Five fruits may help lower colorectal cancer risk, gastroenterologists say

A pooled review of 22 studies covering more than one million people found associations between regular intake of watermelon, apples, kiwi and citrus and lower colorectal cancer risk, and gastroenterologists also noted berries and a fiber-rich diet in their comments.

Colorectal cancer rates are rising, especially among younger adults, even as overall U.S. cancer death rates decline. Experts say the causes are not fully known and likely involve multiple factors including lifestyle, diet and genetics. A pooled analysis published in the World Journal of Gastroenterology examined 22 studies with more than one million participants to assess links between fruit intake and colorectal cancer risk. Gastroenterologists discussed the study findings and broader considerations such as diet composition and screening recommendations. Key findings: - The analysis pooled 22 studies involving over one million people. - Eating watermelon regularly was associated with a 26% lower colorectal cancer risk in the analysis. - Regular apple consumption was associated with a 25% lower risk; kiwi was associated with a 13% lower risk; citrus fruits were associated with a 9% lower risk. - Gastroenterologists also mentioned berries and described a whole-food, fiber-rich diet as relevant, and they noted that colorectal cancer screening is generally advised for people aged 45 and older and may be recommended earlier for those with a family history. Summary: The pooled analysis linked regular intake of several fruits with lower colorectal cancer risk while experts emphasized that diet and lifestyle are among multiple contributing factors. The precise reasons for rising colorectal cancer rates in younger adults remain under study. Undetermined at this time.