Conclusion

Abstract

Colorectal cancer (CRC) is the third most common cause of mortality in developed countries and is growing in developing countries. The International Agency for Research on Cancer and World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR) have accounted that colorectal cancer (CRC) ranks third (approximately 8 % of all cancer deaths worldwide) among the list of other deadliest cancers. A large proportion (nearly 85 %) of colorectal cancers are related to environmental factors. Diet, dietary habits, and lifestyle factors are considered one of the prime environmental factors reported to be responsible for the high incidence of CRC. Red and processed meat cooked at elevated temperature, refined starch, sugar, chocolate, coffee, and saturated and trans-fatty acids and poor fiber intake are closely linked to the increased risk of CRC. Environmental risks contain various types of heterocyclic amines and polycyclic aromatic hyrdrocarbons that are formed due to the reaction between free amines and sugars causing DNA mutation, leading to cancer. Other contributing factors include excess body mass and sedentary behaviors. Chemotherapy, radiotherapy, antibiotics, and surgical removal of cancers or tumors are the current key modes of treating most CRCs. Nevertheless, the occurrence of cancer could not be spared by these techniques. Thus, this new concept of diet manipulating CRC has been introduced several years before. This has been reported to stimulate fermentation in the gut and encourage the production of short-chain fatty acids that have anticarcinogenic properties at molecular level.