Preventing Colorectal Cancer

Moderate the consumption of red meats, processed meats and very well-done meats or which have been in direct contact with flames.

Follow a low-fat diet rich in fibre, fruits, vegetables, milk and dairy products. 

Consume an adequate intake of folic acid, calcium and vitamin D.

Exercise and avoid overweight and obesity

Avoid tobacco use and moderate alcohol consumption.

Even though taking acetylsalicylic acid and non-steroidal anti-inflammatory agents reduces the risk of developing colorectal cancer, the adverse cardiovascular, gastrointestinal and renal effects means the systematic use of these drugs to prevent colorectal cancer is not recommended.

Population with a medium level of risk are individuals aged ≥ 50 and who present no other risk factors associated with colorectal cancer (neither any personal medical history of this cancer or polyps, nor any family history of colorectal cancer). Members of this group (men and women aged 50–69 years) are advised to participate, every 2 years, in the colorectal cancer population screening programme which works by detecting faecal occult blood (FOB). The FOB test detects invisible traces of blood in stools, which can indicate the presence of a polyp or colorectal cancer; if blood is detected, then the patient should undergo a colonoscopy.

A family history including relatives who have suffered colorectal cancer increases an individual’s risk of developing the disease. In such cases the most appropriate screening test  is a colonoscopy, while the age to initiate screening and the frequency of tests depend on the number of effected relatives, their ages at diagnosis and the degree of kinship.

People with a family history of hereditary colorectal cancers (e.g., Lynch syndrome or familial adenomatous polyposis) have a high risk of developing colorectal cancer. Screening through colonoscopies performed in special units is recommended for these cases.