Diet influence on colorectal cancer

Abstract

Colorectal cancer ranks the third highest in cancer incidence and fourth in cancer mortality in both sexes combined worldwide. Dietary factors have been thought to account for about 30% of cancers in Western countries, making diet second only to tobacco as a preventable cause of cancer. With reference to risk factors, considerable attention has focused on diet, and, in particular, red meat, processed meat, fat, carbohydrates, proteins, fibers and alcohol drinking. To address these research gaps and inconsistencies, we therefore reviewed the role of dietary intake of carbohydrates, protein, fats, meat, fish, milk and dairy products, whole grains, fruits and vegetable, fibers, folic acid, calcium and alcohol in colorectal cancer risk.