To prevent bowel cancer, you need to pay attention to these inflammatory foods

The intestine is the body's largest immune digestive organ and is called the "second brain".

How to prevent bowel cancer? In addition to regular screening, prevention is very important. It is estimated that 70%-90% of bowel cancer is affected by diet. Epidemiological data point out that eating red meat, lack of dietary fiber, and low intake of fruits and vegetables may be dietary factors leading to bowel cancer. Why these factors may cause colorectal cancer? Scientists have been exploring. One of the most discussed theories in recent years is "inflammation" and cancer.

When we are injured or infected, the body produces a natural defense response to promote wound healing and body regeneration. There are a large number of inflammatory cells involved, including macrophages, mast cells, lymphocytes, and granulocytes. These cells participate in the body's immunity by directly participating in the immune response, or assisting the immune activity of the cells. Many people are familiar with "inflammation", such as inflammation of the wound, redness and swelling, and inflammation and swelling and pain of the gums. It is actually an acute inflammation.

When the negative feedback of acute inflammation fails, it will turn into a chronic inflammation state and exist for a long time. Long-term inflammation has a negative impact on the body. It has been found that inflammation is related to many chronic diseases, including malignant tumors such as colorectal cancer, as well as common chronic diseases such as high blood pressure and diabetes. There is also evidence that chronic inflammation may be related to depression.

Diet may play an important role in regulating chronic inflammation in the body. So how to evaluate whether a person's diet is anti-inflammatory or pro-inflammatory? For example, if a person eats a portion of fried pork with green peppers, does it mean that red meat may promote inflammation, and green peppers may be anti-inflammatory? Researchers have designed a scoring tool for the inflammatory effects of diet. There are two main types-Empirical Dietary Inflammation Mode (EDIP) and Dietary Inflammation Index (DII).

The composition of the empirical dietary inflammation pattern is positively correlated with inflammation markers. Foods that promote inflammation include: processed meat, red meat, offal meat, fish, other vegetables (that is, vegetables other than green leafy vegetables and dark yellow vegetables), refined grains , High-energy drinks (cola and other sugary carbonated drinks, fruit drinks), low-energy drinks (sugar-free cola and other low-energy carbonated drinks) and tomatoes.

There is a negative correlation with inflammation markers, that is, foods that reduce inflammation include: beer, wine, tea, coffee, dark yellow vegetables (including carrots, yellow squash and sweet potatoes), green leafy vegetables, snacks, juices, and pizza.

Another scale, DII, is for nutrients. Among them, the anti-inflammatory ingredients are: alcohol, β-carotene, caffeine, dietary fiber, folic acid, magnesium, thiamine, riboflavin, niacin, zinc, monounsaturated Fats, polyunsaturated fats, omega-3 fats, omega-6 fats, selenium, isoflavones, flavonoids, flavonols, anthocyanins, etc.

Pro-inflammatory ingredients include: vitamin B12, iron, trans fat, carbohydrates, cholesterol, protein, saturated fat and total fat.