- 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 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 reduced risk of colorectal cancer.
There are various types of cancer that experts still don’t fully understand. Although cancer research has come a long way, it is not always clear why some people develop certain 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 reduce their risk of developing colorectal cancer.
A published study 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 consumption of alcohol and white bread was associated with a higher risk of colorectal cancer, while consuming higher amounts of nutrients such as fiber and calcium was associated with a reduced risk.
Further research will help confirm these findings and potentially guide clinical practice.
The researchers of this particular study wanted to further understand how food and nutrient intake contribute to colorectal cancer. They note that some foods and nutrients carry a risk that people can alter them, making it an important area of research.
To conduct their analysis, they used data from the UK Biobank, which provided important information. They examined the relationship between 139 foods and nutrients and colorectal cancer risk. They also looked at how this risk interacted with genetic predisposition to colorectal cancer.
Overall, the researchers included 118,210 participants and followed the participants for an average of almost 13 years. There were 1,466 cases of colorectal cancer during follow-up.
Researchers collected data on food consumption through 24-hour dietary surveys. All participants included in the analysis completed at least two 24-hour online dietary assessments. They excluded participants with colorectal cancer at baseline.
They adjusted the analysis for several variables, including education level, family history of colorectal cancer, body mass index and physical activity levels.
Researchers also managed 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 have 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 all associated with a reduced risk of colorectal cancer.
The study found no evidence that participants’ genetic background influenced the risk associated with food consumption.
Rick Miller, a registered dietitian at King Edward VII Hospital in London, United Kingdom, and chief dietitian at Miller & Everton, who was not involved in this research, shared his thoughts on the study. Today’s Medical News:
“An interesting finding was that the authors reported that white bread, which can be described as an ultra-processed food, was associated with a higher risk of colorectal cancer compared to 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]No dietary factors were significantly associated with CRC among women [colorectal cancer] There is risk after multiple corrections.”
D., a board-certified osteopathic physician who specializes in family medicine and emergency medicine, who was not involved in this study. Brian Black noted his findings: “[support] “Existing literature strengthens the evidence that alcohol and white bread are positively associated with colorectal cancer risks.”
“These fit into a broader understanding of the potential adverse effects of diets rich in refined carbohydrates and their link to cancer risk,” he added.
“This study will specifically support dietary fibre, calcium, magnesium, phosphorus and manganese intake as important positive factors. This review was a useful study that supports current understanding of the dangers associated with refined carbohydrates and the need for a varied diet rich in vitamins and minerals. Their aim may lead to future research in multicenter studies spanning multiple continents, leading to the specific identification of genetic predisposition to colorectal or other cancers.”
–Dr. Brian Black
Overall, this study adds information about potential risk factors for colorectal cancer. However, its limitations should also be taken into account.
The first focuses on the European population; This means that the results may not apply to other groups. The authors also note that their ability to look at the independent effects of specific nutrients is limited.
Additionally, some data were self-reported by participants, which may lead to errors. The researchers note that future studies may help confirm the findings of this study. One can also look 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 reduced risk of colorectal cancer.
“The authors also reported that high intakes of calcium, magnesium, and phosphorus were associated with lower rates. [colorectal cancer] “There is a risk,” he said. MNT.
” Dietary sources of these essential nutrients are found in many foods, both plant-based (e.g., wheat germ, legumes, nuts, seeds) and animal-based (dairy, meat, and shellfish). However, the relative bioavailability of these micronutrients is lower in plant-based foods and it is therefore difficult to conclude that the reduction in CRC risk will be the same between animal and plant sources and further interventional study will be required. “Detect 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 stated by
Doctors can sometimes detect colorectal cancer early when the chances of effective treatment are higher. For this reason, great importance is given to early screening for colorectal cancer.
Researchers are also interested in understanding risk factors for colorectal cancer.
As researchers learn more about modifiable risk factors, doctors can better advise patients on healthy lifestyle changes that can help reduce risk.