“Twenty-seven,” the doctor said to the nearby nurse.

“She tolerated the procedure fairly well,” he added.

I was lying on the examination table with my eyes tightly closed. My life was flashing before me.

From the time I got my “positive” cancer screening result, I was living in fear. I had recently lost a friend to colon cancer, so I knew what I might be facing.

“Do I have 27 polyps?” I asked weakly.

“The procedure took 27 minutes. You do not have any polyps, and you have no signs of cancer,” he told me. “You can come back in 10 years.”

The 5-ton elephant standing on my shoulders for the two months since I received my screening result leaped off me and transformed into a room filled with flowers. 

As I learned firsthand, sometimes the screening procedures done at home give false positive or false negative results.

I was happily eating toast with peanut butter when my husband and a friend came into the room. I had not had any solid food in two days.

“Wow, you look a lot better now!” my husband said.

Of course I looked better — I had lost 10,000 pounds of worry.

I usually do not get this up close and personal in my column. However, maybe one of you readers will take steps toward overdue screening tests recommended by your health care provider.

March is Colorectal Cancer Awareness Month. The U.S. Preventive Services Task Force recommends that adults aged 45 to 75 get screened for colorectal cancer as recommended by their health care providers.

Unfortunately, younger people are increasingly being affected by colon cancer.

Don’t be embarrassed to talk to your provider about any symptoms you may have. Some people have no symptoms, while others may have changes in bowel habits such as diarrhea or constipation, blood in the stool, cramps, pain or unintended weight loss.

People with a family history of colon cancer or polyps are more at risk, as are those with inflammatory bowel diseases such as Crohn’s disease or ulcerative colitis.

Various stool tests and scoping procedures may be done. Sometimes you remain awake and can watch the procedure live. Other times you are under general anesthesia and wake up in a recovery room.

I was not interested in watching the video screen. I tried to imagine myself in my happy place.

While we cannot control our genetics, we all have the capacity to make some lifestyle changes that can reduce our risk. According to the Centers for Disease Control and Prevention, these key lifestyle behaviors linked with reducing risk for colon cancer and many other diseases:

• Eat more fruits and vegetables and other fiber-rich foods. Pulse foods, such as lentils and beans (such as navy, pinto or kidney) can be considered either protein foods or vegetables. They are excellent sources of fiber. Aim for at least 4 ½ total cups of fruits and vegetables daily.
• Get regular physical activity. Adults need about 150 minutes of moderate physical activity a week, such as 30 minutes of walking five or more days. Vary your activity and find a buddy to keep yourself motivated.
• Manage your weight. Being overweight or obese can increase the risk of many diseases, including cancer.
• Consume little or no alcohol. All alcohol-containing beverages, including beer, red and white wine and distilled spirits, increase the risk for cancer throughout the body.
• Avoid tobacco use because smoking can increase the risk of numerous types of cancer.

Don’t be afraid to find out if you have cancer or another disease — treatments are available. The sooner you find out, the sooner you can be treated.

Let the warmer temperatures of spring be a springboard toward lifestyle changes in nutrition and physical activity. Start a garden or volunteer at a community garden. Eat more fruits and vegetables.

Here’s a tasty recipe to enjoy as a snack with some veggies.

Savory Bean Dip

½ cup canned vegetarian baked beans, drained
3 tablespoons shredded cheddar cheese
2 tablespoons regular or hickory-smoked barbeque sauce
2 large carrots cut into diagonal slices
1 medium red or green pepper, cut into chunks
Whole-grain crackers or baked chips (optional)

Place beans in a small microwavable bowl; mash slightly with fork. Stir in cheese and barbecue sauce. Cover loosely with plastic wrap not touching the food and microwave on high for one minute; stir. Microwave for 30 seconds or until hot. Serve with vegetables, chips or crackers.

Makes four servings. Each serving has 90 calories, 2 grams (g) fat, 4 g protein, 16 g carbohydrate, 2 g fiber and 240 milligrams sodium.

(Julie Garden-Robinson, Ph.D., R.D., L.R.D., is a North Dakota State University Extension food and nutrition specialist and professor in the Department of Health, Nutrition and Exercise Sciences.)

NDSU Agriculture Communication – March 20, 2025

Source: Julie Garden-Robinson, 701-231-7187, julie.garden-robinson@ndsu.edu

Editor: Dominic Erickson, 701-231-5546, dominic.erickson@ndsu.edu