Too Much Meat, Too Little Fiber Lead to Colorectal Cancer

A new study confirms earlier findings that indicate that consuming red and processed meats increases one’s risk of developing colorectal cancer.  The study also strengthens previous assertions that fiber rich foods help protect people from colorectal cancer.

This evidence underlines the preventable nature of colorectal cancer, since it is so attributable to diet.  According to Elisa Bandera, MD, PhD, who served on the World Cancer Research Fund/American Institute for Cancer Research’s Continuous Update Project (CUP) Expert Panel that authored the report “About 45 percent of colorectal cancer cases could be prevented if we all ate more fiber-rich plant foods and less meat, drank less alcohol, moved more and stayed lean.”

The American Institute for Cancer Research (AICR) suggests that people eat no more than 18 ounces of red meat per week (that includes beef, lamb, and pork) and that all processed meats should be avoided.

A plant-based diet rich in fiber-containing foods like whole grains, fruits, vegetables and beans is more important than ever.  Source: Medical News Today, 23 May 2011

These findings on the prevention of colorectal cancer are very much in line with those that we recommend in The Vision Diet. Learn about how to keep your entire body healthy with these recommendations.