A new report shows a person’s diet may be connected to colorectal cancer. Researchers in London believe eating red and processed meats can increase a person’s chances of cancer, while eating foods high in fiber may prevent it.
Elisa Bandera, MD, PhD, who served on the World Cancer Research Fund/American Institute for Cancer Research’s Continuous Update Project Expert Panel that authored the report said, “This report shows that colorectal cancer is one of the most preventable cancers. AICR has estimated that about 45 percent of colorectal cancer cases could be prevented if we all ate more fiber-rich plant foods and less meat, drank less alcohol, moved more and stayed lean. That’s over 64,000 cases in the US every year.”
So what does that mean for your diet? The American Institute for Cancer Research says we should limit our red meat consumption to 18 ounces per week, approximately the equivalent of five or six small portions of pork, lamb or beef.
“It appears that red meat — and maybe processed meat even more — has some relationship with colon cancer risk,” says panel member Steven H Zeisel, MD, PhD, Professor of nutrition and pediatrics at the University of North Carolina, Chapel Hill.
“A betting person would say there is risk associated with the consumption of red meat and processed meat,” he says. “Moderating the amount of red meat you take in is reasonable based on this data. And trying to cut back and substitute other types of meat or vegetables would be a good idea for someone who wants to reduce risk of colon cancer.”
The Institute also suggests avoiding all processed meats, like the sliced ham or turkey you buy at the deli. Processed meat raises the risk of colorectal cancer twice as much as red meat does, the authors found.
The research gives another reason for consumers to watch their diet, and add fiber to their daily checklist. Fiber, found in things like beans and other vegetables, can protect organs from cancer forming tumors.
