by - Colorectal cancer is a common type of cancer that can lead to poor health outcomes.
- Research is ongoing into risk factors for colorectal cancer and what people can do to reduce the risk.
- Data from a recent study found that higher amounts of white bread and alcohol were associated with an increased risk of colorectal cancer.
- In contrast, they found that a higher intake of fiber, calcium, magnesium, phosphorus and manganese was associated with a reduced risk of colorectal cancer.
Cancer comes in different types that experts still don’t fully understand. Although cancer research has come a long way, it is not always clear why some people develop specific types of cancer.
Colorectal cancer is one type of cancer that can be severe and sometimes fatal. Experts are still trying to understand ways people can reduce their risk of developing colorectal cancer.
A study published in Nutrients examined the risk of colorectal cancer associated with the intake of certain foods and nutrients.
Analyzing data from more than 118,000 participants, researchers found that intake of alcohol and white bread was associated with a higher risk of colorectal cancer, while higher amounts of fiber and nutrients such as calcium were associated with a reduced risk.
Further research will help confirm these findings and may lead to guidance in clinical practice.
The researchers of this particular study wanted to understand more about how food and nutrient intake contributed to colorectal cancer. They note that certain foods and nutrients pose a risk that humans can modify, making it an important area of research.
To carry out their analysis, they used data from UK Biobank, which provides substantial information. They examined the relationship between 139 foods and nutrients and colorectal cancer risk. They also looked at how this risk interacted with genetic susceptibility to colorectal cancer.
In total, researchers included 118,210 participants and followed participants for an average of nearly 13 years. During the post, there were 1,466 cases of colorectal cancer.
Researchers collected data on food consumption through 24-hour dietary questionnaires. All participants in the analysis completed at least two 24-hour online nutritional assessments. They excluded participants who already had colorectal cancer at baseline.
They adjusted the analysis based on several covariates, such as education level, family history of colorectal cancer, body mass index, and physical activity levels.
Researchers were also able to prove
They found that participants who developed colorectal cancer were more likely to have certain characteristics. For example, they were more likely to be older, have a higher body mass index (BMI) and engage in lower levels of physical activity.
The study also found that white bread and alcohol were associated with an increased risk of colorectal cancer. However, dietary fiber, calcium, magnesium, phosphorus, and manganese were associated with a reduced risk of colorectal cancer.
The study did not find evidence that the genetic background of the participants influenced risk related to nutrient consumption.
Rick Miller, registered dietitian at King Edward VII Hospital, London, UK, and chief dietitian at Miller & Everton, who is not involved in this research, shared his thoughts on the study with Medical News Today:
“An interesting finding was that the authors reported that white bread, which could be defined as an ultra-processed food, was associated with an increased risk of colorectal cancer, rather than alcohol. The authors also saw an inverse risk association with dietary fiber intake that was equal to the risk reduction seen with manganese intake.”
The impact of these risks may be different for men and women.
The study reported, “[a]women, no dietary factor was significantly associated with CRC [colorectal cancer] risk after multiple corrections.”
Dr. Brian Black, a board-certified osteopathic physician who specializes in family medicine and emergency medicine, who is not involved in this study, noted that his findings “[support] existing literature that reinforces the body of evidence that alcohol and white bread are positively associated with colorectal cancer risks.”
“These point to a broader understanding of the potential harmful effects of diets high in refined carbohydrates and their link to cancer risk,” he said.
“This study would specifically support dietary fiber, calcium, magnesium, phosphorus and manganese intake as important positive factors. This review was a helpful study that supported the current understanding of the dangers of refined carbohydrates and the need for a varied diet high in vitamins and minerals. Future research questions and objectives may arise in multicenter trials, including more than one continent, to specifically identify genetic predisposition to colorectal cancer or other cancers.”
– Dr Brian Black
Overall, this study provides information on potential risk factors for colorectal cancer. However, its limitations should also be taken into account.
Firstly, it focuses on the European population, which means that the results may not be as applicable to other groups. The authors also note that they were somewhat limited in their ability to look at the independent effects of certain nutrients.
In addition, some data were self-reported by participants, which may introduce errors. Researchers note that future studies can help confirm what this study found. It could also look more at the difference between men and women in the risk of colorectal cancer.
Miller noted that future research could also look at the difference between plant and animal sources of certain nutrients and the reduction of colorectal cancer risk.
“The authors also reported that a high intake of calcium, magnesium and phosphorus was associated with a reduction in [colorectal cancer] risk,” he said MNT.
” Dietary sources of these key nutrients are found in many plant (eg wheatgrass, legumes, nuts, seeds) and animal (dairy products, meat and shellfish) foods. However, the relative bioavailability of these micronutrients is lower in plant-based foods and therefore it is difficult to conclude that the CRC risk reduction would be the same between animal and plant sources and would require conduct another intervention trial. get this.”
– Rick Miller
Colorectal cancer includes all cancers of the large intestine and rectum. Colorectal cancer can start when polyps form on the inner walls of the large intestine or rectum. As the
Doctors can sometimes detect colorectal cancer early when there is a better chance of effective treatment. That is why there is a significant emphasis on early screening for colorectal cancer.
Researchers are also interested in understanding risk factors for colorectal cancer.
When researchers understand more about modifiable risk factors, doctors can better advise patients on healthy lifestyle changes that can help reduce risk.
