Researchers from Ohio State University (OSU) have provided another reason to choose a more natural, plant-based diet: lowering the risk of colorectal cancer. Twenty percent of colorectal patients are under age 55, and the rate is increasing, according to the American Cancer Society. OSU scientists believe that the Western diet upsets the balance of gut bacteria, which, in turn, causes inflammation and accelerated cell aging, making individuals more susceptible to cancer. The researchers found that colorectal cancer patients were biologically 15 years older than their chronological age. 

A study in the journal Nutrients characterized a Western diet by “high intakes of pre-packaged foods, refined grains, red meat, processed meat, high-sugar drinks, candy, sweets, fried foods, conventionally raised animal products, high-fat dairy products and high-fructose products.”