Faecal microbiota transplantation (FMT) can help prevent colorectal cancer in patients with multiple recurrent clostridioides difficile infection (rCDI), according to a new study.
Conflicting results from human epidemiological studies have made it difficult to be sure whether dietary fibre offers genuine protection against colorectal cancer.
Journal of American Medical Association (JAMA)-published research has found vegetarian Seventh-day Adventist men and women have a lower risk of developing colorectal cancer than meat eating folks from the same religion.
Research investigating the effect of different dietary patterns on colorectal cancer risk has found that meat-based diets and those rich in sugar are associated with increased risks, while diets that are plant-based are linked to lower risks.
A carbohydrate-rich diet may be kick-starting certain gut microbes to produce chemical signalls that drive abnormal cell growth and increase the risk of cancer, according to new research in mice.
The makeup of microbes living in our gut may be a risk factor for colorectal cancer and could drive the development of intestinal tumours, say researchers.
Glucosamine and chondroitin supplements, conventionally used for joint health, may have the potential to guard against colorectal cancer, according to researchers.
Increased intakes of magnesium in the diet may reduce the risk of colorectal cancer, says a new meta-analysis from Imperial College London and Wageningen University.
High blood levels of vitamin D may lower the risk of colorectal cancer by almost 40%, and the effects were influenced by certain genes, says a new study from Japan.
The consumption of different types of fruits and vegetables may have differing effects on the risks of colorectal cancer, and could directly affect the site where such cancers occur, say researchers.
Increased intakes of folic acid from fortified foods and dietary supplements are not linked to an increased risk of colorectal cancer, says a new study from the American Cancer Society.
High blood levels of vitamin D are associated with a reduced risk of colorectal cancer, according to a new meta-analysis of observational studies from an international team of researchers.
Increased blood levels of vitamin D may reduce the risk of colorectal cancer by as much as 40 per cent, says a study with people from 10 European countries.
Increased intakes of the compound quercetin, found in onions and apples, may reduce the risk of developing cancer of the colon by 50 per cent, says a new study.
Seven cups of green tea a day over the long-term may massively reduce the risk of death from colorectal cancer and heart disease, suggests a new study from Japan.
Increasing the intake of omega-3 fatty acids, and decreasing intakes of omega-6, could reduce the risk of colorectal cancer, suggests a new study from China.
Increased intakes of calcium from the diet and supplements may reduce the risk of colorectal cancer by up to 23 per cent in women, says a new study from the US.
The anti-colon cancer effects of calcium may be linked to magnesium levels, suggesting a need for both minerals in reducing the risk of the disease, says a new study.
Epidemiological studies supporting vitamin D and calcium for
protection against colorectal cancer may be biochemically and
biologically plausible, suggests new research.
Increased intake of vitamin B6 from dietary and supplements may
reduce the risk of colorectal cancer by over 20 per cent, suggests
a large Scottish study.
Moderate deficiency of folate, riboflavin, and vitamins B6 and B12
together may promote the risk of DNA damage and increase the risk
of colorectal cancers, suggests a new study with mice.
Riboflavin supplements could boost the protective effects of folate
against colorectal cancer in people with colon polyps, suggests a
new study from the UK and Ireland.
A series of clinical trials is underway in the UK to test the
anti-cancer effects of bilberry extracts, offer a potential boost
to the anthocyanidin-rich extracts.
A diet rich in fibre could cut the risk of developing colon cancer
by about 40 per cent, but appears to have no significant effects
against rectal cancer, says a new study that highlights the need
for clarification.
A synbiotic supplement comprising the prebiotics inulin and
oligofructose, and a mixture of two probiotics, successfully
reduced several markers of colon cancer, say results of a major
Europe-wide study.
The high calorie, low fibre dietary pattern associated with the
Western diet are associated with an increased risk of colorectal
cancer, says new research from France.
Getting plenty of calcium from the diet and supplements could
reduced the risk of colorectal cancer in Chinese women by 40 per
cent, says a new US-Chinese study.
Curcumin has been found to block activity of a hormone implicated
in the development of colorectal cancer - results which contribute
to a growing body of evidence pointing to the spice's
cancer-fighting potential.
A new study from Sweden suggests that low folate levels may exert a
protective effect against colorectal cancer, a finding that could
have some bearing on discussions over mandatory folic acid
fortification in Europe.
A diet rich in certain flavonoids, from eating plenty of fruit and
vegetables, could reduce the risk of colorectal cancer by over 40
per cent, says a large observational study from Italy.
Quercetin and curcumin, compounds found naturally in onions and
curry, could reduce the risk of colon cancer, suggests a small
clinical trial from the US.
Dutch scientists have reported that a high dietary intake of plant
lignans could reduce the risk of colorectal cancer by half, the
first such report linking lignans to this type of cancer.
Dietary supplement of stanol and sterol esters may lower the rate
of colon cell growth and protect against colon cancer, if
the results from hamsters can be applied to humans.
Men who have diets high in fibre are 29 per cent more likely to be
protected from colorectal cancer than women, a result that may
explain the disagreement between other studies, claims new
research.
