March Designated as Colorectal Cancer Awareness Month; Gut Health and Lifestyle Changes Reduce Risk
March is Colorectal Cancer Awareness Month, with the CDC identifying colorectal cancer as the third most common cancer for both men and women in the United States. Cleveland Clinic registered dietitian Julia Zumpano emphasized that a healthy, diverse microbiome reduces inflammation, which is linked to increased colorectal cancer risk, and recommended dietary changes including high-fiber foods like whole grains, fruits, vegetables, and legumes alongside fermented and probiotic foods such as yogurt and kimchi. In addition to dietary modifications, regular physical activity has been shown to reduce colorectal cancer risk, though individuals experiencing persistent gastrointestinal symptoms should seek medical attention. The preventive approach focuses on gradual lifestyle transitions rather than overwhelming dietary overhauls.
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