Preserved Foods Heighten Colorectal Cancer Risk
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Dr Joe Zundell PhD on Siim Land's podcast
General HealthDiet
Story of claim
Dr Joe Zundell warns that high consumption of preserved foods, often low in fiber and high in salt, increases the risk of colorectal cancer. A diet rich in fiber can help mitigate these risks.
- Goal: Reduce colorectal cancer risk by modifying diet.
- Proof: Preserved foods contain high salt and low fiber, which are risk factors for colorectal cancer, as explained by Dr. Zundell.
- Nuances:
- Includes risk factors like high salt and low fiber content in preserved foods
- Sailors' diet mentioned as risk factor
- Impact on Life: Dietary changes can lead to a healthier lifestyle and reduced cancer risk, improving overall health.
Investments
- Price:
- Time: Ongoing dietary adjustments required
- Effort: Effort required to change dietary habits
Risks
Difficulty in changing long-standing dietary habits or access to fresh foods.
Get Started 🚀
- Reduce intake of preserved foods high in salt
- Increase consumption of high-fiber foods like vegetables and whole grains
- Plan meals to include more fresh, unprocessed foods
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