Food as medicine in gastrointestinal cancer therapy

Top Things to Know

Diets emphasizing fiber-rich plant foods can modulate insulin sensitivity, reduce inflammation, and enhance gut microbiome diversity.

Personalized dietary interventions delivered by registered dietitians have led to measurable improvements in fatigue, physical functioning, and overall health status in CRC survivors.

Integrating microbiome data into nutrition planning could enable precision food prescriptions for cancer patients.

Summary of Conclusion/Findings

This commentary highlights emerging evidence that diet not only influences the risk of gastrointestinal (GI) cancers but also affects survivorship and treatment outcomes. Observational studies and clinical trials suggest that plant-based diets rich in fiber, whole grains, and coffee are associated with improved survival and reduced recurrence in colorectal cancer (CRC) patients. Conversely, diets high in red and processed meats, sugary drinks, and pro-inflammatory foods are linked to worse outcomes. Mechanistic insights point to diet-induced changes in insulin resistance, inflammation, and gut microbiome composition as key pathways influencing cancer progression and treatment response. Personalized nutrition interventions have shown promise in improving quality of life, fatigue, and physical functioning in CRC survivors. However, more randomized trials are needed to translate these findings into clinical practice.