What Your Chiropractor Knows About Back Pain And Will Never Reveals To You?
Considering the fact that the majority or between 70 and 90 percent of the population will experience some sort of back pain at one time or another, knowledge about back pain relief is certainly welcome, appreciated and a popular topic. One of the best ways to begin learning about back pain relief is by understanding the basics of back pain: what causes it, how it’s diagnosed, what treatments are available, how to manage the pain, etc. This article will cover the bases for you.
FACTS vs MYTHS ABOUT BACK PAIN
Let’s begin by learning some facts in order to separate truth from myth with regards to back pain. First of all, under one percent of acute lower back pain is the result of a serious infection or condition like cancer or a spinal injury. For those under 50, the rate is even lower.
Back pain is the number one disability for those under age 45. And it runs second, after the common cold, as the top reason for visiting a healthcare provider in the United States.
There is nothing really wrong with you. Myth! Chronic pain sufferers report that doctors generally tell this to about 90 percent of them and it is incorrect. In reality, the majority of low back pain cases or some 90 percent generally come from an unknown cause, like an infection or a particular injury. And the duration of the pain runs generally from four to six weeks.
People don’t die from chronic back pain. Wrong! The pain combined with depression and anxiety in long-term cases places sufferers at risk for suicide, which does happen from time to time.
Most back pain requires surgery. Myth! On the contrary, under two percent of patients with back pain need surgery. However, back pain is the third top reason for surgery.
Only a small percentage of workers suffer back pain on the job. Wrong! The top occupational hazard in the USA is back pain.
Lie down and rest for back pain. Au contraire. Contrary to popular believe, bed rest can hinder recovery. Health care providers recommend remaining active to decrease down time for patients.
Men suffer back pain more than women. Not! With regards to gender issues and back pain, it is a myth that men suffer back pain more than women. In reality, the only main difference is with secondary pain to disk disorders during middle age. However, with regards to race, low back pain is reported more frequently among Caucasians than other races including African Americans.
If a patient’s pain description lacks a regular, consistent pattern, it’s probably imagined or exaggerated. Myth! No two people, no two cases are totally 100 percent identical. Activities, events, pain and people themselves vary from day to day and there is no 100 percent correct way to describe pain in words to fit a perfectly accurate diagnosis.
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How Diet Influences Cancer Risk Alex FirDiet is a double edged sword. Improper diet increases the risk of cancer but a proper, well balanced diet reduces the cancer risk.
Diet is one of the most important lifestyle factors and has been estimated to account for up to 80% of cancers of the large bowel, breast, and prostate. Diet affects the risk of many other cancers, including cancers of the lung, prostate, stomach, esophagus and pancreas.
Prostate Cancer:
High consumption of meat, especially red meat, substantially increases the risk of prostate cancer.
Vegetables, especially cooked tomatoes, reduce the risk of prostate cancer. In one clinical trial, the role of Vitamin E as a prostate cancer reducing factor was established. In this study there was a 32% decrease in prostate cancer incidence and 41% decrease in prostate cancer mortality in people receiving Vitamin E supplements when compared to controls.
Breast Cancer:
In Japan, people consume Tofu, a soya product. It contains isoflavones that moderate the estrogen receptors in the body such as breast tissue. The incidence of breast cancer is low in Japan when compared to Western women; only 1/4th of the mortality rate of Western women. Japanese women’s low fat diet, high fish consumption and drinking green tea also decrease their breast cancer risk.
One case control study found that regular consumption of soy foods was associated with a marked decrease in breast cancer risk in premenopausal women. No effect in post-menopausal women.
A Japanese case-control study also found that tofu intake (3 times/wk compared with less than 3 times/wk) was associated with decreased risk of breast cancer in premenopausal women. Again, soy intake was not protective against post-menopausal breast cancer.
In one study conducted in America, the relation between soy intake and breast cancer risk found that tofu consumption was protective in both premenopausal and post menopausal Asian women.
Lung Cancer:
Lung cancer risk is substantially decreased by a variety of carotenoids. Carotenoids act as antioxidants and thus minimize cell damage.
One study in Boston focused on the effect of different types of carotenoids on lung cancer risk. It was observed that lung cancer risk was significantly lower in subjects who consumed a diet high in a variety of carotenoids. This was especially true with non-smokers who had 63% less risk.
One study conducted in Hawaii reported further evidence for a protective effect from certain carotenoids against lung cancer and that greater protection was afforded by consuming a variety of vegetables compared to only foods rich in a particular carotenoid.
Stomach Cancer:
Nitrates in food and other preservatives added to food including meat are converted into ‘nitrites’ in the human stomach. The nitrites undergo nitrosation to form ‘nitrosamines’ and ‘nitrosamides’. This increases the risk of stomach cancer in people eating vegetables from nitrate rich soil.
In one study, Vitamin C appeared to protect against the risk of stomach cancer by inhibiting formation of nitrates in stomach.
Cancer of the stomach is 5 times more common in Japanese people compared to Western populations. When Japanese people migrated to the United States, they progressively acquired the low incidence of the US due to changes in their diets.
In one study conducted in Hawaii that involved both Japanese and Caucasians, the stomach cancer risk was associated with consumption of rice, pickled vegetables, and dried/salted fish, and a negative association with vitamin C intake.
One ecological study in Belgium showed a relation between the nitrate and salt consumption and stomach cancer. The analysis of this model showed that the significance of nitrate as a risk factor for stomach cancer mortality increased markedly with higher sodium levels.
Dietary habits and stomach cancer risk was studied in Shanghai, China. According to this study, risks of stomach cancer were inversely associated with high consumption of several food groups, including fresh vegetables and fruits, poultry, eggs, plant oil, and some nutrients such as protein, fat, fiber, tea and antioxidant vitamins.
By contrast, risks increased with increasing consumption of dietary carbohydrates, frequent consumption of preserved, salty or fried foods and hot soup/porridge, with irregular meals, speed eating and binge eating. This provides evidence that diet plays a major role in stomach cancer risk.
No single food can completely prevent cancer but a balanced combination of different groups can help. Appropriate diet can prevent 3-4 million cancers each year.
About the author:
Cancer is One of the Main Causes of Death Among Humans. Visit http://www.cancer-data.com, FREE web site for those who want to learn more about taking control of their health.
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