Dietary habits linked to higher risk of colorectal cancer
Red and processed meats, low-quality foods, and preservatives raise colorectal cancer risk, warns oncology expert, citing international cancer research agency.
Key Takeaways
AIProfessor Alexander Seryakov, a specialist in oncology, hematology, and radiation therapy, has identified several dietary habits that promote the development of colorectal cancer.
He explained that this type of cancer forms in the mucous membrane of any part of the large intestine, making it the most common gastrointestinal tumor and the third most prevalent cancer worldwide.
Seryakov noted that consuming red meats such as pork, beef, and lamb is a risk factor. The International Agency for Research on Cancer (IARC) has classified red meat as Group 2A, meaning it is probably carcinogenic to humans.
According to the agency, eating 100 grams of red meat daily increases the risk of colorectal cancer by 17%.
He added that consuming low-quality and processed products, such as sausages, hot dogs, long-life milk, and meats that have been refrozen or chemically treated, also raises the risk.
The agency classifies processed meats as Group 1 carcinogens, with a daily intake of 50 grams increasing the risk by 18%.
He also warned that excessive consumption of fried, smoked, and grilled meats increases cancer risk due to potentially carcinogenic compounds, as do foods high in preservatives. An imbalance favoring animal over plant proteins further elevates the risk.
Oncologists emphasize that the amount consumed is crucial. Eating a small portion of grilled meat once a month is not harmful, but consuming meat three times a day, especially in fast food, significantly raises the risk of colorectal cancer.
For prevention, experts recommend increasing fiber-rich foods, paying attention to product quality by reading ingredient labels, and avoiding or minimizing processed meats as much as possible.