Question

A nurse is teaching a client who has a family history of colo-rectal cancer. To help mitigate this risk, which of the following dietary alterations should the nurse recommend?

1) Increase intake of fruits and vegetables
2) Decrease intake of processed meats
3) Limit consumption of red meat
4) All of the above

Answer 1

The nurse should recommend the client to increase fruit and vegetable intake, decrease processed meats, and limit red meat consumption to lower the risk of colorectal cancer.

Step-by-step explanation:

The nurse should recommend the client to adopt the following dietary alterations to help mitigate the risk of colorectal cancer:

1. Increase intake of fruits and vegetables, as they are rich in fiber, antioxidants, and phytochemicals which can help decrease the risk of cancer.
2. Decrease intake of processed meats, which have been associated with an increased risk of colorectal and stomach cancer, possibly due to nitrites used in their preservation.
3. Limit consumption of red meat, as a diet high in animal fat and protein is also seen to increase cancer risk.

In summary, a balanced diet rich in fiber from whole grains, fruits, and vegetables, and low in processed and red meats, can reduce the risk of colorectal cancer, especially for those with a family history of the disease.