The effect of dietary conjugated linoleic acid and assessment of anti- oxidant factors on the risk of developing colorectal cancer

Colorectal cancer (CRC) is one of the most common types of cancer affecting 1.23million individuals per and is the third most common cancer in males and the second in Females. In addition¡ it is the third most common cause of cancer-related death.In recent years Oxidative stress and Chronic inflammation are believed to be two of the risk factors of colorectal carcinogenesis that have an important role in colorectal cancer(CRC). Biological and epidemiological studies indicated that some factores such as diet an life style can prevent incidence of CRC.Conjugated linoleic acid (CLA) is one of the functional lipids and is known to have physiological benefits such as the prevention and attenuation of lifestyle-related Colorectal cancer.
PubMed¡ Google scholar¡ ISI webofknowledge and Scopus were searched for studies published between 2000 till 2015. “inflammatory”¡ “anti oxidant”¡ “Rat”¡ “Conjugated linoleic acid” in combination with “Colorectal”¡ “Cancer” were used as search terms. Clinical trials with high quality and review articles were collected.
it is suggested reduction of inflammatory factors level as a key point in controlling cancer is a novel approach to prevent malignancy. For this purpose dietary CLA is suggested as a powerful factor to decrease inflammatory factors and increase anti oxidant factors level.