Scientists have long debated whether or not total fibre intake affects the risk of developing colorectal cancer. Now a US study has shown that wholegrains, not total fibre, seem to be effective against the disease.

Data from the large National Institutes of Health AARP Diet and Health study were used to evaluate links between diet and the development of colorectal cancer. The cohort consisted of almost 490,000 people aged 50 to 71 years. After 5 years of follow-up, nearly 3000 cases of colorectal cancer had occurred. Total fibre intake, as estimated by food frequency questionnaire, did not correlate with colorectal cancer incidence. However, wholegrain consumption appeared to have a protective effect in that people with the highest intakes were 14% less likely to develop the disease.

The authors concluded that regular consumption of wholegrains was associated with a modest reduction in the risk of colorectal cancer.

For more information, see
Schatzkin A et al (2007). Dietary fiber and whole-grain consumption in relation to colorectal cancer in the NIH-AARP Diet and Health Study. American Journal of Clinical Nutrition, Vol 85, pp 1353-1360.

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