Diet and Colon Cancer Risk

by Jim Golick, CCN, LDN

Risk factors for colon cancer include family history, smoking, obesity, and inactivity. Many studies have shown that dietary factors play a role as well. Below are some of the known factors which can improve the odds of developing colon polyps and colon cancer.

1. Calcium and especially dairy foods— Previous scientific studies have suggested that calcium can protect against colon cancer. An Israeli study found that calcium may prevent development of the polyps that can lead to colon cancer.

2. Multi vitamins- A study of 88,000 nurses showed their risk of getting colon cancer was reduced by 75% for those taking multiple vitamins for at least 15 years. That’s how long it takes for polyps (pre-cancerous growths) to develop. Colon cancers typically come from polyps. Those using vitamins for at least 10 years showed a 30% reduction in colon cancer rates.

3. Vitamin D- Higher intakes could reduce the risk of certain cancers by as much as 50 per cent, suggests a new study. The study in The American Journal of Public Health (27 Dec’05), combined observational studies on the risk of developing colon, breast, prostate or ovarian cancer. The systematic review analyzed data from 30 colon cancer, 13 breast cancer and seven ovarian cancer studies. “Evidence, from the best medical studies over 25 years, has led to the conclusion that public health action is needed," said co-author Cedric Garland. Researchers recommended a daily intake of vitamin D of 1000 IU, or 2.5 times the RDA of 400 IU.

4. Cereal fiber - Fiber intake in men was associated with reduced odds of colorectal adenoma but not for women. The researchers concluded men may experience more benefit from dietary fiber than women. [Am J Clin Nutr, 83, 2:343-9, 2006].

5. Plant Lignans-- A Dutch study reported that a high intake of plant lignans could cut risk of colorectal cancer by half. Plant lignans come from flax seed, whole grain cereals, berries, vegetables and fruits. Previous research has focused on plant lignans as reducing the risk of prostate cancer, and in improving menopause health.

6. Red Meat-A recent JAMA study found that eating large amounts of red meat and processed meats may increase the risk of colorectal cancer. Those with a high intake (2-3 ounces per day) were between 30 and 40 percent more likely to develop colon or rectal cancer. The risk was higher in those consuming processed meats such as bacon and bologna.

Note: Try lowering the frequency of your meat consumption by replacing with more fish, poultry, beans, and legume dishes. Speaking of fish……..

7. Essential Fatty Acids--A diet rich in omega-3 fats could reduce the risk of colorectal cancer by 85 per cent, suggests a new study from Japan. But high consumption of saturated fats could increase the risk by 700 per cent, said the researchers from the Aichi Cancer Center Hospital and Nagoya University Graduate School of Medicine. The article appeared in the Journal Cancer Epidemiology, Biomarkers & Prevention (Vol. 15, pp.1791–1798).