As an Oncology nurse clinician, do you know what’s really sad for me to witness? Colorectal Cancer! This disease is a very challenging form of cancer that has a great impact on its victims, both physically and emotionally. What’s more upsetting, most cases can be prevented.
A report released from the World Cancer Research Fund and the American Institute for Cancer Research (WCRF / AICR) has confirmed that “red meat and processed meat increases the risk for colorectal cancer, and the evidence that foods high in fiber, like vegetables, fruits, and whole grains, offer significant protection against the disease has become stronger.”
According to the WCRF / AICR findings, it is estimated that about 45% of all U.S. colorectal cancer cases could be prevented if people consumed more fiber-rich plant foods, consumed less meat and alcohol, became more physically active, and maintained a healthy weight. That would prevent more than 64,000 cases in the United States every year.
Even if you know you will never stop eating meat completely – try cutting back on the amount you eat by increasing your portions of healthy plant foods; fresh vegetables, fruits, and whole grains.
Further Reading
American Institute for Cancer Research – Colorectal Cancer 2011 Report
National Institute of Health – Foods and Food Groups Associated with the Incidence of Colorectal Polyps: The Adventist Health Study
Loma Linda University School of Public Health – Cooked green vegetables, dried fruit, legumes, and brown rice may decrease risk colon cancer
Diabetes Care – Type of Vegetarian Diet, Body Weight, and Prevalence of Type 2 Diabetes
American Journal of Lifestyle Medicine – Health Implications of a Vegetarian Diet: A Review
Dana-Farber Cancer Institute – Vitamin D protects against colorectal cancer by boosting the immune system
