Colorectal cancer rates are on the rise in people under 50, but you might be able to lower your risk by including more fish and vegetables in your diet and cutting back on processed and red meats. According to a major Loma Linda University study, people who didn't eat meat, and even those who ate it only once a week, were 22% less likely to get colorectal cancers than people who ate it regularly. And vegetarians whose diet included fish were 43% less likely to develop the disease. These groups also consumed fewer sweets, refined grains, and sugary drinks, so focus on healthy-ing up your diet—it could go a long way.
The USDA recommends two servings of fish per week.
This story originally appeared in the June 2015 issue of Dr. Oz The Good Life.