Colorectal cancer (CRC) ranks as the third most common cancer globally, claiming over 690,000 lives annually. Mortality rates in developed nations like Canada, Australia, the United States, and Europe exceed those in developing regions such as Africa and Asia. CRC typically arises from genetic mutations affecting tumor suppressor genes, oncogenes, and DNA repair mechanisms.
Around 70% of cases develop sporadically from adenoma to carcinoma, while 5% are hereditary, including Lynch syndrome and familial adenomatous polyposis. Lifestyle factors like sedentary habits, obesity, diets low in fiber and high in red meat, smoking, and alcohol abuse, along with environmental influences and gut dysbiosis, significantly contribute to CRC risk. Family history and inflammatory bowel diseases like Crohn’s and ulcerative colitis further elevate susceptibility.
Ø High consumption of red meat and low fiber intake. Ø Sedentary lifestyles. Ø Unique dietary habits like pickled and dried foods, excessive chili consumption, and eating food at high temperatures.
Ø Westernisation of diet, with a shift from traditional foods rich in complex carbohydrates to simple carbohydrates, leading to increased obesity risk. Ø Prevalent tobacco use in various forms, including cigarette smoking, hookah, and snuff. Early-stage colorectal cancer (CRC) can be detected using methods like fecal occult blood tests, barium enema X-rays, sigmoidoscopy, and colonoscopy (the gold standard).
Biomarkers such as DNA, R.