Colorectal Cancer Risk

I like to pass on new medical information as it's released, especially if it's related to what we put in our mouths, one of the few things we have some control over. This is taken directly from the American Institute for Cancer Research website. I just want to say that when the article talks about red meat, I know many people will say, "Oh I don't eat much red meat any more." But the article also mentions processed meat; this includes lunch meats, hot dogs, and sausage meats like pepperoni, which most people do eat.

For Immediate Release: May 23, 2011
Contact: Mya Rae Nelson 202–328–7744

Most Authoritative Report on Colorectal Cancer and Diet Ever Conducted: Links with Meat, Fiber Confirmed

WASHINGTON, DC – The most comprehensive and authoritative report on colorectal cancer risk ever published has concluded that red and processed meat increase risk of the disease and found that the evidence that foods containing fiber offer protection against colorectal cancer has become stronger.
"This report shows that colorectal cancer is one of the most preventable cancers," said Elisa Bandera, MD, PhD, who served on the World Cancer Research Fund/American Institute for Cancer Research's Continuous Update Project (CUP) Expert Panel that authored the report. "AICR has estimated that about 45 percent of colorectal cancer cases could be prevented if we all ate more fiber–rich plant foods and less meat, drank less alcohol, moved more and stayed lean. That's over 64,000 cases in the US every year."
The report, released today as part of WCRF/AICR's groundbreaking Continuous Update Project, has examined the links between colorectal cancer risk and diet, physical activity and weight, and updated the colorectal cancer findings of the charity's 2007 Expert Report.
A systematic review of the evidence was carried out by WCRF/AICR–funded scientists at Imperial College London, who added 263 new papers on colorectal cancer to the 749 that had been analyzed as part of the 2007 Report. An independent CUP Expert Panel then analyzed the totality of evidence and made new judgments.

Meat Link Remains Convincing

For red and processed meat, findings from 10 new cohort studies were added to the 14 included in the 2007 Report. The CUP Expert Panel concluded that there is convincing evidence that both red and processed meat increase colorectal cancer risk.
AICR recommends that people limit consumption to 18 ounces (cooked weight) of red meat a week – roughly the equivalent of five or six small portions of beef, lamb or pork – and avoid processed meat. (The report showed that ounce for ounce, consuming processed meat increases risk twice as much as consuming red meat.)

Evidence of Fiber's Protective Role Upgraded

The CUP Expert Panel also concluded that the evidence showing that foods containing dietary fiber reduce colorectal cancer risk has become stronger since the publication of the 2007 report. They considered the evidence sufficient to strengthen the conclusion that foods containing fiber are protective from "probable" to "convincing".
The analysis for fiber added seven more studies to the existing eight from the 2007 Report; the CUP Expert Panel noted that the evidence has become much more consistent.
This reaffirms AICR's recommendation for people to eat a plant–based diet, including foods containing fiber, such as whole grains, fruits, vegetables and beans.

Evidence on Activity, Body Weight, Alcohol Still Convincing

The experts concluded that studies published since 2007 added to the evidence that maintaining a healthy weight and being physically active are both convincingly linked to lowering colon cancer risk, while a healthy weight is linked to lower rectal cancer risk. The CUP Expert Panel also affirmed that carrying excess fat especially around the waist is a convincing cause of colorectal cancer. There is also convincing evidence that alcohol consumption increases colorectal cancer risk in men and it also probably increases risk in women.
Dr. Alan Jackson, Chair of the WCRF/AICR CUP Expert Panel, said: "Our review has found strong evidence that many cases of colorectal cancer are not inevitable and that people can significantly reduce their risk by making changes to their diet and lifestyle.
"Because our judgments are based on more evidence than ever before, the public can be confident that this represents the best advice available on preventing colorectal cancer.
"There has been a lot of debate over the last few years about the strength of evidence that red and processed meat increase risk of cancer. We hope our review can help give clarity to those people who are still confused about the strength of the evidence.
"On meat, the clear message that comes out of our report is that red and processed meat increase risk of colorectal cancer and that people who want to reduce their risk should consider cutting down the amount they eat."
CUP Expert Panel member Dr. Elisa Bandera added: "Many people feel confused about cancer prevention because it can seem like a new study is published every week that suggests something either causes or prevents cancer.
"But the CUP takes the latest scientific findings and adds them to the existing body of evidence in a systematic way that ensures our advice takes the latest research into account. This means people can be confident that AICR's recommendations represent the most up–to–date, evidence–based information on cancer prevention available."

 Hee hee. Sorry. These last two images are my contribution! :-)