The relationship of meat, fish, fat, fibre or calcium consumption to the risk of colon cancer
was examined in a prospective study conducted by the Norwegian National Health …

Colorectal cancer is a leading cause of cancer mortality in the industrialized world. Survival
remains poor because most cases are diagnosed at an advanced stage. It is a preventable …

Identifying modifiable risk factors, particularly dietary factors, which have been hypothesized
to play an important role in colorectal carcinogenesis, remains crucial in developing primary …

Colorectal cancer (CRC) is one of the most commonly diagnosed cancers, with more than
944,000 cases and 492,000 cancer-related deaths reported worldwide in 2000 (1). Migrant …

In this article, the incidence, mortality, and survival rates for colorectal cancer are reviewed,
with attention paid to regional variations and changes over time. A concise overview of …

In the third millennium preventive medicine is becoming a corner stone in our concept of
health. Colorectal cancer (CRC) fits the criteria of a disease suitable for prevention …

Although measuring dietary intake of fat, fiber, vitamins, alcohol, and micronutrients is
complicated by methodologic difficulties, available epidemiologic evidence supports a role …

Colorectal cancer (CRC) accounts for 9.7% of all cancer cases and for 8% of all cancer-
related deaths. Established risk factors include personal or family history of CRC as well as …

Large bowel cancer is one of the most common human malignancies in Western countries
including North America. This report details the preventive strategies aimed at reducing the …

A number of prospective cohort studies have examined the relations of individual dietary
variables to risk of colorectal cancer. Few studies have addressed the broader eating …