Colorectal cancer – and the rise in cases specifically – has been a concern in theColorectal Cancer medical community for a while…

But a new study by Cleveland Clinic has identified the culprit behind this climb…

And it´s linked to diet…

Keep reading to find out what we´re eating that´s putting us greater risk for colorectal cancer…

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Diet behind the rise in colorectal cancer…

When the researchers looked at the microbiomes (gut flora and environment) of adults, 60 years and younger with colorectal cancer, they found that they had high levels of diet-derived molecules known as metabolites.

These metabolites, which have been implicated in the rise of colorectal cancer, come from eating red and processed meat.

And this rise in cancer is happening from a much earlier age than was previously the case, according to medical statistics.

Previous research had shown significant differences in the gut environments (microbiomes) between younger and older adults with colorectal cancer.

Turns out that younger people have higher levels of the metabolites which are produced when the body digests meat.

So eating less red and processed meats could help you prevent colorectal cancer…

Keep reading…

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Screening for colorectal cancer is also important…

From the age of 45, it´s recommended to get a colonoscopy once every ten years unless you have other risk factors for colorectal cancer apart from age.

If you follow a diet heavy on red or processed meats, you should consider speaking to your doctor about getting screened to rule out illness…

And reduce your red meat consumption while cutting right back on processed meats…

Reference: 

https://meetings.asco.org/abstracts-presentations/222545

 

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