John Libbey Eurotext

Hépato-Gastro & Oncologie Digestive

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Nutrition and primary prevention of colorectal cancer Volume 28, issue 5, Mai 2021

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Author
1 Inserm Centre de Recherche 1231 « Lipides Nutrition Cancer », Université de Bourgogne-Franche-Comté, CHU de Dijon
2 Réseau National Alimentation Cancer Recherche-Réseau NACRe
* Correspondance

In order to improve cancer prevention, nutrition (including: diet, alcohol consumption, physical activity, body fatness) is one of the key factors that can be modified.

The media regularly broadcast messages on the topic, sometimes erroneous and the scientific literature is full of data, but sometimes contradictory also. National and international collective expertises regularly review scientific advances using a rigorous methodology to enable recommendations to be made based on sufficient levels of scientific evidence.

In the case of colorectal cancer, several nutritional factors have been identified as associated with the risk of developing this cancer with a level of evidence defined as “probable” or “convincing”: overweight and obesity, consumption of red and of processed meats, alcoholic beverages. On the other hand, some factors would have a protective role: physical activity, foods containing fibre and dairy products. There is still a lack of scientific evidence to confirm the role of other factors.

To follow the recommendations of the French High Council of Public Health and the French National Cancer Institute could reduce the development of more than half of colorectal cancers. Spreading these messages to health professionals and to the public is therefore essential.