Eating certain types of grains may reduce your risk of colon cancer, while eating other types of grains may increase your risk. Grains are the primary source of carbohydrates in the diet. Colon cancer, a deadly disease for men and women, begins with polyps, an abnormal growth on the surface of your large intestine that can take up to 20 years to develop into cancer. Consult your doctor about grains and colon cancer.
Colon Cancer
Colorectal cancer which affects the colon and rectum is the third most diagnosed cancer in men and women in the United States. The lifetime risk for developing colorectal cancer is approximately 5.1 percent and scientists expect the disease to cause close to 50,000 deaths in 2011. Most people do not experience symptoms during the early stages, but eventually notice changes in bowel habits, abdominal discomfort and weight loss. Overweight, high-fat diet and alcohol consumption increase the risk of colorectal cancer.
Whole Grains
Whole grains include the entire seed kernel that contains the germ, bran and endosperm that collectively provide high concentrations of vitamins, minerals, antioxidants and fiber. Whole grains include barley, brown rice, wheat, rye, buckwheat, millet, amaranth, spelt and wheat berries. Scientists at the University of Minnesota in St. Paul report people in the United States consume substantially fewer whole-grain servings than what the USDA dietary guidelines recommends, according to research published in "Proceedings of the Nutrition Society" in February 2003. In other research published in "Proceedings of the Nutrition Society" in February 2003, scientists at the University of Minnesota in St Paul report that increased intake of whole grains protects against cancer and other chronic diseases.
Refined Grains
Manufacturers refine grains by stripping away the nutrients and fiber and in some cases enrich the final product with certain nutrients. These processed foods may be easier to chew and last longer on the shelf, but are less nutritious compared to whole grains. Eating a higher proportion of refined grains than whole grains may increase your risk of death from all types of chronic diseases, according to research by scientists at the University of Minnesota School of Public Health and published in the "Journal of the American College of Nutrition" in June 2000.
Prevention
Scientists recently believed fiber protects against colon cancer, which they reasoned was why consumption of whole grains is associated with lower risks of disease compared with consumption of refined grains. Scientists at the National Cancer Institute in Bethesda, Maryland conducted an epidemiological study to determine whether dietary fiber can protect against colorectal cancer, according to research published in the "American Journal of Clinical Nutrition" and published in May 2007. The results demonstrate total dietary fiber intake is not associated with the risk of colorectal cancer, whereas consumption of whole-grains is associated with a modest reduced risk.
References
- Colorectal Cancer; 2011
- American Cancer Society; What Are the Key Statistics About Colorectal Cancer?; March 2 2011
- International Food Information Council Foundation Whole Grains Fact Sheet; 2009
- "Proceedings of the Nutrition Society"; Whole Grains Health Claims in the USA and Other Efforts to Increase Whole-Grain Consumption; Len Marquart, et al.; February 2003
- "Proceedings of the Nutrition Society"; Why Whole Grains Are Protective: Biological Mechanisms; Joanne Slavin; February 2003
- Harvard School of Public Health; Health Gains from Whole Grains; 2010
