Different dietary fibre sources and risks of colorectal cancer and adenoma: a dose–response meta-analysis of prospective studies

Oh, Hyuncheol; Kim, Hanseul; Lee, Dong Hoon; Lee, Ariel; Giovannucci, Edward; Kang, Seok Seong; Keum, NaNa

doi:10.1017/s0007114519001454

Cited by 43 publications

(37 citation statements)

References 43 publications

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“…SCFA have shown to exhibit protective effects against the growth of tumour cells [ 134 ]. According to a meta-analysis done to evaluate the association between dietary fibre and colorectal cancer incidence, an increase of the cereal dietary fibre intake with about 10 g/day is associated with a 9% decrease in risk on colorectal cancer [ 135 ].…”

Section: Dietary Fibre From Whole Grains and Health Implicationsmentioning

confidence: 99%

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Joye

2020

Nutrients

186

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The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

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Section: Dietary Fibre From Whole Grains and Health Implicationsmentioning

confidence: 99%

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Joye

2020

Nutrients

186

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“…Based on their nutritional benefits, the current Dietary Guidelines for US Americans consider mature legumes as a food group with a weekly recommendation of 1.5 cups (equivalent to 37.5 g cooked mature legumes/day) for non-vegetarians and 3 cups (equivalent to 75 g cooked mature legumes/day) for vegetarians [6]. In addition to their nutritional benefits, daily mature legume consumption may have disease prevention benefits, specifically, preventing or managing obesity, metabolic syndrome, cardiovascular diseases, and colorectal cancer, as concluded by several meta-analyses [4,[7][8][9][10]. In NHANES 1999-2002, dry bean consumption was associated with low body weight, decreased systolic blood pressure, and a smaller waist circumference in US adults [11].…”

Section: Introductionmentioning

confidence: 99%

Legume Consumption Patterns in US Adults: National Health and Nutrition Examination Survey (NHANES) 2011–2014 and Beans, Lentils, Peas (BLP) 2017 Survey

et al. 2020

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Given the emerging health benefits of regular legume consumption, we hypothesized that the historically low legume consumption levels in US adults increased. We evaluated legume consumption patterns in US adults using cross-sectional data from the 2011–2012 and 2013–2014-year cycles of National Health and Nutrition Examination Surveys (NHANES) and a 2017 cross-sectional, online survey of Oregon families named “Beans, Lentils, Peas (BLP) Survey”. We also compared legume consumption patterns between consumers below US dietary recommendations for mature legumes (<37.5 g/day, marginal), below levels showing nutritional and disease-prevention benefits (37.5–87.49 g/day, recommended); and levels demonstrating nutritional and disease prevention benefits (≥87.5 g/day; beneficial). In NHANES, legume consumption remained low in US adults and declined from 2011 to 2014 (mature legumes: 12.8 to 8.3%; dry beans: 10.0 to 6.5%). In BLP, less than 5% consumed legumes daily; approximately one-third did not consume legumes during the last month. Marginal mature-legume consumers ate a limited variety of legumes (dry beans and green legumes on a weekly to monthly basis). Beneficial amount consumers ate mature legumes daily or every other day and included chickpeas, lentils and dry peas to their legume mix. Our data suggest that legume consumption declined in US adults, warranting improved communication about the benefits of regular legume consumption.

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“…However, there was no statistically significant relationship between dietary fiber intake and colon cancer [16]. An analysis of dietary fiber types showed that increasing the fiber intake by 10 g/ d reduced the risk of colorectal cancer by 9% for cereals; 16% for vegetable fiber and 22% for every 10 g increase in consumption of fruit fiber per day [17]. A large body of studies indicate that dietary fiber "safeguards" the colon and rectum against cancers.…”

Section: Prevention Of Cancer By Dietary Fiber Colorectal Cancermentioning

confidence: 99%

A Review of the Associations between Dietary Fiber Intake and Cancer Prevention or Prognosis

Xie¹,

Ren²,

Li³

et al. 2020

Journal of Nutritional Oncology

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The increase in tumor incidence is closely related to dietary factors. In recent years, many researchers have carried out in-depth research to investigate whether increasing the intake of dietary fiber can prevent tumors and improve the prognosis, but the results have been unclear. We herein searched the literature in common academic databases and incorporated and summarized the relevant articles. The literature clearly indicates that dietary fiber can protect against the following cancers: colorectal cancer, breast cancer, pancreatic cancer, ovarian cancer, and head and neck cancer. There is also evidence that dietary fiber intake can exert protective effects against cancers of the liver, lung, stomach, small bowel, kidney, and esophagus, as well as lymphoma, but the data have so far been relatively limited. The effects on endometrial cancer and prostate cancer still remain uncertain. In terms of the effects on the cancer prognosis, dietary fiber does not appear to have an impact on colorectal cancer or breast cancer. Although more research is needed for some kinds of cancer, it is clear that increasing the intake of dietary fiber is beneficial for preventing the occurrence and development of several major types of cancer, with no major adverse effects. We therefore recommend that most of individuals increase their intake of dietary fiber.

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Different dietary fibre sources and risks of colorectal cancer and adenoma: a dose–response meta-analysis of prospective studies

Cited by 43 publications

References 43 publications

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health

Legume Consumption Patterns in US Adults: National Health and Nutrition Examination Survey (NHANES) 2011–2014 and Beans, Lentils, Peas (BLP) 2017 Survey

A Review of the Associations between Dietary Fiber Intake and Cancer Prevention or Prognosis

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