The interaction between genetic factors, diet and environment in the etiology of colon and colorectal cancer

Colon and colorectal cancer, some of the most common forms of cancer, are influenced by genetic, environmental, and dietary factors. This study aims to explore in detail the significant aspects of colon cancer, including genetic predisposition, environmental factors, connections between diet and disease, the role of the intestinal microbiota in colon cancer, the role of dietary supplements and, of course, the particular importance of multimodal care for this type of pathology. Genetic predisposition, with mutations in genes such as APC or MLH1, increases the risk of colon cancer. Environmental factors, such as exposure to toxins, smoking and excessive alcohol consumption, also contribute to this increased incidence. A diet rich in red meat and processed foods increases the risk, while diets rich in fiber, fruits and vegetables have a protective effect. The gut microbiota, dependent on diet and other factors, is vital in colon and colorectal cancer development. Food supplements, such as selenium and zinc, may have beneficial effects against colon cancer. The dietitians role is essential in preventing and managing this pathology and in sustaining a harmonious lifestyle and a balanced diet, which are fundamental pillars to reducing this diseases incidence.