Colorectal cancer is the second leading cause of deaths related to cancer. While early detection is key, research points to diet as a leading factor in both prevention and treatment.
Diets high in red and processed meats are associated with an increased risk of colorectal cancer. Meat is devoid of fiber and other nutrients that have a protective effect. In addition to containing disease promoting saturated fat and cholesterol, in some cases, carcinogenic compounds such as heterocyclic amines and polycyclic aromatic hydrocarbons form during the processing or cooking of meat. Survivors of the disease must also be aware, research indicates colorectal cancer survivors who consume the most red or processed meat are more likely to die over a 7.5-year follow-up, compared with those who eat the least. Maintaining a healthy weight through a plant-based diet, exercise, and avoiding tobacco and alcohol are some of the best ways to lower your risk of this disease.
Article from Physicians Committee for Responsible Medicine