A study published in Frontiers in Nutrition found that among more than 100,000 U.S. adults, those with the highest diet quality scores were 39% less likely to die from colorectal cancer compared to those with the lowest scores. The analysis used data from the Prostate, Lung, Colorectal, and Ovarian (PLCO) Cancer Screening Trial and measured diet quality using the Healthy Eating Index-2020 (HEI-2020), a scoring system developed by the U.S. Department of Agriculture, according to the report. Colorectal cancer is the third most commonly diagnosed cancer and the third leading cause of cancer-related death in the United States, with rates climbing among adults under 50, according to the American Cancer Society. [1]Methodology and Key Results
Participants aged 55 to 74 at enrollment completed a detailed food frequency questionnaire, and diet quality was scored from 0 to 100 using the HEI-2020. Over the follow-up period, researchers tracked colorectal cancer incidence and mortality. The analysis found that higher HEI-2020 scores were associated with a gradual decline in colorectal cancer risk across the full range of scores, the report stated.
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