Insulin Resistance & Colon Cancer

cookingdiet and cancer
Written By Judy Doherty, MPS, PCII
A rich diet, high in fatty animal products and refined carbohydrates, particularly when combined with a sedentary lifestyle, is known to promote insulin resistance in many people. This results in elevated levels of insulin in the blood. It has been proposed that high levels of insulin may be promoting the development and growth of colorectal cancers.1 A recent prospective study of 75,000 plus Norwegian men and women found that men who were more active in their leisure time were nearly half as likely to develop colorectal cancer during the ensuing 12 years. Increased activity has been consistently shown to reduce insulin resistance and lower blood insulin levels. This same study found women with elevated blood sugar levels after meals were about twice as likely to develop colorectal cancer as women with lower blood sugar levels.2
Elevated blood sugar levels after meals is usually due to insulin resistance and higher levels of insulin in the blood. The results of this study are consistent with the theory that insulin resistance and elevated insulin levels may play a role in promoting the development of colorectal cancers.A six-year prospective study of 32,000 plus Seventh Day Adventists found a nearly doubling of the risk of colorectal cancer in those who ate the most meat. By contrast those who ate a more vegetarian diet, with more legumes replacing meat, were much less likely to develop colorectal cancers. The authors of this study stated, “A complex relation was identified whereby subjects exhibiting a high red meat intake, a low legume intake, and a high body mass experienced a more than 3-fold elevation in risk relative to all other patterns based on these variables.”3People concerned about developing colorectal cancer can probably reduce their risk by cutting back on red meats (particularly processed and cured meats). These should be replaced with legumes (dried beans and peas), soyfoods and seafood. Regular exercise and limiting foods high in refined grains and sugars and consuming more fruits, vegetables and whole grains should aid weight loss, reduce insulin resistance and lower blood insulin levels. These diet and lifestyle changes will likely reduce the risk of developing colorectal cancer, diabetes, heart disease and strokes. 1. Cancer Causes Control 1995;6:164-792. Br J Cancer 2001;84:417-223. Am J Epidemiol 1998;148:761-74
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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