January 28, 2015
Nutrients, Foods, and Colorectal Cancer Prevention
Gastroenterology
TAKE-HOME MESSAGE
- Epidemiological and experimental studies over the years have linked several foods to risk of colorectal cancer. Foods associated with lower risk include calcium, fiber, milk, and whole grains. Foods associated with higher risk include red meat and processed meat. Chemopreventive effects are attributed to vitamin D, folate, fruits, and vegetables.
- Dietary patterns resulting in certain food interactions may influence colorectal cancer risk.
Abstract
Diet has an important role in the development of colorectal cancer. In the past few decades, findings from extensive epidemiologic and experimental investigation have linked consumption of several foods and nutrients to the risk of colorectal neoplasia. Calcium, fiber, milk, and whole grain have been associated with a lower risk of colorectal cancer, and red meat and processed meat with an increased risk. There is substantial evidence for the potential chemopreventive effects of vitamin D, folate, fruits and vegetables. Nutrients and foods may also interact, as a dietary pattern, to influence colorectal cancer risk. Diet likely influences colorectal carcinogenesis through several interacting mechanisms. These include the direct effects on immune responsiveness and inflammation, and the indirect effects of over-nutrition and obesity—risk factors for colorectal cancer. Emerging evidence also implicates the gut microbiota as an important effector in the relationship between diet and cancer. Dietary modification therefore has the promise of reducing colorectal cancer incidence.