Top doctor reveals life-saving trio of daily foods that could ward off bowel cancer

A top doctor has detailed the cheap store cupboard essentials that can dramatically boost fibre intake—a key way to beat bowel cancer, according to experts. 

In an Instagram video, viewed 1.1 million times, Dr Karan Rajan, a surgeon working in NHS hospitals, dubbed his simple method 'fibermaxxing'.

He said: 'If you want easy ways to fibermaxx with stuff you already have in your kitchen, I am going to show you just how simple it is.'

Research shows that fibre—the indigestible parts of plants that aid digestion—plays a key role in preventing bowel cancer. 

Bowel Cancer UK estimates that a lack of the nutrient is behind 28 per cent of all cases in the UK—yet just nine per cent of adults eat the recommended 30g a day.

The doctor suggests eating a combination of ingredients that are each five grams worth of fibre.

The list he provides includes: 50g of pistachios or almonds, 80g of raspberries, 100g of frozen peas, 100g of hummus, 50g of dark chocolate and 75 grams of lentils. 

He also recommends fruits like an apple, avocado or a pear a day to boost fibre intake, adding: 'Combining any three for a fibre rich meal would be 15g of fibre.'

He continues: 'When you stack fibre like this you are [also] getting it from three different sources all of which provide different phytonutrients, polyphenols and prebiotic fibers. 

'These all have different impacts on your gut microbiome and their own special skill set.'

Fiber is a type of carbohydrate in plants, but unlike sugar and starch it isn't absorbed by the body. Instead, it keeps the gut healthy and functioning properly.

The nutrient is found in wholegrain cereals, beans, pulses, nuts, seeds, and fruit and vegetables.

Research published earlier this year by experts at the University of California San Diego suggested that E-coli infections—a food-borne infection that damages the gut— is behind the rise in bowel cancer cases.

Experts have previously told the Mail on Sunday that fibre could help protect against the infection blamed for the rise in cases.

Dr Alasdair Scott, a gut specialist and science director at Selph—a health-testing firm —says high fibre intake is one of the few ways to counteract harmful E.coli in the gut.

'There's not much people can do if the E.coli bacteria does contribute to early onset colon cancer,' he says. 'But we do know that a high-fiber diet can protect against the type of mutation that causes tumours to develop.'

Bowel cancer can cause you to have blood in your poo, a change in bowel habit, or a lump inside your bowel which can cause an obstructions. Some people also suffer with weight loss as a result of these symptoms

Bowel cancer is on the rise in younger adults, even as rates fall among older generations. 

People born in 1990 are three times more likely to develop bowel cancer than those born in the 1950s, according to global research.

In the UK, the disease kills nearly 17,000 people a year. 

While the vast majority of cases still occur in over-50s, around five per cent now affect adults aged 25 to 49—and that figure is steadily climbing.

The main symptoms include changes in toilet habits, such as softer stools, diarrhoea or constipation. 

Going more or less often than usual, blood in the stool, or a feeling that you still need to go even after just going, can also be warning signs.

Cancer Research UK estimates that more than half—54 per cent—of bowel cancer cases are preventable. 

Known risk factors include a diet low in fibre, eating too much red or processed meat, and obesity.

This is only for your information, kindly take the advice of your doctor for medicines, exercises and so on.   

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Parasites could be lurking in your sushi, doctors warn

Anisakiasis, an illness caused by eating parasite-contaminated fish or seafood, is on the rise in Western countries where eating sushi and other raw or undercooked fish and seafood dishes has gained popularity, according to a report published Thursday in BMJ Case Reports.

The authors draw a portrait of the illness from the experience of a previously healthy 32-year-old man who developed severe upper gut pain, vomiting and fever that lasted a week before he entered the hospital.

Dr. Joana Carmo, lead author and a physician in the gastroenterology department of the Hospital of Egas Moniz in Lisbon, Portugal, and her co-authors say a physical examination indicated tenderness in the abdomen, while the lab results showed an increase in white blood cells, which is a typical sign of infection.

During an interview, the man said he had recently eaten sushi.

Fishing out a parasite
Based on this dietary information, his doctors performed an upper gastrointestinal endoscopy: a non-surgical examination of the digestive tract, using a flexible tube with a light and camera on the end. This inner vision revealed a swollen intestinal membrane with a firmly attached parasite, its end penetrating the stomach.

The doctors removed the larval worm with a special net.

The Roth net is a small plastic net that is usually used to remove polyps from the colon as well as any other foreign body found in the digestive tract — namely parasites, Carmo said.

Analysis revealed the worm to be of the genus anisakis.

“Anisakis can infect salmon, herring, cod, mackerel, squids, halibut and red snapper,” Carmo said. After the parasite was removed from his gut, the patient’s symptoms immediately began to clear.

“A few decades ago, doctors did not know this infection,” Carmo wrote in an email.

The first case of human infection with anisakiasis was described by scientists in the Netherlands during the 1960s. Because this first record occurred after the patient had consumed some lightly salted herring, the infection was originally referred to as “herring worm disease.”

Since then, cases have appeared in many other countries, though “mainly in Japan because of the frequent ingestion of raw fish,” Carmo said.

High numbers in Japan and Spain
Miguel Bao, a doctoral candidate in systems biology at the University of Aberdeen who was not involved in the new study, said Japan sees about 2,000 to 3,000 cases of diagnosed anisakiasis each year.

Yet recent estimates suggest that about 8,000 annual anisakiasis cases may be occurring in Spain due to consumption of raw and marinated anchovies, Bao said. He explained that the cases in Spain are based on a risk assessment, but Japanese cases are based on actual diagnoses, so a direct comparison is “not valid.”

Carmo said that “in European countries, fish infestation is probably more frequent than we thought. One study showed that anisakis simplex (the species most commonly associated with human infections) was found in 39.4 percent of the fresh mackerel examined from different fish markets in Granada, Spain.”
Another study in Spain found that nearly 56 percent of blue whiting fish sold in five chain supermarkets showed infestation, Carmo said.

Cases have begun to appear in the United States, South America, Europe and other areas of the globe, according to the US Centers for Disease Control and Prevention.

Although the CDC does not conduct surveillance of these infections, “rare cases have been identified in the US,” spokeswoman Amy Rowland said.

Bao said scholars generally consider anisakiasis to be both underestimated and underdiagnosed.

“There is a need to better estimate and understand the burden of disease worldwide (especially in those countries where consumption of raw or undercooked fish is common),” Bao said.

The actual infection or illness results when the anisakid nematodes (worms) invade the stomach wall or intestines, causing gastrointestinal symptoms of pain, nausea and vomiting, according to the CDC. Some people will develop complications, including digestive bleeding, bowel obstruction and peritonitis, inflammation of the inner wall of the abdomen.

Once infected, some people may experience an allergic response, including swelling, skin rash or even anaphylaxis, which can cause difficulty breathing and loss of consciousness. It is this allergic response that can be life-threatening, Bao said.

Anisakiasis cannot be transmitted from one person to another.

FDA protections
Although the anisakis parasite can live as a larva for several weeks in a human stomach, it will die before developing into an adult. But before it dies, it produces an inflamed mass in the esophagus, stomach or intestine.

Untreated gastric disease can lead to chronic, ulcer-like symptoms lasting for weeks to months, Bao said.

Though treatment is not always necessary, removal by endoscopy may be necessary to alleviate symptoms. No specific drug has been identified to kill the live parasites, Bao said, adding that “surgical removal is occasionally required.”

There are other ways of getting rid of the worm.

“Some people experience a tingling sensation after or while eating raw or undercooked fish or squid. This is actually the worm moving in the mouth or throat,” reads the CDC website. In such cases, it is possible to cough up the worm or remove it by hand. Sometimes, vomiting expels the worm.

To help reduce the risk of illness caused by eating fish or squid, the Food and Drug Administration has food safety programs and hazard reduction procedures (PDF) that distributors of fish and squid are expected to follow.

“For example, freezing fish to the appropriate temperature and for the appropriate duration can kill parasites,” Rowland said. The European Union follows similar practices, according to Carmo.

Along with avoiding raw fish, the CDC recommends that seafood be cooked to an internal temperature of at least 145° F (about 63° C). Carmo said freezing to minus-20 degrees Celsius for a minimum of 72 hours also kills the parasite.

Some people, though, will never give up eating their beloved sushi or other raw fish delights.

“Properly trained sushi chefs can detect anisakis larvae,” Carmo said. “They are grossly visible in the fish.”

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