2023-07-27 19:28:13
“Food against Colon Cancer” Found: 3 Food Groups Effective in Preventing and Inhibiting Cancer Cell Proliferation
A new research study has revealed that certain food groups can play a significant role in reducing the risk of colon cancer and inhibiting the proliferation of cancer cells. The study, conducted by the Samitivej Hospital Health Articles and the World Cancer Research Fund, compiled data from various studies conducted up to 2014 and 2011 respectively.
Colon cancer, which is ranked among the top five most common cancers globally, has been found to be easily preventable through dietary modifications. The research focuses on identifying eating behaviors that stimulate cancer cells, as it has been found that 3 out of 10 people who die from colon cancer have consumed foods that stimulate the growth of cancer cells.
Several risk factors have been identified for colon cancer, including the consumption of a diet high in saturated fat, such as fast food, low fiber, charred grilled food, and pickles. Additionally, habits like drinking alcohol, smoking, lack of exercise or prolonged sitting, and digestive system problems like inflammatory bowel disease, chronic constipation, and irritable bowel syndrome increase the risk of developing colon cancer. Other risk factors include age over 45, a family history of colon cancer or other types of cancer, and a previous history of colon cancer or adenomatous polyps in the intestines.
The research study identified three key food groups that can help prevent and inhibit the proliferation of cancer cells in the colon.
The first group with convincing evidence includes dietary fiber-rich foods, such as fruits and vegetables, which have been found to reduce the risk of colon cancer by 10%. Increasing dietary fiber intake by 10 grams per day helps increase stool weight, dilutes carcinogens in the colon, reduces the amount of fat and bacteria, and changes dietary fiber into short-chain fatty acids, which have cancer-fighting properties. Whole grains, another group in this category, when consumed three servings a day, can reduce the risk of colorectal cancer by 21% and colon cancer by 16% through antioxidant mechanisms and by diluting toxins in the colon.
The second group with probable evidence includes calcium-rich foods that have an 8% reduction in the risk of colon cancer when taking an additional 300 mg of calcium per day. Consuming high calcium foods like milk, soybeans, sesame seeds, green leafy vegetables, and crispy fish can reduce the risk of colon cancer by up to 14%. Another food in this group is cow’s milk or cereal milk, which has shown a 9% risk reduction when consuming 200 grams per day and up to 15% risk reduction when consuming 500-800 grams per day. Garlic, which is known for its antioxidant properties, can also reduce the risk of colon cancer by 3-4% when consumed in limited quantities of 100 grams per day.
The third group with limited suggestive evidence includes non-starchy vegetables, such as cauliflower, broccoli, carrots, tomatoes, bell peppers, and lettuce, which can reduce the risk by 2%. Cruciferous vegetables, like broccoli, have shown a potential risk reduction of 16%. Foods high in vitamin D, such as mushrooms, eggs, fish, cheese, and cod liver oil, can reduce the risk of colon cancer by 5% when consumed in increased quantities of 100 international units (IU) per day.
It is important to note that while these food groups have shown promising results in reducing the risk of colon cancer, it is advisable to maintain a balanced diet that includes a variety of foods from all five food groups. Consuming colorful fruits and vegetables, adding grains and beans, and incorporating spices like chili, turmeric, garlic, and ginger in our meals can not only enhance the flavor and aroma but also help reduce inflammation, stimulate the immune system, and further reduce the risk of cancer.
With colon cancer becoming increasingly prevalent, it is crucial to be aware of the potential risks associated with our dietary choices. Incorporating these key food groups into our diets can aid in the prevention and inhibition of colon cancer, ultimately leading to better health outcomes for individuals.]
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