The occurrence of colorectal cancer is associated with a diet high in fat, protein, and low in fiber. Eating less fried food can prevent colorectal cancer.
Secondly, excessive intake of pickled and deep-fried foods can also increase carcinogens in the intestine, inducing colorectal cancer; the deficiency of certain vitamins, trace elements, and minerals in the human body also has a certain impact on increasing the probability of developing colorectal cancer. In addition, genetic factors and precancerous lesions can also lead to colorectal cancer. It should also be reminded that among precancerous lesions, the canceration rate of villous adenoma and familial adenomatous polyposis is the highest, and chronic inflammatory changes of the colon, such as ulcerative colitis and Crohn's disease, are also "triggers" for colorectal cancer.
In daily life, attention should be paid to adjusting the dietary structure, consuming more high-fiber foods such as fresh vegetables and fruits, and reducing the intake of animal fats in food. In addition, it is also necessary to actively prevent and treat various chronic inflammatory diseases and precancerous lesions of the rectum and colon, such as colorectal polyps, ulcerative colitis, Crohn's disease, etc.