In May 2017 researchers from Germany, Austria and Belgium published their review of the medical scientific literature to assess the relationship between the consumption of 12 major food groups and risk of colorectal cancer. Studies investigating the association between whole grains, refined grains, vegetables, fruits, nuts, legumes, eggs, dairy, fish, red meat, processed meat, and sugar-sweetened beverages and the risk of colorectal cancer were analysed. Results showed that whole grains, vegetables, fruit and dairy reduced the risk of colorectal cancer when the highest consumption was compared with the lowest, whilst red meat and processed meat increased the risk.
Schwingshackl L et al. Food groups and risk of colorectal cancer. Int J Cancer. 2018 May 1;142(9):1748-1758