REVIEW PAPER
Diet and the risk of colorectal cancer
1
Wydział Nauk Medycznych w Katowicach, Śląski Uniwersytet Medyczny, Katowice, Polska
2
Uniwersyteckie Centrum Kliniczne im. prof. K. Gibińskiego Śląskiego Uniwersytetu Medycznego w Katowicach, Polska
Med Srod. 2023;26(3-4):93-98
KEYWORDS
TOPICS
ABSTRACT
Introduction and objective:
Colorectal cancer remains one of the most common malignant tumours worldwide. However, the mortality rate related to colorectal cancer has decreased over the years due to enormous progress made in understanding risk factors and prevention strategies. Research findings indicate that certain dietary components may have a significant impact on the risk of developing this disease. The aim of this study is to conduct a comprehensive review of the literature concerning the association between dietary ingredients and the occurrence of colorectal cancer.
Brief description of the state of knowledge:
It has been proven that dairy products, fibre and whole grain products can reduce the risk of colon cancer. Researchers have also shown that the consumption of alcohol and red meat may contribute to the occurrence of this disease. Some studies indicate that vegetables and fruits may have a protective effect on the development of colorectal cancer. However, currently there is insufficient evidence to confirm their connection to the development of this cancer. Studies on animal models suggest that a high-fat diet increases the risk of colorectal cancer. Nevertheless, numerous studies on humans have not confirmed a link between dietary fat content and the risk of colorectal cancer.
Summary:
Colon cancer remains a major problem for contemporary society. There is evidence that dietary ingredients may both prevent and contribute to the development of the disease. Despite numerous studies focusing on this subject, due to the inconsistent results, there still remain many controversies regarding the impact of dietary ingredients on the risk of colorectal cancer.
Colorectal cancer remains one of the most common malignant tumours worldwide. However, the mortality rate related to colorectal cancer has decreased over the years due to enormous progress made in understanding risk factors and prevention strategies. Research findings indicate that certain dietary components may have a significant impact on the risk of developing this disease. The aim of this study is to conduct a comprehensive review of the literature concerning the association between dietary ingredients and the occurrence of colorectal cancer.
Brief description of the state of knowledge:
It has been proven that dairy products, fibre and whole grain products can reduce the risk of colon cancer. Researchers have also shown that the consumption of alcohol and red meat may contribute to the occurrence of this disease. Some studies indicate that vegetables and fruits may have a protective effect on the development of colorectal cancer. However, currently there is insufficient evidence to confirm their connection to the development of this cancer. Studies on animal models suggest that a high-fat diet increases the risk of colorectal cancer. Nevertheless, numerous studies on humans have not confirmed a link between dietary fat content and the risk of colorectal cancer.
Summary:
Colon cancer remains a major problem for contemporary society. There is evidence that dietary ingredients may both prevent and contribute to the development of the disease. Despite numerous studies focusing on this subject, due to the inconsistent results, there still remain many controversies regarding the impact of dietary ingredients on the risk of colorectal cancer.
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