AICR’s latest report suggests that lifestyle factors, especially dietary habits and physical activity, play a major role in causing or preventing colorectal cancer. Whole grains and exercise were found to reduce the risk whereas processed meat and having obesity increased the risk of this cancer.
A large new study of over half a million adults suggests that eating higher amounts of red and processed meat increases the chance of an earlier death from cancer and other causes, but replacing some of these meats with chicken, fish or other white meats lower the risk.
Do high-fat diets lead to cancer? Not necessarily. That’s a common concern though: The most recent AICR awareness survey shows that more than 4 in 10 people think that high-fat diets can be a cause of cancer. However, whether your diet is higher or lower in fat, it’s your overall eating choices that matter to reduce your risk of cancer.
Early research on diet and cancer risk did suggest a link to fat consumption, since countries with low fat intake (for example, Japan) had lower rates of cancer than countries (like the U.S.) with higher-fat diets. After further study, when scientists followed people over time and adjusted for other eating and lifestyle choices, differences in cancer risk no longer seemed related to fat consumption.