"This new research takes a deeper look at the complex interplay between diet, gut health, and cancer development,” explains Steven Lee-Kong, M.D., chief of Colorectal Surgery at Hackensack Meridian Hackensack University Medical Center. “It reinforces the importance of a balanced and informed approach to nutrition as part of a comprehensive strategy for colorectal cancer prevention." Here are some key elements this new approach: Research increasingly points to the crucial role of the gut microbiome – the community of microorganisms living in our digestive tract – in overall health and disease prevention, including colorectal cancer. Certain foods, like fiber, can selectively nourish beneficial gut bacteria, leading to a healthier gut environment and potentially reducing cancer risk. Conversely, diets high in processed meats and low in fiber can promote the growth of harmful bacteria that may contribute to inflammation and cancer development. While fiber has long been associated with digestive health, its role in cancer prevention is becoming clearer. Fiber adds bulk to the stool, speeding up transit time through the colon and reducing the exposure of the colon lining to potential carcinogens. Fermentable fibers are also broken down by gut bacteria into short-chain fatty acids (SCFAs), like butyrate, which have anti-inflammatory and anti-cancer properties. The previous emphasis on restricting all carbohydrates is giving way to a more nuanced approach. Not all carbs are created equal. Refined carbohydrates and added sugars can contribute to inflammation and insulin resistance, potentially increasing cancer risk. However, complex carbohydrates found in whole grains, fruits, and vegetables provide essential nutrients and fiber, which are beneficial for gut health and may protect against colorectal cancer. Emerging research suggests that dairy products, particularly milk, may have a protective effect against colorectal cancer. This could be due to various factors, including calcium, vitamin D, and potentially other bioactive compounds in dairy. However, more research is needed to fully understand these potential benefits

https://www.newswise.com/articles/a-glass-of-milk-a-roasted-sweet-potato-an-apple-a-day-could-these-everyday-foods-protect-against-colorectal-cancer

"This new research takes a deeper look at the complex interplay between diet, gut health, and cancer development,” explains Steven Lee-Kong, M.D., chief of Colorectal Surgery at Hackensack Meridian Hackensack University Medical Center. “It reinforces the importance of a balanced and informed approach to nutrition as part of a comprehensive strategy for colorectal cancer prevention."

Here are some key elements this new approach:

• Research increasingly points to the crucial role of the gut microbiome – the community of microorganisms living in our digestive tract – in overall health and disease prevention, including colorectal cancer. Certain foods, like fiber, can selectively nourish beneficial gut bacteria, leading to a healthier gut environment and potentially reducing cancer risk. Conversely, diets high in processed meats and low in fiber can promote the growth of harmful bacteria that may contribute to inflammation and cancer development.
• While fiber has long been associated with digestive health, its role in cancer prevention is becoming clearer. Fiber adds bulk to the stool, speeding up transit time through the colon and reducing the exposure of the colon lining to potential carcinogens. Fermentable fibers are also broken down by gut bacteria into short-chain fatty acids (SCFAs), like butyrate, which have anti-inflammatory and anti-cancer properties.
• The previous emphasis on restricting all carbohydrates is giving way to a more nuanced approach. Not all carbs are created equal. Refined carbohydrates and added sugars can contribute to inflammation and insulin resistance, potentially increasing cancer risk. However, complex carbohydrates found in whole grains, fruits, and vegetables provide essential nutrients and fiber, which are beneficial for gut health and may protect against colorectal cancer.
• Emerging research suggests that dairy products, particularly milk, may have a protective effect against colorectal cancer. This could be due to various factors, including calcium, vitamin D, and potentially other bioactive compounds in dairy. However, more research is needed to fully understand these potential benefits