Summary
This narrative review summarizes the findings of studies conducted in the Nurse Health Study (NHS) concerning risk factors for incidence and survival of colorectal cancer. Risk factors are red and processed meat, alcohol, smoking, and obesity. Processed meat was particularly associated with cancer in the distal part of the colon. This association was found to be influenced by genetics. Folate, calcium, vitamin D, aspirin and physical activity were identified as protective. A strength of this review is the accessible overview of the most important studies about the different risk and protective factors for colon cancer. Among the limitations of this review is the focus on studies conducted with health care personnel in the United States, which potentially limits the generalizability of their findings. In conclusion, the authors highlight that 43% of colon cancers could be prevented through optimized exposure to modifiable factors, red and processed meat among them.
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