The study analyzed the relationship between 139 foods and the risk of developing this type of cancer
Colorectal cancer is a type of cancer that can be serious and sometimes fatal. In Brazil, there are an estimated 44,000 new cases of the disease every year, most concentrated in the South and South-East.
A study published in the journal Nutrients examined the risk of colorectal cancer linked to the consumption of certain foods to find out which of them are able to increase or reduce the propensity to develop this disease.
Alcohol and white bread: greater risk
The researchers found that consuming alcohol and white bread was associated with an increased risk of colorectal cancer, while consuming greater amounts of fiber and certain nutrients, such as calcium, was associated with a reduced risk.
Data from more than 118,000 people in the UK was analyzed over 13 years. During the follow-up period, 1,466 cases of colorectal cancer were detected in the sample.
The researchers collected data on food consumption through 24-hour dietary questionnaires. They adjusted the analysis for several covariates, such as education level, family history of colorectal cancer, body mass index and physical activity levels.
The researchers were also able to create polygenic risk scores for colorectal cancer for the participants. These scores help determine someone’s risk for a condition based on their genetics.
More overweight and less physical activity
They found that participants who developed colorectal cancer were more likely to have certain characteristics. For example, they were more likely to be older, have a higher body mass index (BMI), and engage in lower levels of physical activity.
In total, the researchers examined the relationship between 139 foods, their nutrients, and the risk of colorectal cancer associated with their consumption. The team also assessed how risk interacts with genetic susceptibility to colorectal cancer.
The study also found that white bread and alcohol were both associated with an increased risk of colorectal cancer. However, dietary fiber, calcium, magnesium, phosphorus, and manganese were all associated with a reduced risk of colorectal cancer.
The impact of these risks, however, may be different for men and women. The study reported that among these, no dietary factors were significantly associated with colorectal cancer risk after multiple adjustments.
The findings fit into a broader understanding of the potential adverse effects of diets high in refined carbohydrates and ultra-processed foods and their link to cancer risk.
Although further studies are still needed to correlate certain foods and drinks with this type of cancer, the findings suggest that increasing consumption of foods rich in fiber and minerals may have a positive effect on preventing this cancer.
Source: Medical News Today
Source: Terra

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.