Colorectal Cancer Risk Factors and Screening

Posted: September 10th, 2021

Disorders of Gastrointestinal Function: Analyzing Marcee’s Case

Colorectal cancer is a significant health concern, often linked to dietary habits and genetic factors. Marcee, a 52-year-old woman, recently treated for stage I colorectal cancer, presents an interesting case for examining dietary influences on cancer development. Despite a lack of family history, her dietary choices may have contributed to her condition. This paper explores the potential dietary factors involved, the development of adenomatous polyps, the distinction between pseudopolyps and adenomatous polyps, and the role of fecal occult blood tests in screening.

Dietary Factors and Colorectal Cancer
Marcee’s diet, characterized by processed and prepackaged foods, lacks essential nutrients and fiber. Diets high in red and processed meats, low in fruits, vegetables, and whole grains, have been associated with an increased risk of colorectal cancer (World Cancer Research Fund, 2018). The consumption of vending machine snacks and frozen dinners often leads to high intake of saturated fats and preservatives, which may promote carcinogenesis (Bouvard et al., 2015).

Development and Features of Adenomatous Polyps
Adenomatous polyps are precursors to colorectal cancer, arising from the epithelial lining of the colon. These polyps exhibit dysplastic changes, characterized by abnormal cell growth and glandular structures (Fearon & Vogelstein, 1990). Histologically, they can be tubular, villous, or tubulovillous, with villous types having a higher malignant potential (Bosman et al., 2010).

Pseudopolyps in Ulcerative Colitis
Pseudopolyps, seen in ulcerative colitis, differ from adenomatous polyps as they result from inflammation and regeneration rather than neoplastic changes. These formations are remnants of mucosal tissue after repeated cycles of ulceration and healing (Odze, 2018). Unlike adenomatous polyps, pseudopolyps do not have malignant potential but can complicate the clinical picture by mimicking neoplastic growths.

Fecal Occult Blood Test as a Screening Tool
The fecal occult blood test (FOBT) is a non-invasive screening method for colorectal cancer. It detects hidden blood in stool, which may indicate bleeding from polyps or cancerous lesions. The procedure involves collecting stool samples over several days and applying them to a test card, which is then analyzed for blood traces (Levin et al., 2008). Early detection through FOBT can significantly improve treatment outcomes by identifying cancer at an earlier, more treatable stage.

Conclusion
Marcee’s dietary habits, characterized by high consumption of processed foods, may have contributed to her colorectal cancer risk. Understanding the development of adenomatous polyps and distinguishing them from pseudopolyps is crucial in managing and preventing colorectal cancer. Screening tools like the fecal occult blood test play a vital role in early detection, underscoring the importance of regular screening in at-risk populations.

References
Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., Ghissassi, F. E., Benbrahim-Tallaa, L., … & Straif, K. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599-1600.

Bosman, F. T., Carneiro, F., Hruban, R. H., & Theise, N. D. (Eds.). (2010). WHO Classification of Tumours of the Digestive System. International Agency for Research on Cancer.

Fearon, E. R., & Vogelstein, B. (1990). A genetic model for colorectal tumorigenesis. Cell, 61(5), 759-767.

Levin, B., Lieberman, D. A., McFarland, B., Andrews, K. S., Brooks, D., Bond, J., … & Smith, R. A. (2008). Screening and surveillance for the early detection of colorectal cancer and adenomatous polyps, 2008: a joint guideline from the American Cancer Society, the US Multi-Society Task Force on Colorectal Cancer, and the American College of Radiology. CA: A Cancer Journal for Clinicians, 58(3), 130-160.

Odze, R. D. (2018). Pathology of ulcerative colitis. Surgical Pathology Clinics, 11(3), 515-531.

World Cancer Research Fund. (2018). Diet, nutrition, physical activity and colorectal cancer. Retrieved from wcrf.org.

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Disorders of Gastrointestinal Function.
Marcee is a 52-year-old woman who worked at a reception desk at a company head office. She took some time off when she was treated for colorectal cancer. The Dukes classification was stage I, and the treatment protocol involved surgery and radiation therapy. No one in her family had a history of the disease. Marcee does not drink or smoke, but she does not pay close attention to her diet. At work, her meals consisted mainly of the foods she got from vending machines at the cafeteria. At home, she preferred to heat up frozen dinners or any prepackaged food that required minimal preparation time (Chapter 37, Learning Objective 9).

Review Marcee’s diet. What factors in her dietary choices might contribute to the development of colorectal cancer?
Colorectal cancer often arises from adenomatous polyps. What are the development and histologic features of these polyps?
Colorectal cancer may be a complication in individuals with ulcerative colitis. How are the “pseudopolyps” seen in this disease different from the polyps discussed above?
Why is a fecal occult blood test used as one of the screening tools for colorectal cancer? Explain the procedure for administering the test.
Instructions:

Your primary post should be at least 200 words long and should include reference to the textbook or another course resource using APA 7th edition format. Your primary post is due by Wednesday at midnight ET.
Respond with at least 100 words (each) to at least two classmates’ posts by Sunday at midnight ET.