Colorectal cancer ranks as the second leading cause of cancer-related deaths in the United States, and its incidence rate in our country is also rising annually. In contrast, Japan has the lowest incidence rate of colorectal cancer in the world. The better you eat, the more likely you are to get colorectal cancer.
Why is colorectal cancer so prevalent? Professor Yu Zonghe, a consultant for Health Times, succinctly explained the reason: a diet high in fat and low in dietary fiber is a major risk factor for the high incidence of colorectal cancer.
Professor Yu stated, taking a high-fat diet as an example, its other name is a "catalyst" for colorectal cancer. Americans have a fondness for fried foods, dark red meats (beef, lamb, and chicken), and smoked and grilled foods. These high-fat foods contain large amounts of saturated fatty acids, which can easily disrupt the composition of the intestinal flora, promoting the generation and development of carcinogens. In contrast, the incidence of colorectal cancer in Asian countries like China and Japan is significantly lower than in the United States, mainly due to lower fat intake. Therefore, limiting fat intake to less than 30% of total calories is a primary method for preventing colorectal cancer.
In addition, other risk factors for colorectal cancer prevention should be taken seriously. High-risk individuals, such as those who have had appendicitis surgery, a history of colorectal adenomas, or a family history of colorectal cancer, should pay attention to their bowel conditions and undergo a colonoscopy once a year.
Changes in bowel hab