Risk Factors For Colorectal Cancer

According to the American Cancer Society, colorectal cancer is one of the leading causes of cancer-related deaths in the United States. However, early diagnosis often leads to a complete cure.

Almost all colon cancer starts in glands in the lining of the colon and rectum. When most people and when doctors talk about colorectal cancer, this is generally what they are referring to.

There is no single cause for colon cancer. Nearly all colon cancers begin as noncancerous (benign) polyps, which slowly develop into cancer.

You have a higher risk for colon cancer if you:

Are older than 60
Are African American and eastern European descent
Eat a diet high in red or processed meat
Have cancer elsewhere in the body
Have colorectal polyps
Have inflammatory bowel disease (Crohn’s disease or ulcerative colitis)
Have a family history of colon cancer
Have a personal history of breast cancer
Certain genetic syndromes also increase the risk of developing colon cancer. Two of the most common are hereditary nonpolyposis colorectal cancer (HNPCC), also known as Lynch syndrome, and familial adenomatous polyposis (FAP).

What you eat may play a role in your risk of colon cancer. Colon cancer may be associated with a high-fat, low-fiber diet and red meat. However, some studies found that the risk does not drop if you switch to a high-fiber diet, so the cause of the link is not yet clear.

Smoking cigarettes and drinking alcohol are other risk factors for colorectal cancer.