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.
March is National Nutrition Month so AICR’s blog today focuses on proper dietary care for digestive concerns during cancer treatment and rehabilitation. Patients and survivors experience digestive issues during and after treatment for many types of cancer due. Here, Angela Hummel offers food and nutrition tips and advice on managing digestive side effects due to the disease and treatment. Hummel is a specialist in oncology nutrition and is a consulting dietitian with AICR. Read more… “Keeping your gut healthy during and after cancer treatment”
AICR’s latest comprehensive update on colorectal cancer produced a delicious finding on how you can lower your risk for that disease. Simply swap out some refined grains, like white bread or white rice, for flavorful whole grain foods daily and you’ll create a more cancer-protective diet.
In the report, scientists found strong evidence, for the first time, that eating 90 grams (about 3 ounces) of whole grain foods daily reduces risk for colorectal cancer by 17 percent. Fewer amounts of whole grains provided some – but less – protection; greater amounts offered even more.
This may be due, the report says, to the many compounds in whole grain foods like fiber, vitamin E, selenium, lignans, phenols and others that have shown anti-cancer actions in lab studies.