A new study that was published in the March 9th online edition of JAMA Internal Medicine states that a vegetarian diet may cut your colon cancer risk by 20 percent. Researchers of the study state that for fish-eating vegetarians, the protective link is even stronger. The study involved more than 77,000 adults. The results of the study found that people who consume a healthy vegetarian diet may have a lower risk of developing colorectal cancer when compared to those who eat a non-vegetarian diet. The study also found that the vegetarian participant not only ate less meat, but they also ate less sweets, snack foods, refined grains and caloric beverages.
Nationally, colorectal cancer is that second leading cause of cancer death. Screening colonoscopies help to save many lives by detecting precancerous polyps. Experts are always trying to find new ways to prevent precancerous polyps from ever forming, or primary prevention. Diet has is a main area of focus to potentially lower the risk of developing colorectal cancer. Previous research study has found that there is a link between eating red and processed meat to a higher risk of colorectal cancer. Prior studies have also found that a high-fiber diet lowers colorectal cancer risk.