**Acknowledgements**

The authors deeply appreciate former Prof. Hiroshi Nozawa, Doctor of Laws and Honorary Member of the Institute for Science of Labor, Emeritus Professor of Kanazawa University for the support at the Institute for Science of Labor, Kawasaki, Japan in 1994.

**49**

**Author details**

Narita City, Japan

Ngoan Tran Le1,2\* and Hang Viet Dao3,4

provided the original work is properly cited.

1 Institute of Research and Development, Duy Tan University, Da Nang, Vietnam

2 Department of Public Health, International University of Health and Welfare,

4 Institute of Gastroenterology and Hepatology, Hanoi City, Vietnam

3 Department of Internal Medicine, Hanoi Medical University, Hanoi City, Vietnam

\*Address all correspondence to: letranngoan@yahoo.com; letngoan@hmu.edu.vn

© 2020 The Author(s). Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/ by/3.0), which permits unrestricted use, distribution, and reproduction in any medium,

*Colorectal Cancer in Vietnam*

*DOI: http://dx.doi.org/10.5772/intechopen.93730*

*Colorectal Cancer in Vietnam DOI: http://dx.doi.org/10.5772/intechopen.93730*

*Colorectal Cancer*

from previous studies.

**7. Conclusions**

**Acknowledgements**

Japan in 1994.

ing colorectal cancer in our body.

Colorectal cancer is related to unrecognized heat-generated carcinogens in our foods: we found that tobacco smoking, barbecued meats, bread, and biscuits intake increase the risk of the disease. Tobacco heated at 950oC and smoking carcinogens can generate as much as 3800 types of chemicals [56, 57, 61]. These findings were partly published [24]. Chemical is an independent factor inducing cancer, which was successfully performed and reported for the first time in 1967 by Dr. Sugimura [60, 69]. Our epidemiological observations in humans consisted of these numbers

Control of cooking temperature in both family's kitchen as well as public restaurants in humans' daily life should be a significant consideration to prevent

In our study, although alcoholic beverages play an integral role in humans' diets worldwide, alcoholic consumption would be categorized as a promoting factor of colorectal cancer development. Because of the organic solution of chemical carcinogens, similar to tobacco smoking, barbecued meats, bread, and biscuits are promot-

• Host factors committed to developing colorectal cancer included blood types A and AB, CYP1A1 genotypes A/G and G/G, family history of cancer, body mass

Three groups of risk factors were determined to develop colorectal cancer, including tobacco smoking, barbecued meats, bread, and biscuits intake as the first group; alcohol consumption as the second group; and the identified host factors as the third group. Possible management of identified risk factors in preventing colorectal cancer can be refrainment of smoking and reduction of intake of heated foods at unsafe cooking temperatures. A screening for colorectal polyp and cancer for people aged 40+ is highly recommended. Policy frameworks for cancer control in general and colorectal cancer in Vietnam are in place, but there is still a lack of proper financing and governing models necessary to support a sustainable program.

The authors deeply appreciate former Prof. Hiroshi Nozawa, Doctor of Laws and Honorary Member of the Institute for Science of Labor, Emeritus Professor of Kanazawa University for the support at the Institute for Science of Labor, Kawasaki,

colorectal cancer in particular and all cancer sites in general.

index, history of colorectal pain, and inflammation.

**48**
