Colorectal cancer is the third most common malignant tumor in the world. It is known that the risk of this type of cancer is higher with a poor diet, obesity, and low physical activity.
Previously, many studies have shown a link between the risk of colon cancer and the type of diet. A team of scientists from the United States and Malaysia analyzed nearly 10,000 scientific publications on this issue to select the most reliable recommendations.
Scientists have found the most pronounced preventive effects in a healthy diet, a Mediterranean diet, a semi-vegetarian diet and a vegetarian diet with the addition of seafood.
Research has confirmed that Western eating patterns (including high amounts of red and processed meats, prepared foods, fats, salt, sugar, refined and starchy foods) increase the risk of colon cancer. Drinking at least one serving of alcohol (equivalent to 10 ml of pure alcohol) per day is associated with a high risk.
Whole grains, legumes, unfermented milk, fruits and vegetables were found to be the most beneficial food groups for preventing colon cancer.
Foods rich in vitamin D and calcium, fiber and yogurt have the most expressive protective effects. Zinc, magnesium, vitamin B6, vitamin D, vitamin E, folic acid were found to be useful both in food and in bioactive supplements.
“Based on this data, I think the link between red meat and alcohol consumption and colon cancer is compelling. This should provide a rationale for healthcare professionals to recommend limited use, ”commented Andrew T. Chan of Harvard University’s study for MedPage Today.