ADELAIDE: With colorectal cancer on the rise among individuals under 50, researchers are emphasizing the importance of a diet rich in whole plant foods, healthy fats, and fish to reduce the risk of gastrointestinal cancers. A study by Flinders University, published in the European Journal of Nutrition, highlights the protective benefits of fruits, vegetables, whole grains, and legumes, while cautioning against excessive consumption of red meat, processed foods, sugar, and alcohol.
Lead researcher Zegeye Abebe Abitew explains that fiber-packed vegetables and healthy fats help reduce inflammation and support gut health, which is crucial for preventing digestive cancers. However, diets high in sugar and refined grains may counteract these benefits, underscoring the need for balanced nutrition.
Senior author Dr. Yohannes Melaku adds that promoting access to and awareness of nutrient-dense foods could serve as a vital public health strategy. While more clinical trials are needed to fully understand diet’s role in cancer prevention, the findings align with global dietary guidelines advocating for plant-based eating patterns.
Colorectal cancer is especially sensitive to dietary behaviors, experts say, making nutrition one of the most effective tools for reducing long-term cancer risks.