Question 453 · LEK · Colorectal cancer
The dietary factors that increase the risk of colorectal cancer include:
- A. saturated fatty acids.
- B. omega-3 acids.
- C. the presence of fibre in the diet.
- D. the intake of high-calcium foods.
- E. folic acid.
Hint
Recall the Western dietary pattern linked to colorectal cancer and which nutrients are regarded as protective.
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