Diet and colorectal cancer: Exploring findings from the largest study to date

There remains a lack of clear consensus on the role of diet in colorectal cancer development, with well-established associations only observed for alcohol and processed meat. Some evidence suggests that dairy products, dairy milk, calcium, calcium supplements, whole grains, and foods high in dietary fiber may lower the risk of colorectal cancer, while red meat may increase the risk. However, much of the evidence remains inconclusive, and our understanding of the role of other foods, nutrients, and beverages is even more limited.

This webinar presents the findings from the largest single study of diet and colorectal cancer, which examined the associations of 97 dietary factors with colorectal cancer risk in a cohort of 542,778 women over an average follow-up of 16.6 years, during which 12,251 new cases of colorectal cancer occurred.

The focus of this webinar is on the use of a diet-wide approach to studying diet in relation to colorectal cancer risk. Methods used to address potential measurement errors in dietary data are also discussed. The key findings from the study are highlighted, along with their contribution to our evolving understanding of the role diet plays in colorectal cancer development.

What will I gain from this webinar?

• You will be able to articulate the current understanding of the role of diet in the development of colorectal cancer risk.
• You will gain a solid understanding of the methodologies used in conducting a diet-wide study.
• You will be able to comprehend the key conclusions of the study and the additional evidence it contributes to the field.