Dietary Risk Factors for Colorectal Cancer and Progress in The Application of Dietary Regulation in Treatment

Abstract

rectal cancer, a subtype of colorectal cancer, has a significant incidence rate in both men and women, making it a critical area of study. Understanding the impact of daily dietary intake—including protein, fat, vitamins, and trace elements. The fear surrounding cancer stems from its complexity, variability, and the devastating impact it can have on individuals and their families. Cancer’s relentless nature, characterized by the abnormal and unchecked proliferation of cells, underscores the importance of early detection and prevention. The link between unhealthy lifestyle habits and cancer risk underscores the need for individuals to adopt healthier behaviors, such as maintaining a balanced diet, engaging in regular physical activity, and avoiding harmful substances like tobacco and excessive alcohol consumption. This study examines how dietary modifications can reduce the risk of developing Colorectal cancer and their role in supporting treatment, potentially by modulating tumor growth, boosting immune function, and regulating gut flora.