Eating fibre can reduce cancer progression- study finds

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A growing body of research continues to highlight the protective power of dietary fibre. A 2025 meta-analysis published in the Food and Nutrition Research journal found that a high fibre diet is linked to a significantly lower risk of several cancers, adding to the case for fibre as a critical, though often overlooked, part of daily nutrition.

Dietary fibre is increasingly recognized as the seventh essential nutrient, alongside carbohydrates, proteins, fats, vitamins, minerals, and water. It occurs naturally in whole grains, vegetables, fruits, nuts, and legumes, all readily available in the Cameroonian diet.

Types of Fibre

Fibre falls into two categories. Soluble fibre dissolves in water and forms a gel-like or slimy texture, found in pap, oats, fruits, and seeds such as chia and flaxseed. Insoluble fibre, by contrast, comes from indigestible plant cell walls, common in leafy vegetables. Rather than being broken down, it passes through the digestive system largely intact, serving as fuel for beneficial gut bacteria.

What the Study Found

Researchers observed that higher fibre intake was associated with reduced risk of several cancers, including colorectal, esophageal, gastric, pancreatic, liver, breast, ovarian, endometrial, prostate, kidney, and bladder cancers.

Beyond supporting gut health, the study identified several specific mechanisms behind fibre's protective effect:

1. It helps physically remove carcinogens from the digestive tract before they can cause lasting damage.

2. It promotes healthy cell turnover and elimination.

3. Through its conversion into short-chain fatty acids, it can trigger the death of cancer cells and suppress tumor growth.

4. It reduces gut inflammation, a known contributor to cancer development.

   
   

These findings reinforce a simple, actionable message: increasing fibre intake through everyday foods can meaningfully lower cancer risk while supporting overall digestive health.