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Women ages 19-50 years: 18 mg. a day. People over 50 years old: 8 mg. a day. ... Dr. Cox and Dr. Mongiu share other risk factors of colon cancer beyond iron consumption, including:
“There are several risk factors in the development of colorectal cancer. These include diet, obesity, family history and physical inactivity. All are important factors but there are likely many ...
Over a follow-up of almost 17 years, some 12,251 women developed bowel cancer, with calcium and alcohol having the strongest effect on changing bowel cancer risk from all the dietary factors studied.
In Stage I colon cancer, no chemotherapy is offered, and surgery is the definitive treatment. The role of chemotherapy in Stage II colon cancer is debatable, and is usually not offered unless risk factors such as T4 tumor, undifferentiated tumor, vascular and perineural invasion or inadequate lymph node sampling is identified. [144]
There is strong evidence that consumption of dietary fiber reduces risk of colorectal cancer. [3] [57] [58] Two 2020 meta-analyses found that a high fiber intake was associated with a lower risk of both premenopausal and postmenopausal breast cancers [59] and a higher survival rate in patients with breast cancer. [60]
Several risk factors for the development of colorectal cancer include high intake of fat, alcohol, red and processed meats, obesity, and lack of physical exercise. [46] A high-salt diet is linked to gastric cancer. Aflatoxin B1, a frequent food contaminate, is associated with liver cancer. Betel nut chewing has been shown to cause oral cancers ...
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