Vegan Diets: Colon Cancer Risk Reducer?

Colon cancer is the second or fourth leading cause of cancer-related deaths in the United States. Research suggests that a vegan diet may help lower the risk of colon cancer.

A 2022 review of 49 studies including more than 3 million people found that plant-based diets were protective against digestive system cancers, including colon cancer. Another study found that people who ate more than 35 grams of fibre lowered their risk of colorectal cancer by about 40% compared to those eating less than 13 grams of fibre each day.

In addition, a vegan diet may help reduce the risk of death in people who have colon cancer. This could be because of the increased fibre found in well-planned vegan diets.

However, there is no evidence that a vegan diet can treat colon cancer.

Plant-based diets are associated with a lower risk of colorectal cancer in men, but not in women

Colorectal cancer is the second or third leading cause of cancer-related deaths in the US. It includes cancer of the colon or the rectum. A plant-based diet may reduce the risk of colorectal cancer in men, but not in women.

A 2022 review of 49 studies including over 3 million people found that plant-based diets were protective against digestive system cancers, including colon cancer. However, not all the diets included in the review were fully vegan. Another study found that a plant-based diet that includes natural, rather than processed, plant-based foods is associated with a reduced risk of colorectal cancer in men. For women, however, none of the plant-based diets were significantly associated with colorectal cancer risk.

Plant-based diets are rich in phytochemicals, which protect your cells from damage and have anti-inflammatory properties. They are also high in fibre, which helps you eat fewer calories and makes it easier to maintain a healthy weight. Fibre also shortens the time that waste spends travelling through your colon, and it helps regulate your blood sugar and keep your cholesterol levels healthy.

In addition, a plant-based diet may reduce your risk of colorectal cancer because it excludes red and processed meats, which are associated with an increased risk of colorectal cancer.

Vegetarian diets are negatively correlated with the risk of gastrointestinal tumorigenesis

The study also found that vegetarian diets were negatively correlated with the risk of gastrointestinal tumorigenesis in men, but not in women. Furthermore, vegetarian diets were found to reduce the risk of gastrointestinal tumorigenesis in North American and Asian populations, while no correlation was observed in the European population.

The results suggest that adhering to vegetarian diets can reduce the risk of gastrointestinal cancers, especially gastric and colorectal cancers, in certain populations. However, more well-conducted studies are needed to confirm these findings and understand the underlying mechanisms.

Pescovegetarian diets are associated with a lower risk of colorectal cancer compared to non-vegetarian diets

Colorectal cancer is the second or third leading cause of cancer-related deaths in the United States. A vegan diet may help lower the risk of some cancers, including colorectal cancer.

A 2015 study of 96,354 Seventh-Day Adventists found that pescovegetarians had a 43% lower risk of colorectal cancer compared to non-vegetarians. The study also found that all vegetarians had a 22% lower risk for all colorectal cancers, a 19% lower risk for colon cancer, and a 29% lower risk for rectal cancer.

The study's authors suggest that the lower risk of colorectal cancer in pescovegetarians may be due to their consumption of fish and long-chain omega-3 fatty acids. They also note that the reduced risk of colorectal cancer in vegetarians may be due to their diets being lower in meat and higher in fibre.

However, it is important to note that the study has some limitations, including the fact that diet was only assessed at the beginning of the study. Additionally, the term “plant-based” is not standardised and can vary widely, so more research is needed to understand the specific effects of vegan diets on colorectal cancer risk.

High-fibre diets reduce the risk of colorectal cancer

Colorectal cancer is the second or third leading cause of cancer-related deaths worldwide. It is preventable with regular screening, and other modifiable risk factors, such as diet, play an important role in lowering the risk of CRC. Diets rich in dietary fibre reduce the risk of CRC.

A 2022 review of 49 studies including over 3 million people found that plant-based diets were protective against all digestive system cancers, including colon cancer. A 2015 prospective cohort study of 96,354 people found lower incidences of colon cancer in vegetarians after 7 years. A 2015 prospective cohort study of 57,774 people found that elevated total dietary fibre intake was associated with a significantly reduced risk of incident distal colorectal adenoma. A 2019 meta-analysis of 10 studies with a total of 49,964 patients also showed that dietary fibre is protective against colorectal cancer patients in Asia.

The protective effect of dietary fibre may be due to the fact that fibre feeds the colonic microbiota, which are highly active metabolically. When presented with sufficient fibre, the microbiota catalyse saccharolytic fermentation and produce biotin, polyphenols, and short-chain fatty acids, including acetate, propionate, and butyrate. These metabolites promote mucosal health and reduce inflammation. Butyrate is the primary energy source of the colonocytes, the epithelial cells of the colon. It is also immunomodulatory and anti-inflammatory, stimulating Treg activation and exerting epigenetic regulation of the inflammatory response. Additionally, butyrate plays important roles in mucosal defence by stimulating the production of mucus and the formation of tight junctions.

The production of butyrate by the gut microbiota through the fermentation of dietary fibre is particularly important. Dietary studies support that a high-fibre diet allows an individual to eat increased quantities of meat, which promotes carcinogenesis, without increasing the risk of colon cancer.

A vegan diet may help reduce the risk of death in people who have colon cancer

Colon cancer is the fourth leading cause of cancer-related deaths in the United States. Research suggests that a vegan diet may help reduce the risk of death in people who have colon cancer.

A 2015 prospective cohort study found lower incidences of colon cancer in 96,354 vegetarians after 7 years. The study also found that pescovegetarians had a 43% lower risk of developing colon cancer compared to non-vegetarians.

Vegetarian diets, although considered plant-based, differ from vegan diets in that they may include eggs and dairy. However, it is important to note that there is no standard definition of "plant-based" diets in these studies, and the meaning of the term can vary widely.

A review suggests that vegans may have a 15% lower risk of developing cancer overall. Vegan diets tend to be rich in legumes, fruits, vegetables, whole grains, nuts, and seeds—all of which are high in fiber. Eating a high-fiber diet can help reduce the risk of colon cancer.

Research also suggests that red and processed meats are associated with an increased risk of colon cancer. Since plant-based diets exclude meat, vegans and vegetarians may further reduce their risk of colon cancer by avoiding these foods.

Additionally, a vegan diet may be lower in calories than other diets, which is important for people living with cancer as it can help ensure they are consuming enough calories and protein.

Overall, research suggests that adding more plant-based foods to your diet can lower your risk of colon cancer.

Frequently asked questions