Nutrition and Diet in Menopause by Caroline J. Hollins Martin Ronald Ross Watson & Victor R. Preedy
Author:Caroline J. Hollins Martin, Ronald Ross Watson & Victor R. Preedy
Language: eng
Format: epub
Publisher: Humana Press, Totowa, NJ
Colon-Rectal Cancer
Colorectal cancer (CRC) is the third most common malignancy among women in the USA, with 69.360 new cases projected in 2011 [20]. Lifestyle, diet, hormonal, and genetic status are considered the main CRC risk factors. Postmenopausal women result more susceptible to the development of colon-rectal cancer than premenopausal woman, as consistently demonstrated by some epidemiologic studies, thus supporting the hypothesis that female hormones are protective for developing colorectal cancer [21].
Further confirmations were found by the Women’s Health Initiative trials that showed a decrease of the 40 % of colorectal cancer risk an in postmenopausal women undergoing to continuous combined hormone therapy, but not unopposed estrogen therapy [22].
Also the evidence linking low folate status with an increased risk of colorectal cancer (CRC) is strong. Data from the majority of human studies (retrospective, case–control, and prospective) suggested that people who regularly consume the highest level of folate or with the highest blood folate concentrations, had a significantly reduced risk of developing colon polyps or cancer [23]. In a large cohort study, Giovannucci et al. found that increased folate intake appeared to be protective against colon cancer. They observed a 30 % decrease in the risk of colon cancer for women with total folate intake exceeding 400 mcg/day when compared to women with an intake of 200 mcg/day. This research suggests that supplemental folate intake may have a causal relationship with decreased risk for colon cancer in the women.
The specific mechanism whereby folate influences colorectal carcinogenesis is unclear, but various experiments indicate that deficiency of folate in either form leads to abnormalities in DNA synthesis and methylation.
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