Unhealthy dietary patterns can increase risk of colorectal cancer. Now, an analysis has provided evidence of what dietary components are associated with lower risk.
The authors analyzed the typical dietary intake of over 97,000 men and women ages 55 to 74 years. Those who consumed more fiber and unsaturated fatty acids had a lower risk of colorectal cancer than those who consumed less of these nutrients. A dietary pattern high in fiber, carbohydrates, and folate but low in fat (saturated and unsaturated), on the other hand, was not associated with higher or lower colorectal cancer risk.
Fiber is found in whole grains, vegetables, fruit, legumes, nuts, and seeds. The best source of unsaturated fatty acids is non-tropical plant oils like safflower, canola, and sunflower oils. The study authors specifically suggest a dietary pattern high in plant oils and dark green and other vegetables and low in sugar, beer, and liquor as potentially protective against colorectal cancer.