Dietery factors associated with colon carcinoma -a) High fiberb) Low fiberc) Smoked fishd) High fat intakee) Japanese are common to develop Ca colon
A high incidence of colorectal cancer is seen in economically prosperous, upper socioeconomic class. This observation led to attention on environmental factors, particularly diet in the etiology of colon cancer.
Dietary factors associated with colon cancers are: 

Animal fat

diet high in animal fats such as found in red meat (beef pork, lamb) and processed meat (Sausages, hams & bacan etc.) increases the risk of colon cancer.
A diet high in saturated or polyunsaturated fats increases risk of colorectal cancer, while a diet high in oleic acid (olive oil, coconut oil, fish oil) does not increase risk.
consumption of fish (including fresh, canned, salted and smoked fish decrease the risk of colon cancer. This is because of the anti-cancer activity of omega-3 fatty acids found in fishes.
note that consumption of chicken has no effect on colon cancer.

Fibres

though Harrison writes that dietary fibres play no role in colon cancer, all other books i.e. Schwartz, CSDT & Maingot's are of the view that a high fibre diet has protective effect and a low fibre diet increases the risk.


Alcohol - is also a risk factor
Ingestion of calcium, selenium, vitamin A, C & E, carotenoids, and plant phenols decrease the risk of colon cancer.
Insulin resistance

a high calorie diet coupled with physical inactivity leads to excess weight gain and insulin resistance which further causes increased levels of insulin and insulin-like growth factors type I (IGF-I). This growth factor appears to stimulate proliferation of intestinal mucosa
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