Diet and colorectal cancer

Area of Science:

• Epidemiology
• Oncology
• Nutritional Science

Background:

• Colorectal cancer (CRC) is a leading cause of cancer death globally.
• Diet and lifestyle factors are increasingly recognized as significant contributors to CRC incidence.

Purpose of the Study:

• To review current epidemiologic research on the relationship between diet, lifestyle, and colorectal cancer (CRC) risk.
• To synthesize scientific evidence on modifiable factors influencing CRC development.

Main Methods:

• Systematic literature search of EMBASE and PubMed-NCBI databases up to November 2014.
• Inclusion of studies investigating dietary patterns, specific foods, and lifestyle factors in relation to CRC risk.

Main Results:

• Obesity is linked to a 19% increased CRC risk; physical activity reduces risk by 24%.
• High red meat intake increases CRC risk; fish consumption may lower it by 12%.
• Increased fiber intake (over 20g/day) reduces CRC risk by 25%; milk intake (525mL/day) lowers colon cancer risk by 26% in men. Moderate alcohol intake increases CRC risk.

Conclusions:

• Colorectal cancer (CRC) is largely preventable by addressing modifiable risk factors.
• Lifestyle modifications including diet, physical activity, weight management, and reduced alcohol consumption are crucial for CRC prevention. Further research is needed to solidify epidemiological evidence.