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Consumption of Whole Grains and Cereal Fiber in Relation to Cancer Risk: A Systematic Review of Longitudinal Studies
Eating whole grains and cereal fiber regularly may reduce gastrointestinal cancer risk.
This study evaluated the hypothesis that avid consumption of whole grains can protect individuals from cancer using a meta-analytic approach. Researchers pooled data and evidence from 43 eligible studies.
Researchers observed that majority of the studies reported an inverse association between increased intake of whole grains and cereal fiber and the risk of gastrointestinal cancer. This meta-analysis adds to the growing number of studies supporting the role of whole grains and cereal fiber as protective factors against gastrointestinal cancers.
Research Summary Information
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2016
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Nour Makarem , Joseph M Nicholson , Elisa V Bandera , Nicola M McKeown , Niyati Parekh
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. Makarem is with the Department of Nutrition, Food Studies and Public Health, New York University, New York, New York, USA. J.M. Nicholson is with the Department of Medical Library, New York University School of Medicine, New York, New York, USA. E.V. Bandera is with the Rutgers School of Public Health, Rutgers-The State University of New Jersey, and the Rutgers Cancer Institute of New Jersey, New Brunswick, New Jersey, USA. N.M. McKeown is with the Jean Mayer USDA Human Nutrition Research Center on Aging and Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA. N. Parekh is with the College of Global Public Health, Department of Nutrition, Food Studies and Public Health, and Department of Population Health, New York University, New York, New York, USA. N. Makarem is with the Department of Nutrition, Food Studies and Public Health, New York University, New York, New York, USA. J.M. Nicholson is with the Department of Medical Library, New York University School of Medicine, New York, New York, USA. E.V. Bandera is with the Rutgers School of Public Health, Rutgers-The State University of New Jersey, and the Rutgers Cancer Institute of New Jersey, New Brunswick, New Jersey, USA. N.M. McKeown is with the Jean Mayer USDA Human Nutrition Research Center on Aging and Friedman School of Nutrition Science and Policy, Tufts University, Boston, Massachusetts, USA. N. Parekh is with the College of Global Public Health, Department of Nutrition, Food Studies and Public Health, and Department of Population Health, New York University, New York, New York, USA niyati.parekh@nyu.edu.
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