Lower Your Colon Cancer Risk with Diet
Lower Your Colon Cancer Risk with Diet
by Liz Moon, NP
An article from MedPage Today highlights the link between dietary patterns and colorectal cancer (CRC) risk:
MedPage Today: More Support for Diet to Prevent Colorectal Cancer
A metanalysis showed a “protective effects for certain dietary patterns, including adherence to a healthy diet, a Mediterranean diet, a pesco-vegetarian diet, or a semi-vegetarian diet.” There was an emphasis on the association between red meat intake (high amounts) and alcohol (>four drinks/day) increasing the incidence of colorectal cancer.
Specific foods that were noted to have a PROTECTIVE affect included:
- whole grains
- legumes
- non-fermented milk
- fruits and vegetables
- micronutrients (calcium, zinc, magnesium, vitamin A, vitamin B6, folic acid, vitamin D, and vitamin E)
“The authors noted that while the etiology of CRC is multifactorial, with both genetic and environmental factors involved, modifiable lifestyle factors such as excess adiposity [being overweight or obese], poor diet, and physical inactivity, likely play an important role in occurrence and progression.”
Dr. Andrew T. Chan (who was not involved in the research) of Harvard University and Massachusetts General Hospital in Boston felt “based on the results, I think the link between high intake of red meat and alcohol and an increased risk of colorectal cancer is convincing. This should provide greater justification for healthcare providers to recommend consuming red meat and alcohol only in moderation.”
If you would like to learn more about lowering your risk of colorectal cancer, contact us today at 224-407-4400 or through our website at www.compgihealth.com. We have an entire team waiting to help you!