Relationship of food with GI cancers
The relationship between food and gastrointestinal (GI) cancers is complex and multifaceted. As a specialist in gastro-intestinal oncology, colo-rectal cancer, pelvic cancer, robotic surgery, advanced laparoscopic surgery, and HIPEC/PIPAC, Dr.Sanjeev Kumar is well-versed in the impact of diet on GI cancers. As one of the best cancer specialists in Delhi, he understands the importance of proper nutrition in the prevention and management of these types of cancers.
Certain foods and dietary patterns have been linked to an increased risk of GI cancers. A diet high in red and processed meats, for example, has been associated with an increased risk of colorectal cancer. On the other hand, a diet rich in fruits, vegetables, whole grains, and lean protein sources has been linked to a decreased risk of GI cancers.
Furthermore, maintaining a healthy weight through diet and exercise has been shown to reduce the risk of GI cancers, including oesophageal, stomach, and colorectal cancers. Obesity is a known risk factor for GI cancers and can lead to chronic inflammation, which can contribute to the development of cancer.