Poor Diet Choices Linked to Digestive Cancer: Study Reveals Alarming Trends

Canberra: An Australian study has found a link between poor food choices and malignant digestive cancers.

In two new studies, researchers from Australia’s Flinders University highlight existing evidence that a diet rich in fruits, vegetables, whole grains, fish, legumes and dairy products may protect against gastrointestinal (GI) cancer risk.

Amid rising rates of bowel cancer cases among people under the age of 50, researchers urged people to increase their fiber intake and improve their eating habits.

“We found that a diet high in healthy fats and vegetables while limiting intake of sugar and alcohol reduced the risk of bowel and other cancers,” said study senior author Johannes Milako, from Flinders Health and Medical Research Institute (FHMRI). can potentially reduce the risk.” , said in a media release.

“Unhealthy dietary patterns, marked by high consumption of red and processed meat, fast foods, refined grains, alcohol and sugary drinks, present a worrying association with increased risk of GI cancer.”

According to the World Health Organization, GI cancers, including those of the bowel, colon, stomach and pancreas, account for 26 percent of global cancer incidence and 35 percent of all cancer deaths.

New research has found that high-fiber foods promote healthy gut bacteria that can reduce inflammation. He found that people with a healthy diet who developed GI cancer had better outcomes than those with an unhealthy diet.

The findings show that making healthy food choices can be a proactive step toward protecting long-term health, Melaku said.