by Max Hammonds, MD

News Flash! The largest report on lifestyle and colon-rectal cancer ever published concludes that Americans can largely prevent the disease by maintaining a healthy weight, being physically active, drinking less alcohol, consuming only moderate amounts of red meat and avoiding processed meats. Really!?!?

The American Institute for Cancer Research has reported on 263 new papers about colon-rectal cancer to add to the 749 papers already in their data base. Their conclusion? “Forty-five percent of colon-rectal cancer cases could be prevented if we ate more fiber-rich foods and less meat, drank less alcohol, moved more and stayed lean.”

When all of these studies are considered together, here are some of the facts. Note: Cancer researchers grade probable cause for cancer on a scale of: 1 – no evidence; 2 – not probable;
3 – probable; and, 4 – convincing.

1. The evidence is convincing that alcohol consumption increases colon-rectal cancer risk – as well as many other cancers.

2.The evidence is convincing that overweight people have an increased risk for colon-rectal cancer – especially for those with increased abdominal fat – as well as other cancers.

3.The evidence is convincing that sedentary people are at increased risk for colon-rectal cancer – as well as several other cancers.

But did you notice these two interesting facts in the above statement?

1.Eating 3.5 ounces a day (24.5 ounces per week) of processed meats (smoked, cured, salted, preserved) increased colon-rectal cancer risk by 36% .

2.Eating 3.5 ounces a day (24.5 ounces per week) of red meat (beef, pork, lamb) increased the risk of colon cancer by 17% – and minimally increased the risk of cancer at less than 18 ounces per week.

3.(3.5 ounces is the size of the palm of your hand.)

Now add one more piece of the puzzle.

1.The evidence is convincing that fiber-rich foods (whole grains, fruits, vegetables, and beans) are protective against colon-rectal cancer – as well as several other cancers.

Hmmmmmm.

Meat is one of the foods with the lowest fiber content, despite how chewy it can sometimes be when it is old or overcooked. Add this to the carcinogens of high heat grilling or frying. Add this to the potential of hormonal, bacterial or viral cancer causes in meat.

One can begin to see why colon-rectal cancer is highly linked to red meat eating and certainly to processed meat eating.

Many of the national researchers are coming to the conclusion that a lifestyle of no alcohol, lean body mass, active exercise, and a diet of fiber-rich foods with no meat eating would lead to an even lower risk of colon-rectal cancer – as well as many other cancers.

The evidence has been confirmed. What is your choice?