Cancer

Year Published: 2021

Journal

World J Clin Oncol

Authors

Pia Borgas, Guadalupe Gonzalez, Kirill Veselkov, and Reza Mirnezami

Methods

This systematic review and meta-analysis examined the current research on various foods and their components on risk of colorectal cancer.

Key Findings

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.