SWITZERLAND- A recent study examining the relationship between dietary habits and colorectal cancer (CRC) risk has identified a potential association between white bread consumption and an increased likelihood of developing the disease.
The findings, published in the journal Nutrients, were part of a broader investigation led by Dongqing Jin and a team of researchers from the Department of Colorectal Surgery at The First Affiliated Hospital, Zhejiang University School of Medicine in Hangzhou, China.
The study delved into the impact of 139 different foods and nutrients on CRC incidence, utilizing data from the UK Biobank—a large cohort study that includes information from 500,000 middle-aged individuals recruited between 2006 and 2010.
The researchers focused on establishing connections between specific dietary components and CRC risk, providing valuable insights into potential preventive measures.
White bread emerged as the only food product with a positive association linked to an increased risk of colorectal cancer, alongside alcohol intake.
On the contrary, several nutrients, including dietary fiber, calcium, magnesium, phosphorus, and manganese, were found to have a negative association with CRC risk.
The researchers emphasized the significance of their findings, stating, “Our results show that higher intakes of alcohol and white bread are associated with increased CRC risk, whilst dietary fiber, calcium, magnesium, phosphorus, and manganese are inversely associated.”
Notably, this study expands upon previous research that had identified red meat and alcohol consumption as factors contributing to CRC risk, while cereal fiber was associated with reduced risk. The current study distinguishes itself by exploring a more comprehensive range of foods and nutrients.
While the positive association between white bread and CRC risk was highlighted, the study also underscored positive observations about dietary fiber and whole grains.
The researchers noted that dietary fiber plays a protective role in CRC prevention. They suggested that whole grains, a major source of cereal fiber, are inversely associated with CRC morbidity and mortality.
Contention arises
However, the findings have sparked controversy and skepticism within the scientific community. The Grain Food Foundation (GFF), in a letter to investors, raised concerns about the study’s methodology.
Erin Ball, the executive director of GFF, pointed out the absence of a hypothesis-driven approach and criticized the focus on associations rather than causation. She also noted the study’s wide-ranging approach without a clear hypothesis.
Charlotte Martin, a dietitian working with GFF as a nutrition consultant, echoed these concerns, describing the study as insightful yet highlighting potential pitfalls. Given the study’s reliance on self-reporting, she expressed reservations about the lack of a hypothesis-driven methodology and emphasized the need for cautious interpretation.
In response to the controversy, Martin reassured individuals that the findings should not discourage the inclusion of white bread in moderation in their diet. She urged caution in interpreting the small effect size reported in the study and stressed the complexities of nutritional science.
As discussions continue, the researchers called for more extensive cohort studies in the future to validate their results and explore additional associations between dietary components and CRC risk. The controversy surrounding the study highlights the ongoing challenges in unraveling the intricate relationship between diet and cancer risk.
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