Could a simple shift toward fiber-packed meals slow the march toward cancer? Early results from a new clinical trial suggest it just might.
In a yearlong study, patients with conditions that often precede multiple myeloma, the second most common blood cancer, saw positive changes in weight, inflammation, metabolism and gut health after following a high-fiber, plant-based diet for just 12 weeks. Researchers say these improvements could delay or even prevent cancer progression.
“Our results highlight the importance of improved dietary quality in early disease states and could provide guidance for future clinical trials,” said Francesca Castro, a clinical research dietitian at Memorial Sloan Kettering Cancer Center.
Participants were guided to eat whole plant foods — fruits, vegetables, whole grains, legumes, nuts and seeds — while avoiding refined grains, added sugar and animal products. By the end of the 12-week intervention, 91% of their calories came from high-fiber plant-based foods, compared to just 20% before the study.
Weight loss was notable (a median 7% drop in BMI), and researchers observed improvements in insulin resistance, lipid profiles, inflammation and gut microbiome diversity. Two participants showed slower disease progression, while the rest remained stable.
“Our study shows the power of nutrition in the preventative setting and showcases the potential to give patients a sense of agency in their diagnosis,” said Urvi A. Shah, MD, the study’s principal investigator.
The team is now expanding its work to explore diet-based prevention strategies for other blood cancers and precursors.
This study was supported by the NIH/NCI Cancer Center Support Grant, the Paul Calabresi K12 Award, the Allen Foundation Inc. and the Paula and Rodger Riney Foundation.