The risk of colon cancer appears to be linked to diet, although the evidence for the types of food involved is not very clear. Low fat, high fiber diets appear to carry a lower risk. Greater consumption of vegetables and fruit has also been shown to reduce the risk. Increased consumption of red meat and processed meat has been linked to a higher risk. By comparison, eating fish does not appear to be a risk factor. Some evidence suggests that certain dietary supplements, such as calcium, selenium and, possibly, folic acid can reduce the risk.
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DNA & Genetics
DNA & Paternity
