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Surg Oncol Clin N Am. 2018 Apr;27(2):243-267. doi: 10.1016/j.soc.2017.11.002. Epub 2017 Dec 15.

Colon Cancer: What We Eat.

Author information

1
Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, 8701 Watertown Plank Road, Milwaukee, WI 53226, USA.
2
Division of Hematology, Department of Internal Medicine, College of Medicine, Comprehensive Cancer Center, The James Cancer Hospital, The Ohio State University, 460 West 12th Avenue, Columbus, OH 43210, USA.
3
Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, 8701 Watertown Plank Road, Milwaukee, WI 53226, USA. Electronic address: liswang@mcw.edu.

Abstract

A higher incidence of colorectal cancer (CRC) is observed in Oceania and Europe, whereas Africa and Asia have a lower incidence. CRC is largely preventable by adapting a healthy lifestyle, such as healthy diet, adequate physical activity, and avoiding obesity. This review summarizes the latest work available, mainly epidemiologic studies, to examine the relationship between diet and CRC. Higher intake of red/processed meat could increase the CRC risk, whereas fibers, especially from whole grains and cereals, as well as fruit and vegetables may decrease the CRC risk. Heterogeneity and inconsistency among studies or individuals, however, need to be taken into consideration.

KEYWORDS:

Coffee and tea; Colorectal cancer; Diet; Fiber; Fish; Fruit and vegetables; Red/processed meat; Vitamins and minerals

PMID:
29496088
PMCID:
PMC5836483
[Available on 2019-04-01]
DOI:
10.1016/j.soc.2017.11.002
[Indexed for MEDLINE]

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