Summary

Various dietary elements have been linked to the development of colorectal cancer (CRC). In addition, factors like blood lipids could affect how dietary fats contribute to the development of CRC [Kato I et al. Int J Cancer 2010; Endo H et al. Gut 2009]. This article presents the use of data from the Rotterdam Study to determine whether intake of polyunsaturated fatty acids and saturated fatty acids is associated with CRC and whether it is affected by levels of dietary fiber or blood lipids [Kraja B et al. Ann Oncol 2014 (abstr O-0013)].