Nutrients, Foods, and Colorectal Cancer Prevention

By M. Song, W. Garrett, A. Chan. Gastroenterology, 2015

646 citations recorded by the source corpus.

Diet has an important role in the development of colorectal cancer. In the past few decades, findings from extensive epidemiologic and experimental investigation have linked consumption of several foods and nutrients to the risk of colorectal neoplasia. Calcium, fiber, milk, and whole grain have been associated with a lower risk of colorectal cancer, and red meat and processed meat with an increased risk. There is substantial evidence for the potential chemopreventive effects of vitamin D, folate, fruits and vegetables. Nutrients and foods may also interact, as a dietary pattern, to influence colorectal cancer risk. Diet likely influences colorectal carcinogenesis through several interacting mechanisms. These include the direct effects on immune responsiveness and inflammation, and the indirect effects of over-nutrition and obesity—risk factors for colorectal cancer. Emerging evidence also implicates the gut microbiota as an important effector in the relationship between diet and cancer. Dietary modification therefore has the promise of reducing colorectal cancer incidence.

Subfields: Physiology, Public Health, Environmental and Occupational Health

View Paper: https://www.semanticscholar.org/paper/57f3cb83f503357a377acdf4aee0c7e077c6eca7

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

Citations in the corpus

Epidemiology of colorectal cancer: incidence, mortality, survival, and risk factors (2019, background): “Fibre found commonly in fruit, vegetables, and whole grains are especially protective because they promote faster transit times for stool and thus minimise the exposure to potential carcinogens [50].”