Consumption of alcohol and white bread is linked to an increased risk of colorectal cancer, according to a new study published in the journal Nutrients.
- A new study confirms that the consumption of alcohol and white bread increases the risk of developing colorectal cancer.
- Researchers also found that intake of calcium, magnesium, phosphorus, manganese and fiber help prevent the disease.
- The team believes that specific dietary recommendations could help fight colorectal cancer.
Colorectal cancer is one of the most common cancers worldwide. According to statistics, it is the 3rd most common cancer in men after prostate and lung, and the second in women after breast. It is therefore essential to better understand the risk factors for this disease to try to prevent it.
Work carried out by researchers from Zhejiang University School of Medicine, identified two common foods linked to an increased risk of developing malignant tumors in the lining of the colon or rectum.
Colorectal cancer: be careful of white bread and alcohol
To identify risk factors for colorectal cancer, Chinese researchers analyzed the medical records and dietary habits of more than 110,000 participants from the UK Biobanka large study carried out in the United Kingdom for years. Among the volunteers whose data was repeated, approximately 842 developed colon cancers and 359 had rectal cancers during an average follow-up of 12.8 years. The average age of these patients was 55.87 years, and approximately 45% were male.
Among 139 foods screened, the meta-analysis found that increased daily consumption of alcohol and white bread was associated with a higher risk of colorectal cancer. On the other hand, people following a high-fiber diet food (lentils, prune, artichoke…)in calcium (dairy products)magnesium (cocoa, sunflower seeds, almonds…)in phosphorus (offal, chocolate…)in manganese (mussels, hazelnuts, oatmeal…) and carbohydrates had a lower risk of developing the disease.
Is diet the key to preventing colon and rectal cancer?
“Our study confirms the previously described positive association between alcohol and colorectal cancer risk”, explain the researchers in their article published in the journal Nutrients on November 16. They then add: “We also found that dietary intake of calcium, magnesium, phosphorus, manganese and fiber was associated with a reduced risk of colorectal cancer, while white bread intake was associated with an increased risk. of colorectal cancer, regardless of genetic heritage.”
So For the researchers, their study corroborates that education and dietary measures could help prevent colorectal cancer. They acknowledge, however, that additional research is needed to confirm their findings and establish specific recommendations to reduce the risks of developing the pathology.
