From my understanding, there are many risk factors that go into a colon cancer diagnosis, though inflammation is the prime one. And as such, there are things that can be done on the preventative front. A few things that are hot off the press in terms of reducing the risk are the microbiome and resistant starches. The recent work in epigenetics would suggest that nothing is set in stone anymore... that risk factors change based on lifestyle, environment and such. I expect a lot more to be out on this in the future. I would just focus on doing the best you can do prevent it, as worrying can cause a lot of stress (and flare-ups) as well.This
article on resistant starches might ease your worries a bit:A University of Colorado Cancer Center review published in this month’s issue of the journal Current Opinion in Gastroenterology shows that resistant starch also helps the body resist colorectal cancer through mechanisms including killing pre-cancerous cells and reducing inflammation that can otherwise promote cancer.
Post Edited (Guardian7) : 2/1/2015 1:56:43 PM (GMT-7)