• A new study found higher levels of inflammation in colon cancer tumors, Suppressing the body’s ability to fight the disease.
• Researchers note that the typical Western diet is a cause of inflammation, while other studies have linked highly processed foods to inflammation.
• Experts recommend limiting or avoiding highly processed foods to reduce your risk of cancer and opting for healthier foods like whole grains, fruits and vegetables.

A new analysis of colon cancer tumors shows that they have higher levels of inflammation and lack the natural ability to eliminate the inflammation.

The study was published Dec. 10 in the journal Colonexamined 162 tumor samples from people with colon cancer. The results suggest that the lipid profile of colorectal cancer tumors exhibits a “clear pro-inflammatory bias.”

The researchers propose using “resolution medicine” to treat colorectal cancer to reverse inflammation and restore the body’s healing mechanisms. They also find that the typical Western diet is strongly linked to chronic inflammation and the development and progression of colon cancer.

Geoffrey Buckle, MD, a gastrointestinal oncologist at UCSF Health in San Francisco, noted that the findings have the potential to advance knowledge about cancer and inflammation. Buckle was not involved in the study.

“This is a fascinating study that looks at inflammatory changes in colorectal cancer and paints a picture of how inflammation can arise in and around tumors,” said Buckle.

“Interestingly, it is also investigating how inflammation could be a target for future cancer treatments. This work is both interesting and very important. We have long suspected a connection between inflammation and cancer, but little is known about the mechanistic basis of this connection. “This study adds to the growing body of literature suggesting that inflammation may play an important role in cancer development,” he told Healthline.

“Many things can increase the risk of inflammation in the body, and since inflammation is the basis of many diseases, including cancer, anti-inflammatory approaches need to be found to balance inflammation levels (e.g. limiting highly processed foods) and replacing them with foods that “That reduce inflammation makes sense given the study’s results,” Kristin Kirkpatrick, a nutritionist at the Cleveland Clinic’s Department of Wellness and Preventive Medicine in Ohio, told Healthline. Kirkpatrick was not involved in the new study.

Wael Harb, MD, a hematologist and medical oncologist at MemorialCare Cancer Institute of Orange Coast and Saddleback Medical Centers in California who was not involved in the study, explained that highly processed foods not only lead to chronic inflammation but also immunosuppression “resulting in an…environment conducive to the development and progression of cancer.”

“The study published in Colon provides compelling evidence linking highly processed foods (UPFs) to an increased risk of colorectal cancer (CRC) and a reduced ability of the body to fight the disease,” Harb told Healthline.

For years, health experts have said that the traditional Western diet that many people in the United States follow may increase the risk of a number of cancers.

They also found that diet before, during and after colon cancer treatment is important for a person.

“Diet is an important factor and I would add that diet is also a modifiable risk (which varies based on age, genetics, etc.),” Kirkpatrick said.

“The data shows that the risk of colorectal cancer associated with your dietary pattern depends not only on what you regularly consume, but also on what you limit. For example, foods rich in fiber and nutrients can help reduce the risk, while processed red meat can increase the risk. Regular physical activity, not smoking and limiting alcohol consumption are also modifiable factors,” she explained.

Anton Bilchik, MD, surgical oncologist and chief medical officer and director of the Gastrointestinal and Hepatobiliary Program at Providence Saint John’s Cancer Institute in California, agrees that there are other important elements besides diet. Bilchik was not involved in the study.

“There are several risk factors for the development of colon cancer. These include diet, obesity, family history and physical inactivity. “All are important factors, but there are probably many other risk factors that still need to be defined,” Bilchik told Healthline.

Harb also agrees. “While diet is a major modifiable risk factor for colorectal cancer, other factors such as genetics, family history, age, smoking, alcohol consumption, physical inactivity and obesity also play a critical role,” he said. “A comprehensive approach to colorectal cancer prevention should take all of these elements into account.”

Harb added that it is also important to eat healthy during cancer treatment.

“Maintaining a healthy diet during CRC treatment is critical,” he said. “Proper nutrition supports the immune system, increases treatment tolerance and improves overall well-being. Patients should focus on easily digestible foods such as lean proteins, certain vegetables and low-fat dairy products, while maintaining adequate fluid intake.”

“It is important to maintain a healthy, balanced diet during treatment because the immune system relies on nutrients to either eliminate cancer cells or prevent them from returning,” Bilchik added.

Buckle listed some precautions when it comes to diet during cancer treatment.

“We definitely encourage patients to strive for a healthy diet during treatment for colorectal cancer, but I also caution patients that making dietary changes during active cancer treatment can be challenging and likely to provide little benefit at best,” he said.

“There have been a number of studies looking at specific diets during cancer treatment, such as the ketogenic diet, the Mediterranean diet, intermittent fasting and others, and although studies have shown promising signals of benefit, further research is needed before they are ready for prime time or introduced as such.” Standard of care. While I encourage patients to eat a healthy diet, I also remind them that it is OK to rely on comfort foods during treatment, especially when dealing with some of the side effects of chemotherapy (e.g., loss of appetite, nausea, taste changes ) is struggling.” Buckle noted.

To reduce the risk of cancer, Kirkpatrick recommended high-fiber foods such as whole grains, fruits and vegetables, and foods from the allium family such as onions, garlic and leeks.

Harb suggested getting enough fiber and antioxidants daily. “To reduce the risk of colon cancer, I recommend a diet rich in unprocessed foods, including vegetables, fruits, whole grains, legumes, nuts and lean proteins such as fish and poultry,” he said.

“These foods are rich in fiber and antioxidants, which promote healthy digestion, support the gut microbiome and may have a protective effect against colorectal cancer. It is also advisable to limit the consumption of red and processed meats, as well as sugary and highly processed foods,” added Harb.

“Fruits, vegetables, foods high in omega-3 fatty acids such as salmon, and foods high in fiber are all important for reducing the risk of developing colon cancer,” Bilchik emphasized.

“We generally recommend that individuals drink alcohol in moderation, avoid tobacco use, and limit the intake of red and processed meats (e.g., sausages, bacon, ham, beef jerky, and other forms of meat that are smoked, salted, fermented, etc.). . is) cured),” said Buckle.

“We recommend adequate fiber and calcium intake. We also recommend a diet with regular consumption of fruits and vegetables.”

That is colon cancer second tour cause of cancer-related death in the United States

The American Cancer Society (ACS) notes that colon cancer diagnosis and death rates in the United States have declined since the 1980s.

The ACS attributes the decline to increased screening and adjustments to lifestyle factors. However, they add that the largest declines have occurred among older adults, while rates have increased among younger adults.

Earlier this year, it was reported that early-onset colorectal cancer in adults under 50 has increased from fewer than 5 cases per 100,000 people in 1994 to 10 cases per 100,000 people in 2021.

The American College of Physicians now recommends that people begin screening for colon cancer at age 50.

Researchers say chronic inflammation increases the risk of colon cancer and suppresses the body’s ability to fight the disease.

The Western diet, rich in highly processed foods, is a leading cause of chronic inflammation.

Experts recommend limiting highly processed foods and consuming natural and healthier foods such as whole grains, vegetables and fruits.