Colon cancer is the most easily preventable type of cancer through a healthy diet. Consumption of red meat is one of the main trigger, while the antidote is simple enough that eating vegetables that contain fiber.
A recent report from the American Institute for Cancer Research (AICR) said that 45 percent of colon cancers could be prevented by reducing consumption of red meat in the diet. Among these four-legged animal meat including goat, cow and pig.
Research led by Elisa Bandera, MD, PhD from Imperial College London observed no fewer than 24 scientific publications about colon cancer. Everything indicates the close relationship between red meat consumption with colon cancer risk.
According to the research report results, colon cancer risk can be reduced by limiting consumption of red meat not to exceed 510 grams per week. The amount is approximately equivalent to 5-6 servings’ small roasts, steaks or others.
Beside fresh red meat, processed or canned red meat also can be the colon cancer trigger. The risk of getting cancer could be higher up to 2 times more than fresh red meat if you eat processed meats such as corned beef.
Fortunately the results of such research also revealed that the fiber in vegetables and fruits effective enough to counteract the risk of colon cancer. If around the year 2007 the protective effect of vegetable fiber is still a conjecture, the results of this research had confirmed that.
AICR suggests the consumption of red meat and processed meat should be balanced with the intake of fiber that can be obtained from nuts, vegetables, fruit and grain.
Ideal body weight and regular exercise also helps reduce the risk of cancer.
