Dietary Practices to Prevent Colorectal Cancer.

Follow These Eating Habits to Prevent Colorectal Polyps, the Precursor to Colorectal Cancer

Colorectal cancer originates from precancerous lesions called colorectal polyps. These polyps involve abnormal growth of the colon's mucous membrane, protruding into the inner part of the intestine. Categorized as either adenomatous or non-adenomatous, colorectal polyps pose a potential risk of harboring cancer cells, making prevention crucial.

 

Associations between Colorectal Polyps and Dietary Habits

About 20% of colorectal polyps are attributed to genetic factors, while the remaining 80% are linked to dietary habits. Consuming high amounts of red meat, sugar, and fat is recognized as a major risk factor for colorectal polyps. Given that the colon is responsible for processing and excreting digested food, dietary habits play a vital role in the development of colorectal polyps.

 

Adjusting dietary habits and minimizing risk factors play a crucial role in preventing colorectal cancer.

 

Dietary Strategies for Colorectal Cancer Prevention

Prevent Cell Proliferation with Soy Intake

Isoflavones abundant in soy have demonstrated anti-cell proliferation effects. According to research from the National Cancer Center, individuals who consumed more than 105g of soy-based products like tofu or bean sprouts daily had a 33% lower risk of developing colorectal cancer. This result was consistent for both men and women.

 

Emphasize Vegetables and Fruits

Vegetables and fruits are crucial components in preventing colorectal cancer. Those with a high dietary fiber intake demonstrated a maximum 52% reduction in colorectal cancer risk. It is recommended to consume over 200g of vegetables and fruits daily, equivalent to two baseball-sized fruits or two plates of vegetables and one plate of greens.

 

Diversify Your Diet with 5-Colored Foods

Consuming a variety of 5-colored foods is essential. A balanced intake of red, yellow, green, purple, and white foods is beneficial. Red foods rich in lycopene strengthen intestinal mucosa, yellow foods with abundant beta-carotene enhance immunity, green foods with folate and vitamin C reduce the risk of colorectal cancer and polyps, purple foods exhibit anti-cancer and antioxidant effects, and white foods promote beneficial gut bacteria.

 

Adjusting dietary habits and minimizing risk factors play a crucial role in preventing colorectal cancer. Balancing your diet with soy, vegetables, fruits, and a variety of colored foods helps maintain a healthy colon. Adopting such eating habits can significantly contribute to preventing adenomatous polyps and reducing the risk of colorectal cancer.