How fiber, whole foods and lower red meat intake could lower colon cancer risk

March is Colorectal Cancer Awareness Month, highlighting a concerning rise in cases among younger adults. While the exact cause is unclear, diet is emerging as a significant factor, with experts noting its influence on weight, inflammation, and gut bacteria, all of which can affect cancer risk. Gastroenterologist Dr. Shahnaz Sultan identifies lifestyle choices such as obesity, inactivity, smoking, excessive alcohol use, and diets high in red meat and low in fiber and produce as risk factors. The consumption of ultra-processed foods, which are calorie-dense and nutrient-poor, is also a growing concern, emphasizing the importance of whole foods and home-cooked meals to mitigate these risks.