Colon cancer is one of the leading causes of cancer and cancer deaths in the Western world. Its high rate of occurrence is believed to be a result of a diet lacking a variety of nutrients from common, whole foods. Colon cancer is also prevalent due to environmental influences such as cigarette smoking, increased alcohol intake and sedentary lifestyles. Foods that prevent colon cancer are rich sources of essential nutrients such as vitamins D and E; minerals such as calcium and selenium; and omega-3 fatty acids.
Spinach, Broccoli, Cantaloupe, Sweet Potatoes
Fruits and vegetables are great sources of fiber and are powerhouse sources of disease-fighting antioxidants, a Mayo Clinic article says. The fiber housed in green-leafed vegetables, for instance, is of the insoluble type. The University of Michigan notes that these vegetables move toxic waste products through the colon as well as prevent cancer by optimizing the pH so microbes can't produce cancer-causing metabolites. Vegetables and fruits from all colors of the rainbow can offer the body an array of many categories of these anti-cancer nutrients. The Mayo Clinic notes that including five or more servings of fruits and vegetables per day can help to colon polyps and cancer. Foods mentioned include citrus fruits; deep green and leafy vegetables such as Swiss chard, bok choy and spinach; foods from the cabbage family such as broccoli, kale and collard greens and cauliflower; as well as orange-hued summer and fall varieties such as cantaloupe and mango and squashes and sweet potatoes. Specifically, a 2009 Medical News Today article notes that antioxidants, vitamin E and selenium have been proven to reduce the frequency of colon cancer.
Sardines, Salmon, Mackerel
Fats are a necessary component of the diet, but the benefits they provide are a matter of proportion. Omega-3 fatty acids -- considered healthy, anti-inflammatory types of fats -- are sourced from fatty, cold-water fish such as sardines, salmon and mackerel. Saturated fats, which are more common in the U.S. diet, are consumed in greater quantities than required by the body and outweigh the benefits of omega-3s. The University of Maryland Medical Center notes that eating foods rich in omega-3s appears to reduce the risk of colon cancer and slow its progression after onset. These conclusions have been drawn from epidemiological studies on cultures that eat a high-fat diet, concentrated in omega-3s versus omega-6 saturated fats. The medical center quotes the American Heart Association in recommending the consumption of these types of fish at least twice per week.
Canned Salmon, Egg Yolks, Canned and Boned Salmon and Sardines
Calcium appears to have a protective effect on colonic cells, the Mayo Clinic says. All studies are not conclusive on how calcium works to defend the cells from cancerous changes, but a 2008 Cochrane Database of Systematic Reviews study strongly suggests calcium's positive role in colon polyp and cancer prevention. Dietary sources of calcium include broccoli, kale, canned salmon and sardines with their bones, and dairy. Vitamin D improves the absorption of calcium; a 2008 Medical News Today article notes that high levels of vitamin D reduce colon cancer risks by 50 percent while improving the prognosis once the cancer has set in. Vitamin D-rich foods include egg yolks, canned and boned salmon and sardines, and fortified foods.
References
- University of Maryland Medical Center: Omega-3 Fatty acids
- Mayo Clinic: Colon Polyps -- Prevention
- Medical News Today: "Antioxidants Proven To Be Key To Longevity"
- "Cochrane Database of Systematic Reviews": Dietary calcium supplementation for preventing colorectal cancer and adenomatous polyps
- "Medical News Today": Vitamin D Linked to Colon Cancer Survival
- University of Michigan: "High Fiber Diet"
