Colorectal Cancer 5

Friday, March 16, 2012

Colorectal cancer, of all the major cancers, seems to be the most intimately tied to diet. Dr. Edward Hill discusses diet and colorectal cancer in todays 60 Second Housecall.

Dr. Hill:

What you eat may affect your risk of developing colorectal cancer. There is an increased risk of developing colorectal cancer in countries with higher red meat or non-dairy fat intake. The United States and Canada have much higher rates of colorectal cancer than countries like Japan or Nigeria, where meat and fat consumption are lower.

Increased fiber intake has been shown to decrease rates of colorectal cancer. A high fiber diet is recommended for its overall nutritional value and because it promotes good bowel function. Green vegetables, rich in the antioxidant vitamins C, E, and beta-carotene are a good source of dietary fiber. They seem to provide some protection against colorectal cancer.

Also, calcium and folic acid appear to have protective effects in the colon.

No matter what your dietary intake is, don't forget to ask your doctor about the appropriate screening test to identify polyps and early cancers.

For North Mississippi Medical Center, Im Dr. Edward Hill.