Nutrition

Nutritional Pearls: Red and Processed Meat and Colon Cancers

  • Your patient is a 54-year-old man who is concerned about his risk of developing colorectal cancer. Although he generally tries to avoid eating too much red meat, he does include several pieces of bacon with every breakfast.

    How do you advise your patient?

    (Answer and discussion on next page)


    Dr. Gourmet is the definitive health and nutrition web resource for both physicians and patients with evidence-based resources including special diets for coumadin users, patients with GERD/acid reflux, celiac disease, type 2 diabetes, low sodium diets (1500 mg/d), and lactose intolerance. 

    Timothy S. Harlan, MD, is a board-certified internist and professional chef who translates the Mediterranean diet for the American kitchen with familiar, healthy recipes. He is an assistant dean for clinical services, executive director of The Goldring Center for Culinary Medicine, associate professor of medicine at Tulane University in New Orleans, and faculty chair of the all-new Certified Culinary Medicine Specialist program.