American Cancer Society has given out a recent research that is related to colorectal cancer. Diet can prevent cancer and similar is the case with the colorectal cancer risk that they would die from colon cancer. Also, those who had been diagnosed can reduce its effects. In the US about 1.4 million colorectal cancer survivors are present.
The quality of diet we take is strongly related to disease outcomes. Some dietary components can be really effective in fighting with cancer. They are related to cancer survival. It is not easy to recommend CRC survivors something with evidence because of the study of dietary patterns. It’s not easy to asses overall diet quality in relation to overall and CRC specific mortality.
Investigators studied data obtained from 2,801 men and women, who were diagnosed with CRC in American Cancer Society perspective Cancer Prevention Study (II) Nutrition Cohort. The study showed that those who followed the recommended diet before diagnosis and after it had a lower mortality rate.
The diet which is aligned with ACS dietary recommendations lowers all-cause and CRC cancer risk by 22%. Red meat also increases the chances of cancer and CRC death by 30%, in the case of pre-diagnosis. The dietary recommendations of ACS can reduce CRC cancer risk by 65% and an overall mortality reduction by 38%, which may be due to any reason.
A diet that includes grains, pulses, legumes, fruits, and vegetables along lower meat and no processed food can help. Diet quality serves as a tool for prognosis among CRC patients.
Guinter says that this kind of study is new to them which considers diet quality across the CRC continuum. Good diet quality matters a lot. Poor diet before but good even after diagnosis may lower the risk of death.