Colorectal cancer

Abstract

Colorectal cancer (CRC) is the most common gastrointestinal cancer. It is the second most common cancer in men and third most common in women by incidence. It represents the fourth most common cause of cancer mortality in both sexes worldwide [1]. It is mainly a disease of the western civilization with almost 60 % of the cases recorded in the developed countries. Nearly 90 % of CRCs are sporadic and caused by a complex interplay between genetic, host, and (most importantly) dietaryfactors. A “western” diet rich in red and processed meat and animal fatand of low fiber content is a well-recognized risk factor [2]. Recent research has further highlighted the key role of microbiota in mediating the dietary risk of colon cancer [3]. In addition, other environmental factors such as alcohol and smoking, inflammatory bowel disease, and obesity increase the CRC risk [4].