Colorectal Cancer and Diet: Risk Versus Prevention, Is Diet an Intervention?

Elinor Zhou; Samara Rifkin

doi:10.1016/j.gtc.2020.10.012

Colorectal Cancer and Diet: Risk Versus Prevention, Is Diet an Intervention?

Gastroenterol Clin North Am. 2021 Mar;50(1):101-111. doi: 10.1016/j.gtc.2020.10.012.

Authors

Elinor Zhou¹, Samara Rifkin²

Affiliations

¹ Division of Gastroenterology and Hepatology, Johns Hopkins University School of Medicine, 1830 East Monument Street, Suite 431, Baltimore, MD, USA. Electronic address: zhou.elinor@gmail.com.
² Department of Medicine, Division of Gastroenterology and Hepatology, University of Michigan School of Medicine, 1150 West Medical Center Drive, 6520 MSRB1, Ann Arbor, MI, USA.

PMID: 33518157
DOI: 10.1016/j.gtc.2020.10.012

Abstract

Colorectal cancer is the third most common cause of cancer in men and women in the world. Epidemiologic research approximates that half of colon cancer risk is preventable by modifiable risk factors, including diet. This article reviews prior studies involving certain food items and their relation to colorectal cancer, to elucidate whether diet can be a potential intervention.

Keywords: Calcium; Colorectal cancer; Diet; Fiber; Processed meat; Red meat; Vitamin D; n-3 polyunsaturated fatty acids (PUFAs).

Publication types

Review

MeSH terms

Colorectal Neoplasms* / epidemiology
Colorectal Neoplasms* / etiology
Colorectal Neoplasms* / prevention & control
Diet
Female
Humans
Male
Risk Factors