Fact:At least 6 out of every 10 deaths from colorectal cancer could be prevented if all men and women aged 50 years or older were screened routinely.

Fact:The American Cancer Society estimated that in 2011 about 141,210 people were diagnosed with colorectal cancer in the US.

Fact:The American Cancer Society estimated that in 2011 about 49,380 people died of colorectal cancer in the US.

Fact:Colorectal cancer is the third most commonly diagnosed cancer.

Fact:Colorectal cancer is the third leading cause of cancer death in both men and women in the US.

Fact:Overall, 90% of new cases and 94% of deaths occur in individuals 50 and older.

Fact:Colorectal cancer incidence and mortality rates are highest in African American men and women.

Fact:One of the most consistently reported relationships between colon cancer risk and behavior is the protective effect of physical activity.

Fact:The goals of screening for colorectal cancer are the prevention of cancer through the detection and removal of precancerous growths and the diagnosis of cancers at an early stage.

Diet

Low Residue Diet

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A low residue diet is often recommended after surgery or during a flare-up of diverticulitis and acute stages of colitis. A low residue diet may also be recommended prior to a colonoscopy. Low residue foods help to decrease fecal output or the number of bowel movements per day. A low-residue diet may be used for a short time before transition to a low-fiber or regular diet.

The terms "fiber" and "residue" are sometimes used interchangeably. But technically, they're not the same thing. Fiber is the undigested part of plants that remains in the intestinal tract and contributes to stool. Residue includes fiber and any other foods that may increase stool output.

A low-residue diet is similar to - but more restrictive than - a low-fiber diet. A low residue diet can be adequate in all necessary nutrients with the guidance of a dietician.

Foods allowed:

Refined breads, cereals, crackers, chips and pasta with less than 1 gram of fiber per serving (Note: Ideally, look for products with zero grams of dietary fiber per serving.)
White rice
Vegetable juices without seeds or pulp
Fruit juices with no pulp
No more than 2 cups a day of milk, yogurt, pudding, ice cream, and cream-based soups and sauces (strained)
Tender meat, poultry, fish and eggs
Oil, margarine, butter and mayonnaise
Smooth salad dressings
Broth-based soups (strained)
Jelly, honey and syrup

Foods to avoid:

Whole-grain breads, cereals and pasta
Whole vegetables and vegetable sauces
Whole fruits, including canned fruits
Yogurt, pudding, ice cream or cream-based soups with nuts or pieces of fruits or vegetables
Tough or coarse meats with gristle and luncheon meats or cheese with seeds
Peanut butter
Salad dressings with seeds or pieces of fruits or vegetables
Seeds and nuts
Coconut
Marmalade

Dietician

A low residue diet can be difficult to understand; therefore at Gastroenterology Consultants we offer consultation and education from an in-house Registered Dietician.