Find care now
If you are experiencing a medical emergency, please call 911 or seek care at an emergency room.
I see many patients who don’t get the amount of fiber they need as part of a healthy diet. This likely is part of the reason for increasing rates of colorectal cancer deaths among young adults, who are more likely to have grown up eating processed, unhealthy foods.
How we help patients choose healthier foods.
Many patients are surprised when I tell them diet is a risk factor for colorectal cancer. Oftentimes, they’re not even aware their diets are unhealthy. Our colorectal care team includes nutritionists who help patients find a balance between what’s healthy and what tastes good. Together, we find substitutes for the foods they enjoy, such as swapping skinless poultry and fish for processed or red meat.
But what happens if a patient doesn’t prepare their own meals, and a spouse or caregiver cooks for them? In these cases, I’ve found it helps to involve the family in the nutrition conversation. We help them learn to plan menus together and find alternatives to unhealthy favorites.
Nutrition is one piece of the puzzle to determine colorectal cancer risk, along with age and family history. While we can’t yet completely eliminate the possibility of developing colorectal cancer, we can help patients lower their risk by making healthier food and beverage choices.
