The role of nutritional interventions in the prevention and control of colorectal cancer

Introduction: Colon cancer is one of the most common cancers in the world and accounts for ۹% of cancer deaths. Lifestyle modification can reduce the risk of developing this cancer by up to ۵۰%. Therefore, proper nutritional interventions can be effective in preventing or controlling colorectal cancer. Method: The present study was a brief review study designed in ۲۰۲۱. The search was conducted in international and national databases, including Scientific Information Database (SID), PubMed, and Scopus. Using the following keywords: “nutrition”, and “colorectal cancer”. Summaries of articles published in congresses and conferences were excluded from the study. Initially, ۷ articles in English were finally evaluated. Results: Long-term intervention in people according to their normal eating habits can alter the intestinal microbiota and affect colorectal cancer. A low-fat, high-fiber Mediterranean diet, avoiding processed foods, and red meat reduce the risk of colorectal cancer. Vitamins C, D and E have a suppressive effect on the tumor. Also, minerals such as selenium and calcium and probiotic, prebiotic and symbiotic foods due to their anti-inflammatory properties reduce the incidence of colon cancer. Conclusion: The effectiveness of diet on colon cancer has been proven by many studies, however, no exact cause-and-effect relationship has been discovered and there is a need for long-term studies and a larger sample size. On the other hand, implementing a proper nutrition program for people can prevent cancer to some extent.

کلیدواژه ها:

Cancer ، Neoplasm ، nutritional interventions ، colorectal