Vegetarian diets are good for us; we know that. But more and more evidence suggests specific protective effects of veggies. The newest target: colon cancer.
It’s April and I’m not sure how I could miss Colorectal Cancer Awareness Month (March, 2008). As colorectal cancer is one of the most preventable types of cancer, raising awareness is an important first step. Still, you might not expect to read about it on a page dedicated to food and cooking. But there is a link: colorectal cancer is strongly influenced by diet. And surprise, surprise, eating meat is associated with an increased risk.
Red Meat and Cnacer
The American Institute for Cancer Research (AICR) recently released a report saying that consuming more than 18 ounces of red meat (including pork, beef, lamb and goat) each week significantly increases the risk of getting colorectal cancer.
So not only does meat increase the risk of developing colorectal cancer, a diet high in fruits, vegetables and whole grains can help to protect against this and other types of cancers.
Portion size is also key. So if you’re not ready for a full-fledged vegetarian diet yet, be sure to cut serving sizes and compensate with extra vegetables and grains on the plate.
Bad News for Vegetarians
On the downside, processed meats are also associated with an increased risk for colon cancer. Although I’ve never seen any hard data, it is likely that vegetarian “meat” products prepared in the same way carry a similar risk: processes like smoking, curing, salting or adding chemical preservatives are the culprits. So ditch the vegan junk food and choose more fresh whole food meals.
Choose Vegetarian Meals
For starters, try the colourful and veggie-ful Moroccan Stew or Lentil Soup.
Pasta with beans is another family favourite.
