Choices that matter for colon health

Colon cancer generally forms from precancerous growths called polyps. Frequently eating fried or darkly browned meat more than doubled the colon cancer risk in a previous study, apparently because cancer-causing chemicals form during high-temperature cooking.

The new study asked people between 40 and 75 years old who were scheduled for routine colonoscopies to answer questions about their meat-eating and meat-cooking habits. Compared to the people who ate the least amount of total meat and red meat, the people who ate the highest amount were 50 to 60% more likely to have hyperplastic polyps, which are frequently benign but can develop into cancer. Eating the most well-done meat and well-done red meat increased the risk of large precancerous polyps by 40 to 60%.

Eat for cancer protection

To decrease your risk of colon cancer, try these healthy eating tips:

• Eat more fruits and veggies—Tomatoes and cruciferous vegetables such as broccoli, cabbage, Brussels sprouts, and kale are loaded with cancer-fighting antioxidants and other compounds.

• Focus on fiber—Whole grains, legumes, nuts, and seeds may help prevent cancer by binding helping to eliminate toxins in the digestive track.

• Be picky about meat—Cook meat medium-rare or medium and try replacing red meat with fish or white meats.

“There is a lot of evidence already that eating meat increases the risk not only for colon cancer but for other cancers as well,” commented Dr. Julianne Forbes, a naturopathic doctor who practices in Maine. “Polyps are a warning sign that the lining of the colon is not healthy. The information from this study might provide more incentive for people with polyps, or even a high risk of polyps because of family history, to change their eating habits from an animal-based diet to a predominantly plant-based diet.”

(Int J Cancer 2007;121:136–42)