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Gastrointestinal Cancer Risk Factors and Prevention Measures

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Over the years, researchers have been able to identify multiple factors that can impact one’s risk of developing gastrointestinal cancer. Some of these factors are modifiable, while others are not. Having these risk factors does not guarantee a GI cancer diagnosis; however, it only increases one’s chance of developing it.

It is possible to reduce the risk of GI cancer by following certain preventive measures, which often involve adopting specific lifestyle modifications.

Common Gastrointestinal Cancer Risk Factors

Some of the most common gastrointestinal cancer risk factors include:

Age

Although cancer may occur at any age, people between the ages of 50 and 70 are at higher risk for stomach cancer. Similarly, esophageal cancer most frequently occurs in people between 45 and 70 years old. However, there is data to indicate that people below 50 years of age are more frequently diagnosed with esophageal adenocarcinoma. In the case of colon cancer, the average diagnosis age in women is 72 and 68 in men. Colon cancer is more common in people over 50 years of age.

Gender

Gender also plays an important role in the development of gastrointestinal cancer. It has been reported that men have a 2-fold higher risk for stomach cancer than women. One of the reasons for this is the presence of estrogen in women, which has a protective effect against H. pylori infection (a common risk factor for stomach cancer). In the case of esophageal cancer, men have an almost 4–5 times greater risk than women. Men are at greater risk of developing colon cancer than women. Further, it has been found that right-sided colon cancer is more likely to occur in women than men.

Personal History

The medical history of the patients also affects the risk of gastrointestinal cancer. Patients with underlying medical conditions, such as gastroesophageal reflux disease, gastritis, and H. pylori infection, have an increased risk of stomach cancer.

Gastroesophageal reflux disease, history of neck and head cancer, Barrett’s esophagus, obesity, and HPV infection increase the risk of esophageal cancer. Obesity, smoking, and inflammatory conditions of the colon increase the risk of colon cancer.

Family History

A family history of gastrointestinal cancer also increases the risk of this condition. The presence of esophageal, stomach, or colon cancer in immediate relatives, such as a brother or father, increases the risk of these conditions. Further, hereditary diseases, such as Lynch syndrome, Peutz-Jeghers syndrome, juvenile polyposis syndrome, and familial adenomatous polyposis in the family, also increase the risk of gastrointestinal cancers.

Diet

Diet also plays a major role in the development of gastrointestinal cancer due to the direct effect of food on the tissues of the GIT organs. A diet rich in salty and smoked foods and high-saturated fats increases the risk of stomach cancer. Excessive consumption of refined starches and red meat increases the risk of colorectal cancer.

Obesity

People who are overweight or obese are more likely to have a higher risk of developing various types of gastrointestinal cancers, including esophageal, stomach, colon, rectum, and anal cancers. It may probably be due to chronic mild inflammation and altered insulin signaling that are caused by obesity.

Tobacco and Alcohol use

There is an association between smoking and the development of gastrointestinal cancers. It has also been reported that alcohol increases the carcinogenic effect of smoking.

Inflammatory conditions

Chronic inflammatory conditions of the esophagus, stomach, and large intestine increase the risk of gastrointestinal cancer. People with inflammatory bowel diseases have a higher risk of developing colorectal cancer.

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How to Prevent Gastrointestinal Cancer

Some of the measures to prevent gastrointestinal cancer are:

Healthy Diet

Food rich in fruits, vegetables, proteins, and calories lowers the risk of gastrointestinal cancer. It is important to incorporate high-fiber foods, such as apples, Brussels sprouts, and beans, to lower the risk of GIT cancer.

Regular Physical Activity

Regular physical activity significantly lowers the risk of gastrointestinal cancer, especially in people with a high cancer risk. Physical activity lowers the other risk factors. It maintains a healthy weight and reduces psychological stress. Further, it also reduces the body's overall inflammatory status, thereby reducing the overall risk of GI cancer.

Tobacco Avoidance

Quitting tobacco lowers the risk of several cancers and gastrointestinal cancers, including stomach, colon, and rectal cancers. It also reduces the likelihood of esophageal and oral cancers. Avoiding tobacco use helps prevent inflammation, maintain appropriate immune function, and limit toxic exposure to body tissues.

Moderate Alcohol Consumption

Limiting the consumption of alcohol also lowers the risk of GI cancer. It reduces the production of acetaldehyde, which has a toxic effect on the GI tissues.

Screening and Early Detection

The presence of polyps in the stomach and large intestine increases the risk of colorectal cancer. It is important to detect and remove these polyps to lower the likelihood of GI cancer. Opting for regular screening and proper evaluation of persistent GI symptoms can support early detection and timely treatment for GI cancers.

Medication

Certain medications, such as proton pump inhibitors, are known to increase the risk of GI cancer. Avoiding these medications may help prevent GI cancer.

Who is at High Risk of Gastrointestinal Cancer?

Several factors increase the risk of gastrointestinal cancer. These GI cancer risk factors include older age, underlying conditions such as obesity, inflammatory bowel disease, genetic syndromes, family history of cancer, medical history, poor and unhealthy diet, smoking, and excessive alcohol consumption.

Conclusion

The exact cause of gastrointestinal cancer remains unknown. However, certain GI cancer risk factors include age, gender, an unhealthy lifestyle, smoking and drinking alcohol, chronic inflammatory conditions, and a poor diet. Measures to prevent gastrointestinal cancer include having a healthy and balanced diet, exercising regularly, avoiding smoking, limiting alcohol consumption, and opting for regular screening.

Frequently Asked Questions

How does reducing alcohol consumption play a part in gastrointestinal cancer prevention?

Excessive alcohol consumption produces acetaldehyde. Acetaldehyde has a local toxic effect on the tissues of the gastrointestinal tract. Reducing alcohol consumption reduces GI cancer risk.

HPV infection increases the risk of gastrointestinal cancer, especially esophageal cancer, gastric cancer, and anal cancer. Vaccination against HPV may help reduce the risk of the mentioned GI cancer types.

As the exact cause and mechanism of gastrointestinal cancer remain unknown, it is not possible to completely eliminate the risk of GI cancer.

Foods high in salt and spices increase the risk of gastric cancer. Frequent consumption of very hot beverages increases the risk of esophageal cancer. Consumption of red and processed meat increases colorectal cancer risk.

Certain observational studies have reported that consuming dairy products, such as milk, increases the risk of gastric cancer. However, this increased risk was non-significant. In some studies, it is also reported that dairy products reduce the risk of colon cancer.