Table 1. Leading risk factors of colorectal cancer.
| Risk factor | Level of evidence | Increased risk (fold) |
|---|---|---|
| Tall stature | Strong | 1.07 (per 6.5 cm) |
| Familiarity | Strong | 2.0–4.0 |
| Pre-cancerous conditions | Strong | 1.7 |
| Physical inactivity | Strong | 1.3 |
| Overweight and obesity | Strong | 1.3 (BMI ≥30 kg/m2) |
| Large intake of red or processed meat | Strong | 1.2 (>100 or >50 g/day) |
| Modest intake of foods containing wholegrains or dietary fibre | Strong | 1.1–1.2 |
| Diet poor of dairy products | Strong | 1.2 |
| Consumption of alcoholic beverages | Strong | 1.4 (>3 drinks) |
| Poor consumption of fish | Limited | NA |
| Vitamin C and D deficiencies | Limited | NA |
BMI, body mass index; NA, non-available.