Fiber reduces the risk of dying from colorectal cancer, according to a new study published in JAMA Oncology. As part of Harvard’s Nurses’ Health Study and Health Professionals Follow-Up Study, researchers looked at 1,575 participants with colorectal cancer and analyzed their diets and risk for mortality. For every 5 grams of fiber added to their diets, the risk of dying was reduced by 25 percent over an 8-year follow-up period; the greatest benefit was seen with grain consumption. Possible protective mechanisms include better insulin sensitivity, reduced inflammation, and healthier gut flora.
Song M, Wu K, Meyerhardt JA. Fiber intake and survival after colorectal cancer diagnosis. JAMA Oncol. Published online November 2, 2017.
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