Colorectal Cancer Prevention with a Plant-Based diet

Abstract

A plant-based diet is valuable in the primary and secondary prevention of colorectal cancer. Epidemiological studies show a 46%-88% reduced risk of colorectal cancer for those following a plant-based diet. In light of evidence, the World Health Organization International Agency for Research on Cancer (IARC) has classified processed meat as a carcinogen and red meat as a probable carcinogen and has since reaffirmed their decision in light of more recent studies. The pathogenic mechanisms by which processed and red meat can cause colon cancer to have been determined. Several exogenous carcinogens are contained in meat and others are formed as a byproduct of its preparation. Bacterial flora produces several carcinogens endogenously in response to processed and red meat intake. Some of the ways plant foods and their phytonutrients protect against colon cancer are also now understood. The chemoprotective mechanisms of plant foods are through the direct actions of phytochemicals, through the action of fiber, and as a result of the anti-inflammatory environment produced by the colonic flora. While colonoscopy and FIT-DNA tests remain very valuable for secondary prevention, a plant-based diet can provide both primary and secondary prevention of colorectal cancer. Making prevention of colon cancer with a plant-based diet all the more desirable is that it is also a safe and efficacious prophylaxis and treats common comorbidities such as coronary artery disease and type II diabetes.