These cancers are most affected by dietary choices

A recent study from the American Cancer Society (ACS) offers shocking insights into the link between diet and cancer. Although nutritional risk factors appear to statistically play a minor role in overall cancer risk – as they are linked to 4.2% of all cancer cases and 4.3% of all cancer deaths – their impact on specific types of cancer is much greater. In fact, unhealthy diets may be linked to as many as 35% of certain types of cancer.

For example, although low dietary fiber causes only 0.9% of all cancers in women, this risk factor is responsible for a significant 11.8% of colorectal cancer cases. In men, poor fruit and vegetable consumption causes only 2% of all cancer cases, yet it is the main risk factor behind as many as 30.7% of laryngeal cancer cases.

The study, published in CA: A cancer journal for physicianshighlights the influence of fruit and vegetable intake, red and processed meat consumption, dietary fiber and calcium on cancer risk. Despite excluding sugary drinks, consumption of saturated and trans fats, and salt intake from the risk factor analysis, the findings are compelling and suggest that diet-related cancers are a preventable reality.

Colorectal cancer: the link between diet and cancer that cannot be ignored

Of all types of cancer, colorectal cancer has the strongest link to dietary factors. The ACS study found that as many as 54.2% of colorectal cancer cases could be prevented through lifestyle changes, with diet playing the most important role. Remarkably, 35% of all colorectal cancer cases are directly linked to dietary choices.

Processed meat tops the list of dietary risk factors, responsible for 12.8% of all colorectal cancer cases and 14.6% of colorectal cancer cases in men. For women, low dietary fiber intake makes the largest dietary contribution, accounting for 11.8% of cases. Red meat and low calcium intake also play a substantial role, contributing to 7.3% and 4.2% of cases respectively.

In 2019, colorectal cancer was the second leading cause of diet-related cancer deaths in men over 30, and the third in women. The link between diet and colorectal cancer is so strong that some studies, such as those published in The BMJResearch found that men who consumed large amounts of ultra-processed foods were 29% more likely to develop this type of cancer.

But there is good news.

“Colorectal cancer is the third most common cancer worldwide and the second most deadly. But in many cases, colorectal cancer is preventable,” says Guido Baechler, CEO of Mainz Biomed (NASDAQ: MYNZ), developer of ColoAlert – a rapid detection at-home screening test for colorectal cancer currently under FDA review for Breakthrough Device Designation for its non-invasive Next Generation colorectal cancer product.

Baechler says society’s shift toward diets high in additives and preservatives is likely contributing to the rise in colorectal cancer rates and urges Americans to consider dietary changes that are more reflective of a Mediterranean diet.

“Adopting a plant-based diet rich in whole grains, fruits, vegetables, seafood, beans and nuts can help lower your risk of cancer,” says Baechler.

“Early detection is crucial: survival rates are higher than 90% if colorectal cancer is detected early. Consider non-invasive at-home stool DNA testing, such as ColoAlert, starting at age 45.”

Upper respiratory and digestive tract Cancers: the power of fruits and vegetables

Low fruit and vegetable consumption is the most critical nutritional risk factor associated with incidence and mortality in all cancers, accounting for 1.4% of all cancer cases and 2.2% of all cancer deaths. In the case of cancer of the upper respiratory and digestive tract, the influence of this risk factor on cancer incidence and mortality increases significantly.

According to the ACS study, low fruit and vegetable intake contributes to 30.7% of cancers in the oral cavity, esophagus, pharynx and larynx, and to 30.7% of all cancer-related deaths deal with these forms of cancer.

These findings suggest that the protective compounds in fruits and vegetables may play a crucial role in reducing cancer risk.

According to the American Institute for Cancer Researchthe special plant substances in cruciferous vegetables can protect the body against cancer of the mouth, pharynx, larynx and esophagus.

Another study, led by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC), and published in the European Journal of Nutrition found that eating 10% more ultra-processed foods (UPFs) may be associated with a 23% higher risk of developing cancer of the upper respiratory and digestive tract (including the mouth, throat and esophagus).

The ACS study shows that 83.7-89.9% of cancers of the oral cavity, esophagus, pharynx and larynx could be prevented by healthier lifestyle choices. In addition to increasing fruit and vegetable consumption, the impact of reducing UPF intake is clear.

Say Dr. Helen Crokerdeputy director of research and policy at the World Cancer Research Fund, “The link between higher consumption of UPFs and an increased risk of developing cancer in the upper respiratory and digestive tract supports our cancer prevention recommendations to eat a healthy diet rich in whole grains, vegetables, fruits and beans. “

Breast cancer: a variety of nutritional risks

Although the link between diet and breast cancer is not highlighted in the ACS study, a significant amount of research points to the influence of dietary factors on breast cancer risk.

According to one paper published in Contemporary Oncology, diet can influence the development and progression of breast cancer in many ways. For example, dietary iron can cause oxidative stress and DNA damage, potentially increasing risk, and certain fats, as well as low folic acid intake, have been linked to a higher risk of breast cancer. A study the journal Frontiers found that every 10% increase in UPF consumption was associated with a 5% increase in breast cancer risk, highlighting the importance of dietary choices in prevention.

Fruit and vegetable consumption has been found to reduce the risk of breast cancer, with a 27% lower risk of certain types of breast cancer in people with a high vegetable intake. Phytoestrogens and vitamin D are also known for their potential protective effects.

The bigger picture: diet, lifestyle and cancer

The combined impact of obesity, alcohol consumption and inactivity – in combination with diet – has the strongest link to an increased risk of cancer, compared to all other preventable risk factors. This group of combined risk factors is responsible for 15.3% of cancer cases in men (followed by smoking and passive smoking) and for 22.5% of cancer cases in women (followed by smoking and passive smoking). This results in more than 17% of all cancer cases. cancer-related deaths, according to the ACS study.

Rising obesity rates, coupled with declining fruit and vegetable consumption, underscore the need for broad public health initiatives. Strategies such as increasing access to affordable, nutritious food, establishing farmers markets and promoting educational programs can make a significant difference in reducing cancer risk in the population. Early detection is also crucial.

Dr. Farhad Islami, senior scientific director of cancer disparity research at the American Cancer Society, and lead author of the study, notes: “We also need more implementation research for broad adoption of known interventions, especially for obesity, unhealthy diet, alcohol consumption and physical inaction, and to identify tailored and mutually reinforcing interventions as these are more likely to mitigate these risk factors, especially in historically marginalized populations.”

While diet alone may not be the only factor in cancer prevention, it is a powerful tool in the fight against this deadly disease. Making informed dietary choices can significantly reduce the risk of certain cancers.