Alcohol and white bread increase the risk of colorectal cancer: Study

A recent study published in the journal of Nutrients delving into the labyrinth of colorectal cancer (CRC), both genetic predisposition and dietary habits have emerged as pivotal players in the intricate puzzle of the disease. The study, conducted in the extensive UK Biobank, scrutinized the association between 139 different foods and nutrients and CRC risk among a cohort of 118,210 participants.

A total of 1466 incidents of CRC were identified over a mean follow-up period of 12.8 years. The study found some unexpected connections between dietary choices and CRC risk. Notably, higher alcohol consumption and increased intake of white bread were associated with elevated CRC risk, with hazard ratios of 1.08 and 1.10, respectively. These finding emphasize the importance of considering dietary factors in CRC prevention.

Also, the research uncovered a protective role played by certain dietary elements. Increased intake of dietary fiber, calcium, magnesium, phosphorus, and manganese were inversely associated with CRC risk, suggesting a potential avenue for dietary modifications in the quest for prevention.

A polygenic risk score (PRS) was created to explore any interplay between genetic susceptibility and dietary factors in CRC risk. Surprisingly, no evidence of a PRS–nutrient interaction relationship was noticed. This emphasizes that while both genetic and dietary factors independently influence CRC risk, their combined impact might not be as straightforward.

This comprehensive research not only unravels the association between specific foods and CRC risk but also underscores the need for a nuanced understanding of how genetic predisposition and lifestyle choices intersect in the realm of colorectal cancer. The findings mandate continued research and public awareness to tailor preventive strategies that encompass both genetic and dietary aspects in the fight against CRC.

Source:

Jin, D., Lu, Y., Wu, W., Jiang, F., Li, Z., Xu, L., Zhang, R., Li, X., & Chen, D. (2023). Diet-Wide Association, Genetic Susceptibility and Colorectal Cancer Risk: A Prospective Cohort Study. In Nutrients (Vol. 15, Issue 22, p. 4801). MDPI AG. https://doi.org/10.3390/nu15224801