Low consumption of alcohol and red meat, along with high intake of dietary calcium and fiber, may lead to a decreased risk of colorectal cancer, according to a study published in JAMA Network Open.
Researchers reviewed 9,954 publications, 222 full-text articles and 45 meta-analyses describing 109 associations between dietary factors and CRC incidence, the study published Feb. 16 said. They examined sources from Medline, Embase and the Cochrane Library.
A primary analysis identified five convincing associations and two highly suggestive associations between diet and CRC.
Of the convincing associations, two showed heavy alcohol and red meat consumption were associated with an increased risk of CRC. Three inverse associations found higher intake of dietary fiber, calcium and yogurt were associated with reduced CRC incidence. Two highly suggestive associations linked high dairy consumption with reduced CRC incidence and moderate alcohol intake with an increased risk.
Researchers concluded, "This umbrella review found convincing evidence of an association between lower CRC risk and higher intakes of dietary fiber, dietary calcium, and yogurt and lower intakes of alcohol and red meat." However, more research is needed around dairy products, whole grains, processed meat and specific dietary patterns.