The colon, otherwise known as the large bowel, is the longest part of the large intestine. Most colon cancers are adenocarcinomas (cancers that begin in cells that make and release mucus and other fluids). It is the third most common form of cancer and the second leading cause of death among cancers in the Western world. Many colorectal cancers are thought to arise from adenomatous polyps in the colon. These mushroom-like growths are usually benign, but some may develop into cancer over time. The majority of the time, the diagnosis of localized colon cancer is through colonoscopy. Therapy is usually through surgery, which in many cases is followed by chemotherapy. Certain factors increase a person's risk of developing the disease. These include:

Colorectal Cancer is the fourth most common form of cancer occurring worldwide.
• Age: The risk of developing colorectal cancer increases with age. Most cases occur in the 60s and 70s, while cases before age 50 are uncommon unless a family history of early colon cancer is present.
• Polyps of the colon, particularly adenomatous polyps, are a risk factor for colon cancer. The removal of colon polyps at the time of colonoscopy reduces the subsequent risk of colon cancer.
• History of cancer. Individuals who have previously been diagnosed and treated for colon cancer are at risk for developing colon cancer in the future. Women who have had cancer of the ovary, uterus, or breast are at higher risk of developing colorectal cancer.
• Heredity:

1. Family history of colon cancer, especially in a close relative before the age of 55 or multiple relatives
2. Familial adenomatous polyposis (FAP) carries a near 100% risk of developing colorectal cancer by the age of 40 if untreated
3. Hereditary nonpolyposis colorectal cancer (HNPCC) or Lynch syndrome

• Long-standing ulcerative colitis or Crohn's disease of the colon, approximately 30% after 25 years if the entire colon is involved
• Smoking. Smokers are more likely to die of colorectal cancer than non-smokers.
• Diet. A diet high in red meat and low in fresh fruit, vegetables, poultry and fish is said to increase the risk of colorectal cancer. In June 2005, a study by the European Prospective Investigation into Cancer and Nutrition suggested that diets high in red and processed meat, as well as those low in fiber, are associated with an increased risk of colorectal cancer. Individuals who frequently ate fish showed a decreased risk. However, the nature of the relationship between dietary fiber and risk of colorectal cancer remains controversial.
• Physical inactivity. People who are physically active are at lower risk of developing colorectal cancer.
• Virus. Exposure to some viruses (such as particular strains of human papilloma virus) may be associated with colorectal cancer.
• Alcohol: Drinking may be a cause of earlier onset of colorectal cancer.

»	We have developed our own highly specific monoclonal antibodies against Colon Cancer, which have demonstrated spectacular results.
»	These mAbs have demonstrated similar spectacular results in the selective killing of cancer cells in Multiple Myeloma and Esophageal Adeno-carcinoma.
»	In-vitro studies have shown overwhelmingly positive data.
»	In-vivo studies are in progress.
»	Humanisation of these mAbs in CHO cell lines is to be carried out soon after the completion of animal efficacy studies.
^Top