Colon cancer is a disease caused by the interaction of genetic and environmental factors and is one of the most common malignancies worldwide.

Surgery combined with postoperative chemotherapy is the current main treatment method for colon cancer. Although the survival rate of colon cancer has improved with the continuous advancement of surgical technology, the prevention of colon cancer and postoperative dietary conditioning are more worthy of attention.

First of all, vitamin intake can play a vital role in the prevention of colon cancer. Vitamin A has been found to reduce the incidence of colon cancer through epidemiological and experimental studies.

According to LaVec-chia C et al., they concluded that carotene has a protective effect on colorectal cancer, and beta-carotene can reduce the incidence of colon cancer in the population by 39%, and vitamin C can reduce the incidence of colon cancer in the population by 14%. risks of.

The case-control study of Negri E confirmed that vitamin D and calcium can be used as protective factors against colon cancer.

A Canadian case-control study concluded that vitamin E, a highly potent fat-soluble intracellular antioxidant, has a protective effect in cancer patients and can be used as a primary preventive measure with long-term use.

According to epidemiological data and clinical trials, folic acid can control carcinogenesis and reduce the incidence of cancer. Giovannuci E et al showed that folic acid plays an important protective role in colon cancer, especially in alcoholics.

As for vitamin-related intake, no unified standard has been found by searching the literature.

The following points should be noted about the diet of patients after colon cancer surgery:

1. Avoid eating it raw and eat it cooked to avoid causing new problems.

For example, eating raw onions, garlic, radishes, etc. not only easily hurts stomach qi, but also can lead to intestinal ascariasis; eating raw aquatic products can easily lead to schistosomiasis; eating undercooked beans can cause food poisoning.

Second, eat less pickled, roasted, grilled, smoked, and fried foods, and eat more fried, boiled, and steamed foods.

Because the former contains carcinogens, it should be listed as a taboo.

3. Avoid eating contaminated, rotten, or spoiled food, and eat clean, fresh, delicious, nutritious food.

4. Avoid following your whims, gobbling down food, eating and drinking excessively, eating regularly and rationing, chewing slowly, eating before you are hungry, and stopping before you are full.

Because the former can hurt stomach qi and may cause peptic ulcers and acute pancreatitis.

5. Avoid tobacco and alcohol. Smoking, especially passive smoking, can cause peptic ulcers.

Alcohol is far more harmful to women than to men, and 80% of alcohol is absorbed in the stomach, so it is extremely harmful to women's stomachs and can cause acute gastric mucosal lesions and peptic ulcers.

Alcohol can also damage the liver, pancreas, brain, and cause alcoholic liver, alcoholic pancreatitis, acute and chronic alcoholism, etc.

In addition, stomach-damaging drugs such as indomethacin, phenylbutazone, and aspirin can induce or aggravate gastritis and peptic ulcer.

Eating raw, cold, greasy, sweet and sour, spicy food can induce or aggravate acute and chronic gastritis, peptic ulcer, biliary tract disease, inflammatory bowel disease, etc., and should be listed as taboos.