Colorectal cancer risk: Important nutritional tips from the field

A balanced diet can significantly reduce the risk of bowel cancer. Nutritional therapist Claudia Vogt explains which connections are scientifically proven and how small changes can make a big difference.

Ms. Vogt, which foods have been proven to increase the risk of cancer and can specific statements be made regarding the risk of colorectal cancer?

Yes, there are some well-documented links for bowel cancer. The evidence is particularly clear for processed meat, such as sausages, bacon, ham or salami. Alcohol also increases the risk. A high consumption of red meat is also unfavorable. However, it is important to note that it is not a single food that determines the risk, but the overall diet and lifestyle pattern over the years.

It therefore makes sense to eat more wholegrain products, vegetables, fruit, pulses and other high-fiber foods and as little processed meat as possible. It’s not about absolute prohibitions, but about a long-term healthy eating plan.

Should I worry if I have frequent digestive problems and could this increase my risk of cancer in the long term?

Digestive complaints occur frequently and do not automatically mean that there is something serious behind them. Many complaints such as flatulence, abdominal pain or irregular bowel movements have functional causes and are not a direct indication of cancer.

Nevertheless, persistent or new complaints should be taken seriously. Blood in the stool, unintentional weight loss, a new persistent change in bowel movements or anemia should be clarified by a doctor.

A healthy diet is a preventive measure for many diseases. What are your recommendations for a healthy diet?

My recommendations are deliberately not spectacular, but suitable for everyday life and well documented: lots of plants, sufficient dietary fiber, regular whole grain products, legumes, vegetables and fruits, as little processed meat as possible, restrained red meat, as little alcohol as possible, regular exercise and a healthy body weight. It is precisely this overall package that is decisive.

For practical implementation, the official recommendations of the Swiss Nutrition Society are a good guide. For example, a balanced plate with vegetables or fruit, a high-fiber side dish and a suitable source of protein is helpful. It is worth alternating between different sources of protein throughout the week and regularly including pulses. If you want to eat healthily, it makes particular sense to limit your consumption of processed meat.

So-called superfoods and special diets are on everyone’s lips. Do you see this as a possible approach to reducing cancer risks through diet?

There is no such thing as a superfood in the true sense of the word. No single food can prevent bowel cancer. The decisive factor is not a specific powder, an exotic berry or a trend product, but the entire dietary behavior over a longer period of time. A balanced, plant-based diet with plenty of vegetables, fruit, wholegrain products, pulses and appropriately selected sources of protein is useful for prevention.

At the same time, there are many half-truths and extreme diets circulating on the Internet that are supposed to prevent or treat cancer. However, there is no serious scientific evidence for this. Restrictive diets can even be harmful because they increase the risk of malnutrition, weaken muscle strength and put additional strain on the body. Radical special diets are therefore not recommended, but rather a long-term healthy diet and lifestyle.

You are employed at the USZ as a nutritionist. as a nutritional therapist and support patients during their recovery. What characterizes your everyday working life?

My day-to-day work is characterized by the question of how we can best support patients with individually tailored, evidence-based nutritional therapy. Clinical nutrition is not about trends, but about very specific questions: Is the diet sufficient? Is there a risk of malnutrition? Which complaints, therapies or illnesses influence food intake? And how can the diet be adapted to support treatment and recovery in a meaningful way?

Time and again I meet people who are ill and who are very unsettled because they have heard or read contradictory information. An important part of our work is therefore to provide guidance, classify myths and find solutions that are suitable for everyday use.