Most colorectal cancers begin as a polyp in the colon with symptoms such as diarrhoea or changes to normal bowel habits, blood in stools, abdominal pain, intestinal obstruction and weight loss.
Risk factors include age (over 50), personal or family history, inflammatory bowel disease and smoking.
Dietary factors have long been recognised as important with risk of developing colorectal cancer with diets high in fat, alcohol, processed and red meats increases the risk.
Whereas increasing plant-based foods and vegetables is associated with lower risk. One study found that integrating a rainbow of colours of fruit and vegetables in their diet had a positive impact.
The ReMed Ancora team only accepts patients into adjunctive program that are currently under the care of an oncologist and following their recommendations. The adjunctive care is an individually tailored, integrative and supportive program designed around your specific situation and dietary requirements.
Chen Z, et al. Dietary Patterns and colorectal cancer: results from a Canadian population-base study. Nutr J. 2015; 14:8
Orlich M, et al. Vegetarian Dietary Patterns and the Risk of Colorectal Cancers. JAMA Intern Med. 2015; 175(5): 767-776