Eating Carbohydrates May Lower Cancer Risk

Higher intake of dietary fiber may lower than risk of colorectal cancer (CRC) and breast cancer, as well as cardiovascular disease and type 2 diabetes, according to a study published in The Lancet.

Researchers conducted a systematic review and meta-analysis of PubMed, Ovid MEDLINE, Embase, and the Cochrane Central Register of Controlled Trials, searching previous publications to identify prospective studies published through April 30, 2017, as well as randomized, controlled trials published through February 28, 2018. They excluded prospective studies and trials reporting on participants with a chronic disease and weight loss trials or trials involving supplements.

The final cohort included 185 observation studies that included approximately 135 million person-years and 58 clinical trials that included 4,635 participants.

Observational data suggested a 15% to 30% decrease in all-cause and cardiovascular-related mortality, and incidence of coronary heart disease, stroke incidence and mortality, type 2 diabetes, and CRC for individuals consuming the highest levels of dietary fiber compared with the lowest consumers.

The researchers indicated that eating at least 25 g to 29 g of dietary fiber per day had significant health benefits, resulting in decreased deaths and incidences of these non-communicable diseases. For every 8 g increase in dietary fiber consumed daily, total deaths and incidents of CRC decreased by 5% to 17%.

“Implementation of recommendations to increase dietary fiber intake and to replace refined grains with whole grains is expected to benefit human health,” the researchers concluded.

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Source: The Lancet