Plant-Based Diet Can Lower Risk of Colorectal Cancer: Study

Jim Crocker
2nd August, 2024

Plant-Based Diet Can Lower Risk of Colorectal Cancer: Study

Image Source: Natural Science News, 2024

Key Findings

  • The study in Tehran, Iran, found that a healthy plant-based diet significantly reduces the risk of colorectal cancer (CRC)
  • Individuals with the highest adherence to a healthy plant-based diet had a 79% lower risk of developing CRC compared to those with the lowest adherence
  • Conversely, a diet high in unhealthy plant-based foods was associated with a significantly increased risk of CRC
Colorectal cancer (CRC) is a significant health concern worldwide, and diet plays a crucial role in its development. While extensive research has linked various foods and nutrients to CRC risk, there is limited information on how plant-based diets specifically influence CRC risk in Middle Eastern populations. A recent study by Shiraz University of Medical Sciences aimed to fill this gap by investigating the impact of adherence to plant-based diets on CRC risk in Tehran, Iran[1]. The study was a case-control design conducted in CRC surgery departments of general hospitals in Tehran. It included 71 individuals with newly diagnosed CRC and 142 control subjects who were free of cancer and acute illness. Dietary information was collected using a semi-quantitative 168-item food frequency questionnaire. The dietary patterns were characterized using three indices: the plant-based diet index (PDI), the unhealthy plant-based diet index (uPDI), and the healthy plant-based diet index (hPDI). Multivariate logistic regression was employed to assess the association between these dietary patterns and CRC risk. The findings revealed that higher scores on the hPDI were significantly associated with a reduced risk of CRC. Specifically, individuals in the highest tertile of hPDI had a 79% lower risk of developing CRC compared to those in the lowest tertile (odds ratio (OR) = 0.21; 95% confidence interval (CI): 0.07-0.56). Conversely, a higher adherence to the uPDI was associated with a significantly increased risk of CRC (OR = 6.76; 95% CI: 2.41-18.94). There was no significant association between the general PDI and CRC risk. These findings are consistent with previous research that highlights the protective role of certain dietary components against CRC. For instance, extensive epidemiological and experimental studies have linked the consumption of calcium, fiber, milk, and whole grains to a lower risk of CRC, while red meat and processed meat have been associated with an increased risk[2]. The potential chemopreventive effects of vitamin D, folate, fruits, and vegetables have also been well-documented[2]. The current study expands on these findings by demonstrating that a healthy plant-based diet, which likely includes these protective components, can significantly reduce CRC risk in a Middle Eastern population. Furthermore, the study aligns with findings from the Nurses' Health Study, which indicated that frequent consumption of fruits was inversely related to the risk of colorectal adenomas, a precursor to CRC. Women who consumed five or more servings of fruit per day had a significantly lower risk of developing colorectal adenomas compared to those who consumed one or fewer servings per day[3]. This suggests that the protective effects of a healthy plant-based diet observed in the current study may be partly due to high fruit consumption. The study also resonates with the Adventist Health Study 2, which found that vegetarian diets are associated with a lower incidence of CRC. Pescovegetarians, in particular, had a much lower risk compared to nonvegetarians[4]. The current study's findings of reduced CRC risk with higher hPDI scores and increased risk with higher uPDI scores further underscore the importance of diet quality within plant-based eating patterns. In conclusion, this study from Shiraz University of Medical Sciences provides valuable insights into the relationship between plant-based diets and CRC risk in a Middle Eastern population. It highlights the significant protective effect of a healthy plant-based diet and the increased risk associated with an unhealthy plant-based diet. These findings contribute to the growing body of evidence supporting dietary modification as a promising strategy for reducing CRC incidence.

NutritionHealthFitness And Diet

References

Main Study

1) A healthful plant-based diet can reduce the risk of developing colorectal cancer: case-control study.

Published 31st July, 2024

https://doi.org/10.1186/s41043-024-00605-4

Related Studies

2) Nutrients, foods, and colorectal cancer prevention.

https://doi.org/10.1053/j.gastro.2014.12.035

3) Fruit and vegetable consumption and colorectal adenomas in the Nurses' Health Study.

Journal: Cancer research, Issue: Vol 66, Issue 7, Apr 2006

4) Vegetarian dietary patterns and the risk of colorectal cancers.

https://doi.org/10.1001/jamainternmed.2015.59


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