Share on Pinterest White bread and alcohol may contribute to the risk of colorectal cancer, new research shows. Designed by MNT; Photography by SEAN GLADWELL/Getty Images and Lucy Lambriex/Getty Images.
- Colorectal cancer is a common form of cancer that can lead to poor health outcomes.
- Research is underway into risk factors for colorectal cancer and what people can do to reduce the risk.
- Data from a recent study showed that consuming higher amounts of white bread and alcohol was associated with an increased risk of colorectal cancer.
- In contrast, they found that higher intakes of fiber, calcium, magnesium, phosphorus and manganese were associated with a reduced risk of colorectal cancer.
Cancer comes in different types that experts still don't fully understand. Although cancer research has come a long way, it is still not always clear why some people develop specific types of cancer.
Colorectal cancer is a type of cancer that can be serious and sometimes fatal. Experts are still trying to understand ways people can reduce their risk of developing colorectal cancer.
A study published in Nutrients examined the risk of colorectal cancer related to the intake of certain foods and nutrients.
Analyzing data from more than 118,000 participants, researchers found that intake of alcohol and white bread was associated with a higher risk of colorectal cancer, while consuming higher amounts of fiber and nutrients such as calcium was associated with a reduced risk.More research will help confirm these findings and possibly lead to guidelines for clinical practice.
Researchers on this particular study wanted to better understand how food and nutrient intake contributed to colorectal cancer. They note that certain foods and nutrients carry the risk that people may modify them, making this an important area of research.
To conduct their analysis, they used data from the UK Biobank, which provides substantial information. They examined the relationship between 139 foods and nutrients and the risk of colorectal cancer. They also looked at the interaction between this risk and genetic susceptibility to colorectal cancer.
The researchers counted a total of 118,210 participants and followed the participants for an average of almost 13 years. During follow-up, there were 1,466 cases of colorectal cancer.
Researchers collected data on food consumption through 24-hour dietary questionnaires. All participants in the analysis completed at least two 24-hour online nutritional assessments. They excluded participants who already had colorectal cancer at baseline.
They adjusted the analysis based on several covariates, such as education level, family history of colorectal cancer, body mass index and physical activity levels.
Researchers were also able to create polygenic risk scores for colorectal cancer for participants. Polygenic risk scores help determine a person's risk for a condition based on his or her genetics.
They found that participants who developed colorectal cancer were more likely to have certain characteristics. For example, they were likely older, had a higher body mass index (BMI) and were less physically active.
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 study found no evidence that participants' genetic background influenced risk related to nutrient consumption.
Rick Miller, a registered dietitian at King Edward VII's Hospital, London, in the United Kingdom, and chief dietitian at Miller & Everton, not involved in this study, shared his thoughts on the study to Medical news today:
"In an interesting finding, the authors reported that white bread, which can be defined as ultra-processed foods, was associated with an increased risk of colorectal cancer, above and beyond alcohol. The authors also observed an inverse risk association with dietary fiber intake, which was similar to the risk reduction observed with manganese intake."
The impact of these risks may be different for men and women.
The study reported that "[a]In women, no dietary factors were significantly associated with CRC [colorectal cancer] risk after multiple corrections."Dr. Brian Black, a board-certified osteopathic physician specializing in family medicine and emergency medicine, not involved in this study, noted that the findings "[support] existing literature strengthens the body of evidence that alcohol and white bread are positively associated with colorectal cancer risk."
"These fit within a broader understanding of the potential adverse effects of diets high in refined carbohydrates and their association with cancer risk," he added.
"This study would specifically support the intake of dietary fiber, calcium, magnesium, phosphorus and manganese as important positive factors. This review was a useful study that supported current understanding of the dangers associated with refined carbohydrates and the need for a varied diet high in vitamins and minerals. Its questions and objectives may guide future research in multicenter studies, including more than one continent, to lead to specific identification of genetic predisposition to colorectal or other cancers."
-Dr. Brian Black
Overall, this study adds knowledge about potential risk factors for colorectal cancer. However, its limitations must also be taken into account.
First, it focuses on the European population, meaning the results may not be as applicable to other groups. The authors also note that they were somewhat limited in their ability to look at the independent effects of certain nutrients.
In addition, some data was self-reported by participants, which may lead to errors. Researchers note that future studies may help confirm what this study found. The difference between men and women in the risk of colorectal cancer could also be further examined.
Miller noted that future research could also look at the difference between plant and animal sources of certain nutrients and the reduced risk of colorectal cancer.
"The authors also reported that high dietary intake of calcium, magnesium and phosphorus was associated with lower intake [colorectal cancer] risk," he said MNT.
Dietary sources of these important nutrients are found in many foods, both plant-based (e.g. wheat germ, legumes, nuts, seeds) and animal-based (dairy products, meat and shellfish). However, the relative bioavailability of these micronutrients is lower in plant foods and therefore it is difficult to conclude that the reduction in colorectal cancer risk would be the same between animal and plant sources and that further interventional research should be conducted to investigate this to achieve. determine this."
- Rik Molenaar
Colorectal cancer includes all cancers of the colon and rectum. Colorectal cancer can start when polyps form on the inner walls of the colon or rectum. As noted by the Centers for Disease Control and Prevention (CDC) "[c]olorectal cancer is a leading cause of cancer death in the United States."
Doctors can sometimes detect colorectal cancer early when there is a better chance of effective treatment. That is why great emphasis is placed on early screening for colorectal cancer.
Researchers are also interested in understanding risk factors for colorectal cancer. Risk factors include older age, family history of colorectal cancer, eating a diet with minimal fruits and vegetables, and obesity.
As researchers gain a better understanding of modifiable risk factors, doctors can better counsel patients on healthy lifestyle changes that can help reduce risk.
