A diet high in fibre can prevent the development of digestive cancers such as bowel cancer, latest research has demonstrated.
Academics from Flinders University have found that people are less at risk of developing gastrointestinal (GI) cancers if they regularly consume whole grains, dairy products, fruits, vegetables, fish and legumes.
Lead author Dr Yohannes Melaku said: “We’ve identified many direct links between poor diet choices and digestive cancers.
“Importantly, we found that a diet high in healthy fats and vegetables while limiting the consumption of sugars and alcohol could potentially reduce the risk of bowel and other cancers.”
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Dr Melaku added: “Unhealthy dietary patterns, marked by high consumption of red and processed meats, fast foods, refined grains, alcohol and sugary beverages, present a worrying relationship with an increased risk of GI cancers.
“Notably, we found that high-fibre foods such as fruits and vegetables promote healthy gut bacteria that can reduce inflammation. The emphasis on fibre and healthy fats should be an integral part of everyone’s diet.”
Cancer of the colon, stomach, rectum, small bowel, oesophagus, anus and pancreas are all classed as GI cancers.
Data has revealed that one in four cancer cases are GI, and they attribute to one in three cancer deaths globally.
Dr Melaku said: “As awareness around bowel cancer grows, our research serves as a timely reminder of the power of nutrition in disease prevention.
“By adhering to healthy eating practices, we can take proactive steps in safeguarding our long-term health.”
Dr Melaku continued: “With the growing number of digestive cancers, such as bowel cancer, being diagnosed worldwide, and increasingly in people under 50 years old, it’s time for action to protect people’s digestive health.
“Our findings not only reinforce established guidelines but also highlight dietary choices that can proactively protect against this disease, such as upping your fibre intake.”
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Dr Melaku concluded: “Having a healthy diet is one of the simplest ways to improve our overall health and reduce the risk of diseases including cancers.”
Corresponding author Professor Amy Reynolds said: “While our results are promising, more work needs to be done with a greater focus on nutrition in clinical settings using nutritional biomarkers to better understand the relationship between diet and GI cancer.
“We need to understand how different dietary patterns may influence the risk of developing digestive cancers.”
She explained: “We also want to see an increase in education around healthy eating which could lead to better health outcomes for those at risk for GI cancers.”
Read the studies in the European Journal of Nutrition and Nutrition Reviews.
