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Increased dietary fiber, whole grain intake reduced colorectal cancer risk
Aune D. BMJ. 2011;343:d6617.
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An increased intake of all types of dietary fiber, specifically cereal fiber and whole grains, reduced overall risk for colorectal cancer, the results of a meta-analysis indicate.
Prior research into the effect of dietary fiber on colorectal cancer risk has been performed, but evidence to date is inconclusive. Researchers conducted this meta-analysis to explore this association further and better define if any one specific type of fiber has a stronger association with colorectal cancer.
In the study, researchers compiled data from prospective cohort and nested case-control studies that examined a link between dietary fiber or whole-grain intake and its effect on colorectal cancer.
They selected 25 studies to include in the analysis.
When looking at total dietary fiber intake, the summary RR was 0.88 (95% CI, 0.82-0.94). The summary RR was 0.90 (95% CI, 0.86-0.94) for each 10 g per day intake. A reduction in risk was seen for colon cancer, but there was no reduction for rectal cancer. When looking at intake of at least 3 servings of whole grains a day, the summary RR was 0.83 (95% CI, 0.78-0.89.
Small associations also were found for specific types of fiber, including fruit fiber (RR=0.93), vegetable fiber (RR=0.98), legume fiber (RR=0.62) and cereal fiber (RR=0.90).
“Our results indicate a 10% reduction in risk of colorectal cancer for each 10 g/day intake of total dietary fiber and cereal fiber, and about a 20% reduction for each three servings of whole grain daily, and further reductions for higher intake,” the researchers wrote.
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