Timely screenings and a high-fiber, low animal-fat diet could prevent thousands of deaths from colorectal cancer each year, according to a local naturopathic physician who treats cancer patients.

"Lifestyle factors can be very significant in preventing cancer of the colon and rectum," says Mark Gignac, who practices at Seattle Cancer Treatment and Wellness Center.

If nothing else, Gignac recommends cutting down on animal fats, and eating more foods high in fiber, calcium and antioxidants, including dark green vegetables, beans, whole grains and colorful fruits such as blueberries.

He and others are using Colorectal Cancer Awareness Month in March to educate the public about the nation's third most common cancer and urge screenings and prevention measures.

Men and women should get screened for colorectal cancer beginning at age 50, when the chances of developing the disease go up sharply, experts say.

In fact, early and proper screenings would prevent more than 90 percent of the nearly 150,000 new colorectal cancer cases expected this year, and save thousands of lives, according to the American Cancer Society and the National Colorectal Cancer Rountable, the nation's largest colorectal cancer coalition.

While the death rate has been going down for the past 15 to 20 years, colorectal cancer is still expected to kill more than 55,000 people in the United States this year, the Cancer Society estimates.

Besides age, other risk factors include: a family history of colorectal cancer, polyps or syndromes; a personal history of polyps and/or chronic inflammatory bowel disease; a diet high in red meat and fat; physical inactivity; smoking; heavy alcohol consumption and low blood levels of vitamin D (which appears to help immunity and regulate cell division).

Those with one or more risk factors may need earlier and more frequent checkups, and should talk to their doctors about screening options and schedules.

Diet and lifestyle choices can dramatically reduce the risk of developing colorectal cancer in the first place. Here are some of Gignac's recommendations:

Eat at least five servings a day of fruits and vegetables. Spinach and other dark green leafy vegetables, for example, contain folic acid and anti-oxidants that decrease a person's overall cancer risk. Limit animal fats and try to avoid oxidized fat, the type of fat found in many fast and deep-fried foods as well as some dairy foods. Favor the good fats, including olive, seed and fish oils, which have a protective effect. Make sure your diet includes plenty of fiber, the nutrient found in beans, whole grains, vegetables and fruits, that helps cleanse the intestine. Get plenty of calcium, abundant in whole grains, beans, broccoli and grapefruit juice as well as low-fat dairy products. Get at least 30 minutes of exercise five or more days a week. A recent study of women diagnosed with breast cancer showed that walking just three to five hours a week significantly reduced the risk of recurrence and death from the disease, Gignac notes. Eat dishes seasoned with turmeric and curry, two spices that have been found to inhibit bowel inflammation. Consider having your doctor check your blood-level of vitamin-D, the so-called "sunshine vitamin" also found in fish oils, fortified milk and other foods.