If you or someone you love is recovering from colon cancer, the path forward might start at the dinner table. A new study from Dana-Farber Cancer Institute found that people with stage III colon cancer who followed a less inflammatory diet after treatment had significantly better survival rates than those whose diets ranked as highly inflammatory.
The study, presented at the 2025 American Society of Clinical Oncology (ASCO) Annual Meeting, used a dietary scoring system to rank foods by their effect on inflammation. Higher scores came from diets rich in red and processed meats, refined grains and sugar-sweetened beverages. Lower scores reflected higher intake of leafy greens, vegetables, tea and coffee.
“Patients consuming the most proinflammatory diets ... had an 87 percent higher risk of death than those consuming the least proinflammatory diets,” the authors found.
One of the study’s authors, Dr. Sara Char, explained the real-world relevance: “One of the most common questions that patients ask is what they should do after treatment to maximally reduce their risk of cancer recurrence and improve survival.”
Regular physical activity was another key factor. Participants who walked at a moderate pace for about an hour three times a week and followed an anti-inflammatory diet had the best overall outcomes. This group had a 63% lower risk of death compared to those who were less active and followed the most inflammatory diets.
“This study provides additional evidence that diet may be important for improving outcomes and survival in patients with stage III colon cancer,” said Dr. Kimmie Ng, associate chief of the Division of Gastrointestinal Oncology at Dana-Farber.
While more research is needed to fine-tune recommendations, this large clinical trial reinforces the message: food and movement matter — even after treatment ends.
This research was supported by the National Institutes of Health, the Project P Fund and the Alliance for Clinical Trials in Oncology.