Dietary Patterns and Colorectal Cancer Risk
| Autor: | Zhao Dong, Hui Sun, Zhi-gui He |
|---|---|
| Rok vydání: | 2020 |
| Předmět: |
medicine.medical_specialty
Diet and Cancer Nutrition and Dietetics Life style Colorectal cancer business.industry Medicine (miscellaneous) medicine.disease Gastroenterology Diet and cancer Internal medicine Pelvic inflammatory disease Rectal carcinoma medicine Fruit juice Processed meat Intestinal bacteria business Food Science |
| Zdroj: | Curr Dev Nutr |
| ISSN: | 2475-2991 |
| DOI: | 10.1093/cdn/nzaa044_053 |
| Popis: | OBJECTIVES: Over the past decade, Multiple systematic reviews and meta- analyses have reported epidemiological associations between colorectal cancer and dietary patterns. while the use of new technologies, such as metabolomics, to analyze the effects of different dietary patterns on metabolites and intestinal flora, can provide further insights into the relationship between diet and cancer risk. In this Review, we summarize the current state of the field to assess the impact of various dietary patterns on colorectal cancer risk. METHODS: This review mainly adopts the literature research method. The references were collected from PubMed and Web of Science, with colon cancer, colorectal cancer, rectal cancer, Dietary patterns, Mediterranean Dietary patterns (MED), western Dietary patterns (WD), Plant-based Dietary patterns (PBD), Pro-inflammatory Dietary patterns (PID) and Dietary Approaches to Stop Hypertension (DASH) as the key words, and the publications of the last ten years were collected for analysis. RESULTS: The impact of different dietary patterns on colorectal cancer risk may depend on family history, gender, age and other lifestyle and intestinal flora factors. But overall, PBD, MED, DASH, and Antioxidant-rich diets (ARD) can reduce colorectal cancer risk. WD, PID, and Hyperinsulinaemic diet (HID) may increase the risk of colorectal cancer. CONCLUSIONS: Increasing the proportion of whole fruits, grains, vegetables, olive oil, and fish in the diet, and reducing red and processed meats, fine grains, fruit juices, and alcohol intake can reduce the risk of colorectal cancer. FUNDING SOURCES: This work was supported by Guilin Science and Technology Bureau [Science and Technology Breakthrough Project 20,170,103–4]. Zhi-gui He is the corresponding author. |
| Databáze: | OpenAIRE |
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