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腸癌

現今科技的進步和飲食文化的轉變,使香港市面上的食品更多元化,改變了傳統的中式日常飲食。加上為應付繁忙的都市生活,很多人一日三餐也養成到快餐店或酒樓進食,而膳食供應商的食品亦可能加有一些對健康有損的食品添加劑。最終導致人們的飲食中有過高的蛋白質、脂肪、糖或鹽,但纖維的分量卻偏低。

腸癌成因

大腸是消化系統的最後一部份,包括結腸、直腸和肛門。大多數的大腸癌是由細小的瘜肉開始,瘜肉一般會是良性的,但有些會逐漸演變為癌症,過程可歷時數年。大腸癌源於大腸壁異常增生,成因與低膳食纖維、多紅肉的飲食習慣有關。若不及早治療,癌細胞會阻塞腸道,入侵和破壞鄰近器官,也可經血液和淋巴系統擴散至身體各部位。

除了肥胖、缺乏運動等會較高風險患上大腸癌,下列情況也會增加患上大腸癌的風險,因此應在50歲前開始大腸癌檢查,篩查次數亦應更為頻繁。


  • This is a declared original article, to respect the copyright, please do not repost this article without the consent of the author.
  • Keywords : 大腸癌, 飲食習慣, 飲食文化, 飲食中, 食品添加劑, 食品亦, 食品, 風險, 酒樓進食, 過高, 過程可歷, 進步, 轉變, 蛋白質, 良性, 腸癌成因, 脂肪, 肥胖, 肛門, 缺乏運動
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2020-12-03T02:38:06+0000


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