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Individuals who consume the highest amounts of digestible carbohydrate
the non-fiber "effective" component of carbohydrate have
a significantly increased risk for developing colorectal cancer
compared with those who eat the lowest amounts.
Among those with the lowest amount of non-fiber carbohydrate consumption:
The following are some facts about colorectal cancer:
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Second only to lung cancer, accounting for 15% of all cancer
deaths
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Other risk factors are colorectal polyps, cancer elsewhere
in the body, a family history of colon cancer, colitis, and
immunodeficiency disorders
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Many medical texts list the consumption of a diet high in
fat and meat consumption as increasing risk. This seems to be
possibly in conflict with this newest study.
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Symptoms include diarrhea, blood in the stool, unexplained
anemia, abdominal pain and tenderness in the lower abdomen,
intestinal obstruction, and weight loss.
Colorectal cancer in usually diagnosed with a colonoscopy or sigmoidoscopy
performed with a biopsy. If a tumor is large enough it may be revealed
by a standard rectal examination as well.
Meeting of the Society for Epidemiologic
Research - Seattle, Washington, July 2000
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