Diagnostics/Prevention

The Saint Vincent Cancer Care Center offers a variety of cancer imaging and diagnostic testing including endoscopic ultrasound for advanced diagnostics and tumor staging, computer-aided detection (CAD) for the earliest detection of breast cancer, magnetic resonance imaging (MRI), computerized axial tomography (CAT or CT), ultrasound, colonoscopy, positron emission tomography/computer tomography (PET/CT) and, in conjunction with The Regional Cancer Center, scanning for early cancer detection
and staging.

Diagnostic and Imaging Services offered
Early Detection and Cancer Screenings
Prevention
Smoking
Sun Safety
Diet and Nutrition
Exercise

Diagnostic and Imaging Services offered

• Endoscopic ultrasound
• CAD (computer-aided detection)     
• MRI (magnetic resonance imaging)
• CAT/CT (computerized axial tomography)
• Ultrasound
• Colonoscopy
• PET/CT (positron emission tomography/computer
  tomography)

Early Detection and Cancer Screenings
A leader in educating the community on the value of early detection of cancer, the Saint Vincent Cancer Care Center presents an ongoing series of seminars on breast cancer and the importance of mammography through its Body & Soul Outreach program. This program recently earned Saint Vincent a $30,000 grant from the Susan G. Komen Foundation to fund a Breast Health Nurse Navigator program to guide women through the challenges of breast cancer diagnosis, treatment and recovery.
In addition, Saint Vincent presents cancer screenings in the community. We also work with area businesses, such as General Electric, to work toward early detection by providing cancer screenings in the workplace.

Prevention
Did you know that up to two-thirds of cancers may be prevented through healthy lifestyle changes? And more cancers can be successfully treated if they are detected early?  A healthy diet and avoiding habits like smoking are two of the best cancer prevention tools. Regular screenings can help detect many cancers in the earliest stages, when they can be treated successfully.

• Smoking
• Sun Safety
• Diet and Nutrition
• Exercise

Smoking

The use of tobacco is the primary risk factor for cancer. It is also the number one way to help prevent many cancers. Smoking is associated with 87% of all cases of lung cancer, and increases the risk for cancers of the pancreas, bladder, kidney, cervix and more. The number of deaths per year from smoking exceeds the number of deaths per year from accidents, suicides, drug use, homicides and AIDS combined. It is also responsible for many other life-threatening health issues.

Many smokers, particularly long-term smokers, often believe that the damage to their bodies is beyond repair and that significant health improvement is impossible if they quit smoking. The truth is that significant health benefits begin almost immediately a person quits smoking, even for long-term smokers. Carbon monoxide levels in the blood begin to drop immediately upon quitting, and pulse rate, circulation and blood pressure begin to improve right away. Those who quit smoking prior to age 50 cut in half their risk of dying in the next 15 years. Ten years after quitting, the risk of dying from lung cancer is 30-50 percent less than for those who continue to smoke.

Smoking: An Addiction
Smoking isn’t just a bad habit. The nicotine in tobacco is highly addictive and produces physical and psychological dependency. The chance of becoming addicted if you start smoking under the age of 18 is 80 percent.

Because nicotine is an addictive drug, kicking the smoking habit is not just a matter of willpower. For most people, it takes as many as eight attempts before they are successful. But take heart. Those who quit for at least three months are usually able to remain smoke-free for the rest of their lives. In addition, there are proven ways to help smokers quit, including nicotine replacement therapy, medications and counseling.

Sun Safety

A glowing tan might look nice, but it can put you at risk for skin cancer.  According to the Center for Disease Control and Prevention, nearly 70% of adults fail to use sunscreen or other measures to protect themselves from the sun. Yet exposure to the sun's ultraviolet rays is a key factor in the development of skin cancer. And with the emergence of tanning beds, malignant melanoma, the most serious form of skin cancer, has increased more than 100 percent since 1973.

Protecting children from the sun is vital, since most people receive half of their lifetime sun exposure before the age of 18. As little as three blistering sunburns can greatly increase risk for skin cancer in later years.

To help prevent skin cancer, avoid ultraviolet rays from natural and artificial sources (such as tanning beds or sunlamps). Sunscreen, when used regularly during the first 18 to 20 years of life, can reduce the risk of developing melanoma by more than 70 percent.

Choosing a Sunscreen
Which sunscreen should you use?  Choose the SPF based on how long you can stay in the sun without your skin becoming red*. For example, if you normally begin to burn in 20 minutes without sunscreen, choose an SPF 15 sunscreen, which allows you to stay in the sun 15 times longer, or 300 minutes. If you burn more easily, a higher SPF is necessary for adequate protection.

Sunscreens are useful in reducing skin cancer risk, but they can't provide total protection from ultraviolet rays. Seek shade, wear protective clothing and avoid the strong rays of the midday sun.

*Sunscreen is not recommended for children under six months of age.  They should be kept out of the sun.

Diet & Nutrition

The old adage that “you are what you eat” is particularly true when it comes to preventing cancer.  About one-third of all cancer deaths may be related to what we eat. Making smart nutritional choices daily not only promotes good nutrition and good health, but it can reduce your risk of some types of cancer.

The information below can help you make these choices.  (Please note that, if you require a special diet, please consult a physician or registered dietitian before beginning any modified diet plan.)

Nutrition and Your Health: Dietary Guidelines for Americans
Published by the U.S. Department of Agriculture and U.S. Department of Health and Human Services, Home and Garden Bulletin No. 232. Second edition, 1985. The explanatory text following each of the guideline statements has been written by the National Cancer Institute.

• Eat A Variety of Foods. No one food provides all the nutrients that a person needs. It is important to eat a wide variety of foods each day such as: fruits and vegetables; whole cereals; lean meats, poultry without skin, and fish; dry peas and beans; and low-fat dairy products.
• Maintain Desirable Weight. Obesity is a risk factor for many diseases, including heart disease, high blood pressure, diabetes, and some cancers.
• Avoid Too Much Fat, Saturated Fat, and Cholesterol. A diet low in total fat may reduce the risk for cancers of the breast, prostate, colon, and rectum. Such a diet will probably be low in saturated fat and cholesterol and may also reduce risk of heart disease.
• Eat Foods With Adequate Starch and Fiber. Most Americans eat a diet low in starch and fiber. Health experts recommend that we increase the amount of starch and fiber in our diets by eating more fruits, vegetables, potatoes, whole grain breads and cereals, and dry peas and beans. A high-fiber diet may reduce the risk of colon and rectal cancer.
• Avoid Too Much Sugar. A diet high in sugar promotes tooth decay. Sugary foods are also often high in fat and calories and low in vitamins and minerals.
• Avoid Too Much Sodium. Too much sodium in the diet may contribute to high blood pressure, especially for people with a family history of high blood pressure. Untreated high blood pressure can lead to heart attacks, strokes, and kidney disease.
• If You Drink Alcoholic Beverages, Do So In Moderation. Drinking too much can lead to many health problems. Heavy drinking is associated with cancers of the mouth, throat, esophagus and liver. Cancer risk is especially high for heavy drinkers who smoke. Alcoholic drinks are also high in calories and low in vitamins and minerals.

Foods to Choose:
Given these guidelines, let's look at the kinds of food and food components that are related to your cancer risk and see how you can make choices to reduce that risk.

Dietary Fiber
Dietary fiber is material from plant cells that humans cannot digest or can only partially digest. It helps move food through the intestines and out of the body, promoting a healthy digestive tract. A diet high in fiber and low in fat may reduce the risk of cancers of the colon and rectum.

Americans now eat about 11 grams of fiber daily. The National Cancer Institute (NCI) recommends that Americans double the amount of fiber they eat to between 20 and 30 grams daily. For those who wish to consume more fiber, NCI recommends that individuals not exceed 35 grams daily, because of possible adverse effects. Fiber-rich foods, not fiber supplements, are the sources of fiber to choose unless your doctor advises you to do otherwise.

To put the fiber you need into your diet, choose more often foods -breads, rolls, pastas, and cereals, for example - made with whole grains and whole-grain flours of all kinds: wheat, corn, rye, oats, and their brans. Choose less often products made with refined flours - white breads, rolls, pastries, and cakes. Choose from among all the fruits and vegetables, both fresh and frozen. Eat foods like apples, peaches, pears, and potatoes with their skins. Choose cooked dry peas and beans; they are a good source of fiber. Foods that are high in fiber are also usually low in fat.

FAT Some evidence indicates that diets high in fat may increase the risk of cancers of the colon, breast, prostate, and the lining of the uterus. Diets low in fat may reduce these risks while they help to control weight and also reduce risk of heart attack and stroke.

In the typical American's diet, about 40 percent of calories come from fat. Some experts believe that amount should be reduced to 30 percent. For example, an average diet for a woman usually contains about 1,600 calories per day. If a woman chooses to reduce fat consumption to 30 percent of calories from fat, 480 calories would come from fat. An average diet for a man contains 2,400 calories per day. If a man chooses to reduce fat consumption to 30 percent of calories from fat, 720 calories would come from fat.

To reduce the fat in your diet, choose more often the lean cuts of beef, lamb, and pork and less often the high-fat cuts. Trim away all the fat you can see before you cook the meat and again before you eat it. If you eat luncheon and variety meats, choose those that are labeled "reduced fat content."

Meats provide necessary protein, vitamins, and minerals, especially iron and zinc. These nutrients are important components of a balanced diet to promote good health.

Choose more often poultry, such as chicken and turkey, and remove the skin and visible fat before cooking.

Choose more often fresh fish and shellfish, plain frozen seafoods without sauce, and canned fish packed in water rather than canned fish packed in oil or fried seafoods. Choose more often dry peas and beans and less often nuts and seeds. As snacks, choose more often fresh or frozen fruits and vegetables and air-popped popcorn and less often pastries and deep fried foods.

Choose low-fat dairy products more often and those made with whole milk or cream less often. Dairy products are good sources of protein, vitamins and minerals, especially calcium, another mineral important to good health.

Choose reduced-calorie or low-fat salad dressings and margarines. Use cooking methods that add little or no fats to foods. Cook meats on racks that drain away fats, and drain fat from the pan before making gravy. Season vegetables with herbs, spices, and lemon juice rather than with fats and salt.

Vitamins and Cruciferous Vegetables
Diets rich in foods containing vitamin A, vitamin C, and a precursor of vitamin A called betacarotene, may reduce the risk of certain cancers. Diets low in vitamin A actually may increase risk for some cancers.

Many vegetables and fruits contain vitamins A and C and betacarotene. Choose especially from the vitamin-rich dark green leafy vegetables and other green vegetables; the red, yellow, and orange vegetables and fruits; the citrus fruits; and juices made from any of these.

Vegetables from the cabbage family (cruciferous vegetables) also may reduce cancer risk. They are good sources of fiber and some vitamins and minerals as well. The cruciferous vegetables are bok choy, broccoli, Brussels sprouts, cabbage, cauliflower, collards, kale, kohlrabi, mustard greens, rutabagas, and turnips and their greens.

Eat a variety of vitamin-rich foods, rather than relying on vitamin and mineral supplements, to help protect yourself from cancer.

Changing Habits
You don't have to give up the foods you like to help protect yourself from cancer. Instead, choose "more often" the foods that may reduce your risks of cancer; choose "less often" the foods that might increase your risks of cancer.

Do not make all the changes overnight. Add fruits and vegetables to your diet gradually over a period of several weeks. Each time you shop, choose one more low-fat dairy product in place of a product made with whole milk. Replace a product made with refined flours or processed grains, such as white bread, with one made with 100 percent whole-grain flours and whole grains, such as whole wheat or rye bread.

Read product labels to help choose foods high in fiber and vitamins A and C, and low in fat. Many food manufacturers list calories, protein, fat, carbohydrates, vitamins, minerals, and fiber on package labels.

Plan your day's menu. Use information from product labels and other sources to find the total grams of fat you plan to eat; multiply by 9 (the number of calories in a gram of fat); then divide by the number of calories you will consume. The answer will equal the percentage of calories from fat. If it is more than 30 percent, you may wish to choose more high-fiber, low-fat foods.

Choose cooking methods that add no fats to your foods; bake, steam, poach, roast, or use a microwave oven.

If you broil, grill, or barbecue, protect foods from contact with smoke, flame, and extremely high temperatures. They can produce possible cancer-causing substances. Move racks or grills away from heat sources, cook more slowly, and wrap food in foil or put it in a pan before grilling or barbecuing. 

Exercise to Reduce Your Risk for Cancer

Studies have shown that regular, moderate physical activity of at least a half-hour per day, five days per week can help prevent certain cancers. Exercise can help reduce the risk for breast and prostate cancer because it can regulate hormone levels. It can reduce the risk for colon cancer by speeding up the digestive process and limiting the amount of time the bowel lining is exposed to harmful substances. Maintaining a healthy weight is also a cancer prevention strategy. Carrying too much weight can increase the risk of colon cancer, breast cancer and endometrial cancer, and possibly other types of cancers.

Whether it’s walking, bicycling, taking an aerobics or Pilates class, playing tennis, golf or other sport, or working out at the gym, getting your exercise is a great way to stay healthy and reduce your risk of cancer.

Be sure to check with your doctor before starting any type of physical exercise program. And remember that physical activity does not need to be strenuous to have health benefits. Here are several simple ways to work exercise into your everyday lifestyle

• Take the stairs instead of the elevator. 
• Park your car as far from the mall entrance as possible and enjoy the walk. 
• Instead of a coffee break during the work day, take a quick walk.
• On your next date, go dancing instead of sitting and watching a movie.
• Going shopping? Take a walk around the inside of the mall a few times before shopping.
• Walk in place while watching your favorite television program.