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This means that if all Americans eat healthier diets, moved more and stayed lean, nearly 67,200 cases of colorectal cancer every year would never happen. Inactivity: Regular physical activity protects against colorectal cancer, but a sedentary lifestyle increases your risk.
Red Meat: Diets high in beef, pork and lamb increase colorectal cancer risk, which is why AICR recommends limiting red meat to 18 ounces (cooked) per week. Processed Meats: Regular intake of even small amounts of cold cuts, bacon, sausage and hot dogs have been shown to increase colorectal cancer risk, which is why AICR recommends avoiding these foods. Colorectal cancer is the third deadliest cancer in the US, killing almost 49,700 Americans every year. As obesity rates have increased, the number of colorectal cancer cases has increased as well. AICR’s new web resource keeps you up-to-date about the latest research on foods that belong at the center of your New American Plate. To lower your risk for colorectal cancer, make everyday choices that will help you stay at or get to your healthy weight.
Vegetables - Choose non-starchy ones like tomatoes, leafy greens, peppers and carrots; strong evidence links garlic to lower colorectal cancer risk. Whole Grains - Whole wheat bread, brown rice, quinoa and oatmeal are just a few great choices.

Diets high in these foods raise risk for colorectal cancer, and tend to be calorie-dense as well. Processed meat, like hot dogs, cold cuts, bacon and sausage increase risk for colorectal cancer.
If you do decide to drink, keep to no more than 1 standard drink (12 ounces of beer, 5 ounces of wine, 1.5 ounces of liquor) per day. Being overweight and obese increases blood levels of insulin and related hormones that can encourage the growth of cancer. Excess fat also creates a pro-inflammatory environment in the body that can contribute to the growth of cancer. Red meat contains heme iron, which has been linked to the kind of cellular damage that increases risk.
Meat cooked at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), both are potent carcinogens.
Nitrates are added to many processed meats; they contribute to the production of N-nitroso compounds that can damange the lining of the gut.
Many processed meats are high in salt and nitrites, both of which are associated with increased risk. Alcohol may act as a solvent, making it easier for carcinogens to penetrate the cells lining the colon.

Alcohol can adversely affect how efficiently the body repairs DNA damage and defends against free radicals. Besides their fiber, plant foods contain a wide variety of substances that have been linked to lower risk for cancer, including carotenoids, selenium, lycopene and many more. Complete mechanical systems tenant fit-up to accommodate the American Cancer Society’s relocation and consolidation of their National Headquarters and its mixed use office requirements.
Design of HVAC systems with high Outside Air requirements for Executive Conference Rooms, Meeting Rooms, and Training Rooms with occupancies ranging from ten to seventy people.
Review plan and occupancy loads from architect to determine minimum plumbing fixture requirements. This is the most important step you can take to help prevent this particular kind of cancer.
And in many laboratory studies, garlic and its components (such as allyl sulphur compouns) have show the ability to slow and stop the formation of colon tumors. Data Center and associated UPS Room, Lab, and Command Center with N+1 HVAC redundancy and the design of a new dedicated Pre-Action Fire Protection system throughout these areas.

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