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National Minority Cancer Awareness Week Is In April

Each April, Moffitt Cancer Center partners with local agencies and organizations to present a series of programs aimed at educating Moffitt faculty, staff and the community on the impact of health disparities and strategies for reducing the gap in health outcomes.

These educational programs are vital to the well-being of individuals from various ethnic groups. For example, according to the American Cancer Society it is a common misconception that African-Americans are not at risk for colon cancer. The truth, however, is that all races are affected by colon cancer. In fact, African-American men and women tend to be at higher risk of getting and dying of colon cancer than men and women of other racial and ethnic groups.

Reaching out to minority and higher-risk communities by bringing awareness, education and resources right into their own neighborhoods is the oversight of M-POWER – Moffitt Program for Outreach, Wellness, Education and Resources.  Health education opportunities include workshops on breast, cervical, colon and prostate cancers, as well as smoking cessation classes and information on how to participate in clinical trials.

Moffitt Diversity works year-round to direct and monitor Moffitt Cancer Center programs intended to advance the organization’s commitment to diversity and inclusion.

Moffitt Cancer Center will recognize National Minority Cancer Awareness Week, April 19-23 this year.  Two national leaders in clinical, organizational and systemic, cultural competence will be sharing their insight, knowledge and strategies during the week:  

Debbie Salas-Lopez, M.D., M.P.H.
Chief, Division of General Internal Medicine
Department of Medicine
Lehigh Valley Hospital and Health Network
(Presenting at Grand Rounds in Population Sciences, Thursday, April 22, noon to 1:00 p.m., at Moffitt in the Vincent A. Stabile Research Building’s David Murphey Conference Room)

And

Robert C. Like, M.D., M.S. 
Professor and Director 
Center for Healthy Families and Cultural Diversity 
Department of Family Medicine 
UMDNJ-Robert Wood Johnson Medical School 
(Presenting at Grand Rounds on Friday, April 23, noon to 1:00 p.m., in the Stabile Research Building’s Ted & Marty Couch Auditorium)

Colorectal Cancer Awareness Aims To Save Lives

March Is Colorectal Awareness Month
March is National Colorectal Awareness Month, and the most effective way to reduce your risk is by having regular colorectal cancer screening tests beginning at age 50. In fact, as many as 60% of deaths from this cancer could be avoided if all men and women aged 50 years and older were screened regularly, according to the U.S. Centers for Disease Control and Prevention. The screening involves looking for cancer in people who do not have any symptoms of the disease.

Are You At Risk?
“Age, health history and genes all affect a person’s risk of developing colorectal cancer,” says David Shibata, M.D., section head, Colorectal Oncology, and member of the Gastrointestinal Tumor Program at Moffitt. “To some extent, lifestyle also is believed to have an effect on one’s risk of developing colon cancer, although this topic continues to be debated.”

Risk Factors – Those You Can And Cannot Control
Some of the known risk factors for developing colorectal cancer include those listed, below.

• Age 50 or older. More than 9 out of 10 people with colorectal cancer are older than 50.
• A family history of cancer of the colon or rectum.
• A personal history of cancer of the colon, rectum, ovary, endometrium, or breast.
• A history of polyps in the colon.
• A history of inflammatory bowel disease. Ulcerative colitis and Crohn’s disease increase the risk of colon cancer. (Irritable bowel syndrome does not carry an increased risk for colorectal cancer.)
• Certain hereditary conditions, such as familial adenomatous polyposis and hereditary nonpolyposis colon cancer.
• Certain genetic mutations (such as MLH1 and MSH2) have been found that lead to an increased risk.

“Certain lifestyle-related risk factors are linked to colorectal cancer,” says Dr. Shibata. “Proper nutrition and diet, along with regular exercise and other healthy lifestyle choices such as avoiding smoking and alcohol, are important in helping to prevent many diseases and many types of cancer, including colorectal cancer.”

Some controllable risk factors for colorectal cancer that are linked to what a person does include the following.

• Avoid a diet high in red meats and processed meats, because they can increase the risk of colorectal cancer, as can cooking meats at very high heat.
• Dietary factors that may help prevent colorectal cancer include fruits and vegetables, foods rich in Vitamins D, C, A and E, calcium, selenium and folic acid.
• Being very overweight increases the risk of developing colorectal cancer.
• Getting more exercise may help reduce the risk of colon cancer and other diseases.
• Smoking and heavy consumption of alcohol are linked to colorectal cancer.

Even if a person does not have any symptoms of colorectal cancer and the person maintains a healthy lifestyle, he or she still should participate in a colorectal screening program, Dr. Shibata stresses.

“It is very important to maintain a healthy lifestyle,” says Dr. Shibata. “Although these actions may help reduce the risk of developing colorectal cancer, the only proven way to prevent developing colorectal cancer is to undergo routine screening.”

Moffitt’s Range Of Clinical Services Extends To Rare Diseases:
The Gastrointestinal Oncology Program at Moffitt offers a wide range of clinical services to prevent and treat not only colorectal cancer, but also various GI cancers of the esophagus, stomach, pancreas, bile ducts, gallbladder, small intestine, retroperitoneum, anus and liver.

The Gastrointestinal Oncology Program also treats less commonly found GI-related diseases. For example, Moffitt specialists are experienced in treating islet cell carcinoma, a rare pancreatic neuroendocrine disease in which malignant cells are found in certain tissues of the pancreas.

Moffitt Patient/Family Testimonial

Tonya Brooks takes long walks in the park these days to reminisce about the journey she began three years ago, when flu-like symptoms held her back from enjoying life.

When the 45-year-old Tampa resident’s symptoms began, Brooks believed her nausea, weakness and pain were caused by pancreatitis, an inflammation of the pancreas. But in reality, a dangerous tumor was taking over her body, growing and spreading inside, undetected. “I thought I had a stomach virus,” Brooks says, “but it was cancer.”

Brooks was referred to a team of specialists at Moffitt Cancer Center led by Pamela Hodul, M.D., a surgical oncologist in Moffitt’s Gastrointestinal Oncology Program. The team ran tests to evaluate Brooks’ tumor and when the results came in, she was floored— she had a rare neuroendocrine tumor of the pancreas. “I felt lost, mixed up and confused,” she says. Brooks was about to begin the fight of her life.

Her treatment plan was extensive, because the large tumor had gone undetected for so many years. Her team of doctors removed the distal portion (bottom half) of her pancreas, along with the spleen and gallbladder, before she underwent chemotherapy and radiation.

Brooks’ weakness intensified, and she struggled with the treatment. She says there were moments she didn’t know if she could make it. But the people at Moffitt kept her spirits high. “I give my appreciation to everyone because I was a basket case. They would get me laughing and smiling.” She says she is especially appreciative of the treatment she received from Dr. Hodul, Larry Kvols, M.D., Moffitt medical oncologist, and from the entire Gastrointestinal Oncology Department.

The warm greetings from Moffitt employees encouraged her to keep going. “There are angels with us walking on this earth,” she says. “One day I was so weak I could barely speak. A Moffitt volunteer came up to me and asked if I wanted a blanket. She whispered in my ear, ‘You better not give up.  You need to finish raising your son.’ She was an angel.”

That kindness from a stranger kept her holding on, but some days her struggle seemed as if it were an impossible climb. “I wanted to fight, but the treatment just got to me. I couldn’t eat, and it was killing me to see my mom so upset,” Brooks says. “But, I began to fight when I saw how much it was killing my mother to watch me go through this. One day she told me to go ahead and give up. ‘Just give up and die. Don’t eat,’ she had said. I thought she had some nerve to tell me to die, so I wanted to show her!” At that moment, Brooks refused to give up. She realizes that her mother was trying to motivate her to fight for her life. It was the final push she needed to survive.

But Brooks decided she wanted to do more that just survive. She joined Moffitt’s Total Cancer Care™ protocol to give back to others. Total Cancer Care™ is a comprehensive approach to cancer that enables researchers and physicians to identify and meet all the needs of patients and their families during the patient’s lifetime and for future generations. The goal is to match the best treatment to individual patients based on the genetic makeup of their tumors.

“I am a blessed person, and I don’t want anyone else to have to go through what I had to.” Brooks donates medical data and tissue to help researchers use the information to learn more about the issues related to cancer and care. “I am not a greedy person. I love to give. This was a blessing in progress.”

Brooks continues to participate in the Total Cancer Care™ protocol and enjoys every six-month visit to Moffitt. “When I’m at Moffitt, I say ‘hi’ to the people in all the departments who helped me. I just thank everyone there,” she says. “I meet many people who have traveled many miles to sit right next to me. I tell them they are in the right place.”

Today, the mother of two is cancer-free and continues to grow from her experiences at Moffitt. “I learned a lot,” she says. “I have always tried to be a nice person, but now I have more patience, and I find myself talking to strangers. I share my story.” Brooks says she is feeling stronger and that she “likes where she is” today.

Photo: Tonya Brooks (left) rejoices with Tamara Clarke in Moffitt's GI Oncology Clinic. Brooks says she got a "clear scan" the day this photo was taken.

For information on Total Cancer Care, visit www.insidemoffitt.com or call 1-888-Moffitt.  

Gastrointestinal Tract Quiz:

True or False: The gastrointestinal tract is separate from the body’s digestive system.

False: The gastrointestinal tract, which includes the stomach and the intestines, is part of the digestive system. It also includes the salivary glands, mouth, esophagus, liver, pancreas, gallbladder and rectum.

Cancer Answers:

Q&A: The Facts About Colorectal Cancer

Q: Do calcium supplements reduce the risk of colon cancer?

A: It is too soon to make overall recommendations about calcium intake and colon cancer. Although some studies have found that calcium can lower the risk of colon cancer, the results of other studies have not shown a lower risk of colon cancer with calcium. Other research has suggested calcium can have a negative effect in some other types of cancer. And some studies have shown an association between very high calcium and/or dairy intake and increased prostate and possibly ovarian cancer risk. It is clear, however, that sufficient calcium intake is necessary for preventing osteopenia and osteoporosis. The question to ask is whether calcium is doing something positive for one’s general health, not whether it is going to prevent colon cancer. Anyone considering using supplements should first talk it over with their doctor.

Q: Should I take aspirin to help prevent getting colorectal cancer?

A: Some studies have shown that the use of nonsteroidal anti-inflammatory drugs (NSAIDs) such as aspirin may be associated with a slightly reduced risk of colorectal cancer. NSAIDs also have beneficial effects on coronary artery disease. However, it is necessary to weigh these potential benefits with the fact that NSAIDs contribute to the risk of hemorrhagic stroke and other adverse effects. A decision to use NSAIDs for preventive reasons should be made only after consulting your doctor.

Symptom Checker:

Possible signs of colorectal cancer include:

• A change in bowel habits
• Blood (bright red or very dark) in the stool
• Diarrhea, constipation, or feeling that the bowel does not empty completely
• Stools that are narrower than usual
• General abdominal discomfort (frequent gas pains, bloating, fullness or cramps)
• Weight loss with no known reason
• Constant tiredness
• Vomiting

These symptoms are not always caused by cancer. Other health problems can cause the same symptoms. Anyone with these symptoms should see a doctor to be diagnosed and treated as soon as possible. Remember, early cancer usually does not cause pain. It is important to not wait to feel pain before seeing a doctor.

Source:
National Cancer Institute

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ForkWise^™

Ideas for Healthy Living: Why Breakfast?

Many nutritionists call breakfast the most important meal of the day. Yet so many people skip breakfast altogether or fill up with sugary, non-nutritional foods such as doughnuts. An inadequate breakfast can leave you feeling sluggish through the day. The U.S. Centers for Disease Control and Prevention reports that diet and academic performance are linked. Eating a proper breakfast is essential not only for good health, but also intellectual performance.

Source:
Centers for Disease Control and Prevention

Below are some healthy, good-tasting breakfast recipes that also are easy to prepare.

Golden Apple Oatmeal:

Ingredients:

1 golden delicious apple, diced
1/3 cup apple juice
1/3 cup water
Dash of cinnamon
Dash of nutmeg
1/3 cup quick-cook rolled oats, uncooked

Instructions:

Combine diced apple, juice, water and seasonings; bring to boil. Stir in rolled oats; cook 1 minute. Cover and let stand several minutes before serving.

Nutritional Information:

Makes 1 serving. Per serving: 200 calories, 2 g total fat, 0 g saturated fat, 0 g trans fat, 45 g total carbohydrate, 6 g dietary fiber, 23 g sugar, 4 g protein, 300 mg sodium.

Recipe Source:

www.fruitsandveggiesmatter.gov

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Red and Yellow Pepper Omelet:

Ingredients:

1 tsp olive oil
4 egg whites
½ tsp dried basil
2 tsp grated Parmesan cheese, divided
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
¼ tsp black pepper

Instructions:

In a large nonstick frying pan over medium heat, warm oil; add the red peppers and yellow peppers; cook, stirring frequently for 4 to 5 minutes. Keep warm over low heat. In a small bowl, lightly whisk together the egg whites, basil and black pepper. Coat a small nonstick frying pan with nonstick spray. Warm over medium-high heat for 1 minute. Add half of the egg mixture, swirling the pan to evenly coat the bottom. Cook for 30 seconds or until the eggs are set. Carefully loosen and flip; cook for 1 minute, or until firm. Sprinkle half of the peppers over the eggs. Fold to enclose the filling. Transfer to a plate. Sprinkle with 1 tsp. of the Parmesan cheese. Repeat with the remaining egg mixture, peppers and 1 tsp. Parmesan cheese.

Nutritional Information:

Makes 2 servings. Per serving: 90 calories, 3 g total fat, 1 g saturated fat, 0 g trans fat, 8 g total carbohydrate, 2 g dietary fiber, 4 g sugar, 9 g protein, 140 mg sodium.

Recipe Source:

www.fruitsandveggiesmatter.gov

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Broccoli Frittata:

Ingredients:

½ cup nonfat cottage cheese
½ tsp dried dill
2 cups fat-free egg substitute
2 cups frozen chopped broccoli
1 tsp olive oil
2 tsp margarine
1 large onion, diced

Instructions:

Mix cottage cheese and egg substitute together; set aside. In large nonstick frying pan over medium heat, sauté onions in oil for 5 minutes, or until soft. Add broccoli and dill; sauté for 5 minutes, or until broccoli mixture softens. Set vegetables aside. Wipe out frying pan. Add 1 tsp. margarine and swirl the pan to distribute it. Add half of the vegetable mixture, and then add half of the egg mixture; lift and rotate pan so that eggs are evenly distributed. As eggs set around the edges, lift them to allow uncooked portions to flow underneath. Turn heat to low, cover the pan, and cook until top is set. Invert onto a serving plate and cut into wedges. Repeat with remaining 1 tsp. margarine, vegetable mixture, and egg mixture.

Nutritional Information:

Makes 4 servings. Per serving: 150 calories, 3 g total fat, 0 g saturated fat, 0 g trans fat, 12 g total carbohydrate, 3 g dietary fiber, 6 g sugar, 19 g protein, 390 mg sodium.

Recipe Source:

www.fruitsandveggiesmatter.gov

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What’s New

See what’s happening at Moffitt Cancer Center by visiting our Moffitt In The News page to read the latest media articles about Moffitt, or by watching Moffitt Headline News, Moffitt’s award-winning video Web cast.

Check out Moffitt’s community publications about cancer care, research and education.

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