Colorectal Cancer Risk Factors: Insights into the Significance of Modifiable Environmental and Nutritional Lifestyle Factors

Ismail, Hossna M; Shatat, Abdel-Aziz S

doi:10.21608/erurj.2024.254115.1101

Colorectal Cancer Risk Factors: Insights into the Significance of Modifiable Environmental and Nutritional Lifestyle Factors

Document Type : Review article

Authors

¹ Professional Clinical Nutrition Master Program, Faculty of Pharmacy, Suez Canal University, Ismailia, 41522, Egypt.

² Department of Pharmacology and Toxicology, Faculty of Pharmacy, Al-Azhar University, Cairo, Egypt.

10.21608/erurj.2024.254115.1101

Abstract

In the world, colorectal cancer (CRC) ranks second in terms of cancer-related deaths, is the most common cancer in both men and women and is the primary cause of death from gastrointestinal cancer. People with inflammatory bowel conditions, like Crohn's disease and ulcerative colitis, should be closely watched because they have a higher risk of CRC. There are hereditary and environmental risk factors for CRC. Additionally, the risk of developing CRC is increased by smoking, eating habits, aging, genetic factors, intestinal inflammatory disease, and polyps. More intriguingly, a higher risk of CRC has been linked to modifiable environmental factors and modifiable nutritional factors, such as eating a high-fat diet, consuming red and processed meat, and consuming low amounts of fiber and vitamin D. We reviewed the published significance of risk factors on colorectal cancer focusing on environmental risk factors and nutritional risk factors to provide protective suggestions to minimize the occurrence of CRC.

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