Colorectal cancer: How to minimize your risk

Fewer American’s over 65 have been getting colorectal cancer in the last 30 years. Older adults are getting screened and are more aware of the need to take care of themselves. But, colorectal cancer is rising among younger Americans at a rapid pace, writes Dr. Alessandro Fichera at healthmatters.nyp.org

Some people have a genetic predisposition to colorectal cancer. If you have a family history of a mother, father or sibling with polyps, you are at an increased risk of colorectal cancer. Get screened early, at least ten years sooner than your relative was diagnosed.

Diet plays a significant role in whether you get colorectal cancer. Your diet can inflame your gut and your bowels. This inflammation can cause colorectal cancer. To some extent, you can minimize your risk of colorectal cancer by eating healthy.

• Foods with fiber, such as plant-based foods, including fruits and vegetables such as kale, leafy greens, spinach
• Whole grains
• Seafood
• Nuts and berries

• Avoid ultraprocessed foods
• Avoid foods high in fat, particularly animal fat
• Avoid red meat and processed meat, particularly hot dogs, salami, cold cuts and bacon
• Avoid sugary drinks, particularly foods with high fructose corn syrup
• Avoid alcohol
• Avoid smoking

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• Get the preventive care you need: Medicare pays for it
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• Cancer screenings bring benefits at substantial cost