An increasing amount of research underscores the health advantages of a seafood-rich diet, with recent studies suggesting that regular fish consumption may help shield against arthritis and certain types of cancer.
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“We have discovered several direct associations between unhealthy dietary choices and digestive cancers,” explained Dr. Yohannes Melaku, a senior author and nutritional epidemiologist at the Flinders Health and Medical Research Institute (FHMRI). “Importantly, our findings indicate that a diet abundant in healthy fats and vegetables, while minimizing sugar and alcohol intake, could potentially lower the risk of colorectal and other forms of cancer.”
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Gastrointestinal (GI) cancers, which include cancers of the esophagus, stomach, pancreas, bowel, and rectum, account for one in four cancer diagnoses and one in three cancer-related deaths globally. Two studies from Flinders University suggest that a diet focused on fish, along with fruits, vegetables, whole grains, legumes, and dairy, may considerably reduce the risk of GI cancers, including bowel cancer. Additionally, this dietary pattern may enhance outcomes for individuals already diagnosed with these illnesses.
“Unhealthy eating habits characterized by high intake of red and processed meats, fast food, refined grains, alcohol, and sugary beverages correlate with an increased risk of GI cancers,” noted Melaku. “Focusing on fiber and healthy fats should be a fundamental aspect of everyone’s diet.”
While dietary choices show potential in preventing or delaying certain diseases, the researchers stress the need for further studies to fully understand diet’s impact on cancer. They also acknowledge that diet is just one component of overall health and well-being, which is shaped by various factors.
“Maintaining a healthy diet is one of the simplest methods to enhance our overall health and decrease the risk of diseases, including cancer,” said Melaku. “Our studies highlight that nutrition education and the promotion of healthy eating patterns could be crucial in lowering GI cancer risks and improving patient outcomes.”
In another development, a comprehensive review of 30 studies involving nearly 10,000 individuals with rheumatoid arthritis, conducted between 2000 and 2024, has shed light on the dietary influences on this disease. The study analyzed 32 food groups, beverages, and nutrients, revealing strong evidence that certain foods—such as oily fish and vitamin D—might help mitigate the disease. The researchers found that increased consumption of oily fish, along with fruits and cereals, is associated with a reduced risk of rheumatoid arthritis.
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“The results are encouraging, indicating that higher intake of foods like oily fish, cereals, vegetables, and vitamin D may help lower the risk of developing this painful and debilitating condition,” stated Dr. Janet Cade, a professor at the University of Leeds.
Rheumatoid arthritis is a prevalent autoimmune disease characterized by the immune system mistakenly attacking healthy cells, leading to symptoms such as joint pain, stiffness, swelling, and difficulty holding objects. It can result in long-term disability, but early diagnosis and treatment can significantly alleviate its impacts. The condition affects approximately half a million individuals in the UK and is more common among older adults and women.
“These findings enhance our understanding of how diet may influence the risk of rheumatoid arthritis and suggest possible dietary adjustments for prevention and management of the disease,” concluded Yuanyuan Dong, a research author and PhD candidate at the University of Leeds.
