Risk factors

Risk Factors for Colorectal Cancer

Risk factor existence does not mean obligatory development of the disease.

• Age. In most cases, the age of the patients exceeds 50 years.
• Smoking. Long-term smoking increases the risk of developing cancer, including CRC.
• Alcohol consumption. 2 drinks per day for men and 1 drink per day for women is associated with an increased risk of CRC.
• Type 2 diabetes.
• Obesity. In this group, men have a higher risk, when they reach normal weight, the risk decreases.
• Lack of physical activity.
• Features of the diet. A diet high in red meat (such as beef, pork, lamb, or liver) and processed meats. Low levels of vitamin D in the blood.
• Heredity. About 5% of colorectal cancer cases are hereditary. The most common causes of hereditary colon cancer are Lynch syndrome (hereditary non-polyposis colorectal cancer or HNPCC) and familial adenomatous polyposis (FAP).
• Family or personal history of adenomatous polyps or CRC. The more affected relatives, the higher the risk. Removal of CRC is also associated with an increased risk of new colon cancer.
• Inflammatory bowel disease: ulcerative colitis, Crohn’s disease. A prolonged inflammatory process without treatment contributes to the transformation of normal cells into dysplastic ones, which is a risk factor for CRC. Irritable bowel syndrome does not increase the risk of CRC.