Harnessing the Power of Fibre

It is easy to overlook the importance of dietary choices in safeguarding against various ailments. One such silent protector in our diet is fibre, a nutrient with profound implications for our digestive health and, notably, in the prevention of colorectal cancer. Colorectal cancer is the 4th most diagnosed cancer in Canada[i], and lifestyle factors such as diet can play a significant role in its development.

At Saskatoon Naturopathic Medicine, we practice a comprehensive approach to wellness, and understanding the role of fibre in colorectal cancer is paramount.

What is fibre?

Fibre is the portion from plant-based foods that our bodies cannot fully digest and end up being fermented or broken down by the bacteria that live in our digestive tracts (called the gut microbiome).

The fermentation of fibre by our gut bacteria produces short-chain fatty acids (SCFAs) including butyrate, which is the main source of energy for colon cells.

Why is fibre important?

Fibre helps move substances through our GI system, thereby facilitating the elimination of carcinogenic substances. Additionally, the SCFAs (including butyrate) have anti-inflammatory, immune-modulating, and anti-carcinogenic effects on the cells of our colon and help slow the growth of colon cancer cells.

Gut Dysbiosis

Our diet plays an important role in balancing the bacterial populations that make up our gut microbiome. Diets that are higher in fibre help to promote bacteria that produce butyrate and reduce inflammation. Diets low in fibre can lead to gut dysbiosis (a decrease in the beneficial bacteria and an increase in bacteria that promote inflammation).

We believe in empowering our patients with actionable steps to optimize their health. Here are some practical tips for incorporating more fibre into your diet:

• Embrace whole foods over refined, highly-processed options.

• Load up on produce, aiming for a colorful variety to maximize your nutrient intake.

• Snack smart to curb cravings and boost fibre intake throughout the day.

• Experiment with legumes in soups, salads, and stews.

Great sources of fibre for fermentation, butyrate production, and promoting microbiome diversity include soluble fibres such as:

Beta-glucans – oats, barley, sorghum, rye, mushrooms

Pectins – Apples, oranges, apricots, white beans, black beans

Inulin – Agave, artichokes, asparagus, bananas, chicory root, garlic, onions, leeks, wheat

A diet rich in a variety of dietary sources of fibre is beneficial for health – it helps substances move through the gut, balances sugar and cholesterol levels, and promotes a healthy gut microbiome. Aim for 30 grams of fibre per day from foods including grains, vegetables, fruits, legumes, nuts and seeds.

We stand committed to guiding you on your journey to vibrant health, one fibre-filled meal at a time.

[i] https://www.colorectalcancercanada.com/colorectal-cancer/statistics/

Sources:

Fratila, T. D., Ismaiel, A., & Dumitrascu, D. L. (2023). Microbiome modulation in the prevention and management of colorectal cancer: A systematic review of clinical interventions. Medicine and Pharmacy Reports, 96(2), 131–145. https://doi.org/10.15386/mpr-2526

Madrigal-Matute, J., & Bañón-Escandell, S. (2023). Colorectal Cancer and Microbiota Modulation for Clinical Use. A Systematic Review. Nutrition and Cancer, 75(1), 123–139. https://doi.org/10.1080/01635581.2022.2108468

Rinninella, E., Mele, M. C., Cintoni, M., Raoul, P., Ianiro, G., Salerno, L., Pozzo, C., Bria, E., Muscaritoli, M., Molfino, A., & Gasbarrini, A. (2020). The Facts about Food after Cancer Diagnosis: A Systematic Review of Prospective Cohort Studies. Nutrients, 12(8), 2345. https://doi.org/10.3390/nu12082345

Holscher, H. D. (2017). Dietary fiber and prebiotics and the gastrointestinal microbiota. Gut Microbes, 8(2), 172–184. https://doi.org/10.1080/19490976.2017.1290756

Bashir, K. M. I., & Choi, J.-S. (2017). Clinical and Physiological Perspectives of β-Glucans: The Past, Present, and Future. International Journal of Molecular Sciences, 18(9), 1906. https://doi.org/10.3390/ijms18091906

Ross, J. K., English, C., & Perlmutter, C. A. (1985). Dietary fiber constituents of selected fruits and vegetables. Journal of the American Dietetic Association, 85(9), 1111–1116.

Tosif, M. M., Najda, A., Bains, A., Kaushik, R., Dhull, S. B., Chawla, P., & Walasek-Janusz, M. (2021). A Comprehensive Review on Plant-Derived Mucilage: Characterization, Functional Properties, Applications, and Its Utilization for Nanocarrier Fabrication. Polymers, 13(7), 1066. https://doi.org/10.3390/polym13071066

Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2012). Dietary fibre in foods: A review. Journal of Food Science and Technology, 49(3), 255–266. https://doi.org/10.1007/s13197-011-0365-5

Optimize Your Health During Nutrition Month!

NUTRITION MONTH

March is Nutrition Month! Nutrition is the study of how we, through our diets, get the nutrients we need to live. “Let food be thy medicine and medicine be thy food”, a quote attributed to Hippocrates, is a simple but powerful statement on the importance of our diet. Optimizing nutrition status - making our diets as healthy as possible - is one of the foundational goals in improving our health at every age.

A diet providing all of the nutrients we not only need to live, but need to live healthy lives, is dependent on many factors. We can generalize what a healthy diet looks like for the majority of people, however it is important to be aware of certain factors that can impact an individual’s nutritional requirements. For example, those who are pregnant will have different nutritional requirements than others. Additionally, certain medical conditions, treatments and even some medications can impact proper absorption of nutrients. Optimal nutrition is also a public health issue - for example, low socioeconomic status is associated with poorer nutrition [1] - possibly because it can be difficult to afford or even access healthy foods.

Although the food you eat is one of the most important aspects of nutrition, it is not the only important factor. Nutrition also involves how your food is broken down into nutrients, how well these nutrients are absorbed, how well your body puts these nutrients to use, and finally how well your body eliminates what it no longer needs and protects you from potentially toxic substances. 

How can a Naturopathic Doctor (ND) help optimize your nutrition? NDs have extensive training in nutrition, and can offer a variety of services and assessments to support your individual nutritional needs:

• Lab testing to assess for nutritional deficiencies or conditions associated with nutritional deficiencies

• Education surrounding appropriate diets for your health status and goals

• Expertise on all aspects of digestion, including optimizing the absorption of nutrients and supporting your body’s ability to eliminate waste products

• Assessing your current diet and making recommendations to support an optimal diet

• Addressing obstacles that come up (ie. financial, accessibility, resources) that make it difficult to make healthier changes

• Providing expertise on what nutritional supplements may be helpful for you

Interested in optimizing your nutrition? Book an appointment with one of our Naturopathic Doctors today!

[1] Alkerwi A, Vernier C, Sauvageot N et al. Demographic and socioeconomic disparity in nutrition: application of a novel Correlated Component Regression approach. BMJ Open. 2015; 5(5):e006814.

RECIPE FOR BREAST HEALTH

October is Breast Cancer Awareness Month!

Our doctors at Saskatoon Naturopathic Medicine can help you learn to eat foods to prevent breast cancer or reoccurrences of the disease.

Cruciferous vegetables contain nutrients that help with healthy estrogen metabolism and breast health. This family of vegetables includes the following: Arugula, Bok Choy, Broccoli, Brussel Sprouts, Cabbage, Cauliflower, Collard Greens and Kale. Indole-3-carbinol and sulforaphanes are the phytonutrients found in these vegetables that have anticancer properties. Aim to eat one serving per day of cruciferous vegetables and keep your breasts healthy!

Here is one of Dr Velichka’s favorite recipes which incorporates these vegetables into your diet.

Mashed Cauliflower with Kale

1 medium to large head of cauliflower

5 medium leaves of kale, washed and chopped

½ tsp fresh or dried dill

1-2 Tbsp of olive oil, ghee butter or coconut oil

Salt and pepper to taste

Parsley for garnish (optional)

Bring half a pot of water to boil. Add head of cauliflower and boil for 5 minutes until cauliflower is quite tender. Strain water from pot. Mash cauliflower with a vegetable masher or blend in blender. Mix in chopped kale and let wilt with the heat from the hot cauliflower. Add oil or ghee butter, dill, salt and pepper. Garnish with parsley. Enjoy!

This is a quick and simple way to include an extra serving of non-starchy vegetables to your main meal.