Study Suggests Dietary Fiber May Not be the Important Ingredient that Reduces the Risk of Colorectal Cancer and Adenomas

American Cancer Society
Wednesday, 20 January 1999

A new study from researchers at Brigham and Women's Hospital and Harvard Medical School suggests that dietary fiber, thought to protect against colorectal cancer, may not be the important ingredient that reduces the risk of colorectal cancer and adenomas (the noncancerous polyps that precede most colon cancers) among populations that eat diets high in fresh fruit and vegetables. The findings are reported in the January 21, 1999 issue of the New England Journal of Medicine.

"The important message to the public is that a diet high in fresh fruit, vegetables, and grains still has many health benefits," says Michael Thun, MD, vice president for epidemiology and surveillance research for the American Cancer Society. "Such a diet provides many important nutrients other than fiber (such as folate), helps control weight, and reduces risk of heart disease, diverticulitis, adult onset diabetes, and cancers of the mouth, throat, esophagus, stomach and lung."

The American Cancer Society estimates that colorectal cancer will be diagnosed in 129,400 people in the US this year (94,700 cases of colon cancer; 34,700 cases of rectal cancer). An estimated 56,600 people will die of the disease (47,900 from colon cancer; 8700 from rectal cancer).

For more information, or to contact American Cancer Society, see their website at: www.cancer.org