colon cancer Cases among young adults are increasing at an alarming rate, but a new study suggests that simple dietary changes could help reverse the trend. Research from Flinders University shows how better eating habits can significantly reduce digestive risks cancers, including colon cancer.

According to the American Cancer Society, about 20 percent of colon cancer cases occur in people age 54 and younger, nearly double the rate from 30 years ago. This surge underscores the need for preventative measures, and researchers believe diet plays an important role.

A Flinders University study found that a diet rich in fiber and healthy unsaturated fats could reduce the risk of colon cancer by 15 percent. These findings, published in the European Journal of Nutrition, emphasize the importance of including fruits, vegetables, whole grains and legumes in the daily diet.

“High-fibre foods promote healthy gut bacteria, which helps reduce inflammation and reduce cancer risk,” said senior researcher Johannes Melaku, a nutritional epidemiologist at the Flinders Health and Medical Research Institute. ” “It is equally important to include healthy fats and reduce sugar and alcohol intake.”

In contrast, a diet rich in red and processed meat, refined carbs, sugary drinks and alcohol was linked to a 14 percent increased risk of colon cancer, according to a prior evidence review by the same research team.

On the positive side, people who consumed more fruits, vegetables, dairy and whole grains had a 17 percent lower risk of developing colon cancer, highlighting the protective effect of nutrient-rich foods.

A global call to action

According to researchers, gastrointestinal (GI) cancers, which include colon, rectal and stomach cancers, account for 1 in 4 cancer cases and 1 in 3 cancer deaths globally. Worryingly, the number of digestive cancer diagnoses in people under 50 is steadily increasing.

“As awareness of bowel cancer grows, our research serves as a timely reminder of the power of nutrition in disease prevention,” Melaku said.

Co-researcher Amy Reynolds, a clinical epidemiologist at Flinders, echoed the call to action. He added, “We need more clinical trials and greater attention to nutritional biomarkers to fully understand how different dietary patterns affect the risk of developing digestive cancers.”

As digestive cancer rates are increasing, especially in younger populations, the findings underscore the importance of adopting healthy eating habits. Prioritizing fiber-rich and plant-based foods while limiting processed items and sugary drinks can help protect long-term health.

“With the increasing number of digestive cancer cases, especially in young adults, now is the time to take action and protect digestive health through active nutrition,” Melaku concluded.

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