Though it's the number-two cancer killer, colon cancer is one type of cancer that often gives people a good chance at early detection and cure. If you follow medical advice on screening, your doctor can often spot colon polyps and remove them before the growths become malignant. It's also worthwhile checking out nutritional advice on colon cancer prevention, especially if you are at elevated risk for the disease. That includes advice on eating beef and other meats -- although the experts' advice on the subject is not unanimous.
Colon Cancer Risks
Colon cancer is sometimes referred to as colorectal cancer, encompassing malignant growths that start in either the colon or the rectum. You can't control some of the risks for colon cancer, including inherited genetic risks and simply getting older. But other factors that increase your likelihood of developing the disease, according to the American Cancer Society, include smoking, being obese, not getting enough exercise and drinking too much alcohol -- more than two drinks per day for men and more than one drink for women.
Meat a Factor?
The American Cancer Society, or ACS, advises that a diet high in red meats -- including beef as well as lamb or liver -- can increase your risk for colorectal cancer. The ACS also cites studies that have linked a higher risk of colorectal cancer to consumption a lot of processed meats, such as luncheon meats, possibly connected with preservatives. The National Cancer Institute regards the risk from beef and other meats as less certain, however, stating that while some research studies have found increased risk, others have not.
Cooking Methods
Unfortunately for those who love steaks on the grill, cooking beef and other meats at very high temperatures also can increase the risk for colorectal and other cancers, according to the ACS. It is not clear how much methods such as grilling, frying or broiling raise your risk for colon cancer in particular, but the risk is believed to be linked to chemicals that form in meat at high temperatures and can damage DNA. Braising, steaming, poaching, stewing and microwaving meats produce fewer of the hazardous chemicals, the ACS says.
Reducing Your Risk
Citing research studies on nutrition, the ACS advises you to reduce your risk for colon cancer by limiting your consumption of beef and other red meats, as well as processed meats. Try to eat more plant-based foods, including whole grains and five or more daily servings of fruits and vegetables. You also can lower your risk by maintaining a healthy weight, getting regular exercise and following your doctor's advice on colon cancer screening.
