Between 66% and 75% of colorectal cancer cases can be prevented by having a healthy diet and lifestyle.
© CC-by-sa 2.0, Collage Catalina Sparleanu, PhD, Foundation Diet and Health Switzerland
Among the many types of cancers, colorectal cancer is one that is most influenced by diet and lifestyle.1
The main factors that cause colorectal cancer are eating meat (especially when it has been cooked and preserved using chemicals), consuming saturated fatty acids, trans fatty acids, refined sugar, and white flour; having long-term exposure to chlorinated drinking water; not getting enough physical activity; and suffering from obesity. Consuming grains and dairy products may be detrimental to colorectal conditions as well, but further and specific research is needed.
A plant-based diet has the potential to prevent and even reverse colorectal cancer because of its high content of phytonutrients and substances which inhibit the "growing" and proliferation of cancer cells.
Foods with a high content of anticancer substances include turmeric (curcuma), garlic, watermelon, apricots, pink guava, grapefruit, rosehip, tomatoes, grapes, peanuts, berries, onions, apples, the dried fruit of the milk thistle plant Silybum marianum, cabbage, broccoli, brussels sprouts, cauliflower, daikon, artichoke, and fenugreek.