Dietary Changes for Colon Cancer Prevention
Several studies indicate that changes in a person’s diet can reduce the risk of developing colon cancer. One such study was conducted by the Dana-Farber Cancer Institute together with the Harvard School of Public Health and Brigham and Women’s Hospital. The study found that certain dietary changes can reduce the risk of developing colon cancer.
In the United States, colon cancer is the third among the most commonly diagnosed types of cancer. It is also one of the leading causes of deaths related to cancer. Here are the dietary changes for colon cancer prevention. Follow these and you will be able to significantly reduce your chances of developing colon cancer.
Increase Fiber Intake
Among the dietary changes for colon cancer prevention, increasing fiber intake is the most conclusive. Fiber essentially works in cancer prevention by getting rid of potential carcinogens in the intestines. It decreases the contact time between the intestinal wall and carcinogens which therefore prevent the development of cancer.
Fiber also absorbs bile acids which prevents interaction with bacteria that results to the cancerous substance fecapentanes. According to research, the recommended fiber intake to decrease risk of colon cancer is at least 25 grams a day. You can reach this easily by taking a fiber supplement like acai or psyllium. You can also increase consumption of fruits and vegetables.
Consume Less Fat
Consuming less fat is another among the top dietary changes for colon cancer prevention. Keep your diet very low in saturated fats and low in total fat. Dietary fat contributes to cancer because tumor cells require low density lipoproteins (LDLs) to grow. Also, a high fat diet increases bile production which can convert into alcoholic acid during prolonged stagnation in the large intestine. A good rule of thumb is to limit fat intake to 20% of total food calories.
Limit Consumption of red Meat
According to studies, the population that consumes the most red meat has the highest occurrence of colon cancer. A long-term study conducted by the Harvard School of Public Health found that women who ate red meat were 2.5 times more prone to developing colon cancer. Also, the risk of developing colon cancer is directly connected to the amount of animal fat in the diet. Eating processed meats was also found to be directly connected to increasing the risk of colon cancer.
Colon cancer is one of the most common types of cancer. The good news is that you can significantly decrease your risk of developing this particular kind of cancer just by modifying your diet. The effort is certainly worth if it means the reward of reducing risk of colon cancer. Simply follow the dietary changes and you can significantly reduce your chances of developing colon cancer.