Colorectal cancer

Eat More Whole Grains, Less Red Meat to Lower CRC Risk

Eating more whole grains and less red meat can lower the risk of colorectal cancer (CRC) among the general population, according to an updated report from the World Cancer Research Fund (WCRF) and American Institute for Cancer Research (ACIR).

The WCRF/ACIR CRC prevention recommendations are updated every few years as part of the Continuous Update Project.
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CRC is known to be the third most common cancer worldwide and the fourth most common cause of death from cancer. The global incidence of CRC is expected to increase by 60% within the next 15 years.

To combat the rising incidence of CRC worldwide, a panel of leading international scientists systematically gathered, analyzed, and independently assessed existing data on diet, weight, physical activity, and the risk of CRC. Overall, the report included data on 29 million adults enrolled in 99 studies and 247,000 cases of CRC from around the world.

Based on their findings, the WCRF and ACIR made recommendations for cancer prevention, including:

  • Maintain a healthy weight
  • Engage in at least 30 minutes of physical activity daily
  • Increase consumption of whole grains, vegetables, fruit, and beans
  • Avoid sugary drinks and high-calorie, processed foods that are high in fat or added sugar
  • Consume no more than 500 g per week of red meats and avoid processed meats
  • Avoid or limit alcohol consumption in accordance with national guidelines
  • Reduce salt intake to less than 2.4 g/d

—Christina Vogt

Reference:

Diet, nutrition, physical activity, and colorectal cancer 2017. World Cancer Research Fund International/American Institute for Cancer Research. http://www.aicr.org/continuous-update-project/reports/colorectal-cancer-2017-report.pdf. Accessed on September 7, 2017.