Although, the death rates from colon cancer seem to be decreasing for the last several years, the deadly disease still claims a third rank in the list of most common cancers diagnosed in the United States.
Together with rectal cancer, colon cancer claims about 10 percent of all cancer deaths!
Though the major risk factors for the disease include older age, a family history of colon or rectum cancer, a personal history of such a cancer or an existing or history of polyps in the colon — colorectal cancer in women can be well triggered by choline consumption!
Found in eggs, meat (especially liver) and dairy products, the essential nutrient — thought to be necessary for the structure and function of all cells and crucial for sustaining life — has been recently discovered to be linked to colorectal cancer risk!
In lines of prior studies, researchers expected that the consumption of choline, like folate, decrease a person’s risk of developing colorectal polyps — often-benign tumors leading to colon cancer. But, to their surprise, it was just the opposite that they discovered.
Though, choline deficiency is said to be linked to fatty liver and muscle damage, excess of it may raise colon cancer risk – eventually trapping consumers in a dilemma.