Recent studies have unveiled a troubling link between inflammation levels and colorectal cancer.
Research has discovered that tumors associated with this type of cancer exhibit heightened inflammation and a reduced ability for the body to regulate this inflammatory response effectively.
The Role of Ultra-Processed Foods in the Risk of Colon Cancer
In a study featured in the December 10 edition of Gut examined 162 tissue samples from colorectal cancer patients and found that the lipid profiles of these tumors inclined toward pro-inflammatory reactions.
Researchers suggest that “resolution medicine” could play a role in treating inflammation, helping to trigger the body’s natural healing abilities.
They also noted the negative effects of standard Western dietary habits, which have been correlated with chronic inflammation and an increased likelihood of developing and progressing colorectal cancer.
Dr. Geoffrey Buckle, a gastrointestinal oncologist at UCSF Health in San Francisco, acknowledged the potential of this study to enhance our understanding of how inflammation interacts with cancer.
Though he was not involved in the research, he appreciated the study’s insights into inflammatory mechanisms related to tumors, which could inform future treatment strategies.
How Diet Influences Cancer Risk
Health experts have long pointed out the correlation between the typical Western diet and increased risks for several cancers, including colorectal cancer.
They stress the significance of nutritional choices for patients throughout the spectrum of cancer care.
Consumption of ultra-processed items—like sugary cereals, sweets, white bread, and chips—has been linked to higher risks of diseases such as diabetes, cardiovascular issues, obesity, and even cognitive decline.
Kirkpatrick highlighted that dietary choices are modifiable risk factors, unlike age or genetics.
She noted that it’s essential not only to consider the foods people consume regularly but also to limit those that are harmful.
A diet enriched with high-fiber, nutrient-dense foods can significantly decrease colorectal cancer risk, whereas processed red meats may increase it.
Dr. Anton Bilchik, a surgical oncologist, agreed that while dietary factors are vital, attention should also be given to issues like obesity, family history, and physical inactivity.
He emphasized the importance of identifying additional risk factors for a thorough understanding of cancer prevention.
Foods That Help Lower Cancer Risk
Proper nutrition is crucial during colorectal cancer treatment to bolster the immune system and overall health.
Harb suggested focusing on easily digestible foods such as lean proteins, a variety of vegetables, and low-fat dairy, along with staying well-hydrated.
Buckle cautioned patients to maintain realistic expectations regarding dietary adjustments during active treatment, suggesting that comfort foods may have their place due to the side effects of chemotherapy.
To lower cancer risk, Kirkpatrick recommended a diet rich in fiber sourced from whole grains, fruits, and vegetables, alongside foods from the allium family, like garlic and onions.
Harb advocated for daily intake of fiber and antioxidants from unprocessed foods—including fruits, vegetables, whole grains, legumes, nuts, and lean proteins such as chicken and fish.
These choices not only promote healthy digestion but also positively affect gut microbiome health, potentially offering protective benefits against colorectal cancer.
Both Buckle and Bilchik urged moderating alcohol intake, refraining from tobacco use, and limiting red and processed meat consumption.
Colorectal cancer is the second leading cause of cancer-related deaths in the United States.
According to the American Cancer Society (ACS), colorectal cancer incidence and mortality rates have generally declined since the 1980s, mainly due to increased screening and lifestyle changes, although this decline is largely observed among older adults.
Alarmingly, there has been a notable rise in cases among younger individuals under 50.
In light of these trends, the American College of Physicians now recommends that people start screening for colorectal cancer at age 50.
Chronic inflammation plays a significant role in the risk of developing colorectal cancer and undermines the body’s natural defenses against the disease.
The typical Western diet, rife with ultra-processed foods, is a key contributor to ongoing inflammation.
Experts advocate limiting the intake of ultra-processed foods and opting instead for whole and natural options—whole grains, fruits, and vegetables—to promote better health and reduce cancer risk.
By making informed dietary choices, individuals can take active steps toward improving their health outcomes.
Source: Healthline