Colorectal Cancer
One of the most commonly diagnosed cancers in the world is is Colorectal cancer (CRC). CRC is a leading cause of cancer death, despite major advances in screening, surgery and oncology medicine. Research concluded that fruit diet for prevention of colorectal cancer is cost effective. More and more everyday convincing medical research evidence showed that fiber, fruit and vegetables are inversely associated with CRC risk [1].
- A 2011 medical research study including 1.7 million subjects concluded an inverse association between intake of fruits and vegetables and colorectal cancer risk.
Best Diet for Prevention of Lung Cancer
Fruits and Vegetables Intake for prevention of Colorectal Cancer
- Most of the risk reduction occured at about 100 g/d intake of fruits and vegetables [2].
The risk of CRC was inversely associated with intakes of total fruits and vegetables, and total fiber [3].
- In fact; the risk of CRC decreases by 5% per 30 g/d whole grains intake, and by 3% per 100 g/d fruits and vegetables intake and by 7% per 200 g/d dairy consumption. Colorectal Cancer (CRC) risk increases by12% per 100 g/d red meat consumption and by 17% per 50 g/d processed meat intake [4]. Higher apple intake reduced CRC risk by 28% [5].
Colorectal Cancer and The Malmo Diet
The Malmö Diet consists of higher intakes of total fiber, and fruits and berries. The cancer study showed that Malmo Diet significantly lowered risk for colon cancer by 30% compared to vegetables and fiber rich cereals [6
- Each 10-g fruit fiber and high fruit intake reduced colon adenoma risk by 21% compared to 9% for vegetables. In addition to reduced adenoma recurrence risk and lowered multiple and/or advanced adenoma recurrence after four years follow-up [7].
- Higher fruit and vegetable intake significantly reduced the risk of multiple adenomas by 40% and risk of colorectal cancer by 26% in individuals with high intake of processed meat [8].
- Colorectal cancer mortality decreases by 9% for each 5-g increase for fruit fiber and by 18% for each 5gram increase in vegetables fiber intake. While for each 5 gram increment in cereal fiber the risk decreases by 33% [9].
Fiber is the primary dietary component of whole plant foods. In addition to promoting a healthy colonic micro-bacterial flora which aids in reducing inflammation. Fibers reduce cancer risk, and adnormal cell responses in high risk individuals [10].