Changing dietary patterns to impact colorectal cancer risk across the globe TheoryLab

When it comes to how diet affects colorectal cancer risk, it’s not just a question of whether you eat your fruits and vegetables. Are you eating the right combinations of foods? How do your dietary patterns influence your metabolism? How does genetics play a role?

Dr. Fred Tabung just received an American Cancer Society research grant to explore these questions. He talked about how his study will identify specific groups for which certain dietary patterns might play a significant role in increasing or decreasing colorectal cancer risk.

Fred Tabung, PhD, MSPH, is Assistant Professor in the Department of Internal Medicine at The Ohio State University and the Division of Medical Oncology at the Ohio State University Comprehensive Cancer Center.

5:30 – Why the nutritional epidemiology of cancer is important

7:05 – On some current trends in colorectal cancer diagnosis and mortality

8:48 – Why he thinks the impact of our habitual dietary patterns on our metabolism and gut microbiome could impact colorectal cancer risk

11:53 – Why insulin could be important in the development of colorectal cancer

14:40 – Why it's important to look at food combinations

18:02 – On his new ACS-funded study that includes more than 700,00 men and women across four continents…

20:00 – …and how it could lead to exciting new opportunities to impact risk for colorectal cancer through changes to dietary patterns

24:07 – Some helpful advice about specific healthy food combinations

25:45 – A message he’d like to share with the donors who made his ACS research grant a reality