The Sourdough School

Baking eating and sharing bread to improve physical and mental health

Using a robust evidence-based baking protocol combining the evidence of thousands of years of baking with modern clinical insights, we offer comprehensive training to bakers and healthcare professionals, providing students with the tools to use baking in everyday practice as a wellness intervention.
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Baking as Lifestyle Medicine for Bakers and Clinicians

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603 - ‘Whole grain consumption and risk of colorectal cancer: a population-based cohort of 60,000 women’. British Journal of Cancer. 92(9): 1803–1807

Reference Number: 603

Year: 2005

Authors: SC Larsson, E Giovannucci, L Bergkvist and A Wolk

Link: Link to original paper

Health: Cancer | Colorectal Cancer

Nutrition: Fibre | Whole grain

Summary

Abstract

We examined prospectively the association between whole grain consumption and colorectal cancer risk in the population-based Swedish Mammography Cohort. A total of 61?433 women completed a food-frequency questionnaire at baseline (1987–1990) and, through linkage with the Swedish Cancer Registry, 805 incident cases of colorectal cancer were identified during a mean follow-up of 14.8 years. High consumption of whole grains was associated with a lower risk of colon cancer, but not of rectal cancer. The multivariate rate ratio (RR) of colon cancer for the top category of whole grain consumption (?4.5?servings?day?1) compared with the bottom category (<1.5?servings?day?1) was 0.67 (95% confidence interval (CI), 0.47–0.96; P-value for trend=0.06). The corresponding RR after excluding cases occurring within the first 2 years of follow-up was 0.65 (95% CI, 0.45–0.94; P-value for trend=0.04). Our findings suggest that high consumption of whole grains may decrease the risk of colon cancer in women.

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