Food properties and dietary habits in colorectal cancer prevention and development

Abstract

Colorectal cancer (CRC) is a very common and lethal disease worldwide. The etiology of the disease includes genetic and environmental factors. Among environmental factors, the dietary habits are considered to be easily changeable regarding preventing the CRC. Although there is still a long road to cover the gaps in knowledge on nutritional determinants and the dietary pattern on the CRC risk, several dietary suggestions and goals could be summarized. Diets high in energy, consumption of red meat or processed meat, food with a high glycemic index (carbohydrates, snack food, frying fast food, and sugar-sweetened drinks, sweets), exceed intake of salt (NaCl), low daily water intake (<4 cups per day) have been linked to an increased CRC risk. In contrast, consumption of white meat, as well as plant and fish oils with a high omega-3 PUFA to omega-6 PUFA ratio might even reduce the occurrence of CRC. A fiber-rich diet can lower the CRC risk up to 50%. Diet rich in vitamin B6, C, D, E, folic acid, selenium, and magnesium has also been considered to reduce the CRC risk. General unhealthy lifestyle which results in overweight and obesity-related syndromes (chronic inflammation, type 2 diabetes) can promote CRC. However, in many cases, the results are inconsistent and depend on multiple interdependent factors, i.e., ethnic, anthropometric, gender, age, hormones, and environment. In addition to dietary habits, all these agents are suggested to modify the risk of CRC.