KATHMANDU — Eating a diet rich in fruits and fish can help prevent the risk of developing colorectal cancer by up to 86 percent, a new study has suggested.
Colorectal cancer develops from intestinal polyps and has been associated to low-fibre diet including large quantities on red meat, alcohol and high-calorie foods.
For the study, presented at the ESMO 19th World Congress on Gastrointestinal Cancer, the team included 808 people who were undergoing screening or diagnostic colonoscopies who were between 40 and 70 years old and had adhered to a Mediterranean diet.
Naomi Fliss Isakov from Tel-Aviv Medical Centre, in Israel said, “We found that each one of these three choices was associated with a little more than 30 per cent reduced odds of a person having an advanced, pre-cancerous colorectal lesion, compared to people who did not eat any of the Mediterranean diet components.”
The study also showed that consumption of even two to three components of the diet, compared to none, was associated with half the odds of advanced polyps.
A typical Mediterranean diet was defined as consumption levels above the group median for fruits, vegetables and legumes, nuts and seeds, whole grains, fish and poultry and a high ratio of monounsaturated to saturated fatty acids, as well as consumption below the median of red meat, alcohol, and soft drinks.
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Red meat, white bread and sugar-laden drinks might increase risk of colon cancer
Heavy diet like red meats, refined grains, white bread and sugar-laden drinks might increase long-term risk of colon cancer, a new study suggests.
These foods all increase inflammation in our body, and the inflammation they cause is associated with a higher chance of developing colon cancer, according to pooled data from two major health studies appeared in JAMA Oncology journal.
According to researchers, a diet high in foods with the potential to cause inflammation, including meats, refined grains and high-calorie beverages, was associated with increased risk of developing colorectal cancer for men and women.
Basically, what makes for a healthy diet overall also appears to promote a cancer-free colon, said senior researcher Dr. Edward Giovannucci. He is a professor of nutrition and epidemiology at Harvard TH Chan School of Public Health in Boston.
“It’s consistent with what we already recommend for a healthy diet in general,” Giovannucci said, adding “I see that as good news. We’re supporting the current evidence, and not telling people to do something completely different from what they’ve been told.”
For the study, conducted by Fred K Tabung from the Harvard TH Chan School of Public Health in Boston, the team analysed 1,21,050 male and female health care professionals, who were followed for 26 years in long-term studies. The researchers completed the food questionnaires about what they ate, on the basis of which data analysis was done last year.
The scores were based on 18 food groups characterised for their inflammatory potential and were then calculated from the questionnaires given to participants every four years.
The results indicated that higher scores reflecting inflammation-causing diets were associated with a higher risk of developing colorectal cancer in men and women.
Previous studies have linked diet factors with colon cancer, but there’s been no clear explanation why that might be, he added.
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