Colorectal cancer, diet and lifestyle factors: opportunities for prevention |
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Authors: | Robertson I; Bound R; Segal L |
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Institution: | Health Economics Unit, Centre for Health Program Evaluation, Monash University, PO Box 477, West Heidelberg, Victoria 3081, Australia; Corresponding author |
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Abstract: | A considerable amount of observational evidence from case-control and
cohort studies demonstrates an association between various dietary and
lifestyle factors and risk of colorectal cancer. This suggests the
potential for colorectal cancer risk reduction by decreasing consumption of
animal fats, red meat, alcohol and cigarettes, by increasing physical
activity levels, and by increasing intake of fruits, vegetables and dietary
fibre. Few intervention studies have been performed to corroborate this
potential, although results of important trials will be available in the
future. We argue, however, that the evidence is sufficient to support pilot
implementation of lifestyle-modification programs in the context of
targeted screening programs, and also the integration of prevention of
colorectal cancer within a non-communicable disease strategy aimed at the
general population. Evaluation of the costs and benefits of alternative
strategies must be an integral part of program implementation, in order to
advance the knowledge that we have of the impact of prevention strategies,
so that resources are not wasted on ineffective interventions. Given the
consistency of evidence relating lifestyle behaviours to colorectal cancer
incidence and the negligible risk of undesirable consequences from
promotion of a diet high in fruit, vegetables and fibre and low in red meat
and animal fats, inaction can no longer be justified.Key
words: colorectal cancer; diet; primary prevention
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