In a significant study conducted by researchers at the Cancer Epidemiology Unit in the Nuffield Department of Population Health at the University of Oxford, findings have indicated a notable association between dietary habits and the risk of colorectal cancer. The research emphasizes the impact of red and processed meat consumption on bowel cancer risk, alongside highlighting the potential benefits of calcium-rich foods. The study, which involved analyzing dietary patterns and cancer diagnoses, was discussed in a recent press release and a press roundup.
As of 2022, approximately 1.9 million individuals have been diagnosed with colorectal cancer, a statistic that underscores the urgency of understanding dietary influences on this disease. The study revealed that consuming an additional 30 grams of red and processed meat each day increases an individual's cancer risk by 8%. This finding strengthens existing evidence linking these meats to bowel cancer risk.
Keren Papier, a senior nutritional epidemiologist and the lead author of the study, spearheaded this research. The investigation provides crucial insights into dietary choices that could potentially mitigate cancer risk. The study's results align with ongoing discussions about how modern dietary habits may contribute to rising cancer rates.
Richard noted that while dairy products like milk, which provides 300 mg of calcium per cup, are beneficial, the nutrients related to reducing colorectal risk are not limited to dairy alone.
“It is important to understand that the nutrients related to reducing colorectal risk, such as calcium, phosphorus, potassium, and riboflavin are not solely related to dairy,” – Richard
The study also explored alternative sources of these nutrients for those who are lactose-intolerant or who choose not to consume dairy. Options such as leafy greens, tofu, fortified orange juice, and almond milk can offer similar benefits.
“but a variety of foods, high in quality, specifically leafy greens, such as collard greens, mustard greens, spinach, and lesser-known vegetables, such as cooked nettles, lambsquarters, amaranth leaves, and nopales provide close to 300 mg of calcium per cup in addition to fiber, potassium, vitamin C, B vitamins, vitamin K, and magnesium to name a few additional beneficial nutrients.”
Vora, who was not involved in the research, commented on the study's implications. He noted that the findings are consistent with existing knowledge regarding gastrointestinal cancers.
“I think that we’ve long been associating the intake that humans have with the potential development of [gastrointestinal] cancer, such as colon cancer. So I think it’s interesting [and] I think it’s in line with what we think is a potential problem,” – Vora
He further suggested that changing diets might be contributing to increased colon cancer incidence, particularly among younger people.
“I think there’s a growing notion that the reason why there’s an increasing incidence of colon cancer, especially amongst younger people, is because diets have changed,” – Vora
Lisa Wilde, Director of Research and External Affairs at Bowel Cancer UK, although not involved in the study, emphasized the importance of such research in understanding cancer prevention through diet.
The study encourages individuals to consider the quality of their dietary choices. By reducing red and processed meat intake and incorporating calcium-rich foods from various sources into their diet, individuals may lower their risk for colorectal cancer.
“Add more of what will nurture them and boot out what won’t. For many individuals, reducing the risk for colorectal cancer starts with what we choose to put in our mouths.”
Leave a Reply