March is National Colorectal Cancer
Awareness Month, and it’s a good time to be reminded about those lifestyle
factors that can influence the development of cancer cells, or actually be a
deterrent. This disease impacts many people, with 150,000 diagnosed this year
alone, and 50,000 will die from it – men and women.
Nine of 10 who are diagnosed with
colorectal cancer are 50 years of age and older. Getting that colonoscopy when
your doctor suggests it is so important because any polyps that are found can
be removed before they become cancerous.
There’s protection from colorectal
What to do diet-wise to reduce your
risk from developing colorectal cancer?
Eat LESS red meat (beef, pork, lamb).
Eat LESS processed meats (bacon, sausage, cold
Eat LESS charred meats (grilling at high temp).
There are other risk factors for
colorectal cancer including:
For additional colorectal cancer protection move
toward a vegetarian or plant-based diet to keep the lining of your
intestines healthy. For example:
Replace ground beef with soy-based veggie crumbles in spaghetti sauce, chili
and taco mixture.
In a hearty bean or rice soup, add plenty of vegetables -
perfect without any meat added.
Hummus stuffed into whole grain pita
pocket with fresh veggies is a delicious sandwich option to replace the more
traditional processed luncheon meat fillings.