Researchers at the Nuffield Department of Population Health, University of Oxford, have released compelling new findings regarding dietary influences on colorectal cancer. Published through a press release, the study by Keren Papier and her team in the Cancer Epidemiology Unit reinforces the connection between red and processed meat consumption and increased cancer risk. The comprehensive research reveals that each additional 30 grams of red and processed meat consumed daily raises bowel cancer risk by 8%. As of 2022, approximately 1.9 million individuals have been diagnosed with colorectal cancer worldwide.
Lisa Wilde, director of Research and External Affairs at Bowel Cancer UK, participated in a press roundup discussing the study's implications. Richard, another participant, emphasized the broader context of nutrients beneficial in reducing colorectal cancer risk. He noted that these nutrients, including calcium, phosphorus, potassium, and riboflavin, are not exclusive to dairy products.
“It is important to understand that the nutrients related to reducing colorectal risk, such as calcium, phosphorus, potassium, and riboflavin are not solely related to dairy,” – Richard
The study's findings align with existing evidence about dietary impacts on bowel cancer risk. Vora, though not part of the research team, commented on the relevance of these results.
“I think that we’ve long been associating the intake that humans have with the potential development of [gastrointestinal] cancer, such as colon cancer. So I think it’s interesting [and] I think it’s in line with what we think is a potential problem,” – Vora
Vora further speculated on dietary habits' role in the rising incidence of colon cancer among younger populations.
“I think there’s a growing notion that the reason why there’s an increasing incidence of colon cancer, especially amongst younger people, is because diets have changed,” – Vora
The study encourages a reevaluation of dietary choices as a preventative strategy against colorectal cancer. Suggestions include reducing red and processed meat intake while exploring alternative calcium sources. A cup of milk provides 300 mg of calcium; however, non-dairy options offer similar benefits.
“It is correct that a cup of milk provides 300 mg of calcium,”
“but a variety of foods, high in quality, specifically leafy greens, such as collard greens, mustard greens, spinach, and lesser-known vegetables, such as cooked nettles, lambsquarters, amaranth leaves, and nopales provide close to 300 mg of calcium per cup in addition to fiber, potassium, vitamin C, B vitamins, vitamin K, and magnesium to name a few additional beneficial nutrients.”
For those avoiding dairy due to lactose intolerance or personal preferences, several alternatives can provide essential nutrients.
“For those who are lactose-intolerant or choose not to consume dairy for religious, preferential or personal reasons, additional food options to consider include exploring tofu, fortified orange juice or almond milk, soy milk, sardines, nuts, or tahini to your meals.”
The study also suggests adopting a mindful approach to diet by balancing nutrient intake and minimizing harmful components.
“Practice addition by subtraction — meaning, your cells will benefit from what it doesn’t have to fight against [such as] toxins, excess nutrients,”
“Add more of what will nurture them and boot out what won’t. For many individuals, reducing the risk for colorectal cancer starts with what we choose to put in our mouths.”
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