Colorectal cancer is the third most common cancer in the United States. But there are steps people can take to reduce their risk of colorectal cancer, says Dr. Rafal Barczak, a board-certified colorectal surgeon at MidState Medical Center.
Barczak says research shows that the typical Western diet — high in red meats and fats and low in fiber — is linked to colon cancer, while diets high in fruits, vegetables and whole grains seem to decrease the risk of colon cancer. Other risk factors include physical inactivity, obesity, smoking and heavy alcohol use.
assortment of different breakfast cereal, dried fruit and fresh berries on white wooden table, top view, horizontal
To reduce colon cancer risk, Barczak says, “We need to try to be as healthy as we can. Eat a high-fiber diet rich in fruits and vegetables and low in fat, limit red meats and alcohol use, avoid smoking, exercise and maintain a healthy weight.”
Not every risk factor for cancer is under our control, though. “Age is the most important risk factor,” Barczak says. “The older you are, the higher the chances of developing colon cancer. Most cases of colon cancer are diagnosed in patients over 50.”
Another important, but unavoidable, risk factor? Family history. “If a close relative developed colon cancer or polyps [small, potentially cancerous clumps of cells on the lining of the colon], your risk of colon cancer is increased,” Barczak says.
The best thing people can do to protect themselves is have a screening colonoscopy at age 50, followed by colonoscopies at regular intervals over succeeding years. For someone with average risk—that is, with no family history of the disease and no polyps—a colonoscopy every 10 years is recommended. If polyps are found, the recommended frequency increases to every three to five years. This is called “surveillance.”