According to a new study by the American Institute for Cancer Research and the World Cancer Research Fund, the consumption of whole grains has been linked to a lower risk of colorectal cancer. 

The study found that after eating three daily servings of whole grains, including whole wheat bread, individuals lowered their risk of developing colorectal cancer by as much as 17 percent. Because colorectal cancer is the second-leading cause of cancer-related deaths in the United States and the third most common type of cancer, this breakthrough has the potential to impact millions of people. 

“Replacing some of your refined grains with whole grains and eating mostly plant foods, such as fruits, vegetables and beans, will give you a diet packed with cancer-protective compounds and help you manage your weight, which is so important to lower risk,” said Alice Bender, director of nutrition programs at the American Institute for Cancer Research. “When it comes to cancer there are no guarantees, but it’s clear now there are choices you can make and steps you can take to lower your risk of colorectal and other cancers.”

This is the first time a link has been found between whole grain consumption and a lower risk of colorectal cancer. 

According to the study, there will be a review of the American Institute for Cancer Research and the World Cancer Research Fund’s Cancer Prevention Recommendations published early next year.

 

Read the full study here

Read the Politico article about this study here

 

 
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