2. Diet: The Culinary Culprit Behind Colorectal Cancer
So, you love a good BBQ and can’t resist those fries. We get it. But here’s the rub—your diet is a pivotal player in colorectal cancer risk. Foods high in fat, particularly saturated fat found in red meat, can be bad news. These fats are broken down into fatty acids in your gut, and boom—you’ve got a problematic situation.
But don’t just take my word for it. Numerous studies point to a link between red meat and colorectal cancer. For example, the heme iron in red meat could increase the formation of N-nitroso compounds, which are notorious for being carcinogenic. Science isn’t preaching; it’s telling it like it is.
While red meat gets much of the blame, let’s not overlook processed foods. They are often laden with preservatives and additives that have no business being in your body. The preservatives can interfere with gut flora and lead to an inflammatory response. Inflammation, as you may know, is like a petri dish for cancer cells.
What about sugar? Don’t even get me started. Sugar feeds cancer cells, as numerous studies show. The way sugar spikes insulin levels isn’t just bad for your waistline; it’s a feast for potential cancer cells, giving them the energy to grow and multiply. The plot thickens with every spoonful of sugar, so to speak.(2)
