGREE OUR RISK OF CANCER BY UP TO 29% A DAY CAN REDUCE THE THAT DIETRY HABITS RISK OF BOWEL CANCER CAN AFFECT OUR RISK BY AROUND 10% OF DEVELOPING GI CANCERS

COLORECTAL CANCER RISK INCREASES THE RISK WHILST MOREFOR RESEARCH IS REQUIRED, A HIGH CONSUMPTION OF ONE HIGH IN REFINED OBESITY GRAINS, SUGAR, INCREASES BY 28% EVERY 120g OF COLORECTAL SUGGEST THAT INGREDIENTS SUCH AS HAS BEEN LINKED WITH HIGH FAT DAIRY PRODUCTS, PROCESSEDCANCER AND BY NEARLY OF REDSTUDIES MEAT EATEN PER DAY SALT 3 TIMES IN BOTH MEN AND WOMEN CURCUMIN, GREEN TEA, LYCOPENE, SELENIUM STOMACH CANCER, OF WHICH HIGH FAT MEATS - IS ESTIMATED TO INCREASE AND VITAMINS D & E MAY HELP REDUCE THE OUR RISK OF CANCER BY UP TO 29% THERE ARE APPROXIMATELY 80,000 RISK OF OF GI DISEASES DIAGNOSED CASES WITHIN THE EU EVERY YEAR www.governmentgazette.eu | 64

© United European Gastroenterology

RESEARCH SUGGESTS WHILST RESEARCH IS REQUIRED, PROVEN TOMORE EATING LARGE AMOUNTS

Data from United European Gastroenterology Journal: (1) Farthing M, Roberts S, Samuel D, Williams D, et al, Survey of digestive heal Europe: Final report. Part 1: The burden of gastrointestinal diseases and the organisation and delivery of gastroenterology services acros

Government Gazette Vol 2; 2017  
Government Gazette Vol 2; 2017  
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