Colorectal cancer is the third most commonly diagnosed cancer in men, and the second in women.
- A study found compelling evidence of an association between lower colorectal cancer risk and higher intakes of dietary fibre, calcium and yogurt
- On the other hand, alcohol and red meat increase the risk of developing this disease
To reduce the risk of developing colorectal cancer, it is necessary to favor the consumption of fibers, calcium and yogurts, according to a new JAMA study. Conversely, it is necessary to reduce the intake of alcohol and red meat.
To reach these conclusions, the researchers synthesized the results of 45 meta-analyses. “Several meta-analyses have provided evidence for the association between dietary factors and colorectal cancer incidence. However, to date, there has been little synthesis of the strength, accuracy, and the quality of this evidence as a whole”, they explain.
Less alcohol and red meat
Evidence of association was categorized as convincing, very suggestive, suggestive, weak, or not significant. Assessment: “This global study found compelling evidence of an association between lower risk of colorectal cancer and higher intakes of dietary fiber, calcium, and yogurt, and lower intakes of alcohol and red meat,” write the scientists. However, they conclude: “Further research is needed on specific foods for which the evidence remains suggestive, including other dairy products, whole grains, processed meats and specific dietary habits.”
Colorectal cancer is the third most frequently diagnosed cancer in men, and the second in women (according to global statistics, editor’s note).
.
