Nutritional Influence on Colon Cancer

By

ACKNOWLEDGEMENT

I would like to take this opportunity to thank my dissertation supervisor who has always shown confidence in me. He has offered his patience, remarks, propositions and understanding. Here I would also like to mention my parents who have always believed in me for all my hard work. My family, including my parents, brother and sister has endlessly supported me during my life and academics. This has helped me in making positive decisions for my life. I would also mention my peers and co-workers and appreciate their collaboration and expert advice on every circumstance. I am also grateful towards my University and my Department, the administrators, faculty members and fellow students for their support throughout this study.



DECLARATION

I declare that the material stated in this dissertation/thesis is original and does not present work of any other scholar or research study conducted in the past. Material in this study is not partially or completely published elsewhere and collected only for the purpose of this study. I also acknowledge that I have complete understanding of the requirements, guidelines, regulations and procedures of the University with respect to the endowment of higher education degree and my research work. Here, I would also like to take the opportunity to declare that I have almost exclusively followed the requirements, guidelines, regulations and procedures of the University regarding this research study.

ABSTRACT

Although many mechanisms are still unknown, there is convincing evidence, from epidemiological and experimental studies, that dietary factors have a major influence on the development of colon tumours. The data suggest that diets rich in red meat, (especially if it is cooked at high temperatures, or large amounts of processed meat such as cured, smoked, salted or preserved meat), and excess of refined sugars, increase the risk of colon cancer. Studies suggest that primary prevention of colon cancer, at least to some degree, is possible. It is estimated that up to 70% of cases could be prevented with moderate changes in diet and lifestyle. Therefore, the current study has aimed at analysing the occurrence of colon cancer and its symptoms and causes, exploring the type of food that can increase the risk of colon cancer, and investigating the nutritional influence of food on colon cancer.

ACKNOWLEDGEMENTII

DECLARATIONIII

ABSTRACTIV

CHAPTER 1: INTRODUCTION1

Background of the Study1

Research Objectives2

Research Purpose3

Organisation of the Chapters3

CHAPTER 2: LITERATURE REVIEW5

Colon cancer5

Cancer and Food7

Fruits and Vegetables8

Meat8

Salty Foods9

Fibre9

Fats9

Vitamins and Minerals10

Artificial Sweeteners10

Green Tea10

Tomatoes11

Alcoholic Beverages11

Obesity and Cancer12

CHAPTER 3: METHODOLOGY13

Research Objectives13

Research Method14

Qualitative Research14

Secondary Data Collection16

Data Collection17

Data Collection Process17

Ethical Consideration18

CHAPTER 4: ANALYSIS AND DISCUSSION20

Nutritional Factors and Colon Cancer20

Dietary Fat and Colon Cancer20

Dietary Fibre and Colon Cancer25

Summary26

CHAPTER 5: CONCLUSION28

Conclusion28

Limitations30

REFERENCES31

CHAPTER 1: INTRODUCTION

Background of the Study

Colon cancer is one of the most prevalent cancers in Western countries and our country in particular. It is the second most common cancer among all types of malignant tumours, being preceded only by the location in the lung in men and by the female breast (Burkitt, 1971, p. 3). Its incidence in England is estimated at about 25,000 cases diagnosed per year, with a mortality of about 50%, ...