Inflammatory Foods Linked To Colorectal Cancer
Many foods can potentially promote inflammation. But what are the risks of inflammation? There are many. Foods such as sweets, french fries, and hot dogs are known to cause weight gain and inflammation. It has been known for quite some time that chronic inflammation may lead to health complications like cardiovascular diseases, recent studies discovered chronic inflammation might also be related to colorectal cancer. Find out what other foods cause inflammation, which foods can combat inflammation, and what precisely colorectal cancer is to begin with.
Foods That Cause Inflammation
Foods that cause inflammation can lead to weight gain, digestive issues, drowsiness, skin issues, and serious diseases like diabetes and cancer. But which foods commonly cause inflammation? Food containing glucose, a simple sugar, like chocolate bars and sodas are known to increase inflammation, as do fast food and fried foods like french fries, fried chicken, and onion rings.
Some common drinks that can cause inflammation include beer, wine, liquors, and soda. Many other foods and food additives can cause inflammation, such as artificial sweeteners, dairy products, refined flours, vegetable oil, food containing saturated fat, grain-fed meat, processed meat, bread made from refined white flour, and artificial additives that are common in breakfast cereal, candy, and ice cream.
Health Risks Of Chronic Inflammation
Chronic inflammation seems to affect many aspects of the health of the body. One of the common risks of chronic inflammation is the possibility of developing cardiovascular diseases. The reasoning being cholesterol that is common in inflammatory foods is deposited in the lining of blood vessels and may act as an insult to the cardiovascular system, inflaming blood vessels and causing the growth of fatty plaque, which may cause blockages and blood clots.
Other risks of chronic inflammation include a risk of weight gain and insulin resistance that can result in diabetes, a decreased ability to absorb calcium and vitamin D, which can reduce bone health and cause depression, anger disorders, and even cancer.
What Is Colorectal Cancer?
Colorectal cancer, also known as bowel cancer, colon cancer, or rectal cancer, is caused by small tumors called polyps. It is estimated that by sixty years old, thirty to forty percent of individuals will have at least one polyp with the potential to become malignant. Most polyps are benign, meaning they will not cause cancer. However, adenomatous polyps are known to be precancerous.
If colorectal cancer is diagnosed and treated early, it is highly curable, with five-year survival rates of approximately ninety percent. As cancer spreads to lymph nodes and other organs, it can prove to be more challenging to treat. Depending on the stage of cancer, the five-year survival rates range from six to ninety percent.
Although inflammation can cause a spectrum of additional symptoms, some changes in diet can be made to help prevent inflammation. Some foods that combat inflammation include tomatoes, leafy green vegetables, bok choy, celery, beets, broccoli, avocados, extra-virgin olive oil, almonds, walnuts, chia seeds, flax seeds, turmeric, and ginger. Fatty fish, such as tuna, mackerel, salmon, and sardines, and fruits like blueberries, cherries, strawberries, pineapple, and oranges are also great for fighting inflammation.
Anti-inflammatory foods may help relieve the symptoms of inflammation, so take a look at an anti-inflammatory diet. Another diet that helps counter inflammation is the Mediterranean diet, which is rich in fruit, vegetables, nuts, whole grains, and fish.
Harvard Study On Inflammatory Foods
A Harvard Medical School study published on January 18, 2018, indicates diets high in inflammatory foods or promote chronic inflammation correspond with the development of colorectal cancer. Harvard researchers analyzed the eating habits of over 120,000 men and women who completed surveys every four years over a period of twenty-six years.
The research proved those who ate the most food that promotes inflammation had a higher rate of colorectal cancer than those who ate the least amount of inflammatory foods. Men had a forty-four percent higher risk, and women had a twenty-two percent higher risk.