Abstract
Diet is one of the major factors that can exert a majorly influence on colorectal cancer risk. This systematic review aimed to find correlations between various diet types, food or nutrients and colorectal cancer risk among Asian populations. Search limitations included Asian populations residing in Asia, being published from the year 2008 till present, and written in the English language. A total of 16 articles were included in this systematic review. We found that red meats, processed meats, preserved foods, saturated/animal fats, cholesterol, high sugar foods, spicy foods, tubers or refined carbohydrates have been found by most studies to have a positive association with colorectal cancer risk. Inversely, calcium/dairy foods, vitamin D, general vegetable/fruit/fiber consumption, cruciferous vegetables, soy bean/soy products, selenium, vitamins C,E and B12, lycophene, alpha-carotene, beta-carotene, folic acid and many other vitamins and minerals play a protective role against colorectal cancer risk. Associations of fish and seafood consumption with colorectal cancer risk are still inconclusive due to many varying findings, and require further more detailed studies to pinpoint the actual correlation. There is either a positive or no association for total meat consumption or white meats, however their influence is not as strong as with red and processed meats.
Highlights
Cancer is one of the major causes of morbidity and death globally, and colorectal cancer is among the top 5 cancers most commonly diagnosed in both men and women alike (WHO, 2015; Talaiezadah et al, 2013)
We found that red meats, processed meats, preserved foods, saturated/animal fats, cholesterol, high sugar foods, spicy foods, tubers or refined carbohydrates have been found by most studies to have a positive association with colorectal cancer risk
Calcium/dairy foods, vitamin D, general vegetable/fruit/fiber consumption, cruciferous vegetables, soy bean/soy products, selenium, vitamins C,E and B12, lycophene, alphacarotene, beta-carotene, folic acid and many other vitamins and minerals play a protective role against colorectal cancer risk
Summary
Cancer is one of the major causes of morbidity and death globally, and colorectal cancer is among the top 5 cancers most commonly diagnosed in both men and women alike (WHO, 2015; Talaiezadah et al, 2013). In 2008 alone, there has been more than 1.2 million newly diagnosed cases and 608,700 deaths caused by colorectal cancer. Numerous studies over the years have studied and analyzed different dietary aspects and their link to colorectal cancer to try and find the correlation and reasoning behinds these links, and generally have found that intake of red meats and processed meats, consuming meats cooked at high temperatures, high dietary animal fats and high dietary sugars potentially increase risk, while high fruit and vegetable consumption, fish consumption and high intake of certain nutrients such as selenium, calcium, vitamin D and folate may have a protective effect against colorectal cancer (Jemal et al, 2011; Magaji et al, 2014; ACS, 2015; CR-UK, 2015; WHO, 2015). A majority of these studies were done in countries where colorectal cancer was historically prevalent, mostly Western countries. While it is true that many Asian countries are experiencing increasing ‘Westernization’ in their dietary patterns (Yusoff, 2012; Suh et al, 2013; Tashan, Andsoy, Iyugun, 2013; Lai et al, 2014; WHO, 2015), the amount, patterns, variations and cooking methods of their diet still differ substantially, and there may be notable difference in bodily response of the Asian population towards different diet components compared to the Western population (CDC, 2014; WHO, 2015; Li Li et al, 2015; Ersin Ozaslan et al, 2015)
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