A new study reveals that colorectal cancer tumors show elevated inflammation levels, hampering the body's natural defense mechanisms. The research, published in Gut journal, analyzed 162 tumor samples and found a distinct pro-inflammatory bias in their lipid profiles.

Ultra-processed foods, which make up over 50% of American adults' daily caloric intake, significantly contribute to inflammation. These foods have been linked to increased risks of diabetes, heart disease, cancer, obesity, and cognitive decline.

Key findings about diet and cancer:

• Western diet is strongly linked to chronic inflammation and colorectal cancer progression
• Diet is a modifiable risk factor, unlike age or genetics
• High-fiber, nutrient-dense foods help reduce cancer risk
• Processed red meat can increase cancer risk

Recommended foods to lower cancer risk:

• Whole grains
• Fruits and vegetables
• Allium family foods (onions, garlic, leeks)
• Legumes and nuts
• Lean proteins (fish and poultry)
• Foods rich in omega-3 fatty acids

Important cancer prevention measures:

• Maintain regular physical activity
• Limit alcohol consumption
• Avoid tobacco use
• Reduce red and processed meat intake
• Get adequate fiber and calcium

Colorectal cancer remains the second leading cause of cancer-related death in the U.S. While overall rates have decreased since the 1980s due to increased screening and lifestyle changes, cases among younger adults are rising. Current guidelines recommend screening beginning at age 50.

For cancer prevention, experts advise limiting ultra-processed foods while focusing on whole, natural foods. During cancer treatment, maintaining proper nutrition is crucial for immune system support, though patients should balance healthy eating with practical considerations during chemotherapy.

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