The risk of colorectal cancer, which is one of the most commonly occurring cancers, can be reduced by a simple change in your diet. Colorectal cancer is the cancer of the rectum and the large intestine (colon). In the United States, almost 120,000 people are diagnosed of colorectal cancer every year.
According to studies, diet containing red meat and animal fat in high amount can increase the risk of colorectal cancer. Apart from the fat that increases the risk, there are substances like heterocyclic amine found in heavily cooked meat that can cause cancer.
According to recent studies, a combination of vitamin D and Calcium has the potential to reduce the risk of colorectal cancer. Animal and human studies proved that, if the diet is rich in calcium and vitamin D products then the chances of suffering from colorectal cancer is very less.
Vitamin D is produced in the skin when exposed to sunlight and is activated in the liver and kidney. It is also found in food items like fish, eggs and dairy products. Vitamin D increases the absorption of calcium in the intestine. Thus, dairy products play a very significant role in the prevention of colorectal cancer.