Most people know that fruits and vegetables are good for their bodies, but recent research suggests that the foods and drinks we choose can significantly increase our risk for colorectal cancer. Unfortunately, the easy, tasty options many people in the U.S. enjoy are top culprits: processed meats, sugary drinks and high-sodium snacks.
My team and I see patients every week whose colorectal cancer likely could have been avoided with education about better nutrition choices. I know it can be tough to give up or cut back on foods we love, but it’s important to work with your doctor to understand what foods to avoid and choose, as well as how to make healthier nutritional choices.
I recommend that my patients eat a high-fiber diet to lower their risk of colorectal cancer. Researchers continue to investigate the effects of fiber on cancer risk, but it’s possible that because fiber reduces the time waste takes to exit your digestive system, it helps protect you from cancer-causing agents in the waste.
Most people should aim for 25 to 30 grams of dietary fiber per day to lower their risk of developing colorectal cancer. Foods that are rich in fiber include:
- Cereals
- Legumes, such as peas or beans
- Raw fruits and vegetables
- Whole grains, such as whole-wheat bread and flour, brown rice, oats and quinoa