In a large, multiethnic study, researchers found an association between eating “healthy” plant-based foods and a lower risk of colorectal cancer in men, but not in women. Their results confirm that improving the quality of plant-based foods, along with reducing consumption of processed meat, can help prevent colorectal cancer.
The colorectal cancercolorectal cancer (The Large intestineLarge intestine) is the fourth leading cause of cancer death worldwide. Many studies show that diet is important risk factorrisk factor Modifiable crabs. In particular, a high-fiber diet is associated with a lower risk of colorectal cancer Red and processed meat They are associated with an increased risk of this type of cancer. However, the effect of the nutritional quality of plant foods on this beneficial relationship was not clear.
Three indicators of the nutritional quality of plants
Researchers at Kyung Hee University (South Korea) evaluated this effect based on three pre-selected indices: the Vegetarian Diet Index (PDI), the “Healthy” Vegetarian Diet Index (hPDI), and the Unhealthy Plant-Based Diet Index (uPDI). . “Healthy” plant foods included cerealcereal Whole grains, fruits, vegetables and vegetable oils, hazelnuthazelnut and the legumeslegumesLess healthy plant foods include refined grains and fruit juices. potatoespotatoes and added sugars.
The food consumption of 79,952 men and 93,475 women was analyzed. Using data obtained from cancer registries, the study authors published in BMC Medicine counts theEffectEffect New cases of colorectal cancer through 2017 (median follow-up 19.2 years). A total of 2.9% of the participants developed colorectal cancer during the study period.
Effect of gender and race on outcomes
The researchers reported that men who ate the highest average daily amounts of healthy plant foods (PDI and hPDI) were at increased risk. colorectal cancer 22% less than those who ate the lowest amounts of these foods. In contrast, no such association was found in women. ” Since men are more likely to develop colorectal cancer than women, we suggest that this may help explain why a higher intake of healthy plant foods is associated with a reduced risk of colorectal cancer only in men. », announce Jaehye Kim, co-author of the study.
How can the relationship between diet and colorectal cancer be explained? Researchers assume that Antioxidants Found in foods like fruits, vegetables, and whole grains may help suppress chronic inflammation that can lead to cancer.
“Antioxidants in foods like fruits, vegetables, and whole grains may help suppress chronic inflammation that can lead to cancer“
Moreover, the ethnicity of the participants seemed to have an influence on the results that were found. Among white American men, those who ate the healthiest plant foods had a 24% lower risk of colorectal cancer than those who ate the least.
Among Japanese American men, this same risk was 20% lower. The authors did not identify significant associations between healthy vegetarian diets and risk colorectal cancer In African American, Latino, or Native Hawaiian men. Future study on genetic and environmental factors should explain these differences.
It should be noted that the observational nature of the study does not support the conclusion of a causal relationship between the consumption of plant foods and the risk of colorectal cancer. Regardless of the foods consumed, public authorities encourage people over the age of 50 to undergo regular screening for colorectal cancer.
