Nutrients, foods, and colorectal cancer prevention

Song, Mingyang; Garrett, Wendy S.; Chan, Andrew T.

doi:10.1053/j.gastro.2014.12.035

Cited by 700Nutritional Studies and DietColorectal Cancer Screening and DetectionCancer Risks and Factors

Nutrients, foods, and colorectal cancer prevention

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Song, Mingyang, Garrett, Wendy S., Chan, Andrew T.·2015·Gastroenterology

DOI 10.1053/j.gastro.2014.12.035PMC PMC4409470

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Abstract

Diet has an important role in the development of colorectal cancer. In the past few decades, findings from extensive epidemiologic and experimental investigations have linked consumption of several foods and nutrients to the risk of colorectal neoplasia. Calcium, fiber, milk, and whole grains have been associated with a lower risk of colorectal cancer, and red meat and processed meat have been associated with an increased risk. There is substantial evidence for the potential chemopreventive effects of vitamin D, folate, fruits, and vegetables. Nutrients and foods also may 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 overnutrition 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.

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Migration and prospective cohort studies have established that diet and lifestyle importantly affect colorectal cancer development.
“Over the past few decades, migration studies and prospective cohort studies have established the important effects of diet and lifestyle in the development of CRC.3”
From Influence of the Gut Microbiome, Diet, and Environment on Risk of Colorectal Cancer (2020) · cites this paper as [3]

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Authors: Song, M., Garrett, W. S., & Chan, A. T.
Affiliations: Harvard University (US)
Brigham and Women's Hospital (US)
Corresponding author: Chan, Andrew T.
ORCID: Song, Mingyang
Garrett, Wendy S.
Chan, Andrew T.
Venue: Gastroenterology
Publisher: Elsevier BV
Published: 2015-05
Volume: 148
Issue: 6
Pages: 1244-1260.e16
ISSN: 0016-5085 (ISSN-L)
DOI: 10.1053/j.gastro.2014.12.035
PMC: PMC4409470
OpenAlex: W2164272712
Cited by: 700
References: 568
Citations by year: 2026: 39 · 2025: 66 · 2024: 88 · 2023: 81 · 2022: 84 · 2021: 75 · 2020: 74 · 2019: 62 · 2018: 46 · 2017: 39 · 2016: 30 · 2015: 14
FWCI: 6.19
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
Locations: Gastroenterology (publishedVersion)
PubMed (publishedVersion)
Europe PMC (PubMed Central) (acceptedVersion)
PubMed Central (acceptedVersion)
Funders: National Cancer Institute (R01CA137178, R01CA154426)
National Institute of Diabetes and Digestive and Kidney Diseases (K24DK098311)
Topics: Health Sciences › Medicine › Public Health, Environmental and Occupational Health › Nutritional Studies and Diet
Health Sciences › Medicine › Oncology › Colorectal Cancer Screening and Detection
Health Sciences › Medicine › Oncology › Cancer Risks and Factors
Keywords: colorectal cancer prevention, diet and cancer risk, colorectal neoplasia, calcium, dietary fiber, whole grains, milk, red meat, processed meat, vitamin D, folic acid, fruits and vegetables, dietary habits, colorectal carcinogenesis, inflammation, obesity, gut microbiota, chemoprevention
MeSH terms: Animals, Antioxidants, Diet, Energy Metabolism, Feeding Behavior, Humans, Nutritional Status, Nutritive Value, Risk Factors, Vitamins, Colorectal Neoplasms, Anticarcinogenic Agents, Risk Assessment, Gastrointestinal Tract, Host-Pathogen Interactions, Microbiota, Protective Factors

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Nutrients, foods, and colorectal cancer prevention

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