title: Nutrients, foods, and colorectal cancer prevention.
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.
authors.affiliation: Department of Nutrition, Harvard School of Public Health, Boston, Massachusetts; Department of Epidemiology, Harvard School of Public Health, Boston, Massachusetts.
authors.forename: Mingyang
authors.initials: M
authors.lastname: Song
authors.affiliation: Department of Immunology and Infectious Diseases, Harvard School of Public Health, Boston, Massachusetts; Department of Genetics and Complex Diseases, Harvard School of Public Health, Boston, Massachusetts; Department of Medicine, Harvard Medical School, Boston, Massachusetts; Department of Medical Oncology, Dana-Farber Cancer Institute and Harvard Medical School, Boston, Massachusetts.
authors.forename: Wendy S
authors.initials: WS
authors.lastname: Garrett
authors.affiliation: Department of Medicine, Harvard Medical School, Boston, Massachusetts; Channing Division of Network Medicine, Department of Medicine, Harvard Medical School, Brigham and Women's Hospital, Boston, Massachusetts; Division of Gastroenterology, Massachusetts General Hospital and Harvard Medical School, Boston, Massachusetts. Electronic address: achan@mgh.harvard.edu.
authors.forename: Andrew T
authors.initials: AT
authors.lastname: Chan
mesh_terms: D000818:Animals; D016588:Anticarcinogenic Agents / Q000008:administration & dosage*; D000975:Antioxidants / Q000008:administration & dosage; D015179:Colorectal Neoplasms / Q000175:diagnosis / Q000453:epidemiology / Q000276:immunology / Q000382:microbiology / Q000517:prevention & control*; D004032:Diet / Q000009:adverse effects; D004734:Energy Metabolism; D005247:Feeding Behavior; D041981:Gastrointestinal Tract / Q000276:immunology / Q000378:metabolism / Q000382:microbiology; D054884:Host-Pathogen Interactions; D006801:Humans; D064307:Microbiota; D009752:Nutritional Status; D009753:Nutritive Value; D065840:Protective Factors; D018570:Risk Assessment; D012307:Risk Factors; D014815:Vitamins / Q000008:administration & dosage
chemical_list: D016588:Anticarcinogenic Agents; D000975:Antioxidants; D014815:Vitamins
keywords: Colorectal Cancer; Diet; Microbiota; Prevention