Whole-grain diet and colorectal cancer risk reduction

Abstract

Overview: Colorectal cancer is one of the common types of cancers in the Maltese population. Malta’s National Screening Programme Menu stated that approximately 110 deaths are due to colorectal cancer annually and, 260 people are diagnosed with colorectal cancer yearly (Health.gov.mt, 2020). Whole-grain diet may aid in decreasing the probability of colorectal cancer occurrence in adults. An average of 90 grams to 100 grams of whole-grain is recommended daily. Through Evidence-Based Practice (EBP) the question, 'Does a whole grain diet reduce the risk of colorectal cancer in adults?’ is answered through this literature review. Population; Adults above eighteen (18) years of age. Intervention; Whole-grain diet, Comparison: No Comparison. Outcome; Reduce the risk of colorectal cancer. Methods: Four databases were chosen to identify studies published between 2006 to 2020, in academic journals focusing on the PICO question. Five systematic reviews with meta-analysis studies were chosen, while cohort studies were excluded. Main results from the evidence: All studies concluded a percentage decrease of colorectal cancer by an average of 15% (26% being the highest while 8% was the lowest percentage). However, no fixed amount of whole-grain in the diet was presented by the studies. Moreover, results were statistically inconclusive as only two out of five articles were statistically significant. The Risk Ratio (RR) was discussed. The confounding factors did not inhibit the results as they were not taken into account. Outcome of the research: The PICO question was partially answered due to the percentage decrease. Nevertheless, the outcome of this literature review was inconclusive as the percentage decrease were not statistically significant. Randomised controlled trials are required to conclude the impact of wholegrain on the occurrence of colorectal cancer. Recommendations: A global average intake of whole-grain food should be created, more education to the public should be given and a reduction in the price of whole-grain products. A nutritionist should be included in the individual’s plan to include whole-grain in their diet.