Colorectal Cancer
Colorectal Cancer (CRC) is the fourth most commonly diagnosed type of cancer in the United Kingdom. A range of genetic and environmental factors can lead to an error in the intestinal crypt stem cell in the gut lining. This leads to inappropriate growth and survival of cells in the gut lining, leading to the onset of CRC.
Research has repeatedly found diet can affect the incidence of CRC, and diet has been attributed to the increase of CRC in young people. nutritional strategies have been found to reduce the risk of CRC, and in this post I highlight some methods which may prevent the onset of CRC.
Colorectal Cancer and Food
Fibre is the part of foods you cannot absorb or digest. Fibre has many health benefits, which include reducing the risk of developing CRC. Fibre feeds bacteria in the intestine, activating them to produce butyrate, which improves cell health and reduces the risk of cancer developing in the gut. Fibre also dilutes and increases the frequency of bowel movements, this reduces the amount of time toxic substances stay in our intestines and this reduces the risk of intestinal crypt cells mutating.
Other nutritional strategies to reduce the risk of developing CRC is to reduce your red meat intake to under 500g a week, avoid processed foods wherever possible, increase the time you spend exercising and increase your intake of inflammatory foods, (such as monounsaturated fatty acids, polyunsaturated fatty acids, omega 3, vitamin B6, zinc, magnesium, vitamin A, vitamin C, vitamin D, vitamin E, folic acid and beta carotene).