Colorectal cancer is quite common, especially among the ageing population. An important risk factor for colorectal cancer is diet, and dietary choices are also vital during and after treatment. Colorectal cancer is a type of cancer that affects a person’s rectum, colon, or both. This is also known as the large intestine. This type of cancer is more likely to appear in older individuals, but there are many other risk factors associated with its emergence, such as genetic and lifestyle factors.

Of the latter, one of the most cited risk factors is diet — referring specifically to poor dietary habits that often also lead to obesity.

Numerous studies have indicated that a diet too rich in red meat is associated with a heightened risk of colorectal cancer.

In 2015, a report published by the International Agency for Research on Cancer made the news by pointing out that every 50-gram portion of processed meat, such as bacon or salami, eaten every day increases a person’s risk of developing colorectal cancer by 18 percent!

This evidence led the WHO (World Health Organization) to classify processed meats as “carcinogenic to humans.”