Colorectal Cancer and Risk Reduction
According to the World Health Organization “Dietary factors are estimated to account for approximately 30% of cancers in western countries, making diet second only to tobacco as a preventable cause of cancer.”
March is the national colorectal cancer awareness month. Many studies have convincingly identified increased risk for colorectal cancer associated with consumption of red meat, processed meat, saturated/animal fat, and well cooked meat. “Significant relative risks for meat and saturated fat intake was also seen, with high meat intake increasing cancer risk by 17 percent and high saturated fat intake increasing cancer risk by 19 percent”(The Cancer Project).
The American Cancer Society states that colorectal cancer is the third most common form of cancer found in adults, and was responsible for: 106,100 new cases of colon cancer; 40,870 new cases of rectal cancer; and almost 50,000 deaths in 2009.
Risk Reduction
Increase intake of: fiber – whole grain bread and pasta; fruits; legumes (beans); vegetables – especially carrots and spinach.
Reduce or eliminate: red meats, processed or cured meats, well cooked meat, fats and high calorie foods, cured high-fat cheese, sugar and alcoholic beverages.
Increase physical activity and water intake.
