The effect of diet on risk of colorectal cancer: the best diets to prevent the cancer

Background: Colorectal cancer (CRC) is the third most prevalent cancer and the fourth most ordinary cause of mortality from cancer worldwide. In this report, we investigated global examination on how diet play a role in the development and progression of colorectal cancer. Methods: In this study, Medline was searched from April 2014 to November 2018 to find papers on the relationship between diet and risk of colorectal cancer (CRC). The clue that diet is related to CRC derived from some previous studies including clinical trials, case-reports and prospective cohort studies. Results: We obtained evidence from several studies that intake of folic acid, calcium, and vitamin D is negatively involved in colorectal cancer incidence rate (reducing the risk of CRC). Specially, vitamin D and calcium might act together to decrease the development of CRC. The alcohol consumption might be positively related to CRC incidence rate (raising the risk of colorectal cancer). Positive relationship between the red meat intake and the risk of CRC remains unclear, but processing or cooking of the meat might have moderate effect on CRC risk. The role of dietary fiber on CRC development is also difficult to find out since fiber intake is normally minor. Discussion and conclusion: Comprehension of the potential advantages and disadvantages of particular components of different nutrients is essential before providing dietary advice. The risk of CRC can be reduced through consumption of foods containing vitamins and minerals to increase their levels in the body.

Keywords:

Colorectal cancer (CRC) , vitamins , minerals , alcohol , dietary fiber