Eat less red meat and stay away from colon cancer

The incidence of colorectal cancer is increasing in my country. The incidence in cities is much higher than that in small towns and rural areas, and there is a trend of younger people. In fact, colorectal cancer is a disease caused by diet. With the improvement of living standards, people often eat meat and fish without restraint. Perhaps it is these delicious meats that make us get "cancer".

People usually refer to beef, mutton, pork and other processed meats as red meat. The muscle fibers of red meat are coarse and hard, and the fat content is high. If people do not exercise regularly, prefer to eat meat, and have an unbalanced diet, they are more likely to get cancer. Eating more than 90 grams of red meat a day is very likely to cause colorectal cancer, because red meat contains more saturated fatty acids. Long-term excessive intake of saturated fatty acids and saturated fatty acids staying in the large intestine for too long can easily cause cancer.

Studies have found that foods high in saturated fatty acids can increase the concentration of bile acid and neutral sterols in the intestine, disrupting the normal flora of the large intestine. Bile acid generates carcinogens such as 3-methylcholanthrene under the action of bacteria, and sterol rings can also be aromatized by bacteria to form carcinogens. Foods rich in cellulose have a good effect. Cellulose, pectin, hemicellulose, lignin, etc. can absorb water well, dilute the concentration of intestinal residues, soften feces, shorten the time feces stay in the large intestine, and reduce the time carcinogens come into contact with the intestinal mucosa. Insufficient dietary fiber is also one of the causes of colon cancer.

Therefore, we advocate eating less red meat and more white meat (i.e. poultry or fish), because white meat contains more unsaturated fatty acids, which is beneficial in preventing colorectal cancer.