Study of Impact of Dietary Factors on Prevalence of Colon Cancer

Abstract

The third most frequent cancer worldwide is colorectal cancer. Globally, 1.5 million new cases of colorectal cancer were reported in 2023, making up 10% of all new cancer cases. According to estimates, colorectal cancer is the fourth most prevalent cancer-related cause of death.be accountable for about 700,000 cancer-related deaths. Survival from colorectal cancer depends on the stage of the disease, with later-stage diagnoses having a worse prognosis. 90% of colorectal cancer patients who receive an early diagnosis survive five years. Western Africa has the lowest estimated rates, while Australia and New Zealand have the highest. Men and women worldwide experience colorectal cancer in similar ways. More than 2.2 million colorectal cancer cases are anticipated to be diagnosed during the next 15 years, a 60% rise. It is one of the malignancies whose incidence is rising globally. The diet has a direct connection with the colon cancer because inflammation in the bowels and gut is influenced by what we consume, and inflammation is a risk factor for the development of colorectal cancer. Researchers have identified sugar, animal fats, red and processed meats as the key food ingredients that produce inflammation in the body and may raise the risk of colon cancer.