Can Carotenoids Help Prevent Colorectal cancer?
When it comes too colorectal cancer (CRC) – that’s cancer of the colon and rectum – research is always evolving. New information constantly emerges on how to lower your risk. As a notable example, recent studies suggest a diet high in red and processed meats increases risk, while a high-fiber diet can definitely help reduce it. There’s also evidence that dairy, including probiotic yogurt, might lower CRC risk, but frequent alcohol consumption can raise it. Eating more plant-based foods is also beneficial.
Scientists are working hard to prevent colorectal cancer, especially since cases are rising, particularly in people under 55. It’s the third most common cancer diagnosed in the US – excluding skin cancer – with almost 150,000 new cases each year.
Researchers in Italy recently took a close look at certain nutrients, specifically carotenoids. These pigments are found mainly in fruits and vegetables. They wanted to see if they could offer benefits in reducing colorectal cancer risk. Their findings were published in the European Journal of Clinical Nutrition.
How was the study done?
The researchers analyzed data from a case-control study conducted in Italy between 1992 and 1996. A case-control study compares people with a disease – in this case, colorectal cancer – to people without the disease (the control group).
There were 1,953 participants with colorectal cancer, aged 19 to 74 (average age: 62). The control group included almost 4,200 people without cancer, aged 20 to 74 (average age: 58).
Participants completed questionnaires about their socio-economic status, body measurements (like BMI), lifestyle (physical activity, diet, alcohol use), and family history of cancer.
Researchers calculated average carotenoid intake using food questionnaires.Participants were then divided into five groups based on how much carotenoids they consumed.
What did the study discover?
Statistical analysis, adjusted for factors like smoking and alcohol, showed some engaging results.