Plant-based diet may help prevent cancer development

Researchers at Memorial Sloan Kettering Cancer Center (MSK) have made an important discovery that could help slow the progression of multiple myeloma, a rare and incurable blood cancer.

Their study suggests that a high-fiber, plant-based diet can delay the disease in individuals at risk. The findings were presented at the 2024 American Society of Hematology annual meeting in San Diego, offering new hope for using nutrition as a tool to fight cancer.

Multiple myeloma is the second most common blood cancer, and it develops from conditions like monoclonal gammopathy of undetermined significance (MGUS) and smoldering myeloma. These are often symptomless but can progress into full-blown cancer.

Studies show that people with a poor diet, especially those who eat fewer plant-based foods, are more likely to develop multiple myeloma.

Additionally, individuals with an elevated body mass index (BMI) are twice as likely to progress to the disease compared to those with a healthy BMI. Given this link, researchers have been searching for ways to intervene early and reduce the risk.

The MSK study, called NUTRIVENTION, enrolled 20 participants with precancerous blood disorders and higher BMIs. Over 12 weeks, participants followed a high-fiber, plant-based diet that included fruits, vegetables, whole grains, legumes, nuts, and seeds.

They also received 24 weeks of coaching to support their dietary changes. The results were encouraging. None of the participants had progressed to multiple myeloma a year after starting the program.

Notably, two participants who were already showing signs of disease progression before the study began experienced significant improvements.

Dr. Urvi Shah, the study’s lead researcher, emphasized the impact of diet on overall health and cancer prevention. “This study highlights how powerful nutrition can be,” she said.

“By focusing on high-fiber, plant-based foods, we can improve gut health, metabolism, and the immune system, all of which play a role in reducing cancer risk.”

The benefits of the dietary intervention went beyond slowing disease progression. Participants experienced better quality of life, reduced inflammation, and improved gut health.

On average, they lost 8% of their body weight during the 12-week program, which further supports the idea that weight management can lower cancer risks. These results align with earlier research showing that excess weight and poor diet are linked to worse outcomes in blood disorders.

The findings were supported by a related animal study. Researchers used a mouse model of smoldering myeloma, where the disease often progresses to full myeloma.

Among the mice fed a high-fiber diet, 44% did not develop multiple myeloma, while all the mice on a standard diet progressed to the disease. This adds weight to the idea that dietary changes could influence cancer outcomes.

Encouraged by these results, Dr. Shah and her team are now working on a larger trial called NUTRIVENTION-3. This study will involve 150 participants across multiple centers to further explore the potential of plant-based diets in preventing cancer progression.

While the findings are still early, they provide a promising approach for people with precancerous blood conditions. By adopting healthier eating habits, individuals may be able to take proactive steps to reduce their risk of developing multiple myeloma.

This research also underscores the broader role of nutrition in maintaining health and fighting disease, offering a practical and empowering tool for patients.

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