Colorectal Cancer Risk Lowered by Eating Fiber, Whole Grains
The risk of developing colorectal cancer may be reduced by eating more cereals and whole grains, a study published in the British Medical Journal suggests.
According to a news report from BBC News, researchers from Imperial College London found that for every 10g a day increase in fiber intake, there was a 10 percent drop in the risk of colorectal cancer. However, their analysis of 25 previous studies found that fruit and vegetable fiber did not reduce this risk.
A previous study showing a reduced risk with high intake of fruit and vegetables suggests that compounds other than fiber in fruit and vegetables may play a role, the study’s authors said, according to BBC.
Dagfinn Aune, lead study author and research associate in the department of epidemiology and biostatistics at Imperial College London, told BBC that the analysis found a linear association between dietary fiber consumption and colorectal cancer.
"The more of this fiber you eat, the better it is. Even moderate amounts have some effect," Aune said.
Adding three servings (90g per day) of whole grains to diets was linked to a 20 percent reduction in the risk of colorectal cancer, the researchers said, according to BBC.