Scientists Now Reveal Inflammatory Diet Increases Risk of Colon Cancer

(Newswire.net — September 11, 2019) Orlando, FL — While some foods fight inflammation, others can promote it. A new study has found certain types of food triggers certain types of fatal condition.

In a U.S. study, it was found that those who consumed lots of red meat, refined grains, and some other foods linked with chronic inflammation are more susceptible to developing colorectal cancer. This was compared to those who avoid such foods and had less susceptibility.

Scientist reported in the JAMA Oncology that they examined a U.S. survey’s data over two decades. It was about the link between eating habits and cancer diagnoses for 74,246 female nurses and 46,804 male health professionals.

The participants were sorted into five groups according to how likely it was their diets on a daily basis could contribute to inflammation.

It was found those with potentially inflammation-promoting diets were more susceptible to developing colorectal cancer by 32 percent.

The lead study author was Fred Tabung, a researcher at the Harvard T.H. Chan School of Public Health and Brigham and Women’s Hospital in Boston.

He said that a pro-inflammatory dietary pattern involved high intake of processed meat, organ meat, red meat, refined grains, and sugary beverages. It may also involve reduced intake of dark yellow vegetables, tea, coffee, and green leafy vegetables.

The study has found men with the most pro-inflammatory diets were more susceptible to colorectal cancer by 44 percent, than those with diets less likely to cause inflammation.

In women, those with the most pro-inflammatory diets were at an increased risk of colorectal cancer by 22 percent.

It is worth mentioning that colorectal cancer risk was higher among obese or overweight men and lean women. The important risk factors for colorectal cancer are certain diseases like ulcerative colitis, family history, or personal history of polyps or cancer.

Health experts have long recommended that people should take the measures needed in reducing inflammation levels inside their bodies. In addition to avoiding consumption of pro-inflammatory food, it may also be advantageous to eat more anti-inflammatory food.

One to consider is the spice called turmeric, which has long been utilized in traditional Chinese and Ayurvedic medicine. This deep-yellow orange spice has a pungent taste, and is being widely studied due to its medicinal properties.

It contains curcumin that has antibiotic, antimicrobial, anti-purulent, immunomodulating, anticatabolic, and anti-amyloidogenic agents.

It even has antibacterial, anticarcinogenic, antiviral, renoprotective, anticoagulant, antiseptic, antioxidant, anti-cytotoxic, insulin-sensitizing, androgenic, antifibrotic, genoprotective, antifungal, anti-inflammatory, neurorestorative, and metal-chelating properties.

To reduce the risk of inflammation-related conditions, it is wise to consider the use of Divine Bounty Curcumin. This formula is loaded with the therapeutic goodness of curcumin, and is even free from nasty ingredients (www.amazon.com/Turmeric-Curcumin-BioPerine-Pepper-Extract/dp/B00VSVKJ8I).