860 studies analyze that these eating habits really increase the risk of cancer

Diet and nutrition are modifiable risk factors for many types of cancer

A recent study published in Nature Communications added evidence for the close association between diet and nutrition and cancer risk

Researchers from the International Agency for Research on Cancer (IARC) and Imperial College London (Imperial College London) and other institutions analyzed 860 studies to assess different food and nutrient intakes, and 11 sites of origin.

The 11 sites include the esophagus, stomach, colorectal, liver, gallbladder, lung, skin, breast (female), kidney, bladder, and head and neck (mouth, pharynx, throat)

After adjusting for the influence of multiple confounding factors such as age, gender, exercise, and smoking, the researchers found that there is strong evidence that the intake of alcohol, calcium, dairy products, pure milk and whole grains is associated with colorectal cancer and breast cancer.

Drinking 10g of alcohol a day is associated with a 7% increase in the risk of colorectal cancer and an increase in the risk of breast cancer after menopause.

Eating 400g of dairy products per day is associated with a 13% reduction in the risk of colorectal cancer;

Drinking 200g of pure milk a day is associated with a 6% reduction in the risk of colorectal cancer;

Eating 90g of whole grains a day is associated with a 16% reduction in the risk of colorectal cancer;

Compared with low calcium intake, high calcium intake is associated with a 17% reduction in the risk of colorectal cancer

Highly suggestive evidence shows that most of the dietary factors related to the risk of primary cancer in 11 sites are related to drinking, followed by coffee, fruits and vegetables

Drinking 10g of alcohol a day is associated with an increased risk of morbidity and death of many types of cancer

Drinking 1 cup of coffee a day is associated with a 15% reduction in the risk of liver cancer and a 5% reduction in the risk of skin basal cell carcinoma

Higher consumption of vegetables and fruits is associated with a 40% reduction in the risk of pharyngeal cancer and a 32% reduction in the risk of oral cancer

Indicative evidence shows that red meat and processed meats, pickled vegetables, and a variety of nutrients are also associated with the risk of different types of cancer

Eating 50g of processed meat a day is associated with a 16% increase in the risk of colorectal cancer

Eating 100g of red meat a day is associated with a 19% increase in the risk of colorectal cancer

Daily intake of 10g of soluble dietary fiber is associated with a 25% reduction in breast cancer risk

Low serum retinol and alpha-carotene levels, as well as low intake of fruits, folic acid, and vitamin C, are associated with an increased risk of lung cancer

High intake of alcohol, red meat, and processed meat is associated with an increased risk of lung cancer
.

Coffee consumption in women is associated with a lower risk of melanoma
.

Drinking alcohol is associated with an increased risk of skin basal cell carcinoma
.

Eating pickled vegetables and saltier foods is associated with an increased risk of stomach cancer
.

Studies have pointed out that different foods have an impact on cancer risk through a variety of biological mechanisms
.

Drinking can change the circulatory and intracellular estrogen concentration, and promote the proliferation of estrogen receptors in breast epithelial cells, thereby increasing the risk of breast cancer; chronic alcohol intake, and oxidative stress, intestinal flora imbalance, and intraluminal bacterial products It is related to the high permeability, which may lead to the occurrence of colorectal cancer, alcoholic liver disease and liver cancer
.
The direct carcinogenic effects of acetaldehyde and its metabolites are another potential mechanism by which alcohol consumption increases the risk of a variety of cancers
.
Acetaldehyde binds to DNA and proteins and produces DNA adducts, which can lead to genetic mutations
.

Dairy products are rich in calcium.
By combining with free fatty acids and bile acids that promote tumors, calcium can form insoluble soaps in the colon cavity and protect the intestines, thereby reducing the risk of colorectal cancer
.
In addition, dairy products can also regulate cell proliferation, differentiation and apoptosis by maintaining the integrity of intestinal epithelial cells and maintaining intestinal immune homeostasis
.
In addition to the role of calcium, the lactic acid bacteria in some dairy products can inactivate intestinal carcinogens and reduce intestinal inflammation
.

Whole grain products are rich in dietary fiber and other nutrients and substances with potential anti-cancer properties
.
Studies have shown that eating whole grains can reduce fasting insulin concentration
.
High insulin concentration is a risk factor for colorectal cancer
.
In addition, dietary fiber can shorten the passage time of the intestinal tract, dilute the contents of the colon, and promote the anaerobic fermentation of the intestinal flora
.

The effect of coffee on cancer risk reduction may be due to its antioxidant and anti-inflammatory properties, which can prevent diseases caused by inflammation, such as cancer
.

The study finally emphasized that the relationship between diet and cancer risk has been extensively studied.
The study also added evidence that "diet factors are closely related to cancer risk".
Dietary changes may greatly change cancer risk
.

Future research should improve methods to measure the effects of changes in nutrition over time, the effects of early diet, the assessment of overall diet patterns, and the biological mechanisms involved in the relationship between diet and cancer
.
For public health, efforts should be made to prevent the occurrence of major diet-related cancer risk factors, especially obesity and alcohol consumption
.