The overwhelming evidence indicates that prevention of colon cancer is possible. At least 70% of colon cancers may be preventable by moderate changes in diet and lifestyle.
Several dietary and lifestyle factors are likely to have a major influence on the risk of colon cancer.
- Physical inactivity
- Excess body weight
- Red meat, processed meats, and refined carbohydrates
- Chronic hyperinsulinemia (high levels of blood insulin)
- High alcohol consumption, in combination with a diet low in some micronutrients such as folate and methionine
- Smoking early in life
- Lack of some micronutrients or phytochemicals in foods, including in fiber-rich food
Up to 80% of breast, bowel and prostate cancers are attributed to dietary practices, and international comparisons show strong positive associations with red (rather than white) meat and processed meats consumption. Red and processed meat consumption increases the risk of large bowel cancer and it has been demonstrated that haem in red meat, a complex red organic pigment containing iron and other atoms to which oxygen binds, stimulates the production of N-nitroso compounds (NOCs) within the human intestine.
However, the issue of cancer prevention through avoidance of known carcinogenic food additives and naturally occurring compounds seems to be more complicated. It has been found that certain non-carcinogenic substances from foods or beverages can influence the promotion phase of tumour formation (5). Ethanol (alcohol), for example, is non-carcinogenic and may promote NOC-induced tumors. Native carrageenans (seaweed extract) are non-carcinogenic and are used as food additives. At high doses, native carrageenans may cause inflammation and trigger tumor formation. Food grade carrageenan (CgN) is used as a thickener, emulsifier or stabilizer.