Just following up on the last blog
Colorectal cancer begins with tiny polyps. Your gastroenterologist will be more than happy to take them out for you. You may be told that they are driven by inflammation. Inflammation from what? Our diets high in sugar and low in fiber. Those factors are the main challenges to our microbiome.
Reference
Sugar-Sweetened Beverage Intake in Adulthood and Adolescence and Risk of Early-Onset Colorectal Cancer Among Women
“Taking advantage of the massive Nurses’ Health Study database, the authors behind this persuasive study evaluated data on beverage consumption from 41,272 participants who responded to validated food frequency questionnaires every 4 years. In doing so, they found that each serving/day increment of sugar-sweetened beverage (SSB) in adolescence (13-18 years) was associated with a 32% increased risk for early-onset colorectal cancer. Compared with consumption of less than 1 serving/week of SSB, a higher intake was associated with a 2.2 times increased risk. Furthermore, replacing each serving/day of SSB in adulthood was associated with a risk reduction for early-onset colorectal cancer of 17%-36%.
Virtually all of the SSBs use high-fructose corn syrup rather than cane sugar, as it is sweeter and cheaper, yet this ingredient is also associated with several potentially devastating GI diseases and non-GI conditions. A 2017 report suggested that the use of high-fructose corn syrup is a “public health crisis,” and these latest results only add to that argument. Clinicians need to be more proactive in educating their patients about avoiding these and other adverse dietary components.”
