According to a new study by the American Cancer Society, patients with colorectal cancer who eat a healthy diet have a reduced risk of dying from colorectal cancer, even those who improve their diet after diagnosis.
There are more than 1.4 million colorectal cancer (CRC) survivors in the United States. Previous studies have shown that diet quality has a large impact on disease outcomes, and some pre- and post-diagnostic diet ingredients are related to the survival of men and women with CRC Rate related. However, studies of dietary patterns used to assess overall dietary quality related to overall and CRC-specific mortality are inconsistent, making it difficult to develop evidence-based dietary recommendations for CRC survivors.
To learn more, the American Cancer Society postdoctoral research team reviewed the data of 2,801 men and women diagnosed with CRC in the American Cancer Society ’s large prospective cancer prevention study. They found that patients who met the American Cancer Society nutrition and cancer prevention physical activity guidelines before and after diagnosis had lower all-cause and CRC-specific mortality.
The all-cause mortality rate of patients with dietary habits most consistent with the ACS dietary recommendations was reduced by 22%. A significant decreasing trend was also observed for CRC-specific mortality. For Western dietary patterns of high intake of red meat and other animal products, the risk of CRC death is 30% higher.
Changes in diet after diagnosis are also significantly associated with the risk of death, with a 65% reduction in CRC mortality risk and a 38% reduction in all-cause mortality risk. The results of this study indicate the importance of diet quality as a potentially modifiable tool for improving the prognosis of patients with CRC. These results indicate that a high diet quality after diagnosis, even if it was poor before, may reduce the risk of death.
