Chirag Dhanani
Chemistry
April 2025
A basic meal consumed all throughout the world, wheat has a complicated impact on human health especially in relation to its possible connection with cancer risk and avoidance. Focusing on whole wheat rather than processed wheat products and their relative effects on different cancer types, this review study critically analyzes the body of current knowledge on the link between wheat intake and cancer. Whole wheat's great concentration of dietary fiber, polyphenols, and bioactive substances like wheat germ agglutinin (WGA) explains its anti-cancer qualities. Crucially in lowering cancer risk, particularly in colorectal cancer, these elements support gut health, lower inflammation, and have antioxidant benefits. On the other hand, because of their higher glycemic index and possible to induce insulin resistance, processed wheat products—which lack these important nutrients—have been linked to greater cancer risk. Moreover, although the function of gluten in cancer risk is still debatable, it is known that people with celiac disease have higher cancer risk because of persistent inflammation. This study underlines the need of include whole grains in a balanced diet to take use of their preventive properties against cancer. To further understand the processes behind the cancer-preventive properties of wheat and provide customized dietary recommendations, future studies—especially in clinical environments—are very vital. Public health recommendations and personal dietary decisions depend on an awareness of the double character of wheat's health effects
153- 164
© Airo Journals 2021
