Final answer:
Eating more fruits and vegetables, which are high in fiber, antioxidants, and phytochemicals, can lead to a lower risk of colon cancer compared to consuming red meat. Dietary fiber intake from these sources can minimize exposure to carcinogens in the colon, providing a protective effect against the development of cancer.
Step-by-step explanation:
People who eat lots of fruits and vegetables have lower rates of colon cancer than those who consume red meat. This is supported by dietary recommendations from leading cancer organizations, which emphasize eating more fruits and vegetables and reducing intake of processed and red meats to reduce cancer risk.
Regular consumption of dietary fiber from fruits, vegetables, and whole grains can aid in hastening bile acid excretion and quickening the passage of materials through the colon. This process can decrease the production and exposure of the colon to cancer-causing agents, effectively diluting the concentration of carcinogens. Avoiding lifestyle choices such as smoking and consuming an unhealthy diet, combined with increased physical activity, can significantly reduce the risk of developing colon cancer.