Primary prevention of colorectal cancer through dietary modification

Perla A. Vargas, David S. Alberts

Research output: Contribution to journalArticle

51 Scopus citations

Abstract

Because colorectal cancer is the second leading cause of cancer death in the United States and many developed countries, its primary prevention is of extreme importance. Environmental and dietary factors are considered responsible for 85‐90% of all cases. Epidemiologic, animal, and biochemical studies suggest that diets high in total calories and fat and low in various dietary fibers, vegetables, and micronutrients are associated with an increased incidence. Of these factors, calcium and wheat bran have been used most extensively in recent trials. It has been reported that 1.5‐2.0 g/day of calcium significantly decreases DN A synthesizing cells of high‐risk patients. However, chronic wheat bran supplementation appears to decrease both rectal mucosal DNA synthesis and polyp recurrence. Several clinical trials currently are underway to evaluate the diet‐colon cancer link. The results of these studies will help to determine the importance of dietary intervention in the reduction of the colorectal cancer risk.

Original languageEnglish (US)
Pages (from-to)1229-1235
Number of pages7
JournalCancer
Volume70
Issue number3 S
DOIs
StatePublished - Sep 1 1992
Externally publishedYes

Keywords

  • clinical trials
  • colonic neoplasms
  • diet
  • dietary calcium
  • dietary fat
  • dietary fiber
  • dietary supplementation
  • prevention
  • review

ASJC Scopus subject areas

  • Oncology
  • Cancer Research

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