Colorectal Cancer and Nutrition

被引：832

作者：

Thanikachalam, Kannan ^{[1
]}

Khan, Gazala ^{[1
]}

机构：

[1] Henry Ford Hlth Syst, Dept Hematol Oncol, Detroit, MI 48202 USA

来源：

NUTRIENTS | 2019年 / 11卷 / 01期

关键词：

Colorectal Cancer; Nutrition; Adjunctive therapy; DIETARY FIBER INTAKE; VITAMIN-D; RANDOMIZED-TRIAL; POOLED ANALYSIS; COLON-CANCER; CALCIUM SUPPLEMENTATION; FUSOBACTERIUM-NUCLEATUM; ALCOHOL-DRINKING; MEAT CONSUMPTION; COFFEE INTAKE;

D O I：

10.3390/nu11010164

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 [营养与食品卫生学];

摘要：

Colorectal Cancer is the third most common cancer diagnosed in the US. While the incidence and the mortality rate of colorectal cancer has decreased due to effective cancer screening measures, there has been an increase in number of young patients diagnosed in colon cancer due to unclear reasons at this point of time. While environmental and genetic factors play a major role in the pathogenesis of colon cancer, extensive research has suggested that nutrition may play both a causal and protective role in the development of colon cancer. In this review article, we aim to provide a review of factors that play a major role in development of colorectal cancer.

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