Australia: An alarming rise in bowel cancer diagnoses, particularly among individuals under 50, has prompted experts to highlight the critical role of diet in preventing digestive cancers. Two recent studies from Flinders University highlight the protective role of a diet abundant in fruits, vegetables, whole grains, fish, legumes, and dairy in preventing digestive cancers and improving patient outcomes.
Dr. Yohannes Melaku from the Flinders Health and Medical Research Institute stated that, “We’ve identified many direct links between poor diet choices and digestive cancers. A diet high in healthy fats and vegetables, while restricting sugar and alcohol intake, can remarkably reduce the risk of bowel and other cancers.”
Dr. Melaku notes that unhealthy diets heavy in red and processed meats, fast foods, refined grains, alcohol, and sugary beverages are closely associated with an increased risk of gastrointestinal (GI) cancers. Meanwhile, foods high in fiber promote healthy gut bacteria, reducing inflammation—a key factor in cancer prevention.
GI cancers, including those affecting the esophagus, stomach, pancreas, and colon, accounting for 25 percent of cancer cases and 33 percent of cancer-related deaths globally. Alarmingly, the number of younger adults diagnosed with these conditions is on the rise.
Dr. Melaku stated that, “As awareness around bowel cancer grows, our research underscores the crucial role of nutrition in disease prevention. By embracing healthier eating habits, we can proactively safeguard our long-term health.”
The studies align with recommendations from the World Cancer Research Fund (WCRF) and the American Institute for Cancer Research (AICR), which support diets rich in whole grains, vegetables, fruits, and legumes while reducing red and processed meats, sugary drinks, and processed foods.
While these findings are promising, researchers emphasize the necessity for further clinical trials to fully understand the relationship between diet and cancer. Associate Professor Amy Reynolds, co-author of the studies, calls for greater guide on nutritional education and the use of biomarkers to refine dietary guidelines.
Dr. Melaku added that, “Nutrition education and promoting healthy eating patterns could play a pivotal role in reducing GI cancer risks. Improving diet is one of the simplest ways to improve overall health and reduce the risk of cancers.” With digestive cancer rates climbing worldwide, experts urge rapid action to promote healthier lifestyles and dietary choices as a critical component of cancer prevention approaches.