“That’s the beautiful thing about diet. You don’t have to have health insurance to make these changes. You don’t need a physician to make these changes. You just need the right motivation and the long-term commitment.”
What you do need, though, is evidence. American Cancer Society grantees Carrie Daniel-MacDougall, PhD, MPH, of the University of Texas M.D. Anderson Cancer Center and Xuehong Zhang, MD, ScD, of Brigham and Women's Hospital, are working to provide evidence that could have huge implications for colorectal cancer research.
3:10 – Carrie Daniel-MacDougall on her ACS-funded research: “With the dawning of the gut microbiome era, knowing that dry beans have various prebiotic properties, I thought it was important to revisit this question again with these new technologies and also with this growing population of colorectal cancer survivors, particularly overweight and obese survivors, who may be at risk of recurring or developing another obesity-related cancer.”
5:40 – Xuehong Zhang describes his colorectal cancer studies: “The objective of this proposed research is to determine the association between yogurt intake and colorectal cancer risk and survival. We hypothesize that higher yogurt consumption can decrease the risk of developing adenomas—the precursor to colorectal cancer—as well as improve survival among patients with colorectal cancer.”
10:05 – On some of the challenges of recruiting colorectal cancer survivors, even at one of the largest cancer centers in the country: “We’ve also learned that some of them kind of have PTSD in terms of returning to the hospital for blood draws and participation in the study… Beyond all the science and the mechanism, there’s a behavioral aspect to working with people and working with patients that’s important to recognize.”
16:00 – Next steps for Dr. Daniel-MacDougall: “The next phase, if we find that this is promising, is to go multi-center, and that’s going to be a bigger, scarier, harder-to-get grant…We’re also always building up the next thing or how we’re going to get to the next step and that’s trying to do more dietary assessments and dietary-based research in cancer patients going on to active treatment.”
18:55 – New directions Dr. Zhang would like to take his study: “…Lactic acid is much (lower) in yogurt and is more palatable to individuals with lactose intolerance, so that motivates me to think more about how to expand the current research into other racial and ethnic groups, especially among the black population.”
21:35 – What can we tell patients about primary prevention of colorectal cancer? “The vast majority of colorectal cancer can be prevented by maintaining healthy weight, being physically active, and having a healthy diet… To me the healthy lifestyle is the key to colorectal cancer primary prevention. Clearly, screening and early detection is also important.”
“Because it’s so accessible, because everyone eats and everyone has fun tweaking their diets, sometimes people forget it’s science that we actually study quite intensely in school. And so you’ll give someone your take on something and they’re like, ‘Well, but you know I’ve heard this ketogenic diet is the thing I should be doing.’ Our challenge is to keep it scientific and evidence-based…it’s a huge challenge that not a lot of people face in other fields.”