Does a diet low in dietary fiber and high in fat and protein really lead to colorectal cancer?

• Facebook
• Twitter
• Reddit
• Tumblr
• LinkedIn
• Pinterest
• RSS Feed
• Link

Does a diet low in dietary fiber and high in fat and protein really lead to colorectal cancer?

• Shocking! All existing AIDS vaccine developments have failed 
• Sanofi Japan Data Breach: 730000 Healthcare Professionals’ Information Exposed
• CT Radiation Exposure Linked to Blood Cancer in Children and Adolescents
• FDA has mandated a top-level black box warning for all marketed CAR-T therapies
• Can people with high blood pressure eat peanuts?
• What is the difference between dopamine and dobutamine?
• How long can the patient live after heart stent surgery?

Does a diet low in dietary fiber and high in fat and protein really lead to colorectal cancer?

It has long been believed that a lack of dietary fiber can promote the development of colorectal cancer.

A large-scale study conducted in Japan involving about 100,000 participants examined this relationship. Participants were divided into five groups based on their fiber intake, and the incidence of colorectal cancer over the subsequent 10 years was compared.

Surprisingly, the study found no significant reduction in colorectal cancer risk even among those with high fiber intake.

However, when the group of women with the lowest fiber intake was further subdivided, it was discovered that those with the very lowest fiber intake were more than twice as likely to develop colorectal cancer compared to the group with the highest intake.

These results suggest that, except for those with extremely low fiber intake, most Japanese people are consuming enough fiber to prevent colorectal cancer, and consuming more fiber does not necessarily offer additional benefits.

The link between high-fat, high-protein diets and colorectal cancer:

Another factor suspected to be related to the onset of colorectal cancer is the consumption of foods high in fat and protein, particularly meat. As discussed in Chapter 7, the proteins in meat are thought to be precursors to carcinogenic substances, and fats also play a role.

When fat is consumed, bile is secreted from the liver to aid in fat digestion. Most of this bile is reabsorbed in the small intestine, but if large amounts of fat are consumed, excess bile may reach the colon. In the colon, if harmful bacteria are present, bile can be broken down into substances associated with cancer, thus increasing the risk of colorectal cancer.

It’s often believed that animal fats found in meat, lard, and dairy products are harmful, while plant-based fats like olive oil and sesame oil are safe. However, this is a misconception. Both animal and plant fats follow the same metabolic pathways in the body, and excessive fat consumption, regardless of the source, can increase the risk of colorectal cancer.

Global meat consumption and colorectal cancer rates:

Data from various countries indicate a correlation between high meat consumption and higher colorectal cancer rates. For instance, New Zealand, the United States, Canada, Denmark, and the United Kingdom, all with high meat consumption, also have high colorectal cancer rates. In contrast, in the 1970s, Japan had lower meat consumption and consequently lower colorectal cancer rates.

A study conducted on 80,000 Japanese people up until 2006 found that men who consumed large amounts of meat, including chicken, and women who consumed beef, pork, and lamb (excluding chicken), were approximately 1.5 times more likely to develop colorectal cancer.

Due to accumulating evidence, the International Agency for Research on Cancer (IARC) declared in 2015 that meats such as beef, pork, and lamb are “probably carcinogenic,” and processed meats like ham and sausages are “carcinogenic.”

The complexities of meat consumption and cancer risk:

Despite the established link between meat consumption and colorectal cancer, determining a “safe” amount of meat to consume remains difficult. Research on chicken is also inconclusive regarding its safety.

What complicates the issue further is that even among countries with similar levels of meat consumption, colorectal cancer rates can vary significantly. For example, Mongolian women consume similar amounts of meat as South Korean women, yet have a significantly lower incidence of colorectal cancer. This suggests that factors other than meat consumption alone are influencing cancer risk.

The potential protective effects of fish:

While meat has been implicated in increasing cancer risk, fish may offer protective benefits. Studies have shown that EPA and DHA, found in fish, may help prevent colorectal cancer. A U.S. study involving over 20,000 men found that those who ate fish more than five times a week had a 40% lower risk of developing colorectal cancer compared to those who ate fish only once a week. In Japan, a similar study involving about 90,000 people revealed that high intake of EPA and DHA from fish was associated with a 40% reduction in the risk of cancer in the colon.

While more research is needed to determine the full extent of fish’s protective effects against colorectal cancer, particularly in different parts of the colon, these findings highlight the potential benefits of fish consumption.

Does a diet low in dietary fiber and high in fat and protein really lead to colorectal cancer?

______________________________

(source:internet, reference only)

Disclaimer of medicaltrend.org

Important Note: The information provided is for informational purposes only and should not be considered as medical advice.