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Diet and colon

what matters?

Pan, Pana,*; Yu, Jianhuab; Wang, Li-Shua,*

Current Opinion in Gastroenterology: March 2019 - Volume 35 - Issue 2 - p 101–106
doi: 10.1097/MOG.0000000000000501
NUTRITION: Edited by Eamonn M.M. Quigley

Purpose of review Colorectal cancer (CRC) is one of the most common cancers and the fourth leading cause of cancer-related deaths worldwide. Diet has a significant impact on the risk of developing CRC, but though processed meat is a known positive contributor, the effects of other dietary components are largely mixed. This review focuses on dietary patterns to describe the complexity of dietary diversity and overall food consumption and to examine the relationship between dietary patterns and risk of CRC.

Recent findings After searching human studies published in 2017–2018, we selected and evaluated 30 articles, including meta-analyses, cohort studies, and prospective studies. These studies suggest that the prudent or Mediterranean dietary pattern significantly decreases the risk of CRC compared to the Western dietary pattern; a lower dietary inflammatory index or a higher dietary quality index associates with a lower risk of CRC; closely following all aspects of the World Cancer Research Fund/American Institute for Cancer Research cancer prevention guidelines and recommendations correlates with a reduced risk of CRC.

Summary The risk of developing CRC can be reduced by adopting a healthier lifestyle. More studies of the impact of diet on clinical outcomes of CRC are needed.

aDivision of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee, Wisconsin

bHematologic Malignancies and Stem Cell Transplantation Institute, Department of Hematology & Hematopoietic Cell Transplantation, Beckman Research Institute, City of Hope National Medical Center, Duarte, California, USA

Correspondence to Li-Shu Wang, Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Rm C4930, 8701 Watertown Plank Rd, Milwaukee, WI 53226, USA. Tel: +1 414 955 2827; fax: +1 414 955 6059; e-mail:

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