The dissemination of Western eating habits in Asia, and particularly in South Korea, contributes to a worrying increase in colorectal cancer. This is revealed by a recent study by Professor Kang Dae-Hee (National University of Seoul) and Professor Shin Sang-Ah (Chung-Ang University), published Thursday.
The researchers examined 82 cohort studies in Korea, Japan, China, Taiwan and Singapore. Their conclusions establish a clear link between the progression of westernized regimes: rich in fats, calories and meat, and the increase in the risk of colorectal cancer in Asia.
Long considered typical of Western countries, colorectal cancer has experienced strong progression in Asia in the past three decades. According to the World Health Organization (WHO), its incidence has been multiplied by two to four in the region, and South Korea is now among the most affected countries.
This evolution is attributed to a transformation of consumption modes, marked by an increase in the consumption of meat, processed products and alcohol.
According to the study, high consumption of meat increases the risk of developing colorectal cancer by 18 %. Processed products, such as ham and sausages, lead to the same increase. White meat (chicken, turkey) is not associated directly with this type of cancer, but it increases the risk of rectal cancer by 40 %.
Alcohol remains the most decisive factor, however. People who consume more than 30 grams per day: about two cans of beer, two to three glasses of wine or a half-bottle of Soju, have a greater risk of 64 %. This percentage concerns both the colon and the rectum.
Conversely, certain food intakes reduce the risk. Calcium, present in particular in dairy products and small fish consumed whole such as anchovies, decreases the probabilities of colorectal cancer by 7 %. “Calcium binds to fatty and biliary acids in the intestine, limiting the action of carcinogenic substances”explain the researchers.
A diet rich in fruits, vegetables, whole grains and lean proteins also plays a protective role. Individuals according to this type of diet have a risk of 15 %lower colon cancer, thanks to fibers, antioxidants and organic plant compounds.
It is the first meta-analysis of such magnitude specifically on Asian populations. So far, the majority of studies concerned the West and did not necessarily reflect culinary habits in Asia.
“This analysis shows that the reduction of alcohol and transformed meats can constitute an essential strategy to limit colorectal cancer in Asia”underlines Professor Kang.
Despite the rapid progression of the disease, specialists insist on its avoidable nature. They recommend reducing the consumption of red and transformed meat, avoiding excess alcohol, regularly practicing physical activity and increasing the intake of full fruits, vegetables and cereals.
Should you have South Korea strengthen its awareness campaigns to encourage healthier food and reduce the consumption of Soju?
