Over many years, studies have shown that only 5-10% of colo-rectal cancer cases result from inherited, genetic mutations. Up to 70% of colo-rectal cancer appears to be preventable via improved dietary practices alone. The key dietary strategies linked to increased risk of colo-rectal cancer include:

Source: Journal – Clinics in Colon and Rectal Surgery, Nov., 2009

Nutrition / Natural Medicine Update (March 16, 2016)

Colorectal Cancer is the second leading cause of cancer death in North America and most developed countries. Only a small percentage of cases of linked to inherited genetic mutations (5-10% of cases). Various studies have displayed  that an improved diet prevents colorectal cancer by 70%.

Diet and lifestyle continue to be the main factors causing this form of cancer

A recent review in the Journal Clinics in Colon and Rectal Surgery showed once again – certain dietary changes might reduce risk of colo-rectal cancer up to 70%

What do the researchers highlight in their studies?

Diets high in fat, especially animal fat, are a major risk factor for colorectal cancer

Animal fat changes the bacterial composition of the large bowel – the gut flora These unhealthy gut bacteria metabolize bile salts (secreted at each meal) into cancer-causing agents known to cause colon cancer.

In particular, High red meat consumption is linked to colon cancer risk The high level of heme iron in red meat may further increase risk , as excess iron generates cancer –causing free radicals in the colon.

Also cooking these meats at high temperatures produces heterocyclic amines and polycyclic aromatic hydrocarbons – shown to cause cancerous mutations.