Tag Archive for: processed food

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Tackling Fresh Food Inequality: Navigating the Landscape of Food Deserts and Nutrition

Nutrition & Colorectal Cancer Prevention Series: Blog 2

The first installment of this blog series provided an overview of the molecular pathways that enable dietary interventions to prevent and reduce the spread of colorectal cancer (CRC) cells in the body. These pathways have laid the foundation for this week’s installment: addressing the systemic barriers that prevent individuals from accessing the nutrition they need to reduce CRC risk. 

Connecting the Dots: Access, Healthy Food, and CRC

The link between food deserts (areas with limited access to low-cost yet nutritious food) and health outcomes is well established. Like most health disparities in the U.S., black, brown, and low-income communities are more likely to live in locations with sparse options for fresh, healthy dietary choices. Individuals living in these food deserts often need to drive an extended distance to access fresh fruits and vegetables, as the options near their residences are canned, frozen, or unavailable. Additionally, food swamps are similarly deficient in healthy nutritional options but are marked by a high ratio of fast food to fresh food options. Lack of proximity to fresh and less processed foods contribute to the social determinants of health and make it far more difficult for individuals in these communities to engage in proactive prevention. 

In an article published in May of this year, researchers explored the epidemiologic links between counties with high food desert and food swamp scores and obesity-related cancer mortality rates. Individuals residing in counties with high food swamp scores were found to have significantly (77%) higher odds of obesity-related cancer mortality. The authors similarly identified a positive dose-response relationship between obesity-related cancer mortality and food desert and swamp scores. 

Improving Access to Fresh Foods in These Communities

While individuals living in these geographic locations have substantial barriers, local organizations can help provide services that bridge the gap. Many local food pantries have developed programs to bring fresh foods to communities in need. Volunteers will pack pre-selected boxes of fresh ingredients and set up a free farmer’s market in a community that lacks access to those ingredients, eliminating the transportation barrier and making dietary prevention, or the process of maintaining a balanced and nutritious diet to prevent disease, a more accessible goal. 

Feeding America has an online tool that locates mobile food pantries with a click and a zip code. Local food pantries may also provide delivery services to elderly or disabled individuals, so check in with your local organization to learn more!

Emma Edwards is a Colorectal Cancer Prevention Intern with the Colon Cancer Foundation.

Picture credit OpenClipart-Vectors from Pixabay.

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Enhancing Colorectal Cancer Prevention with Diet: Molecular Pathways and Improved Outcomes

Nutrition & Colorectal Cancer Prevention Series: Blog 1

The link between nutrition and colorectal cancer (CRC)  prevention is well established. Researchers have found that low-inflammation diets, such as Mediterranean diets, are associated with lower risk of CRC. This study also affirmed the link between sugar intake and CRC risk, with individuals who consume beverages high in sugar being more likely to develop rectal adenomas. 

Other studies have explored the links between highly processed foods and development of colorectal adenomas. In addition to highly processed foods, canned foods have also been shown to increase risk of colorectal polyps when measured against fresh fruits and vegetables.

These associations provide evidence that a low-inflammation diet that is low in sugar and processed foods can lower the risk of developing CRC; however, there is limited research on the impact of nutritional interventions on those who are already diagnosed. 

Can Dietary Interventions Improve CRC Outcomes?

A study published earlier this year explored the answers to that very question. 

In accordance with previous research, the authors found that the Mediterranean diet was effective in reducing CRC tumor growth. The mechanisms that are responsible for this inhibited tumor cell growth include the presence of beta-carotene, which is found in a number of fruits, vegetables, and fish. When beta-carotene interacts with fibroblast activation markers, the fibroblasts repress tumor cell growth in the colon. 

Additionally, anti-inflammatory diets can suppress the growth of CRC tumors via immune system pathways. Tea polyphenols, most commonly found in green tea, add diversity to the gut microbiota by often raising short-chain amino acid levels, which in turn promotes the growth of anti-inflammatory gut bacteria. Elevated levels of these “good bacteria” help to modulate the environment within which CRC develops, and aid the immune system in preventing tumor cell growth and spread.

While it is important to understand these pathways, successful, consistent implementation of preventative diets is the key to unlocking the benefits that come from the pathways. The chart below, adapted from this study, provides a framework for workable diet and lifestyle interventions during the various stages of colorectal cancer treatment, from diagnosis to surgery. Key elements of these interventions involve exercise, protein intake, and supplementation of key nutrients such as omega-3 fatty acids. 

 

Blog 2 in this series can be found here: Tackling Fresh Food Inequality.

Emma Edwards is a Colorectal Cancer Prevention Intern with the Colon Cancer Foundation.

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