Vegetarian Diet May Cut Colon Cancer Risk

Colon cancer is the cancer of the colon or otherwise known as the large intestine and this is located at the lower portion of the digestive system. The majority of the cases of colon cancer start as small, non-cancerous clumps of cells that are called adenomatous polyps. Overtime, a number of these polyps develop into colon cancer. There are a lot of factors which increase the risks in the development of colon cancer.

According to a study, a vegetarian diet helps in cutting the risk of colon cancer by twenty percent or more. The researchers from Loma Linda University that is situated in California have an analysis on the dietary habits of over seventy thousand individuals. The people who ate a vegetarian diet had twenty-two lower risk of colo-rectal cancer compared to those who were not vegetarians. Individuals eating a vegetarian diet with the inclusion of fish even have greater reduction in the risk which was about forty-three percent. A vegetarian diet including a fish or other seafood is otherwise known as the pescovegetarian diet.

The vegetarian diet works against colorectal cancer as the dietary patterns decrease the insulin and insulin-like growth factors, which are the two hormones that have been linked to the colorectal cancer, according to the professor of nutrition and epidemiology at Harvard T.H. Chan School of Public Health. Other ways that vegetarian diet may give protection against colorectal cancer include the following:

• There is a possibility that there is something in red meat or the method it is being cooked that encourages the growth of the cancer in the colorectal. Its possibility doubles for the red meats which are processed.

• Plant foods which are eaten more have the provision of having extra beneficial nutrients like the calcium, folate, and fiber that gives protection against the colorectal cancer.

The link of adding fish to the vegetarian diet for the protection of the cancer is because fish contains the omega-3 fatty acids that may have an anti-inflammatory effect. Moreover, a vegetarian diet may be low in vitamin D and the fish is regarded as one among the few neutral dietary sources of this kind of vitamin. An increased intake of vitamin D has a relationship to lead in lowering the risk for colorectal cancer.

It is a fact that it can be hard for a number of individuals to cut the intake of meat completely. It is encouraged by Dr. Giovannuci to reduce the amount of meat that people eat to no more than three ounces per serving of red meat per week. An oncologist located at San Antonio’s START Center named Dr. Steven Kalter stated that in addition to the benefits of having a good diet, the people, especially the vegetarians, are less likely to be eating junk foods as well as drinking and smoking in excess. They are more likely to be involved in other healthy lifestyles including exercising. These people who are physically active with no vices have an improvement in their quality of life and they have lesser risk in the development of cancer.

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