Colon and Rectal Cancers - Dietary Factors

Total Calories and Sugar

Obesity has been associated with colon cancer. In some studies of people under 67 years old, the amounts of fat and protein were less important than the total number of calories consumed: the higher the energy intake, the greater the risk for developing colon cancer. In older adults, high calorie intake did not make any significant difference. Other studies have indicated that excessive sugar-intake may increase the risk for colon cancer.

Coffee and Tea

Studies conducted in a number of countries have found that drinking four or more cups of coffee a day is associated with a lower risk for colorectal cancer. Green tea may have beneficial properties, but more research is needed in both of these areas.

Vitamin and Mineral Supplements

Folate and B Vitamins. There is evidence that the B vitamin folate (called folic acid) is protective. Both folate and vitamin B12 convert the amino acid homocysteine to methionine, a chemical that protects certain genes that help prevent cells from becoming malignant. Folate is found in beans, citrus fruits, and green vegetables, but benefits seem higher when taking supplements. The protective effect appears to be greatest for people who are genetically predisposed to colorectal cancer.

Antioxidant Supplements. Antioxidants are chemicals the help eliminate harmful particles called oxygen-free radicals that have been associated with cancerous changes. Some studies have associated supplements of the antioxidants selenium and vitamins A, C, D, and E with lower colon cancer risk, but most studies have found no protective effect.

Page: 1 | 2 | 3 | 4   previous | next

Email this page  Printer friendly  Bookmark this page