Experts: Low-fiber diet is one of the causes of colorectal cancer

Studies have shown that the causes of colorectal cancer are closely related to social and economic development, changes in lifestyle, and especially changes in dietary structure. The causes of colorectal cancer are also related to other factors such as environment and genetics. So, what are the main causes of colorectal cancer ?

(1) High-fat diet: In countries with moderate colorectal cancer incidence, such as Poland, Spain, and Yugoslavia, the daily fat consumption per person is 60 to 120 grams. In places with low colorectal cancer incidence, such as Colombia, Sri Lanka, and Thailand, the daily fat consumption per person is only 20 to 60 grams.

Americans, who are at high risk of colorectal cancer, consume 41.8% of their total calories from fat, mostly saturated fat. Japanese, who are at low risk of colorectal cancer (the incidence of colorectal cancer is about 100% lower than that of the United States), consume 12.2% of their total calories from fat, mostly unsaturated fat.

(2) Low-fiber diet: It is one of the causes of colorectal cancer. Studies have found that the intake of fresh vegetables (especially cruciferous vegetables) and fresh fruits is significantly negatively correlated with the risk of colorectal cancer. Analysis of the relationship between nutrients and colorectal cancer found that dietary fiber plays an important protective role; while the intake of saturated fatty acids and monounsaturated fatty acids is positively correlated with the risk of colon cancer (trend test P<0.01), but there is no significant correlation between the causes of colorectal cancer and rectal cancer.

(3) Nitrosamine compounds: Nitrosamine compounds are widely found in food additives and pickled foods such as meat, fish, and vegetables that have been treated with nitrites. Animal experiments have confirmed that hydrazines converted from nitrosamine compounds by intestinal bacteria can cause colorectal cancer.

(4) Vitamins are also one of the causes of colorectal cancer: Case-control studies have shown that carotene, vitamin B2, vitamin C, and vitamin E are all associated with reducing the relative risk of colorectal cancer. Statistical tests have reached a significant level and showed a dose-response relationship.

The above is a brief introduction to the causes of colorectal cancer. I believe that the causes of colorectal cancer can be helpful to you. The above content is for your reference only. If you have any questions about the causes of colorectal cancer, please consult our online experts, who will answer them in detail.

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