Introduction:<br /> Colorectal cancer (CRC) is one of the most prevalent cancers globally and a leading cause of cancer-related deaths. Increasing evidence indicates that diet plays a critical role in both the development and prevention of this disease. Understanding how certain foods influence colorectal cancer risk is essential for public health awareness and prevention strategies.<br />How Diet Influences Colorectal Cancer Risk<br />1. Red and Processed Meats:<br /> Consuming high amounts of red meat (such as beef, lamb, or pork) and processed meats (like sausages, bacon, and deli meats) has been linked to an increased risk of CRC. These meats can produce carcinogenic compounds such as N-nitroso compounds and heterocyclic amines during digestion and cooking at high temperatures.<br />2. Fiber-Rich Foods and Whole Grains:<br /> <br /> Dietary fiber, particularly from whole grains, fruits, and vegetables, is associated with a lower risk of colorectal cancer. Fiber increases stool bulk and speeds up intestinal transit, reducing the time carcinogens spend in the gut.<br />3. Fruits and Vegetables:<br /> <br /> Antioxidants, vitamins (like C, E, and folate), and phytochemicals found in fruits and vegetables contribute to cancer prevention. Cruciferous vegetables (e.g., broccoli, cauliflower) contain sulforaphane, which has anti-carcinogenic properties.<br />4. High-Fat, Low-Fiber Diets:<br /> Diets high in saturated fats and low in fiber may promote inflammation and increase bile acid production, which can contribute to the development of colorectal tumors.<br />Emerging Evidence on Gut Microbiota: Recent studies suggest that diet alters gut microbiota composition, which in turn affects colon cancer risk. High-fiber and plant-based diets tend to support beneficial bacteria, whereas meat-heavy, low-fiber diets can foster harmful microbial environments.<br />Protective Dietary Patterns<br /> <br />1. The Mediterranean Diet:<br /> Rich in fruits, vegetables, whole grains, fish, and olive oil, the Mediterranean diet is associated with a reduced risk of CRC due to its anti-inflammatory and antioxidant profile<br />2. Plant-Based Diets;<br /> Vegetarian or predominantly plant-based diets are linked with lower incidence rates of colorectal cancer, particularly when refined sugars and processed foods are minimized.<br />Conclusion<br /> Diet plays a pivotal role in colorectal cancer prevention. Emphasizing plant-based, high-fiber diets while reducing red and processed meats can significantly lower risk. Continued public education and dietary interventions are essential to reduce the global burden of colorectal cancer.<br />References<br />1. World Cancer Research Fund/American Institute for Cancer Research. (2020). Diet, Nutrition, Physical Activity and Colorectal Cancer.ِ<br />2. Song, M., & Giovannucci, E. (2016). Diet, gut microbiota, and colorectal cancer: Pathogenesis and opportunities for prevention. Gastroenterology, 151(5), 988–1002.<br />3. Bouvard, V. et al. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599-1600.<br /><br /><br />Dr. Mazin Abdullateef Al- Zubaidi<br />Al-Mustaqbal University is the first in Iraq.<br /><br /><br /><br /><br /><br /><br /><br /><br />