According to a 2017 study, our diet has an impact on our risk of colon cancer: Eating fiber-rich foods like fruits and vegetables lowers risk, while consuming red and processed meat raises risk.
According to another 2015 study, a plant-based diet lowers the risk of colon cancer by 49% when compared to the usual American diet, which contains a lot of meat.
A plant-based diet also “provides significant benefits against a number of malignancies while posing essentially minimal potential of undesired side effects,” according to the findings of another 2015 study.
2. Less red meat and processed meats
It is advised that people who consume more than 90g (cooked weight) of red and processed meat per day reduce their intake to 70g or less. Red meat, such as beef, lamb, and pork, is a good source of protein, vitamins, and minerals and can be included in a balanced diet. However, eating a lot of red and processed meat increases your risk of bowel (colorectal) cancer.
According to a 2005 European study that tracked 478,000 men and women, those who consumed the most red meat—5 ounces or more daily—had a higher risk of colon cancer than those who consumed the least—less than 1 ounce.
According to a 2005 American study, eating a lot of processed and red meat significantly raised the chance of developing colon cancer.
A meta-analysis from 2015 showed that consuming red and processed meat “convincingly increases the risk of colon cancer by 20% to 30%.” Study participants who consumed the most processed meat had “substantially elevated risks” (20% for colorectal cancer), according to a 2007 study.