Consuming certain foods and drinks could put people at a higher risk of developing colorectal cancer (CRC), according to a new study published in the journal Nutrients.
Researchers from the Zhejiang University School of Medicine in China analyzed 139 dietary factors and their impact on the risk of developing colorectal cancer (CRC).
The participants included 118,210 people who participated in the long-running UK Biobank study — all of whom completed online questionnaires about their food intake.
After a mean follow-up of 12.8 years, the researchers identified eight foods that were shown to influence CRC risk.
The first two, alcohol and white bread, were found to increase the risk, regardless of genetic factors.
Previous studies also linked alcohol with increased cancer risk.
“Ethanol in any type of alcoholic beverage is a known risk factor for CRC because its first metabolite, acetaldehyde, has been evaluated as a human carcinogen by the International Agency for Research,” the study authors wrote.
The white bread-related risk is also consistent with previous studies, they noted.
“Notably, whole grains are a major source…
Read the full article here