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Preventive Nutrition pp 57–95Cite as

Diet and Nutrition in the Etiology and Primary Prevention of Colon Cancer

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Part of the book series: Nutrition ◊ and ◊ Health ((NH))

Abstract

In the United States, cancer is the second leading cause of death, and cancer of the colon and rectum is the second most common cause of cancer mortality (1). It is estimated that most cancers may be preventable, and that 35% of all cancers may be related to diet (2). Ecologic and migration studies indicate the importance of environmental factors in colon cancer (3). Diet appears to have a particularly strong association with occurrence of this cancer (4,5) and thus offers promise for intervention. Furthermore, mortality from colon cancer in the United States has not changed substantially over the past 50 years (6) suggesting that prevention may offer the best opportunity to control the disease.

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  1. Roberd M. Bostick
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Bostick, R.M. (1997). Diet and Nutrition in the Etiology and Primary Prevention of Colon Cancer. In: Bendich, A., Deckelbaum, R.J. (eds) Preventive Nutrition. Nutrition ◊ and ◊ Health. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-4757-6242-6_4

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