Colorectal cancer: is the risk on the plate?

By Ana Espino | Published on March 25, 2026 | 3 min read


Colorectal cancer (CRC) is among the most common and deadly cancers worldwide. While certain individual dietary factors—such as red and processed meat consumption—are well established, modern approaches increasingly focus on overall dietary patterns rather than isolated nutrients.  

Diet consists of complex combinations of interacting foods. Current recommendations promote diets rich in fiber, fruits, and vegetables, yet adherence remains variable. At the same time, the westernization of dietary habits is associated with a concerning rise in CRC incidence, particularly among younger individuals.