Colon cancer: can food make a difference?

A study published online by JAMA Oncology earlier this year suggests what we eat can increase the risk of colon cancer by over 40%. Most colorectal cancers occur in people older than 50, with the late 60s the average age when men are diagnosed and the early 70s for women.

As our diets become more dominated by processed food, we will need to pay even more attention to what we eat, while researchers will be looking out for any signs that diagnosis ages start to fall, because the foods linked to inflammation are a big problem – think sugary beverages, refined grains, red and processed meats.

Researchers followed the diets of more than 121,000 people (just shy of 40% were men) for 26 years. The most “pro-inflammatory” diets had a 44% greater risk of developing colon cancer compared with those who had low-inflammation diets, the people eating high amounts of dark green leafy vegetables and whole grains. Even when adjusted for other cancer-causing factors, like BMI and less physical activity, the risk for developing colon cancer was still higher for those with unhealthy food choices.

You can’t ‘out-run’ or exercise away a poor diet – move beyond calories when making food choices.

Make eating real food Just Routine

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