Dietary habits and foods to reduce colorectal cancer risk

Nutrition and dietetics experts suggest that a diet low in animal fats and high in fruits, vegetables, and whole grains is an optimal method for preventing colorectal cancer, which is the third most diagnosed cancer in the United States.

Key dietary recommendations include consuming fruits such as apples, oranges, pears, bananas, and raspberries to provide fiber and vitamins. Vegetables, particularly cruciferous varieties like broccoli and cauliflower, offer fiber and phytochemicals. Additionally, research from the American Institute for Cancer Research and the World Cancer Research Fund indicates that daily consumption of whole grains, such as brown rice or whole-wheat bread, reduces risk.

The American Cancer Society also advises increasing physical activity, limiting alcohol and cigarette consumption, and increasing intake of nutrients like calcium and magnesium. Routine screening is recommended starting at age 45.