by Kelley Herring
Colorectal cancer is the second leading cause of cancer deaths in the U.S. Recent research indicates our diet has a strong influence on the development, recurrence and survival of cancer. Colon cancer, like all cancers, is influenced by both genetic and environmental factors.
Studies conducted on animals strongly support calcium’s protective role against colon cancer. Recent clinical trials on humans have found decreases in the recurrence of colorectal adenomas, or precancerous polyps, with calcium supplementation of 1,200-2,000 mg/day.
A recent case-control study conducted at Harvard Medical School found that increased calcium intake was more strongly associated with decreased colorectal cancer risk in men with higher circulating levels of a growth factor known as IGF-1.
Another study reported on the association between diet and colon cancer history in 135,000 men and women participating in two large health surveys, the Nurses' Health Study and the Physicians' Health Study. The authors found that those who consumed 700 to 800 mg calcium per day had a 40 to 50% lower risk of developing left side colon cancer.
Use our Healthiest Food Search or our Personalized Recipe Search to find foods and recipes high in calcium.
High Blood Sugar = High Colon Cancer Risk
When you metabolize carbohydrates, your body produces insulin. And when the insulin switch is flipped to the “on” position, another compound is made at the same time: C-peptide.
The more insulin you make… the more C-peptide you make. A recent study of more than 15,000 men found that those with the highest levels of C-peptide were 300% more likely to develop colon cancer as those with the lowest.
Flip your insulin – and your colon cancer switch – OFF! Learn how in Your Guide to Living a Low-Glycemic Lifestyle and discover the safe levels of C-peptide and how to get tested in 20 Lifesaving Tests Your Doctor Hasn’t Performed (And Should!).
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