Purpose:our goal was to demonstrate the importance of a healthy diet in the survival of the patients with.colorectal carcinoma. The present report was designed to evaluate how advanced colorectal neoplasm found at the moment of surgical treatment could represent a possible cause for high mortality rate and how ”adequate.food” is necessary to improve the results and prognostic of this illness.
Methods: analyzation of the location and stage of colorectal tumours; frequency of colorectal neoplasm; identification of risk factors in relation to; diet, age, grading, staging and comorbidity; evaluation of clinical and therapeutically characteristics in the cases studied.
Results: Colon cancer including the rectosigmoid junction represented 2/3 of the cases, while those of the rectum generated 1/3 from the total number of studied cases. A high percentage of these tumours could be observed in males and females up entering the fifth decade of life. Median age of the patients at time that surgical therapy was performed was 68 years. Males had a higher risk for developing colorectal carcinomas. Half of the UICC- stage I colon and rectum neoplasm had a G1-well differentiated grading;. 62% of these patients have a way of life throbbing and a daily diet consisting of pre-cooked food, mainly meat and fried potatoes. Degradation of toxins from food and their stagnation in the digestive tract that cause intestinal mucosal malignant degenerate Recidive rates increased significantly with each successive grading class. Advanced tumours were indicators for a poor oncological prognosis. T3-tumours were the most frequent form of colorectal tumours found in all age groups.
Conclusions: this location of neoplasic desease is also a result of unhealth lifestyle. Change these habits of nutrition and life associated with a diet rich in vitamins, food easily digested and absorbed in the bowel is capable to prevent cancerous lesions of this level.
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