NC physician: New study confirms importance of diet to protect against gastrointestinal cancers

A new study published in the medical journal Gastroenterology shows the number of gastrointestinal cancer cases, including colorectal cancer, related to poor diet doubled globally between 1990 and 2018. The leading dietary risk factors, the researchers from Wuhan, China reported, were the consumption of too much processed meat and not enough fruit and whole grains.

As an internal medicine specialist and pediatrician practicing in Huntersville, I’m not surprised by the findings. I routinely recommend screening colonoscopies to my patients over 45, a recommendation that used to be age 50. I can’t believe how many of these young adults are found to have adenomatous polyps, many of which would have been destined to become colon cancer.

While overall rates of colorectal cancer are down in the United States, I’ve seen an increase in recent years in younger patients being diagnosed. Research confirms this is a nationwide trend. Adults born around 1990 have twice the risk of colon cancer and four times the risk of rectal cancer compared with those born around 1950, a study published by the National Cancer Institute says. And colorectal cancer has become the deadliest cancer in men ages 20 to 49.

If there’s any silver lining in all of this dismal news, it’s that the risk factors for gastrointestinal cancers ARE modifiable. And the new study from China offers a bit of hope. Many of these cancers, it suggests, are largely preventable.

In my practice, I advocate for fiber-rich whole food, plant-based diets for my patients. Research supports the benefits of a plant-based diet for reducing the risks of a number of diseases, including heart attacks, diabetes, and stroke.

A plant-based diet is also a powerful tool for weight loss. That’s important since data shows that in 23 states, more than 1 in 3 adults is obese. And across the country, 3 out of 4 adults are obese or overweight.

As for the gastrointestinal system, a plant-based diet provides strong colon cancer prevention. For example, this study, published online in BMC Medicine, showed men who ate the most plant-based foods had a 22% reduced risk of colon cancer, compared with those who ate the least.

High in fiber, plant foods are quickly whisked through the colon. This reduces the contact between carcinogens and the digestive tract. Plant foods also are high in phytonutrients and antioxidants, which are known anti-cancer agents.

A diet high in red meat, studies have found, increases the risk for colorectal cancer. For example, one study, published in the Journal of Nutrition and based on food questionnaires from more than 50,000 Black, female participants, showed a 33% increased risk for late-onset colorectal cancer for every 100 grams (3.5 ounces) of red meat eaten per day.

For those new to plant-based eating, the Physicians Committee for Responsible Medicine has some tips for getting started. The health advocacy organization recommends keeping it simple when it comes to transitioning to a vegan diet. Focus on minimally processed plant foods, avoid animal products, limit saturated fats, and minimize the use of cooking oils. Stock up on fruits, vegetables, whole grains, legumes and lentils and plan meals around these ingredients.

North Carolina Gov. Josh Stein has proclaimed March Colorectal Cancer Awareness Month.

I encourage all North Carolinians to take note. Talk to your doctor about changes in bowel habits. When you turn 45, follow American Cancer Society guidance and begin screenings. And modify the preventable risk factors the Wuhan, China, researchers identified. Stop eating processed meat like ham, bacon, and hot dogs. Instead, bulk up on whole grains, like brown rice, quinoa, and oats, and start eating a wide range of nutrient- and fiber-rich fresh fruit and vegetables. It will give your body the protection it needs from colorectal cancer and a host of other potentially fatal diseases.