Your body responds to changes in what you eat - for better or worse - much faster than you might think. That's what researchers discovered during a recent study on the link between diet and colon cancer risk. The project involved trading the typical diets of two groups: African-Americans, who are at high risk for colon cancer, and rural South Africans, who have a much lower risk for the disease. After two weeks of eating the high-fiber, low-fat and low-animal-protein South African diet, African-Americans in the study saw a significant decrease in inflammation and levels of several biomarkers considered predictive of colon cancer risk. At the same time, the South African participants' level of risk increased.
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