The link between diet and colorectal cancer risk has been a subject of interest for researchers at the Cancer Epidemiology Unit at the University of Oxford. In a recent study published in Nature Communications, researchers analyzed data from 542,778 women in the UK to investigate the impact of diet on colorectal cancer risk.
The study found significant associations between certain dietary factors and colorectal cancer risk. One of the key findings was the positive correlation between alcohol consumption and colorectal cancer. The study revealed that every 20 grams of daily alcohol consumption increased the risk of colorectal cancer by 15%. This reaffirmed alcohol’s classification as a carcinogen and highlighted the need for moderation in alcohol consumption.
On the other hand, the study also identified a protective role for calcium and dairy-related foods in reducing colorectal cancer risk. Calcium was found to play a significant role in reducing the risk of colorectal cancer, with every additional 300 milligrams of calcium per day decreasing the risk by 17%. Dairy milk, yogurt, and other calcium-rich foods were also associated with a lower risk of colorectal cancer.
In addition to alcohol and calcium, the study also looked at the impact of other dietary factors on colorectal cancer risk. Whole grains, fruits, and nutrients like vitamin C were linked to a reduced risk of colorectal cancer. For example, consuming 20 grams of whole grains daily was associated with a 10% lower risk, while eating an apple a day reduced the risk by 8%.
The study’s findings suggest that dietary choices play a significant role in colorectal cancer risk. While alcohol and processed meats increase the risk, calcium, dairy products, whole grains, and fruits can help reduce the risk. Further research is needed to explore the protective mechanisms of calcium and to evaluate the health implications of high calcium intake.
Overall, the study highlights the importance of a healthy diet in reducing the risk of colorectal cancer. By making informed dietary choices and incorporating calcium-rich foods, whole grains, and fruits into their diet, individuals can potentially lower their risk of developing colorectal cancer.
