A recent study by First Hospital of China Medical University finds that different kinds of onions and garlic can protect us against developing colorectal cancer.
For the study, a team of researchers matched 833 individuals with
colorectal cancer with 833 control participants without it, similar in age and
sex and living in similar locations.
The scientists discovered that there was a significant relationship between the level of allium vegetables that an individual consumes and the risk of colorectal cancer. The analysis showed that in adults who consumed the highest levels of allium vegetables, the risk of colorectal cancer was 79% lower than in people who ate the lowest levels.
Senior study author Dr. Zhi Li comments: “It is worth noting that in our research there seems to be a trend: the greater the amount of allium vegetables, the better the protection.”
A new study, published in the British Journal of Cancer, reveals that men who used to binge-watch TV-shows may have the higher risk of developing colorectal cancer.
For their study, a team of researchers analyzed data from UK Biobank, a health database of approximately 500,000 men and women in the United Kingdom. The scientists gathered data on how many hours each subject spent in sedentary activities such as TV-watching or using a computer daily.
Having analyzed the received results, the scientists concluded that men who watched TV at least 4 hours a day had a 35% greater risk of developing colorectal cancer than men who watched TV for 1 hour a day or less. Also, the researchers found that men who were engaged in higher levels of physical activity had 23% lower risk of developing colon cancer.
A new study, published in JAMA Oncology, finds that higher fiber intake may help improve survival for patients in the early stages of colorectal cancer.
For the study, a team of researchers from Massachusetts General Hospital and Harvard Medical School in Boston, US, included the data of 1,575 individuals who were part of the Nurses’ Health Study or the Health Professionals Follow-Up Study. Having analyzed the data, they found that every 5-gram increase in fiber per day was linked to a 22% reduction in colorectal cancer-specific mortality and a 14% reduction in all-cause mortality.
The scientists concluded in their study: “Higher intake of fiber and whole grains after a colorectal cancer diagnosis is associated with a lower rate of death from that disease and other causes. Our findings provide support for the nutritional recommendations of maintaining sufficient fiber intake among CRC survivors.”
A new study from Tel-Aviv Medical Center reveals that eating more fruit and fish, and drinking less fizzy drinks are the three key rules of the Mediterranean diet that can reduce the risk of developing pre-cancerous colorectal polyps by more than 30%.
For the study, a team of researchers analyzed the dietary questionnaires of 808 people aged between 40 and 70 undergoing screening or diagnostic colonoscopies.
Naomi Fiss Isakov, the author of the study, says: “We found that each one of these three choices was associated with a little more than 30% reduced odds of a person having an advanced, pre-cancerous colorectal lesion, compared to people who did not eat any of the MD components.”
A new research from Fred Hutchison Cancer Research Center finds that use of nonsteroidal anti-inflammatory drugs, or NSAIDs, connected to about 25% reduction in all-cause mortality among long-term colorectal cancer survivors.
For the study, the researchers have analyzed data from 2,419 newly diagnosed patients in the Colon Cancer Family Registry, having divided them into four groups and encountering such factors as smoking habits, family history, age etc. After this, the scientists conducted statistical analyses.
The first author of the study Xinwei Hua, an epidemiologist at Fred Hutch, says: “We now have a better idea of how NSAID use may benefit a subset of patients diagnosed with colorectal cancer.”
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