Bread Link to Higher Death Risk in Colon Cancer Patients

Eating foods that are considered to be proinflammatory, such as white bread, French fries, hot dogs, and soda, can increase the risk of death among patients with colon cancer, according to recent research. The study, which involved over 1,600 patients with stage III colon cancer, found that those who consumed the highest amounts of these foods had shorter overall survival rates after treatment compared to those on a less proinflammatory diet. Patients who followed a proinflammatory diet were at an 87% higher risk of death than those who consumed the least amount of such foods.

Inflammation is a natural response by the body’s immune system to stimuli like injury or infection. However, chronic inflammation has been linked to various health issues, including cancer. Some foods that contribute to inflammation have also been associated with an increased risk of developing cancer. This new research adds to the growing body of evidence suggesting that dietary choices may play a crucial role in the outcomes of patients with colorectal cancer.

Dr. Sara Char, a clinical fellow in hematology and oncology at Boston’s Dana-Farber Cancer Institute, highlighted the importance of this study. She noted that many patients ask what they can do after treatment to reduce their risk of cancer recurrence and improve survival. “These findings add to the published literature about the importance of dietary patterns and physical activity in outcomes for patients with colorectal cancer,” she said.

The research was presented at the American Society of Clinical Oncology Annual Meeting and led by Dr. Char. Co-author Dr. Kimmie Ng, also from Dana-Farber, emphasized the need for further studies to develop specific dietary recommendations for colon cancer patients and to understand the biological mechanisms behind the relationship between proinflammatory diets and survival.

Interestingly, the use of celecoxib, an anti-inflammatory drug, did not significantly affect the link between diet and survival. However, patients who engaged in higher levels of physical activity showed better overall survival outcomes. These findings align with previous research showing that systemic inflammation can increase the risk of colon cancer development and progression.

While anti-inflammatory drugs have been shown to reduce the risk of recurrence in some patients with stage III colon cancer, the impact of diet on cancer outcomes remains unclear. However, this study contributes to a growing understanding that could benefit tens of thousands of Americans diagnosed with colorectal cancer each year.

Approximately 150,000 people are diagnosed with colorectal cancer annually in the U.S., making it the second-most common cause of cancer deaths for both men and women. The five-year survival rate for stage III colon cancer is around 80%, but between 25 and 35% of patients experience a recurrence within that time frame.

The researchers plan to conduct more detailed investigations into how diet and lifestyle affect colon cancer outcomes, including those with metastatic disease and younger patients under the age of 50. They also aim to explore the long-term effects of proinflammatory diets on cancer progression.

A study conducted by researchers at Ohio State University found that up to 57% of Americans may be following a diet that promotes inflammation. In 2018, a Harvard study showed that individuals who consumed more proinflammatory foods had a higher risk of colorectal cancer, with men facing a 22% greater risk than women.

Researchers have also highlighted the benefits of certain foods in reducing the risk of colorectal cancer. Eating whole grains, fiber-rich foods, and dark leafy greens can help lower the risk, while consuming white bread and alcohol may increase it. According to UCLA Health, foods high in omega-3 fatty acids, such as nuts and certain protein sources, can help fight inflammation.

The Mediterranean diet, which includes a variety of fruits, vegetables, whole grains, and healthy fats, is often recommended as one of the most beneficial dietary patterns for reducing inflammation. Dr. Edwin McDonald, a gastroenterologist at UChicago Medicine, emphasized the importance of focusing on overall eating patterns rather than individual foods. “There’s no miracle food out there that’s going to cure people with chronic inflammation. You need to have an anti-inflammatory lifestyle and diet,” he said.