Colorectal Cancer and Diet Risk Versus Prevention, Is Diet an Intervention?

被引：53

作者：

Zhou, Elinor ^{[1
]}

Rifkin, Samara ^{[2
]}

机构：

[1] Johns Hopkins Univ, Div Gastroenterol & Hepatol, Sch Med, 1830 East Monument St,Suite 431, Baltimore, MD 21218 USA

[2] Univ Michigan, Sch Med, Dept Med, Div Gastroenterol & Hepatol, 1150 West Med Ctr Dr,6520 MSRB1, Ann Arbor, MI 48104 USA

来源：

GASTROENTEROLOGY CLINICS OF NORTH AMERICA | 2021年 / 50卷 / 01期

关键词：

Colorectal cancer; Diet; Fiber; Red meat; Processed meat; n-3 polyunsaturated fatty acids (PUFAs); Vitamin D; Calcium; COLON-CANCER; FIBER INTAKE; FATTY-ACIDS; MEAT CONSUMPTION; LIFE-STYLE; ADENOMA RECURRENCE; POOLED ANALYSIS; DAIRY-PRODUCTS; GUT MICROBIOTA; VITAMIN-D;

D O I：

10.1016/j.gtc.2020.10.012

中图分类号：

R57 [消化系及腹部疾病];

学科分类号：

摘要：

Colorectal cancer is the third most common cause of cancer in men and women in the world. Epidemiologic research approximates that half of colon cancer risk is preventable by modifiable risk factors, including diet. This article reviews prior studies involving certain food items and their relation to colorectal cancer, to elucidate whether diet can be a potential intervention. © 2020 Elsevier Inc.

引用

页码：101 / 111

页数：11

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