COLON CANCER is a complex disease involving environmental and genetic factors. The major environmental association seems to be dietary composition and patterns of food preparation and consumption. A diet rich in animal fats and sparse in fiber may correlate with a prevalence for developing colon cancer. Today's research emphasizes the relationship of fruits and vegetables in the prevention of this disease. At the micronutrient level, many protective factors (chemopreventive agents) have been discovered. Although dietary recommendations for colon cancer prevention are not precise, they encompass the available epidemiologic data, suggesting that a change in dietary habits would be beneficial to consumers living in countries at risk for colon cancer. Future recommendations will become more precise as research continues to identify and isolate factors to avoid in our diet (tumor promoters and carcinogens) and those to include more often (tumor inhibitors and anticarcinogens).
|Original language||English (US)|
|Number of pages||6|
|Publication status||Published - Jan 1 1994|
ASJC Scopus subject areas
- Cancer Research