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How food choices can affect your cancer risk

Getting to the meat of the problem
Juicy steaks and other red-meat dishes are culinary signatures in many western nations, including Canada. However, our appetite for beef and other fatty foods may be one of the reasons colorectal cancer has become so common.

Researchers have found that red and processed meat may elevate the amount of compounds people have in their large bowel, which in turn mutates DNA, thereby boosting the risk of cancer. Limiting the amount of red and processed meats in your diet, as well as using preparation methods that don't rely on high temperature cooking, can help to keep your dietary risks in check.

Other foods for thought
While different forms of meat seem to have differing contributions to colorectal cancer, most studies wouldn't point to meat in general to help lower the risk. The kinds of foods that have been tied to lowering the risk are fruits, vegetables, and whole grains. Include plenty of water in your daily diet, as it helps with digestion and prevents constipation.

Low-fat, high-fibre diets are also associated with a variety of other health benefits. So forget a bologna sandwich on white bread – instead, opt for a tasty low-fat cheese sandwich on whole wheat.

All material copyright MediResource Inc. 1996 – 2024. Terms and conditions of use. The contents herein are for informational purposes only. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. Source: www.medbroadcast.com/healthfeature/gethealthfeature/Colorectal-Cancer-Cutting-the-Risks

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