Dietary Factors and Colon Cancer Risk

Tuesday, May 12, 2009 - Byron J. Richards, CCN

A very large European study of 452,755 people has clearly established that the highest intake of fruits and vegetables is associated with the lowest rate of colon cancer.

The study participants were followed for 8 years.  There was 86% less colon cancer in the group with the highest fruit and vegetable intake.  It has been known for decades that fruits and vegetables contain fiber, antioxidants, and other co-factors that significantly improve cellular health and protect cells from damage, including mutation damage.  The researchers also noted that smoking negated this benefit, though past smokers did benefit.

Another related study was a meta-analysis done evaluating animal fat and animal protein as risks for colon cancer.  The researchers found no association between animal products and colon cancer.

Collectively, this study means eat lots of fruits and veggies with your meals.  Certainly there is better quality animal protein, but in and of itself it is not a risk factor for colon cancer.  Animal protein is an excellent source of multiple nutrients that are difficult to find elsewhere.  The best strategy is to eat your proteins with friendly veggies and fruit.

Related Entries: Quercetin Inhibits the Formation of Colon Cancer
Lack of Folic Acid Linked to Colon Cancer
Vitamin D and Calcium Help Kill Colon Cancer Cells
Probiotics Lower Colon Cancer Risk Factors
Blueberries May Protect Against Colon Cancer

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