These cancers are mainly affected by dietary choices

A recent study from the American Cancer Society (ACS) provides some surprising information about the link between diet and cancer. While dietary risk factors appear to play a statistically minor role in overall cancer risk (they are linked to 4.2% of all cancer cases and 4.3% of all cancer deaths), their impact on certain types of cancer is much greater. In fact, poor eating habits may be linked to 35% of certain types of cancer.

Concrete example: while low dietary fiber is only responsible for 0.9% of cancers in women, this risk factor is responsible for 11.8% of colorectal cancer cases. In men, low fruit and vegetable consumption is only responsible for 2% of cancers, but it is the main risk factor causing 30.7% of laryngeal cancer cases.

The study, published in CA: A Cancer Journal for Clinicians, highlights the influence of fruit and vegetable consumption, red and processed meat, dietary fiber and calcium on cancer risk. Despite the omission of sugary drinks, saturated and trans fat consumption and salt consumption from the risk factor analysis, the results are compelling and suggest that diet-related cancers are a preventable reality.

Colorectal Cancer: The Diet-Cancer Link That Cannot Be Ignored

Of all the types of cancer, colorectal cancer is the one most closely linked to dietary factors. The ACS study found that 54.2% of colorectal cancer cases could be prevented through lifestyle changes, with diet playing the largest role. Remarkably, 35% of all colorectal cancer cases are directly linked to dietary choices.

Processed meat tops the list of dietary risk factors, responsible for 12.8% of all colorectal cancer cases and 14.6% of colorectal cancer cases in men. In women, low dietary fiber intake is the most important dietary factor, accounting for 11.8% of cases. Red meat and low calcium intake also play important roles, contributing to 7.3% and 4.2% of cases, respectively.

In 2019, colorectal cancer was the second leading cause of diet-related cancer death in men over 30 and the third leading cause of cancer death in women. The link between diet and colorectal cancer is so strong that some studies, such as one published in The BMJ, found that men who ate high amounts of ultra-processed foods had a 29% higher risk of developing this type of cancer.

But there is good news.

“Colorectal cancer is the third most common cancer worldwide and the second deadliest. But in many cases, colorectal cancer is preventable,” said Guido Baechler, CEO of Mainz Biomed (NASDAQ: MYNZ), developer of ColoAlert, a rapid, at-home colorectal cancer screening test that is currently under FDA review for Breakthrough Device Designation for its next-generation, non-invasive colorectal cancer product.

Baechler says society’s shift toward diets high in additives and preservatives is likely contributing to the rise in colorectal cancer cases and urges Americans to consider dietary changes that more closely reflect a Mediterranean diet.

“Eating a plant-based diet rich in whole grains, fruits, vegetables, seafood, beans and nuts can help reduce your risk of cancer,” Baechler says.

“Early detection is critical: survival rates exceed 90% if colorectal cancer is detected early. Consider noninvasive, at-home DNA tests, such as ColoAlert, starting at age 45.”

Upper aerodigestive tract Cancers: the power of fruits and vegetables

Low fruit and vegetable consumption is the most important dietary risk factor associated with incidence and mortality for all types of cancer, accounting for 1.4% of all cancers and 2.2% of all cancer deaths. In the case of upper aerodigestive tract cancers, the influence of this risk factor on cancer incidence and mortality increases considerably.

According to the ACS study, low fruit and vegetable consumption contributes to 30.7% of oral, esophageal, pharyngeal and laryngeal cancers, as well as 30.7% of all cancer deaths associated with these types of cancer.

These results suggest that protective compounds found in fruits and vegetables may play a key role in reducing cancer risk.

According to the American Institute for Cancer Research, special plant compounds found in cruciferous vegetables may protect the body against cancers of the mouth, pharynx, larynx and esophagus.

Another study, conducted by researchers from the University of Bristol and the International Agency for Research on Cancer (IARC) and published in THE European Journal of Nutrition found that consuming 10% more ultra-processed foods (UPFs) could be associated with a 23% higher risk of developing cancers of the upper aerodigestive tract (including the mouth, throat and esophagus).

The ACS study found that 83.7 to 89.9 percent of oral, esophageal, pharyngeal, and laryngeal cancers could be prevented through healthier lifestyle choices. In addition to increasing fruit and vegetable consumption, the impact of reducing UPF consumption is clear.

According to Dr Helen Croker, Deputy Director of Research and Policy at the World Cancer Research Fund, “The association between higher UPF intake and an increased risk of developing upper aerodigestive tract cancer supports our cancer prevention recommendations to eat a healthy diet rich in whole grains, vegetables, fruits and beans.”

Breast cancer: a variety of diet-related risks

Although the link between diet and breast cancer was not highlighted in the ACS study, there is a large body of research that highlights the influence of dietary factors on breast cancer risk.

According to an article published in Contemporary Oncology, diet can impact the development and progression of breast cancer in multiple ways. Dietary iron, for example, can cause oxidative stress and DNA damage, potentially increasing risk, and certain fats, as well as low folate intake, are linked to a higher risk of breast cancer. A study published in the journal Frontiers found that every 10% increase in UPF consumption was linked to a 5% increased risk of breast cancer, highlighting the importance of dietary choices in prevention.

Fruit and vegetable consumption has been shown to reduce the risk of breast cancer, with a 27% reduced risk for some types of breast cancer in those with a high vegetable intake. Phytoestrogens and vitamin D are also known to have potential protective effects.

Overview: Diet, Lifestyle, and Cancer

The combined effect of excess weight, alcohol consumption and inactivity, combined with diet, is the one with the strongest association with increased cancer risk, compared to all other preventable risk factors. This group of risk factors combined accounts for 15.3% of cancer cases in men (second only to smoking and secondhand smoke) and 22.5% of cancer cases in women (followed by smoking and secondhand smoke), resulting in more than 17% of all cancer deaths, according to the ACS study.

Rising obesity rates, coupled with declining fruit and vegetable consumption, highlight the need for broad public health initiatives. Strategies such as improving access to affordable and nutritious food, creating farmers’ markets, and promoting educational programs can make a significant difference in reducing cancer risk in the population. Early detection is also essential.

Dr. Farhad Islami, senior scientific director of cancer disparities research at the American Cancer Society and lead author of the study, notes, “We also need more implementation research to more broadly apply known interventions, particularly for overweight, unhealthy diet, alcohol use, and physical inactivity, and to identify tailored and mutually reinforcing interventions that are more likely to mitigate these risk factors, particularly in historically marginalized populations.”

Although diet is not the only factor in preventing cancer, it is a powerful tool in the fight against this deadly disease. By making informed food choices, the risk of certain cancers can be significantly reduced.