Colorectal cancer (CRC) is a common cancer
in many western societies.1 2 The role of dietary
factors in the development of CRC has long
been recognised, and extensively studied,
although the results are not clearcut.1–3
CRC incidence is particularly high in countries
with high meat consumption, for example,
Australia and the United States. Mediterranean
countries have lower rates than other
western countries, which may rise on
migration.1 2 It has been suggested that their
low rates may be attributable to some extent to
their diet, with their high consumption of fruit,
vegetables and olive oil.4 There is some
evidence that high concentrations of secondary