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Is Red Meat Worth the Risk? By Claire Allen, RD It has been well established that frequent red and processed meat consumption raises the risk of colorectal cancer. A five-year UK Biobank study of half a million men and women found that individuals who consumed 2-3 servings of thinly sliced red or processed meat […]
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, […]
IBD and DAIRY by Jeff Nathanson, M.D. One of the biggest challenges for gastroenterologists caring for patients with inflammatory bowel disease is sorting out whether symptoms reflect a true IBD “flare” or are due to some other cause. A recent study suggests that one underappreciated mimicker of inflammatory bowel disease symptoms is lactose intolerance. […]
Go “Green” to Reduce NAFLD Risk by Claire Allen, RD The Mediterranean diet, rich in plant food sources, whole grains, seafood and extra virgin olive oil, has been associated with improved cardiovascular markers, reduced prevalence of Non-Alcoholic Fatty Liver Disease (NAFLD) and type two diabetes risk. A recent study published in the journal Gut in January 2021 suggests that a “green” Mediterranean diet may further reduce intrahepatic […]