A recent study published in Gastroenterology (The Global Incident Gastrointestinal Cancers Attributable to Suboptimal Diets From 1990 to 2018) highlighted a significant link between suboptimal diets and the doubling of global gastrointestinal (GI) cancer cases between 1990 and 2018.
The study examined six major GI cancers, with liver, pancreatic, and colorectal cancers showing significant increases. In terms of dietary impact, over 20% of new GI cancer cases are attributed to poor dietary intake. This number has doubled over the 30-year study period. The primary dietary risk factors are excessive processed meat consumption, insufficient fruit intake, and insufficient whole grain intake.
The diet-related cancer incidence is higher in developed countries and regions correlating with the Sociodemographic Index (SDI). Central and Eastern Europe, Central Asia, Latin America, the Caribbean, and high-income countries have the highest burdens.
It is suspected that the gut microbiome plays a large role in the link between poor diet and GI cancer, but further research is needed to fully understand the mechanisms by which diet affects GI cancers. The link is however clear and modifiable.
Take home message
It's time to actively improve our diets, and taking control of our food choices begins with small, achievable steps. A great starting point is increasing our fruit and vegetable intake, which many of us are lacking. Imagine adding berries to your breakfast, grabbing an apple for a mid-afternoon snack, or enjoying a fruit-based dessert. Similarly, swapping refined grains for whole grains—think whole wheat bread, brown rice, and oats—can be a simple, painless transition. Finally, gradually reduce processed and red meat consumption by opting for more fish, chicken, and legumes. These incremental changes, made consistently, can lead to significant health benefits.
