A recent study published in Gastroenterology highlights how our diet plays a major role in the rise of gastrointestinal (GI) cancers. The research points to processed meats, not eating enough fruit, and not getting enough whole grains as the top dietary risk factors behind the increase in these cancers. In fact, the authors found that “more than 1 in 5” new GI cancer cases worldwide could be linked to diet.
The study analyzed data from 184 countries across seven regions, covering a period from 1990 to 2018. It looked at six different types of GI cancers, including colorectal, liver, esophageal, pancreatic, and gallbladder/biliary tract cancers. Back in 1990, the biggest dietary risk factor was not eating enough non-starchy vegetables. But by 2018, the biggest culprits had shifted to processed meat consumption, low fruit intake, and not getting enough whole grains.
Another interesting finding? The study found that GI cancers linked to diet were more common among people with higher education levels and those living in urban areas compared to those with lower education levels and in rural areas. The main reason? Higher processed meat consumption in urban populations.
While scientists don’t yet have a clear explanation for why this link exists, they do know that a diet can alter the gut microbiome in ways that may encourage cancer growth. Of course, studies like this can’t prove that diet causes GI cancers directly—only that there’s a strong connection. But findings like these reinforce the importance of public health efforts to encourage healthier eating habits. Broader health campaigns promoting better food choices could help lower the number of GI cancer cases—especially for liver, pancreatic, and colorectal cancers.
Full article citation:
Li Y, Jia X, Li C, Sun H, Nie S, Giovannucci EL, Liu L. “The Global Incident Gastrointestinal Cancers Attributable to Suboptimal Diets From 1990 to 2018.” Gastroenterology. 2024 Nov;167(6):1141-1151.
doi: 10.1053/j.gastro.2024.07.009.
Epub 2024 Jul 15. PMID: 39019406.
Erin Presant, DO, CCMS is board-certified in Neurology, fellowship trained in Movement Disorders and is a Certified Culinary Medicine Specialist through the American College of Culinary Medicine. Dr. Presant has practiced Neurology and Movement Disorders at UCLA as well through her own practice. She is currently pursuing her board certification in Lifestyle Medicine and working on establishing a Lifestyle Medicine clinic for Neurology patients and their families in Santa Barbara.
