National Colorectal Cancer Awareness Month

Risk factors for colorectal cancer may include:

• Age - Most people who have colorectal cancer are over age 50; however, it can occur at any age.
• Race - African Americans have the highest risk for colorectal cancer.
• Diet - Colorectal cancer is often associated with a diet high in red and processed meats.
• Polyps - Benign growths on the wall of the colon or rectum are common in people over age 50, and are believed to lead to colorectal cancer.
• Personal history - People who have had colorectal cancer or a history of adenomatous polyps have an increased risk for colorectal cancer.
• Family history - People with a strong family history of colorectal cancer or polyps in a first-degree relative (especially in a parent or sibling before the age of 60 or in two first-degree relatives of any age), have an increased risk for colorectal cancer.
• Ulcerative colitis or Crohn's disease - People who have an inflamed lining of the colon have an increased risk for colorectal cancer.
• Inherited syndromes, such as familial adenomatous polyposis (FAP) or hereditary nonpolyposis colon cancer (HNPCC)
• Obesity
• Physical inactivity
• Heavy alcohol consumption
• Type 2 diabetes
• Smoking

Do Eat:

• High-fiber whole grains - include whole wheat bread, oatmeal, brown rice and barley in your diet.
• Green leafy vegetables, such as spinach, kale and romaine lettuce contain fiber, folate and a variety of carotenoids. Carotenoids help prevent cancer by acting as antioxidants. Folate may offer protection against colorectal cancer, breast cancer and lung cancer.
• Cruciferous vegetables, such as broccoli, cauliflower, cabbage and brussels sprouts contain substances that have been associated with a lower risk for cancer. They may help protect against cancers of the breast, endometrium, lung, colon, liver and cervix.

Don't Eat:

• Avoid foods rich in animal fats.
• Limit red meat. Diets high in red meat have been associated with an increased risk for colon cancer. To eat less meat, think of fruits, vegetables, and whole grains as the entrée at meals, and meat as the side dish.
• Drink moderately, if at all. Alcohol has been associated with an increased risk for colon cancer, so if you drink, do so in moderation.

Screening tests, like colonoscopies, can also lower the death rate from colorectal cancer by detecting the disease at an earlier, more treatable stage.