Year Published: 2021
World J Clin Oncol
Pia Borgas, Guadalupe Gonzalez, Kirill Veselkov, and Reza Mirnezami
This systematic review and meta-analysis examined the current research on various foods and their components on risk of colorectal cancer.
Forty-six studies were included in this review. Results showed that increased consumption of cruciferous vegetables, garlic, citrus fruit, and tomato consumption were all associted with reduced colorectal cancer risk. Nut consumption had a similar trend, but the result was not significant.