Colorectal cancer is the third most common cancer and third leading cause of cancer death. Epidemiologic evidence from migrant populations indicates that environmental risk factors, such as diet, are primarily responsible in the etiology of colorectal cancer. In this chapter we discuss five categories of foods as well as dietary patterns and consider their potential impact on colon cancer risk. The categories include fruits, vegetables, and legumes; meats; milk and dairy foods; whole grains; and nonnutritive beverages. For each category of food, we consider proposed mechanisms for how the foods may influence cancer risk, then review animal studies, epidemiologic studies, and, to the extent possible, intervention trials with foods within the category. Further, we focus on studies using whole foods as opposed to isolated compounds from foods. Although there are some highly encouraging findings, there is no strongly convincing evidence of protection against colon cancer for any food category at present.
|Original language||English (US)|
|Title of host publication||Nutrition in the Prevention and Treatment of Disease|
|Number of pages||21|
|State||Published - Jan 1 2017|
- Colon cancer
- Whole grains