Dietary Fiber Intake and Colorectal Cancer Risk
Summary
Colorectal cancer represents one of the leading causes of cancer-related death worldwide, and mounting evidence implicates dietary fibre as a key modifiable factor in its prevention. Dietary fibre—found predominantly in whole grains, legumes, fruits and vegetables—encompasses soluble and insoluble fractions that resist digestion in the small intestine but undergo fermentation by the colonic microbiota. This fermentation yields short-chain fatty acids, notably butyrate, which promote epithelial health, regulate inflammatory responses and may induce apoptosis in neoplastic cells. Prospective cohort and case-control studies have consistently observed inverse associations between total fibre intake and colorectal cancer risk, although variations in fibre measurement, source and population context account for some heterogeneity. Global dietary guidelines now advocate a daily intake of at least 25–30 g, yet average consumption remains below recommendations in many regions. Practical applications include public health campaigns to increase whole-food consumption and policy initiatives to improve food labelling and access to high-fibre products.
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Dietary Fiber Intake and Colorectal Cancer Risk publication trend
The graph below shows the total number of articles in dietary fiber intake and colorectal cancer risk across all publications each year (not limited to Nature Index journals).
Technical terms
Dietary fibre: Non-digestible carbohydrate and lignin components of plant foods that resist enzymatic digestion in the small intestine.
Soluble fibre: Fibre fraction that dissolves in water to form viscous gels and is readily fermented by colonic bacteria.
Insoluble fibre: Fibre fraction that adds bulk to stool, accelerates intestinal transit and is partially fermented by gut microbiota.
Prospective cohort study: Observational design following a defined group over time to assess exposure–disease relationships.
Hazard ratio (HR): A relative measure of risk over time, comparing the hazard rates between exposed and unexposed groups in a cohort.
References
- Use of Dietary Fibers in Reducing the Risk of Several Cancer Types: An Umbrella Review. Nutrients (2023).
- Dietary Fibre Intake and Risks of Cancers of the Colon and Rectum in the European Prospective Investigation into Cancer and Nutrition (EPIC). PLOS ONE (2012).
- Whole grain and dietary fiber intake and risk of colorectal cancer in the NIH-AARP Diet and Health Study cohort. American Journal of Clinical Nutrition (2020).
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