Different mechanisms and the role of nutrition in the formation of colorectal cancer

Abstract

Colorectal cancer, the third most common cancer in the world and in our country and the fourth in terms of cancer-related mortality, is a major health problem. Although there is genetic predisposition in the formation of colorectal cancer, the majority of cases are sporadic. Particularly when considered in terms of obesity, inflammation and oxidative stress induced by the change of adipokines released from the adipocytes with an increase in fat tissue may stimulate the development of colorectal cancer. In addition, increased nuclear factor kappa-B (NF-κB) transcription factor- induced inflammation, oxidative stress and lipid peroxidation or the change in adiponectin/leptin ratio due to inflammation and oxidative stress can support the development of colorectal cancer through various mechanisms in a vicious cycle. When considered in terms of nutritional risk factors, many factors such as dietary fat, dietary fiber, antioxidant nutrients, red meat and processed meat products can play a role in the development of colorectal cancer. In this review, different mechanisms that play a role in the formation of colorectal cancer and nutritional risk factors will be evaluated.