Posted on January 12, 2016
In a recent observational study published in the journal Clinical Colorectal Cancer, authors found that in patients with early stage colorectal cancer who use proton pump inhibitors (PPIs) and are on monotherapy with capecitabine there is an increase in recurrence (a decrease in recurrence-free survival) but not a difference in overall survival.
The use of proton pump inhibitors (PPIs) are a common treatment for acid reflux and include drugs like Prilosec, Zantac and Prevacid.
This new study echoes a previous finding on patients on monotherapy with capecitabine and who take PPIs for stomach cancer.
Axel Grothey, MD from Mayo Clinic, recommends that until further studies are done, patients who are on PPIs should receive infusional 5FU and not capecitabine, if possible. It is important to talk to your doctor before you make any medical decisions.
Don’t forget, the Colon Cancer Alliance serves as a source of information about colon health. If you have additional questions about screening or are in need of support, please contact our free Helpline at (877) 422-2030. We’re here to help!
Posted on December 1, 2015
Last month, we updated you when the FDA gave pembrolizumab (Keytruda) breakthrough status, which will speed up the development and review for the drug’s FDA approval. Now, stage IV survivor and Colon Cancer Alliance Medical Advisor and Patient Advocate Dr. Laura Porter gives us more insight into why this new drug and its breakthrough status is an important step forward.
Posted on November 13, 2015
In Part 1 of our “What You Need to Know About Processed Meat, Red Meat and Cancer Risk” series, Oncology Dietitian Rhone Levin broke down the International Agency for Research on Cancer and World Health Organization’s (WHO) recent report “Carcinogenicity of consumption of red and processed meat” (which found positive links between consuming red and processed meats and 18 types of cancer) and gave some of examples of processed meats, read meats and protein alternatives.
Now, we’re discussing reducing your cancer risk and ways to incorporate more plant foods.
Posted on November 10, 2015
You’ve probably heard the news on the International Agency for Research on Cancer and World Health Organization’s (WHO) recent report “Carcinogenicity of consumption of red and processed meat,” which found positive links between consuming red and processed meats and 18 types of cancer.
The organization concluded there is enough evidence to place processed meats into the “Carcinogenic to Humans” category, which is the highest class of cancer causing agents (the same category as cigarettes). Additionally, there’s also evidence that eating red meats may cause cancer, as they were assigned to the “Probably Carcinogenic to Humans” group.
Posted on November 6, 2015
It seems like there is a new study about vitamin D’s effects on colon cancer every few months, with each one arriving at different conclusions about whether it is helpful. The latest is a large clinical trial of vitamin D and calcium for the prevention of colorectal polyps. This trial randomly assigned 2,259 people with a history of polyps to receive one of the following:
- 1,000 units of vitamin D3
- 1,200 mg of calcium carbonate
- Placebo once a day for 3-5 years