In the recent years, there has been a worrisome rise in bowel cancer among people under the age of 50. According to two new studies from Flinders University, the surge in cancer cases linked to changes in eating habits.
“We’ve identified many direct links between poor diet choices and digestive cancers. Unhealthy dietary patterns, marked by high consumption of red and processed meats, fast foods, refined grains, alcohol and sugary beverages, present a worrying relationship with an increased risk of gastrointestinal cancers,” explains nutrition epidemiologist Yohannes Melaku as quoted by Science Alert.
According to a report by Science Alert, gastrointestinal (GI) cancers can occur virtually anywhere in the digestive system, from the throat to the stomach, pancreas, intestines, rectum, and anus. It is responsible for 1 in 3 cancer deaths worldwide.
A team of researchers led by Epidemiologist Zegeye Abebe identified 28 eligible studies for further analysis. While there were some contradictions between individual investigations, collectively the studies suggested healthy dietary patterns generally decreased cancer risk.
“With the growing number of digestive cancers, such as bowel cancer, being diagnosed worldwide, and increasingly in people under 50 years old, it’s time for action to protect people’s digestive health,” explains Melaku
The scientists maintain that foods rich in antioxidants such as berries, leafy greens, fruits, vegetables, almonds, walnuts, flax seeds, turmeric, ginger, garlic, citrus, fatty fish and colorful vegetables are all anti-inflammatory. Meanwhile, red meat, sugary drinks, and refined carbohydrates, like those in white bread, are inflammatory. These food products can also increase insulin resistance.
The findings support global guidelines for healthy eating, echoing other research that shows diets full of junk food and red meat are bad for our health. The health experts have continuously emphasised that diets that focus on fresh fruits and vegetables are associated with better health outcomes.
The findings of the study were published in the European Journal of Nutrition and Nutrition Reviews.