To lower the risk of colorectal cancer, the intake of which food should be increased?

Increasing the intake of vegetables, especially those like broccoli, is associated with a lower risk of colorectal cancer due to several important factors. Cruciferous vegetables, including broccoli, are rich in dietary fiber, vitamins, and minerals. They contain various phytochemicals, such as glucosinolates, which have been shown to possess anti-cancer properties. These compounds can help in detoxifying potential carcinogens and may play a role in reducing inflammation and promoting cellular health.

A diet high in fiber from vegetables and other plant sources contributes to healthier bowel movements and may help in maintaining a healthy gut microbiome, which is vital for reducing cancer risk. The fiber content also aids in the production of beneficial short-chain fatty acids through fermentation in the gut, which can further protect against the development of colorectal cancer.

In contrast, increasing the intake of refined grains, red meats, or similar food items is not associated with a reduced risk of colorectal cancer. Refined grains often lack the essential nutrients and fiber found in whole grains, while high consumption of red meats has been linked to an increased risk of various cancers, including colorectal cancer. Therefore, focusing on nutrient-dense vegetables like broccoli can help in mitigating cancer risk.