Avoiding red and processed meats while increasing plant-based fiber-rich foods reduces colorectal cancer, researchers reveal. Last month, World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR) released the most comprehensive report ever conducted on diet and colorectal cancer risk. The report found that processed meats—this includes bacon, hot dogs, and deli meats—have double the risk in comparison to red meat, and eating too much red and processed meat can be detrimental to gastrointestinal health.
The current recommendations from WCRF/AICR are to avoid processed meats and limit red meat intake. Colorectal cancer is the third most common cancer in the world. There is conclusive, convincing evidence that certain foods significantly increase the risk of developing this deadly disease. Building a diet around the new four food groups (legumes, whole grains, vegetables, and fruits) will assure plenty of fiber is consumed, greatly reducing colorectal cancer risk.
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