Fiber reduces the risk of dying from colorectal cancer, according to a new study published in JAMA Oncology. As part of Harvard’s Nurses’ Health Study and Health Professionals Follow-Up Study, researchers looked at 1,575 participants with colorectal cancer and analyzed their diets and risk for mortality. For every 5 grams of fiber added to their diets, the risk of dying was reduced by 25 percent over an eight-year follow-up period; the greatest benefit was seen with grain consumption. Possible protective mechanisms include better insulin sensitivity, reduced inflammation, and healthier gut flora.
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Song M, Wu K, Meyerhardt JA. Fiber intake and survival after colorectal cancer diagnosis. JAMA Oncol. Published online November 2, 2017.