Colorectal cancer (CRC) is a disease in which malignant (cancer) cells form in the tissues of the colon. It accounts for over 9% of all cancer incidences. Every year, more than 945000 people develop CRC worldwide, and around 492000 patients die. It is the third most common cancer worldwide and the fourth most common cause of death. It affects men and women almost equally, with just over 1 million new cases recorded in 2002, the most recent year for which international estimates are available. In the United States, CRC is the third most common cancer diagnosis among men and women. Signs of colon cancer include blood in the stool or a change in bowel habits. CRC has been strongly associated with a Western lifestyle. In the past several decades, much has been learned about the dietary, lifestyle, and medication risk factors for this malignancy. Although there is controversy about the role of specific nutritional factors, consideration of dietary pattern as a whole appears useful for formulating recommendations. For example, several studies have shown that high intake of red and processed meats, highly refined grains and starches, and sugars are related to increased risk of CRC. Replacing these factors with poultry, fish, and plant sources as the primary source of protein; unsaturated fats as the primary source of fat; and unrefined grains, legumes and fruits as the primary source of carbohydrates is likely to lower risk of CRC. Although a role for supplements, including vitamin D, folate, and vitamin B6, remains uncertain, calcium supplementation is likely to be at least modestly beneficial. The goal of all cancer research and treatment is to prevent people dying from the disease.
The aim of this special issue is evidence-based guidelines on integrated supportive care for CRC. This issue welcomes all researchers, academicians, and practitioners on all areas related with CRC.