Colorectal Cancer Diet for Prevention and Gut Health

Colorectal Cancer Diet: Fibre-Rich Foods That Lower Risk

Colorectal cancer is one of the most prevalent malignancies in recent times and has resulted in significant morbidity and mortality on a global scale.

According to research by the World Cancer Research Fund, approximately 1,926,425 colorectal cancer cases were reported in 2022. The organisation has also confirmed that it is the third most common cancer in the world.

What is Colorectal Cancer?

The colon is a muscular, hollow tube about 1.5 metres long. It extends from the small intestine to the rectum. As food travels through this organ, it absorbs salt and water to form solid stools.

The colon and rectum make up the large intestine, which is a significant part of the digestive system. Together, these two organs contribute to gastrointestinal function.

Colorectal cancer, or colon cancer, starts either in the colon or rectum. Due to shared characteristics, colon and rectal cancers are often grouped together. Cancer in the colon develops when polyps grow on its inner lining. If left untreated, the cancer can spread to other parts of the body.

Which Diet is Associated With an Increased Risk of Colorectal Cancer?

Medical experts believe that a healthy diet, physical activity, and adequate intake of vitamins and minerals contribute to reducing the risk of colorectal cancer.

The following section will focus on which type of diet is associated with an increased risk of colorectal cancer:

1. Red and Processed Meat: A substantial portion of the Western diet consists of red meat and processed foods. Red meat contains compounds like heme iron, which can damage the colon lining and promote the formation of cancer-causing substances in the digestive tract. Additionally, cooking red meat at high temperatures (e.g., grilling, pan-frying) can produce other carcinogenic compounds.
   
   Processed meat refers to products prepared through curing, salting, smoking, or fermenting. Although red meat can be nutritious, processed meats are recognised as carcinogenic. The carcinogenic compounds present in these meats have been linked to the development of colorectal cancer.
2. Excessive Alcohol Consumption: High levels of alcohol consumption increase intestinal permeability, often referred to as a "leaky gut". This condition alters the gut microbiota and generates harmful metabolites such as acetaldehyde. These factors can contribute significantly to DNA mutation and inflammation in the colon. The resulting oxidative stress plays a major role in cancer development.
3. High-Fat Diets: Diets high in saturated fats are associated with an increased risk of colorectal cancer. These fats can promote inflammation and alter the gut microbiome. On the other hand, unsaturated fats, like those found in olive oil and fish, are not linked to increased risk and may be beneficial. Studies suggest that high-fat diets may suppress genes vital to immune system function. Although the direct link between fatty foods and cancer is still under investigation, current findings suggest a strong correlation.
4. Diets High in Ultra-Processed Foods: High consumption of ultra-processed foods is associated with an increased risk of colorectal cancer. These foods are often high in unhealthy fats, added sugars, and salt, while being low in protective fibre and nutrients.

Which Diet Helps in Decreasing the Risk of Colorectal Cancer?

See below to know the diets that help to decrease the risk for colorectal cancer:

1. Dietary Fibre: Dietary fibre from whole grains, fruits, and vegetables helps protect against colorectal cancer through several mechanisms, including bulking up stool to dilute carcinogens, reducing transit time, and promoting a healthy gut microbiome that produces beneficial compounds. Conversely, low fibre intake significantly increases this risk.
2. Pescatarian Diets: Pescatarian diets, which emphasize fish, seafood, and plant-based foods while excluding red and processed meats, are associated with a lower risk of colorectal cancer. This pattern combines the benefits of fibre-rich plants with the anti-inflammatory omega-3 fats found in fish.
3. Calcium and Vitamin D: Calcium and vitamin D are essential for metabolic functions and play an important role in reducing the risk of colorectal cancer. Calcium is typically obtained from dairy products, while vitamin D is primarily synthesised through sun exposure.
    

To reduce the risk of colorectal cancer, it is essential to maintain a balanced diet, lead an active lifestyle, manage a healthy weight, and avoid excessive alcohol consumption. Additionally, regular health screenings can help detect early signs of the disease and enable timely intervention.

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