by - Colorectal cancer is a common type of cancer that can lead to poor health outcomes.
- Research is being done on the risk factors for colorectal cancer and what people can do to lower their risk.
- Data from a recent study found that consuming higher amounts of white bread and alcohol was associated with an increased risk of colorectal cancer.
- In contrast, they found that higher intakes of fiber, calcium, magnesium, phosphorus, and manganese were associated with a lower risk of colorectal cancer.
Cancer comes in several types that experts still don’t fully understand. While cancer research has come a long way, it is still not always clear why some people develop specific types of cancer.
Colorectal cancer is a type of cancer that can be serious and sometimes fatal. Experts are still trying to understand ways people can lower their risk of developing colorectal cancer.
A study published in Nutrients examined the risk of colorectal cancer related to the intake of certain foods and nutrients.
Analyzing data from more than 118,000 participants, researchers found that consumption of alcohol and white bread was associated with a higher risk of colorectal cancer, while consumption of higher amounts of fiber and nutrients such as calcium was associated with a lower risk of colorectal cancer. risk.
Further research will help confirm these findings and potentially lead to guidance in clinical practice.
The researchers in this particular study wanted to understand more about how food and nutrient intake contributed to colorectal cancer. They point out that certain foods and nutrients carry a risk that people can modify, making it an important area of research.
To perform their analysis, they used data from the UK Biobank, which provides substantial information. They examined the relationship between 139 foods and nutrients and the risk of colorectal cancer. They also looked at how this risk interacted with genetic susceptibility to colorectal cancer.
Overall, the researchers included 118,210 participants and followed them for an average of nearly 13 years. During follow-up, there were 1,466 cases of colorectal cancer.
The researchers collected data on food consumption using 24-hour dietary questionnaires. All participants in the analysis completed at least two 24-hour online dietary assessments. They excluded participants who already had colorectal cancer at the start of the study.
They adjusted the analysis for several covariates, including educational level, family history of colorectal cancer, body mass index, and physical activity levels.
The researchers were also able to create
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 lower risk of colorectal cancer.
The study found no evidence that participants’ genetic background influenced risk related to nutrient intake.
Rick Miller, a registered dietitian at King Edward VII’s Hospital in London, UK, and senior dietitian at Miller & Everton, who was 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 elevated risk of colorectal cancer, compared to alcohol. The authors also observed an inverse risk association with dietary fiber intake that was equal to the risk reduction observed with manganese intake.”
The impact of these risks may be different for men and women.
The study reported that “[a]Among women, no dietary factors were significantly associated with CRC. [colorectal cancer] risk after multiple corrections.”
Dr. Brian Black, a board-certified osteopathic physician specializing in family medicine and emergency medicine, who was not involved in this study, noted that his findings “[support] “Existing literature reinforces the body of evidence that alcohol and white bread are positively associated with colorectal cancer risks.”
“These fit within a broader understanding of the potential adverse effects of diets high in refined carbohydrates and their relationship to cancer risk,” he added.
“This study would specifically support the intake of dietary fiber, calcium, magnesium, phosphorus and manganese as important positive factors. This review was a useful study that supported current understanding of the dangers associated with refined carbohydrates and the need for a varied diet rich in vitamins and minerals. “Their questions and objectives may lead to future research in multicenter trials, including more than one continent, to lead to the specific identification of genetic predisposition to colorectal cancer or other cancers.”
– Dr. Brian Black
Overall, this study provides insight into possible risk factors for colorectal cancer. However, its limitations must 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 their ability to look at the independent effects of certain nutrients was somewhat limited.
Additionally, some data were self-reported, which may lead to errors. The researchers note that future studies may help confirm what this study found. You could also look further into the difference between men and women in colorectal cancer risk.
Miller noted that future research could also look at the difference between plant and animal sources of certain nutrients and reduced colorectal cancer risk.
“The authors also reported that a high dietary intake of calcium, magnesium, and phosphorus was associated with lower [colorectal cancer] risk,” he said. TMN.
Dietary sources of these key nutrients are found in many foods, both plant (e.g., wheat germ, legumes, nuts, seeds) and animals (dairy products, meat, and seafood). However, the relative bioavailability of these micronutrients is lower in foods of plant origin and therefore it is difficult to draw the conclusion that the CRC risk reduction would be the same between animal and plant sources and a trial would be necessary. additional interventionist to check this.”
-Rick Miller
Colorectal cancer includes all cancers of the large intestine and rectum. Colorectal cancer can begin when polyps form on the inner walls of the large intestine or rectum. As pointed out by
Sometimes doctors can detect colorectal cancer in early stages, when there is a better chance of effective treatment. For this reason, special emphasis is placed on the early detection of colorectal cancer.
Researchers are also interested in understanding the risk factors for colorectal cancer.
When researchers understand more about modifiable risk factors, doctors will be better able to advise patients on healthy lifestyle changes that can help reduce risk.
