A recent study by Korean scientists has established the link between high intake of dietary fibre and reduction in the risk of gastrointestinal cancers.
The research published in JAMA Network Open revealed that individuals who consumed more than 17.8 grams of fibre daily had a lower incidence of gastrointestinal cancers.
Dr Shinyoung Jun, the study’s lead researcher, explained that dietary fibre from sources such as grains, fruits, and vegetables enhance digestion by binding toxins and facilitating their removal from the body.
According to him, their findings align with recommendations from the World Cancer Research Fund, which emphasises fibre as essential component of food in reducing colorectal cancer risks.
While the study focused on a Korean population, its findings are particularly relevant to Sub-Saharan Africa, where colorectal cancer rates are rising.
A review by Anishka Ramadhar and others, published in the E-Cancer Medical Science journal, revealed that colorectal cancer is becoming a growing concern in Nigeria and other African countries due to late diagnoses and low screening rates.
The World Health Organisation (WHO) identified gastrointestinal cancer as the third most common cancer worldwide, accounting for approximately 10 per cent of all cancer cases. It is the second leading cause of cancer-related deaths globally, predominantly affecting older individuals, with most cases occurring in people aged 50 and above.
Moreover, the findings of the analysis confirm a low report rate of gastrointestinal cancer cases in Nigeria, with 0.04 cases per 100,000 in Benin City compared to a high report rate of 5.56 cases per 100,000 in Greater Meru, Kenya. The researchers highlighted that limited data on gastric cancer treatment, mortality, and survival presents a significant challenge to providing a complete epidemiological description of the burden of gastrointestinal cancer in Sub-Saharan Africa.
Lead author, Anishka underscored the need for further robust data collection, exploration, and research studies on gastrointestinal cancer cases in Sub Saharan Africa,”
According to the American Association of Cereal Chemists, dietary fibre is defined as “the edible parts of plants or carbohydrates that are resistant to digestion and absorption in the human small intestine, with complete or partial fermentation in the large intestine.”
Dietary fibre plays a crucial role in reducing the time unwanted substances stay in the colon, a key factor in preventing colon cancer. The World Cancer Research Fund recommends high-fibre diets as a primary preventive measure, emphasising fruits, vegetables, and grains.
Sources of Dietary Fibre
A review on foods containing dietary fibre by Diarra Compaore-Sereme and colleagues, published in the International Journal of Biological and Chemical Sciences, highlights the following fibre-rich foods: oats, whole wheat, maize, sorghum, millet, beans, African eggplant, spinach, coconut, sweet potatoes, cucumbers, carrots, and cashew nuts.
Therefore, adjusting your diets to include such fibre-rich foods will not only improve digestion but also reduce the risk of developing gastrointestinal cancer.
