A new study found that individuals with diets high in inflammation-inducing foods were more likely to develop colorectal cancer over a 20-year period compared to those with different dietary patterns. The study highlights the potential importance of strategies aimed at reducing the impact of pro-inflammatory diets to lower colorectal cancer risk. Despite adjustments made for various factors, such as age, family history of cancer, and lifestyle habits, additional research is warranted to explore other potential influences on colorectal cancer risk. Read more for additional details on the study’s findings.  

Click here to read more.