Weight and foods may have more effect on colorectal cancer risk than genetic factors.
This study investigated the role dietary habits and genetic factors play in the development and prevention of colorectal cancer. Researchers examined the diets of 4,080 subjects and analyzed risk factors of colorectal cancer, such as obesity, alcohol consumption, level of physical activity, and usage of non-steroidal anti-inflammatory drugs (NSAIDs). They observed that the maintenance of a healthy weight and the consumption of diets high in vegetables and low in meat had more influence on colorectal cancer risk than genetic factors. The findings of this study support the hypothesis that dietary choices play a larger role in development of colorectal cancer than genes.