Partially replacing red or processed meat with plant-based foods, particularly whole grains, is associated with a reduced risk of colorectal cancer in Finnish adults, according to a University of Helsinki doctoral study at the Finnish Institute for Health and Welfare (THL). Colorectal cancer is the second most common cancer type in Finland and the third most common globally, and its incidence continues to rise, especially among younger age groups, said the university in a press release on Friday. “The findings suggest that even small weekly dietary shifts towards more plant-based diet could reduce colorectal cancer risk at the population level,” said Doctoral Researcher Rilla Tammi of the University of Helsinkis Faculty of Medicine. A higher intake of whole grains was also associated with lower body mass index, waist circumference and serum total cholesterol concentration in Finnish men. No similar associations were observed in women. “The whole grain research is all the more important given that low whole grain intake has been identified as one of the key dietary factors behind years of life lost to diseases,” said Tammi. Tammi found that colorectal cancer risk factors, such as high consumption of red and processed meat, low whole grain intake, low physical activity and obesity, were collectively associated with lower gut microbiome diversity and a higher relative abundance of several bacterial species previously linked to colorectal cancer. She argued that these characteristics of the gut microbiome may contribute to colorectal cancer development. Using a colorectal cancer lifestyle index, her study assessed lifestyle and other risk factors holistically rather than individually, more accurately reflecting the real-life risk environment. The study was conducted at the THL using population data gathered at the institute. Rilla Tammi defended her doctoral thesis entitled Whole grain intake, healthy lifestyles and the gut microbiome in colorectal cancer risk on Friday.