Functional Foods in the Prevention of Colorectal Cancer

Colorectal cancer (CRC) ranks second for incidence in females (third in males). Currently, a broad spectrum of treatment options exists for the treatment of colorectal tumors. However, existing therapeutic options often lead to trauma, side effects, and high cost. Hence, there is an ongoing quest to detect novel approaches for the treatment of colon cancer. Recently, multiple studies have reported that consuming functional foods that are loaded with natural compounds can prevent the risk of CRC. In this review, the authors have attempted to collect information about the best possible foods and their active ingredients that may be used in treatment. Information retrieved through research reveals that all functional foods have aroma, taste, and nutritive value along with active ingredients that are beneficial for human health. For instance, the consumption of red meat increases CRC risk; on the other hand, the consumption of fresh vegetables diminishes such risk. Additionally, plant-based diets comprise fibers, bioactive compounds, and micronutrients, which are reported to have antioxidant as well as anticancer properties. Bioactively rich functional foods have been reported to provide protection against CRC. However, few active components like curcumin work in a dose-dependent manner. Thus, the involvement of medical practitioners during a clinical trial is highly recommended. In general, these active dietary components may aid in improving the health and well-being of patients as well as in managing the risk associated with cancer in a more comprehensive way.