CAMBRIDGE, England—Intake of dietary fiber was inversely associated with colorectal cancer risk in a recent English study published in the Journal of the National Cancer Institute (April 20, 2010)... Intakes of absolute fiber and of fiber intake density were statistically significantly inversely associated with the risks of colorectal and colon cancers. Click here to read the original article.

Fiber consumption is often brought up when discussing dietary risk factors for colorectal cancer.  While studies like the one cited above provide some evidence that suggests that it inversely affects one’s risk, other studies tell us that the link is unclear.

Regardless of its cancer prevention properties, fiber is an important part of your diet for your entire body, including the colon. The Harvard School of Public Health suggests that we all Start Roughing It and increase our intake of (soluble and insoluble) fiber to aid in bodily functions like excreting waste, lowering cholesterol and possibly lowering one’s risk of developing Type II diabetes. The Mayo Clinic recommends a regulated fiber intake to aid in weight management, since slow-moving fiber can prevent overeating by making you feel full- and it’s worth noting that much evidence points to healthy weight maintenance as an important factor in overall health and cancer prevention.

After the cut, take small steps to increase your fiber with a healthier snack choice.

One small step for your health: try a lower-fat, higher-fiber snack instead of your usual potato chips. We can’t wait to munch on these roasted chickpeas from Gimme Some Oven next time we’re craving crunch:

  1. Drain and fully rinse one can of chickpeas. Blot until completely dry.
  2. Toss lightly in one tablespoon of olive oil.
  3. Toss with your favourite seasonings- try chilli powder and brown sugar for a slightly sweet and spicy flavour!
  4. Bake on a lined cookie sheet at 350 degrees for 45-50 minutes, stirring often.
  5. Let cool and serve!

Click here to peruse the CCAC’s dietary guidelines.