In light of a concerning rise in bowel cancer diagnoses among individuals under 50, researchers are advising an increase in fibre consumption and improved dietary habits to lower the risk of severe digestive cancers.
Two studies conducted by Flinders University build on previous findings that a diet high in fruits, vegetables, whole grains, fish, legumes, and dairy can help protect against the risk of gastrointestinal (GI) cancers, including bowel cancer, and enhance the outcomes of these diseases.
"We've identified many direct links between poor diet choices and digestive cancers," says senior author Dr. Yohannes Melaku from Flinders Health and Medical Research Institute (FHMRI). The article, "Association of dietary patterns derived by reduced-rank regression with colorectal cancer risk and mortality" by Zegeye Abebe, Molla Mesele Wassie, Phuc D Nguyen, Amy C Reynolds, Yohannes Adama Melaku was published in the European Journal of Nutrition.
"Importantly, we found that a diet high in healthy fats and vegetables while limiting the consumption of sugars and alcohol could potentially reduce the risk of bowel and other cancers.
"Unhealthy dietary patterns, marked by high consumption of red and processed meats, fast foods, refined grains, alcohol and sugary beverages, present a worrying relationship with an increased risk of GI cancers.
"Notably, we found that high-fiber foods such as fruits and vegetables promote healthy gut bacteria that can reduce inflammation. The emphasis on fiber and healthy fats should be an integral part of everyone's diet."
Although there is increasing evidence suggesting that dietary changes can be effective in preventing or postponing certain diseases, the authors note in a publication in Nutrition Reviews that more research is required to examine the effect of diet on cancers and emphasise that diet is only one component of an individual’s overall health and well-being.
Gastrointestinal cancers (GI), which include cancers of the oesophagus, stomach, pancreas, small intestine, colon, rectum, and anus, account for 25% of cancer cases and 33% of cancer fatalities globally.
"As awareness around bowel cancer grows, our research serves as a timely reminder of the power of nutrition in disease prevention. By adhering to healthy eating practices, we can take proactive steps in safeguarding our long-term health," says Dr. Melaku.
"With the growing number of digestive cancers, such as bowel cancer, being diagnosed worldwide, and increasingly in people under 50 years old, it's time for action to protect people's digestive health."
The results align with the recommendations from the World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AICR), which promote diets abundant in whole grains, vegetables, fruits, and legumes. At the same time, these guidelines suggest reducing the intake of red and processed meats, sugary beverages, and processed foods.
"Our findings not only reinforce established guidelines but also highlight dietary choices that can proactively protect against this disease, such as upping your fibre intake," says Dr. Melaku.
"Having a healthy diet is one of the simplest ways to improve our overall health and reduce the risk of diseases including cancers.
"Our studies demonstrate that nutrition education and promoting healthy eating patterns could be pivotal in reducing GI cancer risks and improving patient outcomes," Dr. Melaku adds.
"While our results are promising, more work needs to be done with a greater focus on nutrition in clinical settings using nutritional biomarkers to better understand the relationship between diet and GI cancer," says Associate Professor Amy Reynolds, an author of the paper.
"We need to understand how different dietary patterns may influence the risk of developing digestive cancers.
"We also want to see an increase in education around healthy eating which could lead to better health outcomes for those at risk for GI cancers," she adds.
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