The magnitude of problem globally:

Cancer is a leading cause of death worldwide, accounting for an estimated 9.6 million deaths in 2018.

The most common cancers are:

• Lung (2.09 million cases)
• Breast (2.09 million cases)
• Colorectal (1.80 million cases)
• Prostate (1.28 million cases)
• Skin cancer (non-melanoma) (1.04 million cases)

• Stomach (1.03 million cases)

Cancer is the second leading cause of death globally, and is responsible for an estimated 9.6 million deaths in 2018. Globally, about 1 in 6 deaths is due to cancer.

Approximately 70% of deaths from cancer occur in low- and middle-income countries like India.

The most common causes of cancer death are cancers of:

• Lung (1.76 million deaths)
• Colorectal (862 000 deaths)
• Stomach (783 000 deaths)
• Liver (782 000 deaths)
• Breast (627 000 deaths)

What causes cancer?

Cancer arises from the transformation of normal cells into tumour cells in a multistage process that generally progresses from a pre-cancerous lesion to a malignant tumour. These changes are the result of the interaction between a person’s genetic factors and 3 categories of external agents, including:

• Physical carcinogens, such as ultraviolet and ionizing radiation;
• Chemical carcinogens, such as asbestos, components of tobacco smoke, aflatoxin (a food contaminant), and arsenic (a drinking water contaminant); and
• Biological carcinogens, such as infections from certain viruses, bacteria, or parasites.

Ageing is another fundamental factor for the development of cancer. The incidence of cancer rises dramatically with age, most likely due to a build-up of risks for specific cancers that increase with age. The overall risk accumulation is combined with the tendency for cellular repair mechanisms to be less effective as a person grows older.

Risk factors for cancers

Tobacco use, alcohol use, unhealthy diet, and physical inactivity are major cancer risk factors worldwide and are also the 4 shared risk factors for other non-communicable diseases.

Some chronic infections are risk factors for cancer and have major relevance in low- and middle-income countries. Approximately 15% of cancers diagnosed in 2012 were attributed to carcinogenic infections, including Helicobacter pylori, Human papillomavirus (HPV), Hepatitis B virus, Hepatitis C virus, and Epstein-Barr virus.

Hepatitis B and C virus and some types of HPV increase the risk for liver and cervical cancer, respectively. Infection with HIV substantially increases the risk of cancers such as cervical cancer.

Reducing the cancer burden

Between 30–50% of cancers can currently be prevented by avoiding risk factors and implementing existing evidence-based prevention strategies. The cancer burden can also be reduced through early detection of cancer and management of patients who develop cancer. Many cancers have a high chance of cure if diagnosed early and treated adequately.

Modify and avoid risk factors

Modifying or avoiding key risk factors can significantly reduce the burden of cancer. These risk factors include:

• tobacco use including cigarettes and smokeless tobacco
• being overweight or obese
• unhealthy diet with low fruit and vegetable intake
• lack of physical activity
• alcohol use
• sexually transmitted HPV-infection
• infection by hepatitis or other carcinogenic infections
• ionizing and ultraviolet radiation
• urban air pollution
• indoor smoke from household use of solid fuels.

Tobacco use is the single most important risk factor for cancer and is responsible for approximately 22% of cancer-related deaths globally.

Late-stage presentation and inaccessible diagnosis and treatment are common. In 2017, only 26% of low-income countries reported having pathology services generally available in the public sector. More than 90% of high-income countries reported treatment services are available compared to less than 30% of low-income countries.

Only 1 in 5 low- and middle-income countries have the necessary data to drive cancer policy

Dr Hitendra Patil                                                  

Consultant Surgical Oncologist                     

 Website: www.drhitendra.com

Director, Suyog Cancer Clinics.                                    

www.suyogcancerclinics.com   

As we all know the most common cancers affecting males and females are concerned with the diet. The diet brings in the carcinogens in loads inside the human body. Food is though mainly the need but largely a fad too, when we look at the urbanization of diet in our Indian cultures. As do the lifestyle and food, our cancer statistics too are aping the west.

Below is the brief insight into the commonly encountered food items that are strongly related to cancers. Top 10 Cancer Causing Foods: need to know them to cut Cancer Risk significantly:

 1. Genetically Modified Foods (GMOs): 

The rapidly growing industry of genetically modified crops are infiltrating our food supply at an alarming rate. More than 90% of our grains, fruits and vegetables are now genetically modified. This fairly new practice is the source of many debates. Experts agree that adequate testing was not done before GMO foods were added to the ingredient listing of thousands of products. In other words, no one – including the growers and manufacturers of GMO foods – knows the long-term effect they will have on human health. Look for GMO-free labels whenever possible or buy organic (which always means a product is not genetically modified).

 2. Microwave Popcorn: 

From the chemically-lined bag to the actual contents, microwave popcorn is at the centre of lung cancer debates around the world. Not only are the kernels and oil likely GMO (which the manufacturer does not have to disclose) unless organic, the fumes released from artificial butter flavouring contain diacetyl, which is toxic to humans. Make your own organic popcorn the old-fashioned way – it tastes better, doesn’t release toxic fumes, and is a healthier choice for you.

3. Canned Goods:  

Most cans are lined with a product called bisphenol-A (BPA), which has been shown to genetically alter the brain cells of rats. Many plastic goods, thermal paper, water lines, and many dental composites also contain BPA. Help protect your DNA by sticking to fresh or frozen vegetables that have no added ingredients for your family’s table! These are better for you and available year-round.

4. Grilled Red Meat: 

While grilled food can taste delicious, scientists have discovered that preparing meats in this way – especially processed meats like hot dogs – releases a carcinogen called heterocyclic aromatic amines. When you grill red meat to the point of well-done, it changes the chemical and molecular structure of the meat. You’re better off baking, broiling, or preparing meat in a skillet than on the grill.

5. Refined Sugar: 

The biggest cancer-causing food (by far) is high-fructose corn syrup (HFCS) and other refined sugars. Even brown sugar is highly refined white sugar with some of the removed molasses added back in for flavour and colour. Refined sugars (and foods made with them) are the source of major insulin spikes and feed the growth of cancer cells. Since the majority of the sugar supply in the U.S. is made using genetically modified (GMO) sugar beets, a healthier option is organic honey, coconut sugar, or maple sugar.

6. Salted, Pickled, and Smoked Foods:

These products typically contain preservatives, such as nitrates, which are intended to prolong shelf life. The additives used in processed foods can accumulate in your body over time. Eventually, such toxins cause damage at the cellular level and lead to diseases like cancer. When smoked foods are cooked at high temperatures, the nitrates are converted to the much more dangerous nitrites. (Note: By pickled foods we don’t mean the fermented foods you make at home.)

7. Soda and Carbonated Beverages: 

Sodas have been at the centre of the health debate for two decades as a major cancer-causing food. Filled with high-fructose corn syrup (HFCS), dyes, and a host of other chemicals, they are very bad for every aspect of your health. They provide zero nutritional value and rob your body of the nutrients you get from other foods. Adding “diet” to the label means you’re also likely consuming aspartame – which is no better than rat poison to human cells.

8. White Flour:

When flour is refined, all nutritional value is removed. Then it’s bleached with chlorine gas to make it more appealing to consumers. The glycaemic index for white flour is very high – meaning it spikes your insulin levels without providing nutritional fuel. Carbohydrates are converted to sugars by your body, so excessive products that contain white flour can lead to increased insulin resistance. Simple sugars (like refined carbohydrates) are the preferred fuel source for cancer.

9. Farmed Fish: 

Commercial fish farming involves raising an incredible number of fish (such as salmon), in a crowded environment. More than 60% of the salmon comes from a farming operation where they are treated with antibiotics, pesticides, and other carcinogenic chemicals to try and control the bacterial, viral, and parasitic outbreaks that result from cramming so many fish in a small space. Farmed fish also don’t have as much omega-3 as wild salmon.

10. Hydrogenated Oils:

Vegetable oils are chemically extracted from their source, chemically treated, and more chemicals are added to change the smell and taste. They’re packed with unhealthy omega-6 fats (that Americans already consume way too much of) and have been proven to alter the structure of our cell membranes.

 4 Steps to Help Prevent Cancer:

In addition to the 10 foods listed above, also be sure to avoid any food labelled as “diet” “light” or “fat-free.” In order to remove fat or natural calories, they are replaced with chemicals that are dangerous to your body. Instead of consuming food products that manufacturers claim is “good for you” –

Follow these four anti-cancer diet tips to prevent cancer the easy way:

1. Eat organic whenever possible. 

2. Choose raw or clean food items in diet

3. Fill half your plate each meal with non-starchy vegetables. If you eat animal products, make sure they’re pastured and grass-fed meats and dairy goods (including eggs). Use only high-quality oils such as coconut oil, olive oil, ghee, or grass-fed butter.

4.  Cut back drastically on grains and sugars.

Not only will eliminating these foods lower your cancer risk, you’re going to feel (and look) better from the inside out. Now that you know what the top cancer-causing foods are, what are you going to do about their presence in your kitchen and your daily eating plan?

Most cases of cervical cancer are found in women younger than 50. It rarely develops in women younger than 20. Many older women do not realize that the risk of developing cervical cancer is still present as they age. About 20% of cervical cancers are found in women older than 65. These cancers, however, rarely occur in women who have been getting regular tests for cervical cancer before they were 65. Even in 21^st century, cervical cancer remains in one among the top affecting Indian women.

Most cervical cancers begin in the cells in the transformation zone i.e. endo and ecto cervix. These cells do not suddenly change into cancer. Instead, the normal cells of the cervix first gradually develop pre-cancerous changes that turn into cancer. Doctors use several terms to describe these pre-cancerous changes, including cervical intraepithelial neoplasia (CIN), squamous intraepithelial lesion (SIL), and dysplasia. These changes can be detected by the Pap test and treated to prevent cancer from developing.

Types of cervical cancer:

Cervical cancers and cervical pre-cancers are classified by how they look under a microscope. The main types of cervical cancers are squamous cell carcinoma and adenocarcinoma.

Most (up to 9 out of 10) cervical cancers are squamous cell carcinomas. These cancers develop from cells in the ectocervix and the cancer cells have features of squamous cells under the microscope. Squamous cell carcinomas most often begin in the transformation zone (where the ectocervix joins the endocervix). •