Role of Diet in the Pathogenesis of Colorectal Polyps and Cancer

Abstract

Colorectal cancer (CRC) is currently the third most common cancer within the United States among both males and females, with increasing rates occurring in younger individuals compared to the past. Multiple environmental and social aspects including diet may be contributing to this increase in CRC rates. The aim of this review is to examine foods containing high fructose corn syrup, processed meats, and red meats which have shown to be linked to an increase in incidence of CRC. These foods can be a cause for disruption in a healthy microbiome leading to dysbiosis, which can have downstream effects on CRC formation. With the current data showing evidence of potential triggers and associations leading to CRC, more studies are needed to help directly link these dietary components and their pathways to cancer formations.