As the incidence of bowel cancer in people under 50 continues to rise, researchers are calling for improved dietary habits to reduce the risk of gastrointestinal (GI) cancers.
Expanding on existing evidence, two new studies from Flinders University highlight the protective effects of a diet rich in fibre — abundant in fruits, vegetables, whole grains, legumes — fish, and dairy against deadly digestive cancers.
“We’ve identified many direct links between poor diet choices and digestive cancers,” Dr Yohannes Melaku from Flinders Health and Medical Research Institute (FHMRI) said.
“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.”
Dr Melaku adds that high-fibre foods like 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,” he said.
Conversely, a high consumption of red and processed meats, fast foods, refined grains, sugary drinks, and alcohol are associated with a higher risk of GI cancers, which account for 1 in 4 cancer cases and 1 in 3 cancer deaths worldwide.
“As awareness around bowel cancer grows, our research serves as a timely reminder of the power of nutrition in disease prevention,” Dr Melaku said.
“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.”
While there is growing evidence that dietary interventions can be effective at preventing or delaying some diseases, the researchers say that further trials are needed to investigate the full impact that diet has on cancers.
They also stress the need for greater education on healthy eating and incorporating nutrition interventions in clinical settings.
“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,” Associate Professor Amy Reynolds said.
“We need to understand how different dietary patterns may influence the risk of developing digestive cancers.
“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.”
The studies, published in the European Journal of Nutrition and Nutrition Reviews, highlight the importance of prioritising nutrition as a preventative measure for improving digestive health and long-term well-being.
