HOME HELP CONTACT US FEEDBACK SUBSCRIPTIONS CURRENT ISSUE PAST ISSUES SEARCH		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Résumé Full Text Full Text (PDF) Rapid Responses: Submit a response Rapid Responses: View responses Alert me when this article is cited Alert me when Rapid Responses are posted Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Ryan-Harshman, M. Articles by Aldoori, W. Search for Related Content PubMed PubMed Citation Articles by Ryan-Harshman, M. Articles by Aldoori, W.

Diet and colorectal cancer

Review of the evidence

Walid Aldoori, MB BCh MPA ScD
Medical Director at Wyeth Consumer Healthcare Inc in Mississauga, Ont

Correspondence to: Dr Ryan-Harshman, 947 Oshawa Blvd N, Oshawa, ON L1G 5V7; telephone 905 728-8875; fax 905 728-5471; e-mail ryanharshman{at}rogers.com

OBJECTIVE To investigate whether diet has a role in the development and progression of colorectal cancer (CRC).

QUALITY OF EVIDENCE MEDLINE was searched from January 1966 to December 2006 for articles on the relationship between diet and CRC using the key words colorectal cancer and folic acid, calcium, vitamin D, red meat, or fibre. Evidence that these factors are associated with CRC came from case-control and prospective cohort studies and some clinical trials.

MAIN MESSAGE Whether red meat is a culprit in causing CRC remains unanswered, although any effect it might have is likely moderate and related to processing or cooking. The effect of dietary fibre on risk of CRC has also been difficult to determine because fibre intake is generally low. Evidence that folic acid, calcium, and vitamin D reduce risk of CRC is stronger. In particular, recent research indicates that calcium and vitamin D might act together, rather than separately, to reduce the risk of colorectal adenomas. There might also be an interaction between low folate levels and high alcohol consumption and CRC.

CONCLUSION Before dispensing dietary advice, physicians should understand the potential benefits and harm of specific components of various foods. People might be able to reduce their risk of CRC by increasing their vitamin and mineral levels through eating more vegetables and fruit. Multivitamin and mineral supplements can complement a healthy diet.

This article has been cited by other articles:

				K. Abnous, S. P.J. Brooks, J. Kwan, F. Matias, J. Green-Johnson, L. B. Selinger, M. Thomas, and M. Kalmokoff Diets Enriched in Oat Bran or Wheat Bran Temporally and Differentially Alter the Composition of the Fecal Community of Rats J. Nutr., November 1, 2009; 139(11): 2024 - 2031. [Abstract] [Full Text] [PDF]

				J. L Kasperzyk, K. Fall, L. A Mucci, N. Hakansson, A. Wolk, J.-E. Johansson, S.-O. Andersson, and O. Andren One-carbon metabolism-related nutrients and prostate cancer survival Am. J. Clinical Nutrition, September 1, 2009; 90(3): 561 - 569. [Abstract] [Full Text] [PDF]

Rapid Responses: