ObjectiveTo summarize the current advancement of the relationship between dietary factors and colorectal cancer in recent years, looking for more reasonable prevention measures.
MethodsRelated literatures about the relationship between diet composition and the occurrence of colorectal cancer at home and abroad were collected to make a review.
ResultsAmong the environmental factors, dietary factors had a close relationship with colorectal cancer, and was easy to control. Nowadays, it was believed that high animal fat, excessive alcohol consumption, consumption of fried, barbecue, and pickles may be positively associated with the occurrence of colorectal cancer. However, high fiber, high vitamin, high folic acid, the amount of minerals and trace elements in diet were negatively correlated with the occurrence of colorectal cancer.
ConclusionsColorectal cancer occurs by environmental factors, genetic factors, and other factors. Diet model of people in different areas is not the same, the occurrence rate of colorectal cancer is also different, so it needs further study to explore its mechanism.
