Dietary factors and colorectal cancer

Epidemiologic, laboratory, and clinical research studies have provided strong evidence for an environmental cause for colorectal cancer. Notably, the first investigations into the role of diet in cancer causation focused on the macronutrients in the food supply, namely fat and fiber, as risk factors and preventive agents respectively. Recent studies on colorectal cancer inhibition have assigned more importance to micronutrients, including vitamins, anticarcinogens derived from fruits and vegetables, and minerals, as factors in the prevention of colon cancer. Much further research is needed before definitive dietary recommendations can be made.