Diet and Colorectal CancerWednesday, August 25, 2010
Though theres been conflicting research on the subject, a persons diet may have a lot to do with his or her risk of colorectal cancer. Dr. Edward Hill discusses a study that looked at this subject in todays 60 Second Housecall.
Eating a diet rich in fruits and vegetables, low-fat dairy foods and fish may reduce your risk of colorectal cancer.
Although previous studies have produced conflicting findings about the effectiveness of such a diet, a study by Penn State researchers found a benefit in a plant-based diet high in fruits, vegetables, whole grains, nuts, seeds, vegetable oils and low-fat dairy.
Eating in this way reduced the risk of colon cancer by 65 percent in women and by 62 percent in men.
Researchers evaluated the diets of 431 men and women with colorectal cancer and the diets of 726 healthy men and women who didnt have colon cancer.
The diet pattern associated with higher cancer risk in the study included greater intakes of red and processed meat, poultry, fried and white potatoes, high-fat dairy, sweets, salty snacks, butter, mayonnaise, gravy, pizza and refined grains.
About 147,000 new cases of colorectal cancer were diagnosed in 2009 in the United States, according to the American Cancer Society.
For North Mississippi Medical Center, Im Dr. Edward Hill.