Consuming certain foods and drinks has been linked to an increased risk of developing colorectal cancer (CRC), according to a recent study published in the journal Nutrients. The study, conducted by researchers from Zhejiang University School of Medicine in China, analyzed 139 dietary factors and their impact on CRC risk.
The study included 118,210 participants from the long-running UK Biobank study. Participants completed online questionnaires about their food intake, and after a follow-up period of 12.8 years, the researchers identified eight foods that influenced the risk of CRC.
One of the key findings was that both alcohol and white bread were found to increase the risk of CRC, regardless of genetic factors. On the other hand, the study found that fiber, calcium, magnesium, phosphorus, manganese, and carbohydrate intake were associated with a lower risk of CRC.
However, it’s important to note that the study had limitations. It only analyzed a European population, and more research is needed to validate the results among a wider population. Additionally, the study only showed an association, not causation, suggesting that other lifestyle factors could have influenced the results.
Colorectal cancer is the third most common type of cancer among U.S. adults, and dietary factors play a significant role in its risk. According to the Centers for Disease Control and Prevention (CDC), a diet low in fruits, vegetables, and fiber, as well as high in fat or processed meats, alcohol consumption, and tobacco use, contribute to a higher risk of colorectal cancer.
This study adds to the growing body of evidence linking diet to the risk of colorectal cancer. By understanding the impact of certain foods and drinks on CRC risk, individuals can make more informed choices about their diet to potentially reduce their risk of developing this type of cancer.
It’s crucial to consult with a healthcare professional or registered dietitian to create a well-balanced and nutritious diet plan that suits individual needs and helps reduce the risk of colorectal cancer. Continued research in this field will further enhance our understanding of the relationship between diet and CRC, ultimately leading to more targeted preventive strategies and interventions.
