Dietary recommendations for prevention of colorectal cancer

摘要

The role of food as either a cause of or prophylaxis for colorectal cancer is of major interest to both the scientific community and lay public. The putative effects of red meat, saturated fat, alcohol, inactivity and obesity are discussed in other chapters of this volume. This report reviews the following: (1) the effect of nutritional intervention on the reduction of adenomatous polyps in the colon and rectum, (2) an evaluation of dietary interventional studies and colorectal cancer and (3) dietary recommendations for the prevention of colorectal cancer despite the lack of definitive data.