Colorectal cancer is the third most common cancer in men and the second in women. A simple weapon allows you to protect yourself from this, according to experts: food.
Colon cancer is one of the most common cancers but we pay too little attention to it. However, if it mainly affects those over 50, doctors are observing a worrying increase in cases among younger people. In this context, food is increasingly studied. Researchers and experts in oncology are particularly interested in the role of the intestinal microbiota in blocking the development of cancer cells in the colon.
Dr. Neelendu Dey, a gastroenterologist and professor at the Fred Hutchinson Cancer Center in Seattle – one of the most renowned cancer research centers in the world – is working on precisely this topic. In Business Insider, he reveals what he eats to maintain his gut health and reduce his risk of colon cancer. Its goal is not to follow a strict diet, but to favor foods that support the balance of the intestinal microbiota. “In the morning, I start with simple cereals with soy milk, to which I add fresh fruit. Other days I make oatmeal with raspberries, granola and a touch of brown sugar, accompanied by an oat milk latte. When I have more time, especially on weekends, I indulge in banana and blueberry pancakes for my children, or French toast drizzled with tangerine juice.”
During the rest of the day, his meals are mainly based on plant foods rich in fiber. At lunchtime, he can eat half a turkey sandwich with roasted vegetables, a papaya salad, a chickpea curry prepared with market produce… In the evening, he sometimes orders a Pad See Ew (a Thai vegetarian dish) or cooks a lentil dhal with spinach and other vegetables. These foods provide different fibers that nourish intestinal bacteria. These then produce protective compounds for the colon wall, including short-chain fatty acids. This gastroenterologist’s favorite food is a family: that of plant fibers, such as lentils, oats and red fruits, essential to protect the colon.
His snacks follow the same logic. “A banana before a football match, plums, a handful of blueberries, dried mango strips”he explains. He can also have yogurt. Like everyone else, he sometimes treats himself to a slice of chocolate cake after a conference or fries during an evening with friends.
Remember that their diet remains largely plant-based, without excluding eggs or fish. The idea is not to eliminate these foods, but to limit red meats and ultra-processed products, the regular consumption of which increases the risk of colorectal cancer. The gastroenterologist also recalls the importance of moderation with alcohol, which can damage the lining of the colon. For him, the key is not a miracle food, but a varied plate, rich in fiber and minimally processed, adopted over the long term.
