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Proinflammatory food can cause colon cancer

Colorectal cancer is the third most common cancer in the U.S. The chance of developing this deadly disease is 1 in 22 men and 1 in 24 women in their lifetime. Due to heightened awareness and increased rate of screening the number of deaths decreased significantly over the course of last few decades. Still, colorectal cancer remains one of the most deadly diseases around.

Inflammation can drive cancer, we already know it. Since certain food can cause or increase inflammation it's not unusual that correlation exists between diet and cancer. A study published in JAMA Oncology, researchers have found that our food choices can impact the development of colorectal cancer.  Researchers followed the diet of more than 121,000 people for 26 years. Study subjects logged what they ate, and their diets were scored based on the amount of foods consumed that are linked to inflammation, such as sugary food and beverages, red and processed meats, fast food, and refined grains. Pro-inflammatory food consumption can increase the risk of developing colon cancer up to  44% compared to low-inflammatory foods, like whole grains, plenty of green leafy vegetables or healthy fats like olive oil. Dietary intervention can decrease the risk and the benefits are most evident in men and women who are lean, Women who don’t consume alcohol and overweight/obese man.



An anti-inflammatory diet is beneficial to overall health and well-being, not just for cancer risk reduction. Here is a list of food that drives inflammation:

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