A Habit That Colons May Love

Research shows that a simple 60-second daily habit might help people of a certain age lower their risk of colon cancer. The quick trick? Popping a low-dose aspirin.
Although daily low-dose aspirin certainly isn't for everyone, new research suggests that middle-aged people on this kind of therapy may have as much as a 25 percent lower risk of colon cancer.

Ask Before You Leap
In studies, daily low-dose aspirin also appeared to slash the likelihood of dying from colon cancer -- by about 35 percent. And aspirin cut the risk of cancer in the proximal colon, where it's harder to detect, by a whopping 70 percent. But before you start popping, know this: Daily aspirin therapy is one of those habits that can lower the risk of some health conditions, like stroke or heart attack, but raise the threat of others, like ulcers or brain bleeds. And the benefits only apply to certain age groups. So no one should start daily low-dose aspirin therapy without first having an in-depth conversation with a doctor. 

Filling up on these foods could also help you dodge colon cancer.

Make yourself a spinach omelet. And have a banana with breakfast, too. These foods are good sources of B6, and people who get the most of this vitamin (about 4 milligrams a day) reduce their risk of colorectal cancer by 20% to 30%.

Toss broccoli, cauliflower, and cabbage into your stir-fry. Part of the Brassica family of vegetables, these contain compounds called isothiocyanates. They turn on a gene (the GSTM1 gene, if you want to get technical) that produces a protein that causes many colorectal cancer cells to commit suicide.

Savor some salmon. In a large 22-year study, men who ate fish five times a week had a 40% lower risk of colorectal cancer than guys who didn't. Might have been something in the fish that helped their colons, or might be that the fish knocked red meat out of their diets. Why we specify salmon: It's packed with vitamin D (to the tune of 500 international units in 3 ounces), a nutrient that can help stave off this cancer. Salmon's only a start on D, though: If you're under age 60, you need 1,000 international units of D a day, 1,200 if you're over that age.

Feast on whole-wheat pasta. And enjoy other nonsugary foods that don't rush into your bloodstream. When foods with a high glycemic index -- sugar-filled refined ones, like Ring Dings and Pop-Tarts that spike your blood sugar -- are paired with a sluggish insulin response, you get an environment that colon tumors like. 

Serve a veggie platter with your special bean dip. Beans, as well as celery, radishes, cucumbers, peppers, and onions are high in flavonols, compounds that scare away colon polyps in people who've already had them. Studies have found that diets high in flavonols were 76% less likely to be associated with recurrent advanced-stage polyps.

• Don't die of embarrassment. Be brave, and get the screening that could save your life.
• Cut down on red meat.
• Fill up on good fats.

WHAT’S FOR DINNER?!

Shrimp & Pesto Pasta

Prep Time:

0 mins

Total Time:

35 mins

Serves 6

INGREDIENTS

• 8 ounces whole-wheat fettuccine
• 1 pound asparagus, trimmed and cut into 1-inch pieces (about 4 cups)
• 1/2 cup sliced jarred roasted red peppers
• 1/4 cup prepared pesto
• 2 teaspoons extra-virgin olive oil
• 1 pound raw shrimp (21-25 per pound), peeled and deveined
• 1 cup dry white wine
• Freshly ground pepper to taste

Directions

Bring a large pot of water to a boil. 

Add fettuccine and cook for 3 minutes less than the package directions specify. 

Add asparagus and continue cooking until the pasta and asparagus are just tender, about 3 minutes more. 

Reserving 1/4 cup of the cooking water, drain the fettuccine and asparagus and return to the pot. 

Stir in peppers and pesto. 

Cover to keep warm.

Heat oil in a large skillet over medium heat. 

Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. 

Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes. 

Add the shrimp and the reserved cooking water to the pasta; toss to coat. 

Season with pepper and serve immediately.

about this recipe

The spring flavors of asparagus and pesto combine beautifully with fettuccine and shrimp in a light and simple pasta dish that works for family or casual entertaining. Make it a meal: Serve with a tomato-and-arugula salad tossed with mustard-balsamic vinaigrette and fruit sorbet for dessert.