Colon cancer

In an epidemiological study conducted between 1994 and 2001 speaks of the usual patterns of food in the Cordoba and its relation to colon cancer.
This is one of the main diseases that cause high mortality in developed countries.

A study by the Nutrition Graduate Alicia Navarro, and the Institute of Cell Biology, Faculty of Medical Sciences eating habits compared with neoplastic gastrointestinal pathology.


The feeding of a population (poor diet) is associated with many diseases, many of them are cancer of various organs, but is specifically related to colon cancer and rectum.
In our country there is a high calorie intake per person associated with a v ery low intake of fiber (fruits and vegetables), plus high consumption of saturated fats.

Apart from these habits, other high risk are eating meat with lots of toast crust which increases four times the risk of colon cancer-hams, sausages, offal and cooked tomatoes (sauces), also joins the intake of bread and rice creole white.

We can say that the study was conducted with all the scientific rigor, using a sample of colon cancer patients of 310 persons and the control group of 613.




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