Healthy plant-based diets lower risk of colorectal, liver cancers
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High consumption of healthy plant foods and low intake of animal foods appear to reduce the risks of liver cancer and colorectal cancer (CRC), suggests a study. These associations seem partly mediated through gut microbiota and systemic metabolism.
Overall, 71,533 individuals were analysed in this study. The investigators used habitual dietary intake assessed at baseline (2002‒2009) to obtain the overall plant-based diet index (PDI), healthy PDI (hPDI), and unhealthy PDI (uPDI). They also confirmed incident cancer cases via linkage to state cancer registries and the National Death Index.
Cox proportional hazards models, adjusted for potential confounders, were used to estimate hazard ratios (HRs) and 95 percent confidence intervals (CIs). Finally, the investigators explored associations of the three indices with gut microbiota and blood metabolites using fecal metagenomic and blood metabolomic data from two subsets of 417 and 1,581 participants, respectively.
The investigators identified 583 incident CRC, 316 liver cancer, and 295 pancreatic cancer cases over a median follow-up of 11.6 years.
High hPDI correlated with a lower risk of liver cancer (HR, 0.67, 95 percent CI, 0.45‒0.99; ptrend=0.03), but not with CRC in the whole cohort.
However, PDI showed an inverse association with CRC risk (HR, 0.74, 95 percent CI, 0.58‒0.96; ptrend=0.01) among 49,132 CRC screening-naïve participants at baseline, while uPDI appeared to increase such risk (HR, 1.39, 95 percent CI, 1.06‒1.82; ptrend=0.02).
No index significantly correlated with pancreatic cancer.
“These diet indices were associated with microbial taxa and blood metabolites that have been implicated in the tumorigenesis of the colorectum and liver,” the investigators said.