Rising colon cancer in young people

Cases of colon cancer in younger people have been rising since the mid-nineteen nineties and it is now the deadliest cancer form for under-fifties.

Sophie Medlin's approach

Sophie Medlin, a colorectal dietitian based in London with twenty years of experience, has changed her diet to lower her colon cancer risk through lifestyle choices.

Medlin eliminates processed meat

Medlin has essentially eliminated processed meat including hot dogs and deli meat, which have been linked to colorectal cancer. She limits red meat to a maximum of two servings a week.

“I've essentially eliminated processed meat”

Plants feed the gut microbiome

Medlin prioritizes eating plenty of plants because the gut microbiome thrives on different types of plant foods. When plant foods ferment in the gut, they produce short-chain fatty acids that help protect against colorectal cancers.

“When we ferment plant foods in our gut, then we produce these postbiotics, which are things like short-chain fatty acids that help to protect us from colorectal cancers”

Daily fermented foods habit

Medlin eats fermented foods like yogurt or kimchi every day. She makes tzatziki with Greek yogurt, cucumber, extra virgin olive oil and herbs, and eats pickled cabbage or yogurt with meals.

“It's a habit that you form over time of adding things to your meal. They become like condiments.”

Building lasting dietary habits

Medlin tells her patients to add an extra vegetable when cooking dinner. These small changes become habits over time and provide additional gut health benefits without taking extra effort.

“It's just as quick, and then you get an extra type of vegetable in there that's going to give you additional gut health benefits”