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Kuntsevich A.K.

Research Institute of Internal and Preventive Medicine — Branch of the Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Rymar O.D.

Research Institute of Internal and Preventive Medicine — Branch of the Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Nikitenko T.M.

Research Institute of Internal and Preventive Medicine — Branch of the Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Nutrition as a risk factor for development of colorectal cancer: a review of modern population-based studies

Authors:

Kuntsevich A.K., Rymar O.D., Nikitenko T.M.

More about the authors

Journal: Russian Journal of Preventive Medicine. 2024;27(9): 111‑116

DOI: 10.17116/profmed202427091111

Views: 1074

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NUTRITION AS A RISK FACTOR FOR DEVELOPMENT OF COLORECTAL CANCER: A REVIEW OF MODERN POPULATION-BASED STUDIES
NUTRITION AS A RISK FACTOR FOR DEVELOPMENT OF COLORECTAL CANCER: A REVIEW OF MODERN POPULATION-BASED STUDIES

To cite this article:

Kuntsevich AK, Rymar OD, Nikitenko TM. Nutrition as a risk factor for development of colorectal cancer: a review of modern population-based studies. Russian Journal of Preventive Medicine. 2024;27(9):111‑116. (In Russ.)
https://doi.org/10.17116/profmed202427091111

 
Подписка 2025-2 (Russian Journal of Preventive Medicine)
 
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Currently, colorectal cancer (CRC) is one of the main oncological diseases in Russia and in the world, the mortality from which occupies the second position in oncological patients. Nutrition is one of the factors that influence the risk of CRC development. The article presents the modern data of systematic reviews and meta-analyses, as well as large prospective studies on the possible relationship of individual foods with the risk of CRC development, published in the 2017—2023 period. Increased consumption of red and processed meat in the diet has been confirmed to be associated with the risk of CRC development. At the same time, the consumption of vegetables, fruits, dairy products, cheese, yogurt, whole grains, fish is related to the reduction of risk of CRC development. There is currently no clear assessment for a number of products (dietary fibres, nuts) about the relationship with the risk of CRC development, and this is the direction for further studies.

Keywords:

nutrition
risk of colorectal cancer development
review of literature

Authors:

Kuntsevich A.K.

Research Institute of Internal and Preventive Medicine — Branch of the Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Rymar O.D.

Research Institute of Internal and Preventive Medicine — Branch of the Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Nikitenko T.M.

Research Institute of Internal and Preventive Medicine — Branch of the Institute of Cytology and Genetics, Siberian Branch of Russian Academy of Sciences

Received:

04.04.2024

Accepted:

14.05.2024

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