Recent research underscores the significant impact of dietary habits on colorectal cancer risk. A comprehensive study by the University of Oxford’s Cancer Epidemiology Unit analyzed data from 542,778 women over an average of 16.6 years, revealing that alcohol consumption and red or processed meat intake are associated with an increased risk of colorectal cancer. Specifically, consuming 20 grams of alcohol daily (approximately two drinks) elevated the risk by 15%, while a daily intake of 30 grams of red or processed meat (about one slice of bacon) increased the risk by 8%.
Conversely, the study identified several dietary components that offer protective benefits against colorectal cancer. An additional daily intake of 300 milligrams of calcium (equivalent to one glass of milk) was linked to a 17% reduction in risk. Similarly, consuming 20 grams of whole grains per day (roughly half a slice of whole wheat bread) lowered the risk by 10%. Fruits and vegetables also played a protective role; for instance, an apple a day (providing 5 grams of fiber) reduced the risk by 8%, and a cup of fruit (200 grams) was associated with a 10% lower risk. These findings highlight the importance of a balanced diet rich in calcium, whole grains, and fruits in mitigating colorectal cancer risk. Click for More Details
