Eating food that lowers inflammation in the body may hold the key to survival for individuals battling advanced colon cancer, as revealed by groundbreaking research unveiled at the annual meeting of the American Society of Clinical Oncology in Chicago. The study, presented by Dr. Kimmie Ng, an expert from Dana-Farber Cancer Institute in Boston, indicates that individuals with cancer, even in its later stages, may have some degree of control over their outcomes.
Dr. Ng’s study, focusing on 1,625 adults with stage 3 colon cancer, underscores the potential influence of diet on survival rates. Stage 3 colon cancer, characterized by the spread of cancer cells to nearby lymph nodes, typically sees about three-quarters of patients surviving for at least five years with standard treatment. However, the research suggests that dietary choices could significantly impact these statistics.
The study highlighted that individuals consuming foods known to promote inflammation in the body, such as ultraprocessed foods high in sugar and saturated fats, faced up to an 87% higher risk of dying from colon cancer compared to those following a less inflammatory diet. The latter, which was plant-focused and included items like leafy greens, carrots, coffee, and tea, demonstrated potential benefits in extending survival rates.
Dr. Sara Char, a co-author of the study, emphasized the vital role of diet in colon cancer, given that the digestive tract is directly impacted by food choices. Patients in the study received standard treatment of surgery followed by chemotherapy, while also completing dietary questionnaires. Follow-up over five years revealed that those on less inflammatory diets had better survival outcomes.
Heather Greenlee, medical director of integrative medicine at Fred Hutchinson Cancer Center, highlighted the significance of sustainable dietary changes for long-term survival post-treatment. Greenlee suggested a plant-focused approach and emphasized the importance of professional guidance in making dietary modifications.
Moreover, physical activity emerged as another crucial factor in enhancing survival rates. Individuals on anti-inflammatory diets who engaged in regular physical activity, such as brisk walking for at least three hours a week, showed a 63% lower risk of death during the study period. A separate study presented at the meeting reinforced the link between exercise and reduced risk of cancer recurrence, new diagnoses, or mortality.
Dr. Julie Gralow, chief medical officer of the American Society of Clinical Oncology, stressed the significant impact of healthy lifestyle choices, like diet and exercise, on cancer outcomes. These lifestyle modifications were deemed as effective as pharmaceutical interventions, if not more beneficial. The findings underscored the potential of lifestyle changes in enhancing survival rates for individuals battling challenging cancers like colorectal cancer.
In conclusion, the research on the benefits of an anti-inflammatory diet and physical activity for colon cancer patients sheds light on the transformative power of lifestyle choices in improving cancer outcomes. By adopting a plant-focused diet and incorporating regular exercise, individuals can potentially extend their survival and enhance their quality of life post-diagnosis. The study serves as a beacon of hope, empowering patients to actively participate in shaping their health and well-being amidst cancer treatment and recovery.
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