While there are a number of well-known factors that may contribute to your risk of developing colorectal cancer, including a sedentary lifestyle, obesity, alcohol consumption, and smoking, new research suggests that there's one addition to your diet that could help lower your risk.

According to a recent study published in the journal Marine Drugs, researchers at Korea University, Kyungpook National University, and the University of Illinois at Urbana-Champaign found that red seaweed may have a protective effect against colorectal cancer.

Working off previous research that demonstrated a notably low risk of colorectal cancer among people in Japan, researchers investigated specific components of the Japanese diet to find answers.

In studying how red seaweed, a common component of Japanese diets, is digested, researchers discovered that, when broken down, red seaweed produces agarotriose and 3,6-anhydro-L-galactose (AHG), two types of sugar.